Description
Looking for a colorful, healthy dinner that’s as impressive as it is easy? This Baked Ratatouille with Tomatoes, Zucchini, and Eggplant brings the rustic charm of Provence straight to your table. It’s a gorgeous, spiral-layered dish made with tender roasted vegetables, herbs, and a flavorful tomato base—perfect for anyone craving a quick dinner, a healthy vegetarian meal, or elegant dinner ideas that fit nearly any diet. Whether you’re cooking for guests or meal-prepping for the week, this easy recipe is a satisfying, naturally gluten-free and vegan option to add to your list of food ideas.
Ingredients
2 medium zucchinis
2 medium yellow squash
2 medium eggplants
5 ripe Roma tomatoes
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons olive oil, plus more for drizzling
1 tablespoon tomato paste
0.25 cup crushed tomatoes or canned tomato sauce
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Fresh thyme leaves, a few sprigs
Fresh basil leaves, for garnish
0.25 teaspoon red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon olive oil. Add diced onion and sauté until translucent. Stir in garlic, tomato paste, crushed tomatoes, oregano, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Spread the sauce at the bottom of a 9×13-inch baking dish.
3. Slice zucchini, yellow squash, eggplant, and tomatoes into 1/8 to 1/4 inch rounds. Salt the eggplant slices and let sit for 10–15 minutes. Pat dry.
4. Arrange sliced vegetables in an alternating pattern over the sauce (e.g., tomato, zucchini, squash, eggplant). Keep them upright and slightly overlapping.
5. Drizzle olive oil over the top, season with salt, pepper, red pepper flakes (if using), and sprinkle with fresh thyme.
6. Cover with foil and bake for 35 minutes.
7. Remove foil and bake uncovered for another 20–25 minutes, until vegetables are tender and edges are slightly golden.
8. Let rest for 5–10 minutes. Garnish with fresh basil before serving.
Notes
Choose firm, similar-sized vegetables to ensure even cooking and beautiful layering.
The tomato-onion base is essential—it adds moisture and boosts overall flavor.
Let the dish rest before serving for easier slicing and richer taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion (of 6)
- Calories: 145
- Sugar: 8g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 3.5g
- Cholesterol: 0mg
Keywords: Baked Ratatouille, easy dinner, vegetarian, vegan, gluten-free, healthy recipe, roasted vegetables