Enjoy a hearty and heart-healthy dish with this easy-to-make Oven-Baked Ratatouille.
Thanks to Disney and Pixar, the classic vegetable dish called Ratatouille has enjoyed a rise in popularity, but it’s been a mainstay in France since at least the 18th century. It began as a dish for French peasants, a way to use a variety of vegetables in a hearty stew. Over the years, chefs have elevated the recipe in different ways, including Remy the rat in the movie Ratatouille, who layered thinly sliced vegetables for a fancy version of the dish. But the true nature of this delicious mainstay is evident in the etymology of the word: “rata” means a stew with large or whole pieces and “touiller” means to stir or mix.
This recipe moves from the stove to the oven; the roasting process creates a more concentrated flavor—and makes it an easier dish to prepare. I especially love this version in the summer; it lets me capitalize on my garden’s bounty, and using the oven means the vegetables retain their flavor and texture instead of becoming a stew with only a one-dimensional flavor.
This oven-based ratatouille is a perfect complement to grilled meats like Pork Loin or Flank Steak. You could also pair it with a Quinoa Bowl or some couscous.
Ingredients //
- 1 large or 6 small eggplants, cubed
- 8 tomatoes cubed
- 1 red or orange pepper deseeded and cubed
- 2 medium zucchini chopped
- 1 red onion peeled and chopped
- 2 cloves garlic crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp ground black pepper
How to Make // The Steps
Step 1: Preheat the oven to 350°F and then in a large bowl, mix the olive oil together with the crushed garlic, basil, oregano, salt, and pepper.
Step 2: Add the chopped vegetables into the bowl with the oil and toss to coat it well with the herbs.
Step 3: Spread the coated veggies onto a baking tray and then pop them into the oven to roast for 20-30 minutes.
Top Tips For a Perfect Ratatouille Recipe
- To elevate the flavor, you might add a drizzle of olive oil, chopped basil, or black pepper on top before serving.
- If you want a sweeter taste, you can add (or substitute) grape tomatoes.
- To have a more caramelized flavor, go low and slow: roast the vegetables for a longer time—up to two hours.
- To keep the veggies from burning, you might cover the pan with aluminum foil at first, and then remove it for the last few minutes.
FAQs
You have lots of flexibility with these vegetables. You can add other vegetables than the recipe specifies or drop one or two of them if you don’t have them in the garden or fridge.
While the recipe as written is dairy-free, you can definitely add some cheese. One option is to add a cheese like feta to the dish before baking it in the oven. You can also shave some mozzarella or parmesan to the finished dish.
I think this dish looks beautiful as is, with all of the vibrant colors of the various vegetables. But if you’re pining for a more visual masterpiece, slice the vegetables in similar sizes (maybe even with a mandolin) and arrange them in layers a la Remy.
Serving Suggestions //
You can serve this dish hot or cold, depending upon your preference. It works well as a side or can take center stage as a main entree. It often tastes even better the next day, so this is a dish that loves to be prepared in advance!
How to Store //
You can store this oven-roasted ratatouille in an airtight container in the refrigerator for up to four days or for several weeks in the freezer. Reheat it in the oven for 10-15 minutes at 350°F or in the microwave for a minute or so. If you’ve frozen it, let the ratatouille thaw out in the fridge overnight for best results.
Ratatouille Recipe
Ingredients
- 1 large eggplant or 6 small, cubed
- 8 tomatoes cubed
- 1 red or orange pepper deseeded and cubed
- 2 medium zucchini chopped
- 1 red onion peeled and chopped
- 2 cloves garlic crushed
- 1 tsp dried basil
- 1 tsp dried oregano
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Preheat the oven to 350°F and then in a large bowl, mix the olive oil together with the crushed garlic, basil, oregano, salt, and pepper.
- Add the chopped vegetables into the bowl with the oil and toss to coat it well with the herbs.
- Spread the coated veggies onto a baking tray and then pop them into the oven to roast for 20-30 minutes.
