Name: Baked Ratatouille with Tomatoes, Zucchini, and Eggplant
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: French / Mediterranean
Ingredients: 2 medium zucchini, thinly sliced; 1 medium eggplant, thinly sliced; 3 Roma or vine tomatoes, thinly sliced; 1 red bell pepper, chopped (optional); 1 small onion, finely chopped; 2 cloves garlic, minced; 2 tbsp olive oil, plus extra for drizzling; 1 (14 oz) can crushed tomatoes or tomato sauce; 1 tsp fresh thyme (or ½ tsp dried Italian herbs); Salt and black pepper, to taste; Fresh basil or parsley, for garnish

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Baked ratatouille is one of my favorite vegetable dishes to make when I want something colorful, light, and full of flavor. I love how the layers of tender zucchini, eggplant, and tomatoes bake together in a rich, herby sauce. The aroma that fills my kitchen while it cooks always feels comforting and rustic — just like a little taste of the French countryside.

Why You’ll Love This Recipe

I love this recipe because it’s healthy, vibrant, and surprisingly easy to prepare. The sliced vegetables look beautiful arranged in a spiral or layered neatly in the dish, and the result tastes as good as it looks. The flavors of garlic, herbs, and olive oil soak into every bite, and I can serve it as a side dish, light main course, or even over pasta or rice. It’s a perfect make-ahead recipe that gets even better the next day. Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini, thinly sliced
Eggplant, thinly sliced
Roma or vine tomatoes, thinly sliced
Red bell pepper, chopped (optional)
Onion, finely chopped
Garlic, minced
Olive oil
Crushed tomatoes or tomato sauce
Fresh thyme or dried Italian herbs
Fresh basil or parsley for garnish
Salt and black pepper

Directions

I start by preheating my oven to 375°F (190°C).
In a skillet, I heat a bit of olive oil and sauté the onion and garlic until fragrant. I add the crushed tomatoes, herbs, salt, and pepper, then let it simmer for 5–10 minutes to make a simple tomato sauce.
I pour the sauce into the bottom of a baking dish and spread it evenly.
I layer the zucchini, eggplant, and tomato slices on top, alternating the colors in a circular or straight-line pattern.
I drizzle the top with olive oil, sprinkle a little more salt and pepper, and add a few fresh thyme leaves.
I cover the dish loosely with foil and bake for about 30 minutes.
I remove the foil and continue baking for another 15–20 minutes, until the vegetables are tender and slightly golden around the edges.
Before serving, I garnish with chopped basil or parsley for a fresh touch.

Servings and Timing

This recipe serves about 4–6 people. The prep time takes around 20 minutes, and baking takes about 45–50 minutes total.

Variations

Sometimes I add slices of yellow squash for more color or layer in roasted red peppers for extra sweetness. I’ve also topped the finished dish with crumbled goat cheese or Parmesan for a richer flavor. For a heartier version, I serve it over couscous, polenta, or quinoa — it soaks up the delicious sauce perfectly.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake it at 350°F (175°C) for about 10–12 minutes or microwave it gently until warm. It also freezes well; I portion it out and thaw it in the fridge overnight before reheating. Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

FAQs

Can I make this dish ahead of time?

Yes, I often assemble it earlier in the day and bake it right before serving. It’s also delicious reheated — the flavors deepen as it rests.

Do I need to peel the eggplant?

I usually don’t — the skin softens nicely as it bakes, but if the eggplant is large or has tough skin, I sometimes peel it partially.

Can I use canned tomatoes instead of fresh?

Absolutely. I use a can of crushed or diced tomatoes as the base sauce if I don’t have fresh ones on hand.

How can I keep the vegetables from getting soggy?

I make sure to slice them evenly and bake uncovered for part of the time so excess moisture can evaporate.

What can I serve with baked ratatouille?

I love serving it with crusty bread, grilled chicken, or over a bed of rice or pasta. It also pairs beautifully with roasted potatoes or fish.

Conclusion

Baked ratatouille with tomatoes, zucchini, and eggplant is the perfect balance of comfort and elegance. I love how the tender, herby vegetables come together in a dish that’s both nourishing and beautiful. It’s simple, rustic, and endlessly versatile — a recipe I reach for again and again whenever I want something healthy, colorful, and satisfying.