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.
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.
Find the full printable recipe here: Easy Oven-Baked Ratatouille
