How to make Ratatouille

What happens when you take thinly sliced ​​vegetables, layer them in a dish, add a rich red sauce, lots of herbs and a cheese topping? You get this incredibly delicious oven-roasted ratatouille, aka “the vegetable dish that vegetable lovers can’t get enough of.” Although this take on ratatouille isn’t exactly traditional, I think you’ll love it. And once you learn how to make ratatouille this way, you’ll want to make it all time!

“Easy to make, beautiful to look at, really inexpensive, very healthy and MUCH better than my stovetop ratatouille. My husband and I devoured it. Yum with a capital Y.”

Vicki

Easy Baked Ratatouille Recipe

Ratatouille is a classic French dish that’s rich, comforting, and perfect for pairing with a piece of crusty artisan bread or a ladle over a bowl of polenta. Like many traditional recipes, there are countless versions, and mine takes a slight twist.

Rather than simmering the vegetables together in a pot, I chose to make a roasted in the oven ratatouille, which is a common alternative to the simmered version. Not only does roasting sliced ​​vegetables in the oven look super pretty, but it’s a little simpler than simmering vegetables in a pot, which I enjoy. I also added marinara sauce to the bottom of my casserole dish, which ends up mixing with the juices from the vegetables and creating the most delicious sauce (prepare some bread for dipping). Finally, I topped with cheese, which is definitely not standard for ratatouille, but it was really delicious!

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Oven Roasted Ratatouille

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This oven-roasted ratatouille is packed with layers of fresh vegetables, marinara sauce, and melty cheese. A simple and cozy side dish that tastes like comfort!

Step-by-step videos can be seen below the recipe card.

Course Side dish

Kitchen French

Total cost Recipe at $6.48 / serving at $0.81

Preparation time 20 minutes minutes

Cooking time 45 minutes minutes

Total duration 1 hour hour 5 minutes minutes

Servings 8 servings (¾ cup each)

Calories 99kilocalories

Author Beth Moncel

Equipment

• 9 × 13 baking dish

Ingredients

• 1 cup marinara sauce $0.49*
• 1 yellow onion thinly sliced ​​(170 g, 1¼ cup) $0.90
• 1 eggplant thinly sliced ​​(about 1 lb., 450 g, 3 ½ cups), $1.56
• 1 zucchini thinly sliced ​​(about ½ lb, 227 g, 2 cups) $0.74
• 1 yellow squash thinly sliced ​​(about ½ lb, 227 g, 2 cups) $0.84
• 3 Roman tomatoes thinly sliced ​​(360 g, 2 ½ cups) $0.87
• 1 tablespoon olive oil $0.18
• ½ teaspoon dried basil $0.25
• ½ teaspoon dried oregano $0.03
• ⅛ teaspoon black pepper freshly cracked, $0.03
• ⅛ teaspoon salt $0.01
• 1 cup Mozzarella shredded, $0.97
• 1 tablespoon fresh parsley chopped (optional), $0.05

Instructions

• Gather all your ingredients and preheat the oven to 400ºF.
• Finely slice the yellow onion. Cut the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch-thick slices. Cut larger diameter pieces into half rounds.**
• Pour the marinara into the bottom of a large casserole dish. Sprinkle the sliced ​​onions on top.
• Start lining up the eggplant, zucchini, squash and tomato slices in the dish, standing on sides and alternating until all the pieces are used up. Drizzle some olive oil over the vegetables, then sprinkle with basil, oregano, salt and pepper.
• Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle grated mozzarella on top. Return the casserole to the oven for five minutes or until the cheese is melted and creamy.
• After roasting, sprinkle the top with chopped parsley, then serve.

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Video

Remarks

*You can use any marinara sauce you love. Store-bought marinara sauce makes this recipe very easy to prepare, while homemade marinara sauce adds a rich flavor that makes the dish taste extra special (and you can modify it to suit your tastes!)

**Try to buy vegetables of close diameter to facilitate layering.

Nutrition

Portion: 1portion | Calories: 99kilocalories | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 275mg | Fiber: 3g

How to Make Oven Roasted Ratatouille Step-by-Step Videos

Gather all your ingredients: Preheat your oven to 400ºF. For this recipe, I used a small eggplant (about 1 lb.), a yellow onion, a yellow squash (about ½ lb.), a zucchini (about ½ lb.), and three Roma tomatoes. Eggplant, squash, zucchini and tomatoes are the vegetables that will be layered nicely in the dish, while the onion will hide underneath in a base layer.

Slice the vegetables: Thinly slice the eggplant, squash, zucchini and tomatoes. You want everything to be the same height when placed in the casserole dish, so for the larger diameter pieces you will need to cut them in half (I did this for the eggplant and the larger ends of the squash and zucchini). Aim for slices ⅛ inch thick.

Finely slice the onion. Spread 1 cup of marinara in the bottom of a large casserole dish. Sprinkle the chopped onion on top.

Layered vegetables: Arrange the vegetables in the dish upright on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them as best you can. It’s good to try to alternate them in a pattern, but once you get to the end you may have more than one type of vegetable left, so just start placing them where they fit.

Drizzle 1 tablespoon of olive oil on top. Sprinkle ½ teaspoon dried basil, ½ teaspoon dried oregano, ⅛ teaspoon freshly cracked pepper, and ¼ teaspoon salt over the vegetables.

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of grated mozzarella on top. Return the dish to the oven and bake for another 5 minutes, or until the cheese is melted and creamy.

Garnish and serve: Garnish with 1 tablespoon chopped parsley (optional), then serve! This roasted ratatouille is so delicious…and it just begs to be dipped in with a nice baguette. Mmmmm. You need to pour some of this sauce from the bottom of the pan onto your plate!

Take a closer look? So pretty. I ❤️ vegetables!

Serving Suggestions

Oven-roasted ratatouille makes a delicious accompaniment to grilled or roasted meat. Try it with juicy herb-roasted pork tenderloin. Or serve it alongside cod cooked in garlic butter, where the flaky, buttery fish balances the rich texture of ratatouille and tangy tomato notes. For something equally satisfying, I’d pair it with juicy, oven-baked chicken breasts. You can also serve it as part of a vegetarian meal by pairing it with something like a rich and creamy Parmesan risotto or serving it over a bowl of polenta!

Storage and reheating

Store leftovers in the refrigerator, in an airtight container, for up to 3-4 days. I usually reheat individual portions in the microwave until nice and warm. You can also freeze this dish for up to 3 months, but the vegetables will become much softer once thawed and reheated. Let your oven-roasted ratatouille cool completely before storing it in the refrigerator or freezer.

More Vegetarian Side Dish Recipes

Succotash

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Squash Casserole

Recipe at $5.72 / serving at $0.95

Green Bean Salad

Recipe $9.23 / serving $1.15

Grilled zucchini

Recipe at $2.80 / portion at $0.70

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