Do I need to peel the vegetables?

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.

Can I make Ratatouille ahead of time?

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.

Can I freeze Ratatouille?

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.

Can I make Ratatouille without a mandolin?

Yes. A sharp knife works fine. Just aim for even slices about ⅛ inch thick so the vegetables cook evenly.

Can I blend the sauce for a smoother texture?

Yes. Blending the sauce gives a velvety base for the vegetables. If you prefer a rustic texture, leave the sauce chunky. Both methods work.

Can I use dried herbs instead of fresh basil?

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.

Easy Oven-Baked Ratatouille

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

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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