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Ratatouille is a traditional Provençal dish from France that highlights simple vegetables in a flavorful tomato-based sauce. This oven-baked version is easy to prepare, full of fresh herbs, and makes a beautiful centerpiece for your table. It is naturally vegan, gluten-free, and packed with flavor.
Table of Contents
Here’s What You Need to Make this Ratatouille
Sauce Ingredients
- Olive oil: Adds richness, helps soften vegetables, and carries flavor.
- Yellow onion: Provides sweetness and depth to the base sauce.
- Carrot: Balances acidity from tomatoes with natural sweetness.
- Red bell pepper: Adds color and a mild sweetness that enhances the sauce.
- Salt: Draws out moisture, balances flavors, and highlights natural sweetness.
- Garlic: Brings bold, aromatic flavor.
- Red pepper flakes: Adds gentle heat and complexity.
- Canned chopped tomatoes: The heart of the sauce, giving body, acidity, and umami.
- Sugar: Balances tomato acidity.
- Fresh basil: Adds freshness, fragrance, and a signature herbal note.
- Red wine vinegar: Brightens flavors and enhances acidity for balance.
Vegetable Assembly
- Zucchini: Mild and tender, absorbs sauce flavor well, adds lightness.
- Yellow squash: Similar to zucchini but slightly sweeter, brings color contrast.
- Eggplant: Adds heartiness and a meaty texture, making the dish satisfying.
- Roma tomatoes: Hold shape well when baked, bringing juiciness and umami.
- Olive oil: Keeps vegetables from drying, enhances caramelization.
- Fresh basil for garnish: Adds brightness and a final fresh flavor before serving.
How to make this Easy Oven Baked Ratatouille:
- Preheat the oven to 375˚F.
- Make the sauce: Heat olive oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and salt. Cook for 8 minutes until softened.
- Stir in garlic and red pepper flakes. Cook for 2 minutes.
- Add canned tomatoes, sugar, and basil. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in red wine vinegar. Adjust seasoning with salt and pepper.
- For a smoother texture, blend the sauce in a high-speed blender. Spread the sauce evenly in a 10-inch baking dish.
- Prepare the vegetables: Using a mandolin or sharp knife, slice zucchini, yellow squash, eggplant, and Roma tomatoes into ⅛-inch slices.
- Assemble: Arrange the sliced vegetables in the baking dish, alternating each type for a colorful pattern.
- Drizzle with olive oil. Sprinkle with salt and black pepper.
- Cover with foil and bake for 30 minutes. Remove foil and bake another 20 minutes until vegetables are tender and lightly browned.
- Let cool for 10 minutes before serving. Garnish with fresh basil.
Equipment You’ll Need
- Serving spoon: For scooping portions once the Ratatouille is baked.
- Large skillet or sauté pan: For cooking the sauce base with onion, carrot, bell pepper, and garlic.
- Cutting board: For chopping vegetables safely and efficiently.
- Chef’s knife: For dicing and slicing vegetables if you’re not using a mandolin.
- Mandolin slicer (optional): For evenly thin vegetable slices, about ⅛ inch thick.
- Wooden spoon or spatula: For stirring the sauce while it cooks.
- 10-inch baking dish: The main dish for assembling and baking the Ratatouille.
- Foil or oven-safe lid: To cover the baking dish during the first stage of cooking.
- Blender or food processor (optional): For making the sauce smooth if desired.
Serving Suggestions
- Pair with a fresh baguette or sourdough bread.
- Serve over couscous, rice, or quinoa.
- Add a side salad with a light vinaigrette for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 350˚F for 15 minutes or microwave until warm.
- Ratatouille can also be frozen for up to 2 months.
Why You’ll Love This Ratatouille Recipe
- 100% plant-based and gluten-free
- Packed with vitamins, fiber, and antioxidants
- Easy step-by-step instructions
- Great as a main dish or side
- Perfect for meal prep and leftovers
This oven-baked Ratatouille is a perfect way to enjoy fresh vegetables with bold Mediterranean flavors. It looks beautiful on the table and delivers satisfying taste in every bite.
Tips for the Best Ratatouille
- Serve with crusty bread, rice, or quinoa for a complete meal.
- Choose vegetables similar in width for even cooking.
- Use a mandolin for consistent thin slices.
- Ratatouille tastes even better the next day after the flavors have melded together.
Frequently Asked Questions About Ratatouille
No, you don’t need to peel zucchini, squash, or eggplant. Their skins soften during baking, adding color and texture. Just wash them well before slicing.
Yes. You can fully bake Ratatouille, let it cool, and store it in the refrigerator for up to 4 days. Reheat in the oven at 350˚F for 15 minutes or until warmed through. The flavors deepen after resting overnight, making it even better the next day.
Yes, Ratatouille freezes well. Store it in an airtight container for up to 2 months. Thaw in the refrigerator overnight, then reheat in the oven or microwave.
Yes. A sharp knife works fine. Just aim for even slices about ⅛ inch thick so the vegetables cook evenly.
Yes. Blending the sauce gives a velvety base for the vegetables. If you prefer a rustic texture, leave the sauce chunky. Both methods work.
Yes, but fresh basil gives the best flavor. If using dried basil, reduce the amount to 1 teaspoon in the sauce. Still garnish with fresh herbs if possible.
More Veggie Heavy Dishes
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Easy Oven-Baked Ratatouille
- Total Time: 1 hour 10 minutes
- Yield: 6 Servings
- Diet: Vegan
Description
Ratatouille is a traditional Provençal dish from France that highlights simple vegetables in a flavorful tomato-based sauce. This oven-baked version is easy to prepare, full of fresh herbs, and makes a beautiful centerpiece for your table. It is naturally vegan, gluten-free, and packed with flavor.
Ingredients
For The Sauce
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- ½ teaspoon salt
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 can (14 oz) chopped tomatoes
- Pinch of sugar
- ¼ cup fresh basil, chopped
- 1 tablespoon red wine vinegar
For the Assembly
- 1 large zucchini
- 1 large yellow squash
- 1 eggplant
- 3 Roma tomatoes
- 2 tablespoons of olive oil
- Fresh basil, chopped, for garnish
Instructions
- Preheat oven to 375˚F.
- Heat olive oil in a large skillet over medium heat. Add onion, carrot, bell pepper, and salt. Cook for 8 minutes or until the veggies have softened.
- Stir in garlic and red pepper flakes. Cook for another 2 minutes.
- Add chopped tomatoes, sugar, and basil. Simmer for 10 minutes, stirring occasionally.
- Remove from heat and stir in red wine vinegar and season with salt and pepper to taste.
- For a smooth sauce, blend in a high-speed blender, but you can also leave it chunky without blending. Spread evenly in a 10-inch baking dish.
- Slice zucchini, yellow squash, eggplant, and Roma tomatoes into ⅛-inch rounds with a knife or mandolin.
- Arrange slices in the dish, alternating vegetables in a spiral or layered pattern.
- Drizzle with olive oil and season with salt and black pepper.
- Cover with foil and bake 30 minutes. Remove foil and bake another 20 minutes until the vegetables are tender and lightly browned.
- Let the dish cool for 10 minutes before serving. Garnish with fresh basil and serve
Notes
- Choose vegetables similar in width for even layers.
- Ratatouille tastes even better the next day.
- Serve with bread, rice, or quinoa for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Oven
- Cuisine: French
