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It’s time to learn how to make ratatouille! This baked ratatouille dish may look spectacular, but it’s surprisingly easy to put together, and packed with healthy and fresh vegetables. Serve it as side to chicken or fish, or make it the star of a vegetarian meal. No matter how you serve it, I think you’ll agree that it’s the best ratatouille recipe out there!
What Is Ratatouille?
Ratatouille is a French dish that traditionally has eggplant, tomatoes, and other veggies.
Sometimes traditional ratatouille is a stew made out of peppers, tomatoes, zucchini, and plenty of fresh herbs, but it’s also frequently made more like a casserole, like this one. The ratatouille sauce sits on the bottom and the veggies on top!
Ratatouille Ingredients
Ratatouille is made of a variety of fresh vegetables and herbs. Here’s what I’ve included in my version:
Ratatouille Sauce Ingredients
- Diced Tomatoes – They are the bulk of the sauce and provide that rich tomato flavor.
- Olive Oil – Adds fat and flavor to this easy ratatouille.
- Balsamic Vinegar – Yum! Balsamic vinegar adds tangy goodness to the amazing sauce.
- Herbs de Provence – Dried herbs that have marjoram, thyme, rosemary, and oregano.
- Garlic – Always a must in tomato sauces.
- Basil – Fresh basil adds a fresh flavor to the sauce.
Ratatouille Vegetables
- Roma Tomatoes – You could use any tomatoes, but roma are the perfect size for this dish.
- Zucchini – Adds gorgeous green color to the keto ratatouille.
- Eggplant – A must in simple ratatouille recipes. Eggplant is often the base of the dish.
- Onion – Imparts delicious, savory flavor to the other veggies.
How To Make Ratatouille
The steps for how to make ratatouille are super simple! Just make the sauce, layer, and bake!
- Make the ratatouille sauce. Blend together diced tomatoes, olive oil, balsamic vinegar, Herbs de Provence, garlic, basil, and salt.
- Spread the sauce into a baking dish. I used a 1.5 quart oval dish, but a rectangular or round one will work as well.
- Cut the veggies. You’ll want slices of eggplant, zucchini, tomatoes, onions, and eggplant.
TIP 2: For even cooking, make sure slices are uniform in thickness. I prefer thin slices, about 1/4 inch thick. Baking time may increase if your slices are thicker.
TIP 3: You want the veggies to be the same size. Cut the eggplant slices cut into quarters so that they are a similar size to the tomato and zucchini slices. Similarly, if your onion is too large, you can peel away the outer rings, and just use the inner circle to be similar to the tomato and zucchini sizes.
- Arrange veggies in baking dish. Alternate between one slice of each vegetable: zucchini, tomatoes, onions, and eggplants. Keep them in the same order.
TIP 1: To make it easier to arrange, you can set up the alternating rows on a cutting board first, and then transfer them in stacks to the pan, spreading them out as you do.
- Cook the ratatouille dish. Drizzle with olive oil, sprinkle with salt and pepper, and bake until veggies are soft and tender.
Yay! Now you can dig into your flavorful baked ratatouille. Basil makes the perfect garnish on top.
Do I Need To Peel Eggplant For Ratatouille?
No, you don’t have to peel the eggplant when you make ratatouille. If you want to peel the eggplant, you sure can. I prefer to leave the skin on for fiber, nutrients, color, and to prevent the eggplant from getting mushy during cooking.
Is Ratatouille Healthy To Eat?
Yes, ratatouille is healthy! It’s made up of all vegetables, so it’s full of nutrients and vitamins. This ratatouille recipe is particularly rich in vitamin C, folic acid, potassium, vitamin B6, and fiber.
How Do You Store Ratatouille?
Store the baked ratatouille in an airtight container in the fridge for 3-5 days.
To reheat the ratatouille, bake it in the oven for 10-15 minutes at 350 degrees, or microwave for a minute or so if you’re in a rush.
Can I Freeze Ratatouille?
Yes, you can freeze ratatouille. If you are planning to freeze the ratatouille when you make it, it’s best to under-cook it the first time. Then when you freeze it and reheat it, you won’t have to worry about the vegetables being too soft.
TIP: Do not freeze raw ratatouille. The vegetables will degrade in texture due to the enzyme activity in them.
You can store the ratatouille for 3 months in the freezer. Thaw in the fridge the night before.
What To Serve With Ratatouille
Ratatouille makes the perfect side dish to just about anything, but because the flavors are so rich, I like to keep the main protein on the simpler side to let the ratatouille shine! Here are a few of my favorites to try:
- Baked Chicken Thighs – Simple, but satisfying paired with this baked ratatouille recipe.
