This Low Calorie Ratatouille is just 87 calories per cup, and so delicious!I know you'll love this healthy vegan dish. Hav hit as a side dish, or have 2-3 servings for a main course. Special Tip: You can also cube the veggies and toss them into the baking dish and save yourself time slicing thin and arranging.
Preheat oven to 370 degrees, spray a baking dish with olive oil.
Spray a skillet and heat over medium heat. Add the onions and sauté for 10 minutes, until tender.
Meanwhile, thin slice the bell pepper, eggplant, zucchini, and yellow squash. You can use a mandoline slicer if you have one.
Once the onions are soft, add in the tomatoes, thyme leaves, garlic, basil, and vinegar, and cook for 5 minutes, stirring often to avoid burning.
Add the tomato sauce to a baking dish, then layer with sliced vegetables like in the movie. I like to stack the veggie slices in my hand, then add to dish... it makes it much easier.
Spray with olive oil, cover with parchment paper, and bake for 60 minutes.