Print

Baked Ratatouille Recipe

Baked Ratatouille Recipe
Print Recipe

★★★★★

5.1 from 11 reviews

A classic French-inspired baked ratatouille recipe featuring a colorful array of fresh vegetables layered over a flavorful tomato sauce, seasoned with Italian herbs and baked to tender perfection. This comforting and healthy dish is perfect as a main or side and highlights the vibrant taste of eggplant, zucchini, squash, and tomatoes.

Ingredients

Scale

Sauce

  • 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)

Vegetables

  • 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. Preheat Oven and Oil: Preheat your oven to 375°F. 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 hot skillet. Cook them until tender, which should take about 8 minutes. Then add the minced garlic and sauté for an additional minute to release its aroma.
  3. Add Tomatoes and Season: Pour in the canned diced tomatoes, add the salt, and one teaspoon of Italian seasoning. Stir everything to combine well and simmer the mixture on medium-low heat for about 10 minutes or until the sauce thickens and most of the liquid has evaporated. Allow it to cool slightly before proceeding.
  4. Blend the Sauce: Transfer the sauce to a blender or food processor and blend until smooth for a creamy consistency that will serve as the base of the ratatouille.
  5. Assemble Vegetables: Pour the blended sauce evenly into an 11-inch skillet or baking pan. Arrange the sliced eggplant, zucchini, squash, and Roma tomatoes in an overlapping, decorative pattern over the sauce. Drizzle the remaining tablespoon of olive oil over the top and sprinkle with the remaining teaspoon of Italian seasoning.
  6. Bake the Ratatouille: Cover the baking pan and bake in the preheated oven for 30 minutes. After 30 minutes, remove the cover and continue baking for an additional 15 to 30 minutes, or until the vegetables are tender and have slightly browned on top. Serve warm and enjoy your delicious baked ratatouille!

Notes

  • Use fresh vegetables sliced evenly to ensure uniform cooking.
  • For a stronger herb flavor, consider adding fresh thyme or basil on top before baking.
  • Serve ratatouille as a side dish or a vegetarian main course with crusty bread or rice.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently in the oven or microwave before serving.

Nutrition

Keywords: baked ratatouille, vegetarian, French recipe, vegetable bake, healthy dinner, summer vegetables

Find it online: https://todayquickmeals.com/baked-ratatouille-recipe/