- Slow Cooker Pot Roast – This comforting and cozy main dish pairs perfectly with the fall flavors in this ratatouille.
- Italian Sausage Stuffed Zucchini Boats – French and Italian flavors go well together, plus this recipe uses similar seasonal produce.
- Asparagus Stuffed Chicken Breast – Chicken and veggies! Sounds like the perfect dinner to me!
Tools To Make Homemade Ratatouille
Tap the links below to see the items used to make this recipe.
- Blender – Ratatouille sauce comes together in just a minute or two with this blender.
- Baking Dish – This is the one I used – it’s the perfect size and easy to clean.
- Chef’s Knife – You will need a sharp knife to cut all the veggies, and this one works well.
The Best Easy Baked Ratatouille Recipe
The Best Easy Baked Ratatouille Recipe
Make the easiest ratatouille recipe with just 10 ingredients! This healthy baked ratatouille dish is packed with veggies & flavor!
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Ratatouille Sauce:
Ratatouille Vegetables:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 375 degrees F (190 degrees C).
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Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
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Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
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Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
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Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.
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Recipe Notes
Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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42 Comments
Shana B
0This is a great way to get veggies in! I’ve never made ratatouille before, I appreciate your instructions and simple recipe. It was delicious and I’ll be making it again. We paired it with baked salmon. Winner recipe!
Asli
0I tried this a couple days ago and loved it. The only change I made was to bake for 40 minutes total and it was perfect.
Devyn
0Great!
Gina D from Texas
0Looks delicious! Have you ever cooked it with slices of mozzarella cheese on between the vegetables? I’m thinking that might make it even more yummy (I love cheese 😉). Of course then I guess it wouldn’t be ratatouille. 🤷♀️
Wholesome Yum D
0Hi Gina, I have never done that but it sounds delicious!
Isabelle
0I love love love this recipe! I have made is multiple times now with teriyaki salmon on the side! It usually takes around 45 minutes to cook though not 30 🙂
Matthew
0Thank you! Very easy and delicious recipe. The Ratatouille went great with my grilled salmon and lemon jasmine rice.
Sonia
0This recipe truly is an amazing dish to try out!! I made it for the first time on Mother’s Day brunch and with all the sweets and breakfast goodies this was the only dish that was completely polished off. I loved the sauce so much I made 3x the sauce base abs served it in the side to top off the quiche and other savory items I served. Craved it so much I have since made this recipe 2x times this week. Only modification I did was add Buffalo mozzarella slices in between some of the veggies and served with poached eggs and prosciutto. This will be a regular in our house now! Thank you for sharing!!
Rachel
0It looks spectacular and I’m sure it will taste amazing when it finally cooks. I made mine in a Dutch oven (without lid) and it needs A LOT more time.
Sabrina
0My kids are not huge veggie fans unless there is some sort of pasta involved…but they ate the whole pan just on its own!
Janet Hofmann
0I made this with Genoa or salami I know it’s a vedge dish but I just had to do it! I tried to make the vedge version and my men (son, and husband) said no to dinner without the meat so it was an absolute hit I can make this again I really enjoyed this recipe The fresh herbs from my garden were parsley, basil, garlic, and onion, and I added oregano! The olive oil and balsamic vinegar are a must the providence spices are also important! All that I changed was addition of oregano and salami I recommend it. Worth layering I appreciated having a use for my eggplants I grew this yr in my garden! Thank you great recipe even Antione in the movie would have to agree!!! My son loved it.
Wayne
0Going to try it. What do you recommend as far as oven temperature, cooking time, covered or uncovered?
Wholesome Yum M
0Hi Wayne, All these details and ingredients can be found on the recipe card. Bake at 375 degrees F for 30-35 minutes. Covering is not necessary.
Claire
0Made this recipe for dinner last night and it was amazing. The sauce is so yummy I was licking the pan. My first time making ratatouille and this will be my go to recipe moving forward. Thanks for sharing! 10/10
Suzanne
0I don’t use balsamic vinegar in mine. I chop up the vegetables, put them all in a sauce pot with the tomatoes on the stove. I serve over Miracle or Coconut Noodles with or without mozzarella cheese and some ground beef or another protein. I use similar spices and some hot pepper flakes. Without any meat and cheese, it also has negligible calories.
