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  • thewellnessforlife

Healthy Ratatouille



  • 1 eggplant

  • 1 zucchini

  • 1 yellow squash

  • 2 large tomatoes - 2 cups tomato sauce (i use @cucinaantica because it has no added sugar and super clean ingredients)

  • 15+ leaves of fresh basil, chopped or julienned (cut into small strips)

  • Salt and pepper


  1. Preheat oven to 375F,

  2. Slice all veggies 1/8-1/16” thick (the thinner the better, I like to use a mandolin),

  3. Coat the bottom of a 9” baking dish with the tomato sauce,

  4. Layer the veggies in the pan on top of the sauce, starting at the edge of the dish to create a spiral, alternating between the veggies to create a colorful pattern,

  5. Sprinkle a large pinch of salt and pepper on top of the veggies, then sprinkle julienned basil on top,

  6. Cover the dish with tin foil and bake for 40 minutes, then remove the tin foil and bake for an additional 20 minutes,

  7. After the veggies have softened and cooked through, remove from the oven and top with extra fresh basil for garnish.



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