A beautiful French-inspired vegetable dish made with thinly sliced zucchini, yellow squash, eggplant, tomatoes, and bell peppers, arranged over a rich tomato-garlic sauce and baked until tender. The layered presentation in the photo is similar to baked ratatouille recipes that arrange alternating vegetable slices in a concentric pattern.
Ingredients
For the tomato sauce:
- 2 tbsp extra-virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1½ cups crushed tomatoes or tomato purée
- 1 tbsp tomato paste
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of red pepper flakes, optional
For the vegetable topping:
- 1 medium zucchini
- 1 medium yellow squash
- 1 small eggplant
- 3–4 Roma tomatoes
- 1 red bell pepper
- 2 tbsp olive oil
- ½ tsp dried thyme
- Salt and black pepper, to taste
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat 2 tbsp olive oil in an oven-safe skillet or baking dish over medium heat.
- Add onion and diced bell pepper. Cook for 5–7 minutes until softened.
- Add garlic and cook for another 30 seconds.
- Stir in crushed tomatoes, tomato paste, thyme, oregano, salt, pepper, and red pepper flakes.
- Simmer the sauce for 8–10 minutes, until slightly thickened.
- Meanwhile, slice the zucchini, yellow squash, eggplant, tomatoes, and bell pepper into thin, similar-sized rounds. A mandoline can help create even slices.
- Arrange the vegetables alternating colors and types in overlapping rows or a circular pattern over the tomato sauce.
- Drizzle the top with 2 tbsp olive oil and season with thyme, salt, and pepper.
- Cover loosely with foil and bake for 40–45 minutes.
- Remove the foil and bake another 15–20 minutes, until the vegetables are tender and lightly browned around the edges.
- Rest for 5–10 minutes, then garnish with fresh basil and serve.
Time
- Prep: 25 minutes
- Cook: 55–65 minutes
- Total: About 1 hour 25 minutes
- Servings: 6
Nutrition Information
Approximate per serving, based on 6 servings:
- Calories: ~190
- Protein: ~4 g
- Carbohydrates: ~18 g
- Fat: ~13 g
- Saturated Fat: ~2 g
- Fiber: ~5 g
- Sugar: ~9 g
- Sodium: ~400 mg
Actual nutrition will vary depending on the amount of olive oil, vegetables, and tomato sauce used. A comparable layered ratatouille recipe lists about 136 calories per serving with 3.4 g fiber when divided into six servings.
Tips
- Slice the vegetables as evenly as possible so they cook at the same rate.
- Don’t overcrowd the vegetables too tightly; a little overlap is perfect.
- For extra flavor, add fresh basil or parsley after baking.
- Serve with crusty bread, rice, quinoa, or grilled chicken.
- Leftovers can be refrigerated in an airtight container for about 3 days.
Q&A
Q: Can I make this ahead of time?
Yes. Assemble it a day ahead, refrigerate, and bake when ready.
Q: Can I use only zucchini and eggplant?
Yes. You can substitute or omit vegetables according to what you have.
Q: Is this recipe vegetarian?
Yes, and it can easily be made vegan.
Q: Is it gluten-free?
Yes, the recipe is naturally gluten-free.
Q: Can I freeze ratatouille?
Yes, although the vegetables may become softer after thawing.
Q: What should I serve with it?
It pairs well with crusty bread, rice, pasta, quinoa, grilled fish, or chicken.
Q: Can I eat it cold?
Yes. Ratatouille can be served warm, at room temperature, or chilled.