Baked Ratatouille Recipe

For many of us (me included), I didn’t know what ratatouille was before the Disney movie “Ratatouille” came out. Only then did I start looking into this delicious veggie-filled dish and decide “wow, I have to make this!” The more research I did, the more I fell in love with this dish.

So now, I want to share the knowledge with you! Ratatouille is a French vegetable dish originating in the region of Provence, France. The veggies are traditionally flash-seared, and then slowly simmered for a perfectly tender texture and savory flavor. Fun fact — authentic ratatouille is actually a stew of veggies, not the artfully arranged spiral like we see in the movie (although you can totally do that too!).

Even if the movie tricked us, I love ratatouille because the fresh flavors marry together so well and the colorful mix of veggies is beautiful. It’s also super customizable! For example, on days when I don’t have enough zucchini, I can easily swap it for more eggplant or yellow squash.

Baked Ratatouille Video

How To Make Baked Ratatouille

Even though the name sounds fancy, ratatouille is a dish simple enough for busy moms like me to throw together. Slice up the veggies, make the sauce, then assemble everything in the pan!

• Sauté the veggies for the sauce: In a large oiled skillet over medium-high heat, sauté the chopped onion and bell pepper until soft. Add the garlic and sauté for another minute, then add the canned tomatoes, salt, and half of the Italian seasoning.
• Simmer and blend the sauce: Simmer the sauce for 10 minutes, then transfer it to a blender or food processor and blend until it’s smooth.
• Assemble the sliced veggies in the pan: Pour the sauce into an 11-inch skillet or pan, then arrange the sliced veggies in a spiral. Top the veggies with a drizzle of oil and the rest of the Italian seasoning.
• Bake the ratatouille: Cover the pan and bake in a 375°F oven for 30 minutes. Remove the lid, then bake for another 15-30 minutes.

Tips From the Kitchen

Do you or anyone in your family think veggies are “bleh?” Follow these tips for the best ratatouille, and prepare to have your mind blown.

• Pick similarly sized vegetables. Ideally, the zucchini, squash, and eggplant should be similar in diameter and length to guarantee even cooking. If the eggplant is much wider, cut it in half lengthwise before slicing.
• Salt and drain the tomatoes. This helps to draw excess liquid out of the tomatoes to prevent a watery stew. While you make the sauce, sprinkle salt over the sliced tomatoes and allow them to drain in a colander set over a bowl. Pat the tomatoes dry before assembling the dish.
• Use a mandoline slicer. Save time and ensure the veggies cook evenly by using a mandoline to slice them consistently. Adjust the setting to 1/8 inch, and watch your fingers!
• Consider presentation. This version of ratatouille is meant to be a celebration of summer vegetables. Make it eye-catching with a pretty baking dish like this one (anything 11-13 inches in diameter works). For a pop of green, sprinkle fresh parsley, fresh basil, or fresh thyme on top.

Storage & Reheating

Nothing compares to ratatouille fresh out of the oven, but I wouldn’t blame you for wanting to save leftovers! You can enjoy the veggies cold or warm — they’re delicious both ways.

• Storage: Store leftover ratatouille for up to five days in an airtight container in the refrigerator.
• Reheating: For the most consistent results, place the ratatouille in a covered pan and bake it in the oven at 300°F for 10-15 minutes. If you’re in a hurry, pop it in the microwave on the reheat setting.

More Vegetarian Recipes

• Classic Pierogi — Filled with cheesy mashed potatoes and beloved for generations
• Eggplant Caponata — Sautéed veggie with a Sicilian spin
• 30-Minute Creamy Veggie Pasta — A fusion of Alfredo pasta and sautéed veggies
• Mushroom Risotto — Creamy, rich, and packed with umami flavor
• Kale Quinoa Salad — Hearty quinoa, veggies, and pomegranate seeds tossed with a lemony dressing

Recipe

Baked Ratatouille Recipe

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Servings

8 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Recipe contributed by: Natalya Drozhzhin

This baked ratatouille features a jaw-dropping arrangement of veggies smothered in a garlicky tomato sauce. Eggplant, zucchini, squash, tomatoes… oh my!

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

US Units – Metric

Instructions

• Preheat the oven to 375°F. In a large skillet, heat two tablespoons of olive oil over medium-high heat.
  
• Add the onion and bell pepper. Cook until tender, about 8 minutes. Add the garlic and cook for another minute.
  
• Add the canned tomatoes, salt, and one teaspoon of the Italian seasoning. Stir to combine and simmer the mixture over medium-low heat for about 10 minutes, or until most of the liquid has evaporated. Allow the sauce to slightly cool.
  
• Add the sauce to a blender or food processor, and blend until smooth.
  
• Pour the sauce into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and tomatoes in a pattern over the sauce. Drizzle the remaining tablespoon of olive oil over the veggies and sprinkle with one teaspoon of Italian seasoning.
  
• Cover the pan and bake for 30 minutes. Then, remove the cover and bake for an additional 15-30 minutes, or until the veggies are tender and slightly browned on top. Serve warm and enjoy!
  

Nutrition Facts

Baked Ratatouille Recipe

Amount Per Serving

Calories 94 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g5%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 368mg15%

Potassium 471mg13%

Carbohydrates 11g4%

Fiber 4g16%

Sugar 6g7%

Protein 2g4%

Vitamin A 838IU17%

Vitamin C 38mg46%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.