This beautifully presented ratatouille is perfect for summer dinners. Layers of eggplant, summer squash, and tomatoes showcase the season’s best produce. We especially love it with extra garlic and fresh basil.
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The Perfect Summer Dish
Summer produce has a flavor all its own. This baked ratatouille celebrates garden-fresh zucchini, summer squash, eggplant, and ripe tomatoes in a simple, elegant way.
As a child, my parents grew a large garden with an abundance of zucchini. My mom found many ways to use it, and I always loved recipes that paired squash with cheese and herbs. This baked ratatouille is an elevated take on those childhood favorites: thinly sliced vegetables arranged in layers, baked until tender, and finished with parmesan and basil.
Why This Baked Ratatouille Belongs on Your Table
- Zucchini, summer squash, tomatoes, and eggplant: A vibrant combination of seasonal vegetables that pair beautifully together.
- Garlic, basil, and parmesan: Simple aromatics and cheese that enhance the natural sweetness of the veggies.
- Healthy and versatile: Low in carbs, nutrient-dense, and suitable for many diets. It’s an easy way to add more vegetables to family meals.
- Elegant presentation: While traditional skillet ratatouille is delicious, the layered baked version makes a striking, restaurant-worthy side.
How to Make a Baked Ratatouille
Step 1: Choose vegetables with similar diameters so the slices layer neatly. Small vine-ripe tomatoes, zucchini, yellow squash, and Chinese or baby eggplant work well. Slice everything into approximately 1/4–1/3 inch rounds.
Step 2: Spread a thin layer of crushed tomatoes or marinara in the bottom of a baking dish and stir in minced garlic so the sauce is evenly flavored.
Step 3: Arrange the vegetable slices in an overlapping pattern, standing them on edge. Start around the outside edge of the dish and continue inward, packing them tightly so the dish stands up high and looks uniform.
Step 4: Drizzle the vegetables with olive oil and evenly season with sea salt, black pepper, and Herbs de Provence or a blend of dried basil, oregano, and thyme.
Step 5: Bake the dish until the vegetables are soft and stew-like. For the best results, roast at 375°F (190°C) until tender—about 40 minutes—then remove the dish.
Step 6: Sprinkle grated parmesan over the top and return to the oven for 8–10 minutes to melt and brown the cheese slightly. Finish with fresh basil or parsley before serving.
Tips for a Flawless Ratatouille
Plan ahead: Baking takes time—expect about an hour for the vegetables to become tender and meld with the sauce. You can prepare and layer the vegetables earlier in the day and bake them an hour before serving.
Oven choice: A steam-convection oven offers precision for roasting and steaming vegetables, but a standard oven works perfectly when set to the recommended temperature.
Vegetable swaps: Feel free to add thinly sliced bell peppers for color or parboiled, thin-sliced potatoes for a heartier version—boil potatoes first so they cook evenly with the other vegetables.
Diet swaps: To keep the dish vegan or Whole30-compliant, omit the parmesan or use a dairy-free alternative such as a cashew-based topping or a balsamic glaze for brightness.
Serve: Ratatouille makes a lovely side for grilled or roasted meats, a complement to fish, or a flavorful component for brunch. It’s also excellent on its own with crusty bread or a simple grain.
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Ratatouille
The straightforward preparation lets the fresh vegetables shine. Serve alongside grilled or poached meats, or enjoy as a stand-alone vegetable main.
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Ingredients
- 3/4 cups crushed tomatoes with basil
- 2 cloves garlic finely minced
- 2 zucchini medium, sliced 1/4 inch thick
- 2 yellow squash medium, sliced 1/4 inch thick
- 3-4 tomatoes sliced 1/4 inch thick
- 1 Chinese eggplant sliced 1/4 inch thick
- 2 tablespoons olive oil
- 1 teaspoon Herbs de Provence
- 1/2 teaspoon sea salt or to taste
- black pepper to taste
- 1/4 cup parmesan shredded or grated
- fresh basil to garnish, optional
Instructions
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In an 11-inch pie plate or a 9×9 baking dish, spread crushed tomatoes and stir in the minced garlic until distributed.
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Arrange the thinly sliced vegetables in a tight pattern around the outside of the dish, repeating rows until the dish is filled.
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Drizzle with olive oil and season evenly with salt, herbs de Provence, and black pepper.
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Preheat the oven to 375ºF (Convection Bake if available). Bake for 40 minutes, until vegetables are tender.
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Remove from the oven, sprinkle with parmesan, then return to bake for an additional 10 minutes.
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Garnish with fresh basil or parsley if desired, and serve hot.
Video
Notes
Pro Tip: Choose tomatoes, zucchini, and squash that are similar in diameter to the eggplant for the best presentation.
If using a square dish, arrange three tightly packed rows instead of circling the pan.
Make this Vegan: Omit the parmesan cheese or use a dairy-free alternative.
Dietary: Gluten Free, Low Carb, Vegetarian
Ratatouille is a French dish from Nice that highlights Mediterranean vegetables—zucchini, squash, tomatoes, eggplant, and aromatic herbs. Modern versions sometimes include thinly sliced parboiled potatoes.