Baked Moroccan Ratatouille

Baked Moroccan Ratatouille is a vibrant and aromatic dish that combines the earthy flavors of Mediterranean vegetables with Moroccan spices. This gluten-free delight is not only visually appealing but also packed with nutrients, making it a perfect meal for any occasion.

Ingredients

• Eggplant - 150g, diced
• Zucchini - 150g, diced
• Red bell pepper - 100g, diced
• Yellow bell pepper - 100g, diced
• Onion - 100g, chopped
• Garlic - 2 cloves, minced
• Tomatoes - 200g, chopped
• Olive oil - 2 tablespoons
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Fresh cilantro - 2 tablespoons, chopped

Steps

1. Preheat the oven to 200°C (390°F).
2. In a large bowl, combine the diced eggplant, zucchini, red and yellow bell peppers, onion, and garlic.
3. Add the chopped tomatoes, olive oil, cumin, coriander, paprika, salt, and black pepper to the bowl. Toss everything together until the vegetables are well coated with the spices and oil.
4. Transfer the vegetable mixture to a baking dish and spread it evenly.
5. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
6. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, until the vegetables are tender and slightly caramelized.
7. Remove from the oven and stir in the chopped parsley and cilantro before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 28 g
• Fiber: 9 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the variety of vegetables.
• High in fiber, promoting digestive health.

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