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!
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Best 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, Greek salad and cucumber and tomato salad.
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!
Vegetables to Include
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. It was the perfect way to use them all up!
- Tomatoes: Tomatoes are the main foundation for ratatouille. I used canned diced tomatoes (15 oz, drained), however you can definitely use fresh tomatoes. Just dice them up first.
- Onions: Onions add a fragrant and flavorful touch. 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 dish 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.
How to Make Ratatouille
- Tomato layer. 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.
- Add remaining veggies. Layer the eggplant. zucchini and yellow squash. Fill the red pepper in the gaps.
- Add seasonings. Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
- Bake in oven. Cover with foil and bake at 400°F for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender.
- Most of the work goes into slicing the vegetables. To make that part easier, try using a mandoline slicer.
- 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.
- For serving, top with freshly shaved parmesan or mascarpone cheese if desired.
- Baked ratatouille pairs perfectly with a piece of crusty french bread.
Freezing and Reheating
Reheating: Have leftovers? This dish tastes great reheated. Just cover with foil and bake at 400˚F for 10-15 minutes.
Freezing: You could also double the batch and freeze half. Place in airtight container for up to 3 months. When ready to serve – thaw and then reheat.
Other dishes that we love to make using garden veggies include this eggplant parmesan recipe, zucchini fritters and roasted zucchini and squash!
More Summer Dishes Using Tomatoes
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Easy Ratatouille Recipe
- 15 ounce can diced tomatoes , drained
- ½ cup chopped onions
- ½ Tablespoon minced garlic
- 1 teaspoon Kosher salt
- ½ teaspoon ground 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
- 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.
- 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 provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
I’m always looking for a great way to use all my favorite summer veggies and this ratatouille is perfect! So simple and really really tasty.
My family LOVED this dish. Total comfort food, and incredibly easy.
So good! I don’t know why I didn’t try this before – thanks for sharing the recipe.
What is the texture when it’s finished cooking? Is it a little crispy or soft?
The tops comes out a little crispy, but the vegetables are soft :)
I have SO MUCH yellow squash from my garden, along with a huge zucchini someone gave me. I was just thinking the other night, “I should make ratatouille.” So glad I found this recipe!
I make this a lot during Summer but I haven’t tried eggplant before. That’s a fun addition!
This is SO awesome! Really pretty and looks so delish! Definitely giving this a try!