Baked Ratatouille

This week’s recipe round up as all about EASY BAKES.  Warm and cozy, and oh so perfect this time of year.  Our first main of the week is Baked Ratatouille,  it’s quick and simple to put together, just throw the ingredients into a baking dish and let your oven take care of the rest!  Served over a bed of rice, quinoa, or your favourite pasta (as shown), this ratatouille will warm your heart and satisfy your appetite  with plant-based goodness.

Serves: 6 – 8
Prep time: 10 mins
Cook time: 30 mins

3 cups very ripe grape tomatoes
2 medium sized eggplants, chopped
3 small zucchinis, chopped
5 cloves garlic, minced
1/4 c extra virgin olive oil
handful of fresh basil, chopped
1/4 c nutritional yeast flakes (optional)
1 tsp Herbamare zesty sea salt (or more to taste)
pepper (to taste)


  1. Preheat oven to 425F
  2. Place the tomatoes, chopped eggplant, zucchini, and minced garlic in a large baking dish
  3. Pour the olive oil over the vegetables and toss to ensure they are well coated, add Herbamare sea salt, and pepper
  4. Place the dish in the oven, and bake for 45 mins, periodically tossing the vegetables to ensure they cook evenly
  5. Once done, remove the dish from the oven, and stir in the chopped fresh basil, and nutritional yeast flakes (if desired)
  6. Serve as is, or over a bed of rice or pasta (as shown)




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