Print

Oven-Baked Ratatouille

Oven-Baked Ratatouille
Print Recipe

This Oven-Baked Ratatouille is a vibrant, wholesome dish combining fresh summer vegetables like zucchini, eggplant, bell peppers, and tomatoes, baked to tender perfection with aromatic herbs and olive oil. Effortlessly prepared with minimal chopping and layering, it offers a healthy, flavorful, and visually stunning meal or side that is naturally gluten-free and vegan-friendly.

Ingredients

Scale

Vegetables

  • 2 medium zucchini
  • 1 medium eggplant
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 Roma tomatoes
  • 1 onion
  • 3 garlic cloves

Base Sauce

  • 2 tablespoons olive oil (plus extra for drizzling)
  • 2 diced tomatoes (for sauce)
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves

Instructions

  1. Prepare the Vegetables: Wash all the vegetables thoroughly. Slice the zucchini, eggplant, bell peppers, and tomatoes into even, thin rounds to ensure they cook evenly and beautifully layered.
  2. Make the Base Sauce: In a skillet, sauté chopped onions and minced garlic in olive oil until fragrant and translucent. Add diced tomatoes, a pinch of salt, pepper, and herbs, then simmer for about 10 minutes until slightly thickened. Spread this sauce evenly in the bottom of your baking dish.
  3. Arrange the Vegetables: Starting at one edge of the dish, arrange the sliced vegetables in alternating patterns (zucchini, eggplant, tomato, bell pepper) vertically or spirally, slightly overlapping each slice. This creates a stunning pattern and ensures even cooking.
  4. Season and Drizzle: Sprinkle fresh thyme and rosemary leaves over the arranged vegetables. Drizzle with olive oil and season lightly with salt and freshly ground black pepper to bring out the natural flavors.
  5. Bake to Perfection: Cover the dish with parchment paper or foil and bake in a preheated oven at 375°F (190°C) for 40–45 minutes. Remove the cover for the last 10 minutes to allow the top to caramelize slightly and the vegetables to become tender.

Notes

  • Cut vegetables evenly to ensure consistent cooking throughout.
  • Use fresh thyme and rosemary for a brighter, more aromatic flavor compared to dried herbs.
  • Do not overcrowd the baking dish to allow proper air circulation and avoid steaming.
  • Let the ratatouille cool slightly before serving to let flavors meld fully.
  • Experiment with layering patterns depending on your baking dish size and shape.

Nutrition

Keywords: ratatouille, oven-baked ratatouille, summer vegetables, healthy dinner, vegan, gluten-free, French cuisine, baked vegetables, easy dinner

Find it online: https://gourmetglazing.com/oven-baked-ratatouille/