Easy Baked Ratatouille Recipe (Eggplant, Zucchini & Tomato

Recipe by ITALIAN FOOD RECIPECourse: MainCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

hour

minutes

A colorful and flavorful French classic made with thinly sliced vegetables layered beautifully over a rich tomato-pepper sauce. This dish is not only delicious but also a feast for the eyes — perfect for dinner parties, weeknight meals, or even as a vegetarian main.

Ingredients

For the Sauce (Base)
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)
Salt and pepper, to taste
1 tsp dried thyme (or fresh sprigs)
1 tsp dried oregano or herbes de Provence
For the Vegetables
1 medium eggplant
1 zucchini
1 yellow squash
3–4 Roma tomatoes
2–3 tbsp olive oil
Salt and pepper, to taste
Fresh thyme or basil (for garnish)

Directions

Prepare the Sauce Base:
Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add diced bell peppers and cook until softened. Stir in tomatoes, herbs, salt, and pepper. Simmer 10–15 minutes until thickened. Spread evenly in the bottom of a round or oval baking dish
Slice the Vegetables:
Using a sharp knife or mandoline, cut the eggplant, zucchini, squash, and tomatoes into thin, even slices (about ⅛ inch thick).
Assemble:
Arrange vegetable slices in a spiral pattern, alternating colors for a beautiful layered effect
Season & Bake:
Drizzle with olive oil, sprinkle with salt, pepper, and fresh herbs. Cover with parchment cut to fit inside the dish. Bake at 375°F (190°C) for 40–45 minutes, until vegetables are tender.
Serve:
Garnish with fresh basil or parsley. Serve warm with bread, rice, or alongside grilled chicken or fish.

Notes

Use a mandoline slicer for evenly thin slices.
Choose firm, ripe vegetables for the best presentation
Don’t skip the parchment paper cover — it prevents vegetables from drying out.
For extra flavor, drizzle with balsamic reduction before serving.

Nutrition (per serving, approx.)

Calories: 150
Carbohydrates: 14 g
Protein: 3 g
Fat: 9 g
Fiber: 5 g
Sodium: 120 mg

(Values may vary based on ingredients and portion size.)

Storing & Reheating

Storing: Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave in short bursts until heated through.

FAQ

1. Can I make ratatouille ahead of time?
Yes! It actually tastes even better the next day as the flavors meld together.

2. Can I add cheese?
Traditional ratatouille doesn’t use cheese, but you can sprinkle Parmesan or mozzarella on top before baking for a richer version.

3. What can I serve it with?
It pairs beautifully with crusty bread, rice, quinoa, or as a side to grilled meats and fish.

4. Can I skip the eggplant?
Yes, you can adjust the vegetables to your liking — just keep the layering for the signature look.

Easy Baked Ratatouille Recipe (Eggplant, Zucchini & Tomato