Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

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Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is the kind of dish that looks as good as it tastes. It brings together vibrant summer vegetables layered into a beautiful spiral, baked until tender, juicy, and infused with garlicky herb goodness. Whether you’re serving it as a cozy main or a colorful side, this French-inspired classic is a celebration of simplicity and flavor.

Perfect for gatherings, this dish is a great make-ahead option that turns ordinary ingredients into a showstopper. It’s also naturally vegan, gluten-free, and healthy—so everyone at the table can enjoy a slice of garden-fresh comfort.

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What Kind of Vegetables Work Best in Baked Ratatouille?

This recipe works best when you use vegetables that are similar in diameter and can be sliced thinly. Look for firm zucchini, ripe but not over-soft tomatoes, and slender eggplants. Japanese or Italian eggplants are ideal because they slice neatly and cook evenly. Yellow squash is a wonderful optional add-in if you want more color and flavor layers.

Uniform slices help everything cook evenly and present beautifully. If you have a mandoline, now’s the time to use it for those perfect 1/8-inch thick slices.

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Ingredients for the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

• Zucchini: Adds fresh, mild flavor and a soft texture that absorbs herbs and oil.
• Tomatoes: Bring acidity, juiciness, and bright color. Roma or vine tomatoes hold up well.
• Eggplant: Provides richness and a creamy texture once baked. Choose slender ones for best layering.
• Olive Oil: Enhances flavor and prevents vegetables from drying out.
• Garlic: Finely chopped garlic infuses the whole dish with warm, earthy aroma.
• Fresh Thyme or Herbs de Provence: These herbs bring a fragrant Mediterranean flair.
• Salt and Pepper: Simple seasonings that make the vegetables shine.
• Tomato Sauce or Crushed Tomatoes (for base): Creates a juicy, flavorful foundation under the vegetables.

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How To Make the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Step 1: Prepare the Baking Dish

Spread a generous layer of tomato sauce or crushed tomatoes into the base of your baking dish. This not only adds flavor but helps keep the vegetables from sticking while baking.

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Step 2: Slice the Vegetables

Using a sharp knife or mandoline, slice the zucchini, eggplant, and tomatoes into thin rounds, about 1/8-inch thick. Try to keep them even in thickness for a uniform bake.

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Step 3: Layer the Vegetables

Arrange the sliced vegetables in an alternating pattern—zucchini, tomato, eggplant—slightly overlapping as you go. Work in a spiral or rows depending on the shape of your dish. Tuck them in snugly so they stay upright during baking.

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Step 4: Season and Drizzle

Finely mince garlic and sprinkle it evenly over the vegetables. Drizzle generously with olive oil. Add salt, pepper, and your choice of fresh thyme or Herbs de Provence. The seasoning should reach every nook and cranny.

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Step 5: Cover and Bake

Cover the dish with foil and bake at 375°F (190°C) for 35 minutes. Then uncover and bake for another 15–20 minutes until the vegetables are tender and slightly caramelized around the edges.

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Step 6: Garnish and Serve

Once out of the oven, let it rest for 10 minutes. Sprinkle with extra fresh herbs before serving. Serve warm with crusty bread or as a main over polenta, pasta, or rice.

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How to Serve and Store Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

This dish is incredibly versatile. You can serve baked ratatouille hot as a main dish, paired with a slice of toasted sourdough or spooned over creamy polenta. It also makes a fantastic side to roasted chicken, grilled fish, or baked tofu. For a brunch twist, serve it with a poached egg on top.

Leftovers are a gift. Store them in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. You can reheat in the oven at 350°F or microwave individual portions.

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Frequently Asked Questions

How do I keep the vegetables from turning mushy?

Slice them evenly and don’t overbake. Covering the dish for the first part of baking helps steam them; uncovering allows moisture to evaporate and edges to caramelize.

Can I make this ahead of time?

Yes! You can assemble it a day in advance and refrigerate it before baking. Just let it sit at room temperature for 15 minutes before placing it in the oven.

What can I use instead of eggplant?

Yellow squash or more zucchini are great alternatives. You can even try sweet potatoes for a twist in texture and sweetness.

Is it freezer-friendly?

Yes, but with caution. Freeze in a tightly sealed dish, but note that the texture may soften upon thawing. It’s best eaten fresh or refrigerated.

Can I add cheese?

Absolutely. A sprinkle of grated Parmesan or vegan cheese in the last 10 minutes of baking adds a golden, savory touch.

Is this recipe low-carb?

While it’s loaded with veggies, tomatoes and eggplant contain natural sugars. For a lower-carb option, reduce the amount of tomato base or pair with cauliflower rice.

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Want More Vegetable Side Dish Ideas?

If you loved this baked ratatouille, here are more ways to celebrate seasonal produce with big flavor:

• Try the Garlic Herb Roasted Potatoes and Veggies for a hearty, sheet pan option.
• This Healthy Sausage Veggie Skillet Meal packs protein and color into one skillet.
• The Creamy Garlic Parmesan Tortellini with Chicken and Broccoli brings comfort to your dinner table.
• For a cozy bake, check out Cheesy Broccoli Rice Casserole with golden crust and creamy center.
• Or make it a lighter meal with Mediterranean White Beans & Greens packed with protein and fiber.

These dishes make vegetable-based meals anything but boring.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest board so you always have a colorful and healthy meal at your fingertips. Find more daily recipes on my Pinterest @LifeWithNina

Tried this ratatouille? Leave a comment below and let me know how you served it. Did you go all veggie or add cheese? I’d love to hear how you made it yours!

Let’s inspire each other to eat more colorfully.

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