Easy Ratatouille Recipe

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  • Easy Ratatouille Recipe – A delicious tomato garlic base that’s topped with tons of fresh summer vegetables and seasonings. Finish it off with fresh parmesan cheese to make the most perfect baked ratatouille ever!

    During the summer, I love to make dishes with lots of fresh and vibrant vegetables. This easy ratatouille recipe is one of my favorites, along with grilled corn salad, bruschetta and cucumber and tomato salad.

    ratatouille recipe

    Ratatouille dish

    I wanted to share this delicious ratatouille recipe that I recently made that has become a quick favorite. It’s loaded with lots of  fresh summer vegetables and makes an extremely flavorful and healthy side dish. Plus, it’s SO pretty too! I love how the green, yellow and red colors from the sliced vegetables look together. This is definitely one of those dishes that looks fancy but is so easy to make! My kind of dish. :)

    What is in the dish ratatouille?

    Ratatouille starts with a simple tomato garlic base. Then there is a mixture of zucchini, squash and eggplant (if you prefer it). Then you’ll add some fresh herbs to the top, such as fresh thyme, basil or parsley. All of this goodness bakes together to make the most delicious and fresh ratatouille dish!

    sliced zucchini squash on a white cutting board

    What kind of vegetables are in ratatouille?

    For this baked ratatouille, I like to use fresh vegetables from my local farmer’s market. I used to pick the vegetables from my garden when we lived back in Ohio. This ratatouille dish was the perfect way to use them all up!

    Tomatoes: Tomatoes are the main foundation for this ratatouille recipe. I used canned diced tomatoes (15 oz, drained), however you can definitely use fresh tomatoes. Just dice them up or make this roasted garlic tomato sauce.

    Onions: Onions add a fragrant and flavorful touch to this baked ratatouille. I used white diced onions.

    Eggplant: Eggplant is hit or miss with most people, however I think it pairs perfectly with the other vegetables in this ratatouille. You can omit or replace with more zucchini or squash.

    Zucchini and Yellow Squash: I like to use fresh zucchini and yellow squash from the farmer’s market. The squash add a mild and somewhat sweet flavor.

    Red Bell Pepper: The red bell pepper is super flavorful and is also a fragrant and delicious component to this ratatouille dish.

    Ratatouille dish baked in a white dish

    How do you make simple ratatouille?

    This ratatouille recipe is super easy. Most of the work goes into slicing the vegetables. To make that part easier, try using a mandoline slicer.

    1. Preheat the oven to 400°F. Spread the tomatoes over the bottom of a 9×9 dish. Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper.
    2. Layer the eggplant. zucchini and yellow squash. Fill the red pepper in the gaps.
    3. Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
    4. Baked covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with parmesan cheese if desired.
    5. Enjoy while hot!

    Baked ratatouille with parmesan on top

    Quick tips about this ratatouille recipe

    • For serving, top with shaved parmesan cheese or mascarpone cheese, if desired.
    • Baked ratatouille pairs perfectly with a piece (or two!) or fresh sliced bread.
    • Use a mandoline slicer to help easily cut the vegetables.
    • Have leftovers? This ratatouille dish tastes great reheated. Just cover with foil and bake at 400˚F for 10-15 minutes.
    • You could also double the batch and freeze half of the baked ratatouille. Place in airtight container for up to 3 months. When ready to serve – thaw and then reheat.
    • The traditional ratatouille recipe doesn’t call for meat, however you can add it in. Try mixing cooked ground beef or sausage into the tomato garlic base.

    Easy Ratatouille Recipe

    Course: Side Dish
    Cuisine: French
    Keyword: ratatouille dish, Ratatouille Recipe
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8
    Calories: 47kcal
    Author: Jamielyn
    Easy Ratatouille Recipe - A delicious tomato garlic base that's topped with tons of fresh summer vegetables and seasonings. Finish it off with fresh parmesan cheese to make the most perfect baked ratatouille ever!

    Ingredients

    • 15 oz diced tomatoes (1 can, drained)
    • 1/2 cup chopped onions
    • 1/2 Tablespoon minced garlic
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1 small eggplant (sliced thin)
    • 2 zucchini (sliced thin)
    • 2 yellow squash (sliced thin)
    • 1 red bell pepper (sliced thin)
    • 1 Tablespoon olive oil
    • fresh thyme leaves (to taste)

    For serving: shaved parmesan cheese or mascarpone cheese, if desired

      Instructions

      • Preheat the oven to 400°F. Spread the tomatoes over the bottom of a 9x9 dish. Stir in the onions, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. 
      • Layer the eggplant. zucchini and yellow squash. Fill the red pepper in the gaps.
      • Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
      • Baked covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with parmesan cheese if desired. 
      • Enjoy while hot!

      Nutrition

      Calories: 47kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 301mg | Potassium: 392mg | Fiber: 2g | Sugar: 4g | Vitamin A: 15.3% | Vitamin C: 51.6% | Calcium: 3.5% | Iron: 6%
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      Easy ratatouille recipe baked in a white dish

      ratatouille recipe
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