Roasted Ratatouille-style Vegetable Bake with Garlic Herb Sa

• servings: Servings
• total time: 35 minutes

Ingredients

Vegetables

1 medium zucchini, sliced into ¼-inch rounds

1 medium yellow squash, sliced

2 Roma tomatoes, sliced

1 small eggplant, sliced into rounds

1 large red onion, sliced into thick rings

3 tbsp olive oil

1 tsp dried thyme

½ tsp dried oregano

½ tsp paprika

Salt & black pepper, to taste

Garlic Herb Sauce (Drizzle)

½ cup Greek yogurt or sour cream

1 tbsp olive oil

1 tbsp lemon juice

1 small garlic clove, minced

1 tbsp fresh parsley, chopped

1 tsp fresh dill (optional)

Salt, to taste

Directions

Prep & Season

Preheat oven to 400°F (200°C).

Line a baking dish with parchment paper.

Arrange sliced vegetables upright in alternating layers.

Brush or drizzle with olive oil.

Sprinkle thyme, oregano, paprika, salt, and pepper evenly.

Roast

Bake uncovered for 30–40 minutes, until vegetables are tender and slightly caramelized on edges.

Make Garlic Herb Sauce

In a bowl, mix yogurt, olive oil, lemon juice, garlic, parsley, dill, and salt.

Chill until ready to serve.

Finish

Drizzle garlic herb sauce over warm vegetables.

Garnish with extra parsley before serving.

Serve

Serve warm as:

A main vegetarian dish

A side for grilled chicken or fish

A holiday table vegetable centerpiece