Print

Oven-Baked Ratatouille

Oven-Baked Ratatouille
Print Recipe

Oven-Baked Ratatouille is a comforting and wholesome French-inspired dish featuring thinly sliced fresh vegetables baked to tender perfection. It’s a simple, healthy, and visually stunning meal that works well as a main or side, perfect for cozy dinners with vibrant flavors and beautiful presentation.

Ingredients

Scale

Vegetables

  • 1 medium eggplant, sliced into thin rounds
  • 1 medium zucchini, sliced into thin rounds
  • 2–3 medium tomatoes, sliced into thin rounds
  • 1–2 bell peppers (red, yellow or orange), sliced into thin rounds
  • 1 medium onion, sliced
  • 3–4 garlic cloves, minced

Seasonings & Herbs

  • 3–4 tbsp olive oil, divided
  • 1–2 tsp fresh thyme or rosemary (or a mix)
  • Salt, to taste
  • Black pepper, to taste

Optional Variations

  • Grated Parmesan or crumbled goat cheese, for sprinkling before baking
  • Cooked chickpeas or sliced grilled chicken, for added protein
  • Red chili flakes or smoked paprika, for a spicy kick
  • Alternative herbs like oregano, tarragon, or marjoram

Instructions

  1. Prepare Your Vegetables: Wash all vegetables thoroughly. Slice the eggplant, zucchini, tomatoes, and bell peppers into thin, even rounds to ensure consistent cooking and tenderness without sogginess.
  2. Make the Flavorful Base: In a baking dish, spread a layer of sliced onions and minced garlic. Drizzle olive oil over them and sprinkle salt and pepper. This layer will infuse a savory foundation during baking.
  3. Arrange the Vegetable Layers: Alternate and overlap slices of eggplant, zucchini, tomato, and bell pepper vertically or in a circular pattern atop the onion layer. This colorful arrangement ensures even cooking and beautiful presentation.
  4. Season and Drizzle: Gently brush or drizzle olive oil over the arranged vegetables. Sprinkle fresh herbs like thyme or rosemary, and season with a little more salt and pepper. This will enhance flavor and promote a light caramelization.
  5. Bake to Perfection: Cover the baking dish loosely with aluminum foil. Bake in a preheated oven at 375°F (190°C) for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes until vegetables are fully softened and edges brown slightly.

Notes

  • Use uniform slicing methods like a mandoline or sharp knife for consistent cooking.
  • Do not overcrowd the vegetable slices to avoid steaming; allow space for roasting.
  • Add fresh basil after baking for a bright, aromatic finish.
  • Choose ripe tomatoes for natural sweetness and moisture.
  • Use high-quality extra virgin olive oil for the best flavor.
  • Leftovers keep refrigerated in an airtight container up to 3 days, with flavors improving overnight.
  • Freeze cooled ratatouille in sealed containers for up to 2 months; thaw overnight before reheating.
  • Reheat gently in the oven covered with foil or on stovetop with a splash of water to retain moisture.

Nutrition

Keywords: ratatouille, oven-baked ratatouille, French vegetables, healthy vegetable bake, gluten-free vegetable dish, vegetarian, vegan option

Find it online: https://marygourmet.com/oven-baked-ratatouille/