Baked Ratatouille Recipe

Introduction

Baked Ratatouille is a vibrant and comforting vegetable dish that brings together fresh summer produce with a rich tomato sauce. This classic French recipe is both healthy and flavorful, perfect as a main course or a side dish.

Ingredients

• 3 tbsp olive oil (divided)
• 1 small onion (chopped)
• 1 bell pepper (diced)
• 4 garlic cloves (minced)
• 14 oz canned diced tomatoes
• 1 tsp salt
• 2 tsp Italian seasoning (divided)
• 1 small eggplant (sliced into 1/8 inch thick circles)
• 1 medium zucchini (sliced into 1/8 inch thick circles)
• 1 medium squash (sliced into 1/8 inch thick circles)
• 3 Roma tomatoes (sliced into 1/8 inch thick circles)

Instructions

1. Step 1: Preheat the oven to 375°F. In a large skillet, heat two tablespoons of olive oil over medium-high heat.
2. Step 2: Add the chopped onion and diced bell pepper to the skillet. Cook until tender, about 8 minutes. Add the minced garlic and cook for another minute.
3. Step 3: Stir in the canned diced tomatoes, salt, and one teaspoon of Italian seasoning. Simmer the mixture over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Remove from heat and let the sauce cool slightly.
4. Step 4: Transfer the tomato mixture to a blender or food processor and blend until smooth.
5. Step 5: Pour the smooth sauce into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and Roma tomatoes in a circular pattern over the sauce.
6. Step 6: Drizzle the remaining tablespoon of olive oil over the arranged vegetables and sprinkle with the remaining teaspoon of Italian seasoning.
7. Step 7: Cover the pan and bake for 30 minutes. Then, remove the cover and bake for an additional 15 to 30 minutes, until the vegetables are tender and slightly browned on top.
8. Step 8: Serve warm and enjoy your homemade baked ratatouille!

Tips & Variations

• For a richer flavor, add a splash of balsamic vinegar to the tomato sauce before blending.
• Try adding fresh herbs like thyme or rosemary alongside the Italian seasoning for extra aroma.
• Use a mandoline slicer to create even, thin vegetable slices for better presentation and uniform cooking.
• For a vegan protein boost, serve with cooked quinoa or chickpeas on the side.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently in a microwave or on the stovetop until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille tastes even better the next day as the flavors meld. Prepare and bake it in advance, then reheat when ready to serve.

What can I serve with baked ratatouille?

Baked ratatouille pairs well with rice, crusty bread, pasta, or as a side to grilled meats and fish for a complete meal.

Baked Ratatouille Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

This Baked Ratatouille recipe features tender slices of eggplant, zucchini, squash, and tomatoes arranged beautifully over a flavorful, homemade tomato sauce. Sautéed onions, bell peppers, and garlic enhance the base sauce, which is blended smooth, then topped with seasoned vegetables and baked to perfection. This healthy, comforting dish bursts with Mediterranean flavors and is perfect as a side or main course.

• Author: Tim
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sauce:

• 2 tbsp olive oil
• 1 small onion, chopped
• 1 bell pepper, diced
• 4 garlic cloves, minced
• 14 oz canned diced tomatoes
• 1 tsp salt
• 1 tsp Italian seasoning

For the Vegetable Topping:

• 1 small eggplant, sliced into 1/8 inch thick circles
• 1 medium zucchini, sliced into 1/8 inch thick circles
• 1 medium squash, sliced into 1/8 inch thick circles
• 3 Roma tomatoes, sliced into 1/8 inch thick circles
• 1 tbsp olive oil
• 1 tsp Italian seasoning

Instructions

1. Preheat and Heat Oil: Preheat your oven to 375°F (190°C). In a large skillet, heat two tablespoons of olive oil over medium-high heat to prepare for sautéing the vegetables.
2. Sauté Onion and Bell Pepper: Add the chopped onion and diced bell pepper to the skillet. Cook them for about 8 minutes until they become tender and fragrant.
3. Add Garlic: Stir in the minced garlic and cook for an additional minute to release its flavor without burning.
4. Add Tomatoes and Seasonings: Pour in the canned diced tomatoes, then add one teaspoon of salt and one teaspoon of Italian seasoning. Stir everything together and let it simmer over medium-low heat for about 10 minutes, until most of the excess liquid has evaporated, creating a rich sauce. Remove from heat and allow it to cool slightly.
5. Blend the Sauce: Transfer the sauce mixture to a blender or food processor and blend until smooth, ensuring a silky texture that will complement the baked vegetables.
6. Arrange in Baking Dish: Pour the blended sauce into an 11-inch skillet or baking pan. Neatly arrange the sliced eggplant, zucchini, squash, and Roma tomatoes on top of the sauce in a visually appealing pattern.
7. Season and Oil the Vegetables: Drizzle the remaining one tablespoon of olive oil over the arranged vegetable slices. Sprinkle with the remaining teaspoon of Italian seasoning to add flavor throughout.
8. Bake Covered: Cover the pan with a lid or aluminum foil and bake in the preheated oven for 30 minutes. This helps the vegetables cook through evenly.
9. Bake Uncovered: Remove the cover and bake for an additional 15 to 30 minutes, or until the vegetables are tender and slightly browned on top, indicating they are fully cooked and caramelized.
10. Serve: Once baked, serve the ratatouille warm as a flavorful side dish or a light vegetarian main course. Enjoy!

Notes

• You can substitute fresh tomatoes for canned if desired, but cooking time may vary slightly.
• For added flavor, garnish with fresh basil or parsley before serving.
• Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
• To make this dish vegan, ensure that no animal-based ingredients are used in any added toppings or sides.
• The vegetable slices should be uniform in thickness to ensure even baking.

Keywords: ratatouille, baked ratatouille, French vegetable dish, vegetable bake, Mediterranean recipe, eggplant recipe, zucchini recipe, healthy vegetarian meal