Name: Baked Ratatouille with Lemon Breadcrumbs Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 1 eggplant, sliced; 2 zucchini, sliced; 2 bell peppers, sliced; 1 onion, sliced; 3 tomatoes, sliced; 3 garlic cloves, minced; 3 tbsp olive oil; 1 tsp dried herbs (thyme, oregano, basil); Salt and pepper, to taste; 1 cup breadcrumbs; Zest of 1 lemon; 2 tbsp grated Parmesan cheese; Fresh parsley, chopped

Photos of Baked Ratatouille with Lemon Breadcrumbs Recipe

How To Make Baked Ratatouille with Lemon Breadcrumbs

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Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 eggplant, sliced
2 zucchini, sliced
2 bell peppers, sliced
1 onion, sliced
3 tomatoes, sliced
3 garlic cloves, minced
3 tbsp olive oil
1 tsp dried herbs (thyme, oregano, basil)
Salt and pepper, to taste
1 cup breadcrumbs
Zest of 1 lemon
2 tbsp grated Parmesan cheese
Fresh parsley, chopped

Instructions

Preheat the oven to 375°F (190°C).
In a large baking dish, arrange the sliced eggplant, zucchini, bell peppers, onion, and tomatoes.
In a small bowl, mix the minced garlic, olive oil, dried herbs, salt, and pepper. Drizzle this mixture over the vegetables, tossing to coat evenly.
Bake the vegetables for 30 minutes until they are tender and slightly browned.
In the meantime, prepare the lemon breadcrumbs. In a separate bowl, combine the breadcrumbs, lemon zest, grated Parmesan, and a pinch of salt.
After 30 minutes of baking the vegetables, sprinkle the lemon breadcrumbs evenly over the top.
Return the dish to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.
Remove from the oven and garnish with fresh parsley.
Serve the Baked Ratatouille with Lemon Breadcrumbs as a side dish or over cooked pasta or rice.

Nutrition

Calories : 249kcal
Total Fat : 11g
Saturated Fat : 2g
Cholesterol : 41mg
Sodium : 459mg
Total Carbohydrates : 32g
Dietary Fiber : 7g
Sugar : 13g
Protein : 8g

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