Barbara
0This is the second time I have made this delicious recipe! I doubled the recipe this time because one is going to a potluck, so we definitely want to have one for my husband and I. This dish becomes more flavorful each day as the flavors seem to infuse as an incredible leftover. The only thing I did differently was to add yellow squash to the veggies. So colorful! Oh, we also sprinkled a bit of grated Parmesan on our serving amount for an extra zing! Thanks for this great recipe!
Linda
0Made this tonight…. yum.. yum.. yummy.. yum yum… Lick your chops, lick your plate… yummy.
Janine Smith
0This was a great recipe. We love Ratatouille! It is always a show stopper because it looks beautiful and tastes delicious. Slicing and stacking the veggies is a bit time consuming, but using a Mandoline Slicer really speeds up the process and keeps everything the same size. Sometimes I add a pie crust, or some panko bread crumbs on top for crunch.
Noémie
0Super easy and delicious !
Susie Wall
0I was looking for a dish to go with my maple salmon. I couldn’t find the amounts of all the ingredients or the instructions, so I just winged it. Turns out I did pretty well. But I undercooked it because I like some veggies more raw, (like zucchini) but I did add more oil and balsamic in the sauce. I actually had too much sauce. I would have preferred it less watery. Next time I will drain the diced tomato’s. The flavor was fantastic. I couldn’t believe how healthy this was too. What a great side dish that is easy and impressive looking as well as delicious. I think I need to use it when we have friends over. And buy the ingredients at the farmers market (It’s Feb 2021 in MN)
Wholesome Yum M
0Hi Susie, I’m glad you were inspired by the recipe! The recipe card is located about halfway down the page. Feel free to use the ‘Jump to Recipe’ button at the top of the post to navigate to it quickly.
Margaret
0Hi, I am Margaret Lane, I just bought The Diet Cook Book for Beginners, the recipes on the computer, are not in the Keto Cook Book that I have, Did I buy the wrong KETO Diet Book ? Thank you, very much,, would you please let me know ?, also, I am having a very hard time with the Keto Book, the few things I did make came out terrible, I am 71 years of age, my weight is very high, It’s 187 pounds, and I am also close of getting diabetes, That Is why I got your book In the first place, my Doctor, said for me to do this, first before he has to give me something else, Is this the right book that I should have bought ?, I find that the cook book does not have amounts to eat and also how much to buy and how many spices to put In when cooking, would you please get back to me? Thank you very much.
Maya | Wholesome Yum
0Hi Margaret, Sorry to hear you had issues with the recipes in the book you purchased, but that is not my book. My (first) book is the Easy Keto Cookbook – you can get it here. If you need help with keto and like my recipes, you might also like Wholesome Yum Plus, which includes ad-free recipe access, dedicated support, and more.
Alysha
0My husband and I liked this recipe so much more than the popular one on tasty. This will be our go to from now on.
Sandie
0I made this yesterday and cooked for 40 mins at 350 it was not cooked properly, thank goodness I was not having a dinner party! I would recommend covering with foil and cooking a bit higher.
Margie Dickey
0You say that the serving size in the instructions but I can’t find it. I read the whole thing three times and don’t know why I can’t find it…lol. What is the serving size??
Wholesome Yum M
0Hi Margie, Sorry about that. The serving size is 1/2 cup. Enjoy!
Doreen
0Really liked the recipe, the sauce was delicious and easy to follow. I did add a little more garlic, and I also added sliced red pepper with the vegetables. It looked so fancy and impressive. I will make this again.
Melissa Storms
0Thank you! I planted so much eggplant and so many tomato plants because I usually lose at least half of my plants early from dampening off. This year every.single.plant thrived and produced, and produced. I have twice dropped off six shopping bags full if veggies to my local food pantry and now the eggplant has really started producing. I think my family will love this recipe and I have everything on hand to make 1 for now and several to freeze for later.
Carol
0What a lovely recipe! It was delicious, beautiful to look at and not very hard to prepare. Thank you for posting.
Georgia Morgan
0Hi Maya,
I’ve been told that eggplant needs to be salted and let sit for about 15 to 20 minutes to allow the bitter liquid to drain out. Does this recipe require that process?
Thank you.
Wholesome Yum M
0Hi Georgia, That is not necessary with this recipe. Enjoy!
Arielle
0Loved it. Very easy and was a big hit. I’d definitely make it again.
Anna Rubato
0This is a very savoury dish, a riot of colours, an explosion of flavours. I loved preparing it. So far I had only ever prepared ratatouille in a saucepan (cutting the veges into fine cubes). I love the baked variant and decidedly prefer it. The recipe can easily be varied upon, depending on the veges at your disposal.
Stacy Barnes
0I made this tonight as a side to fish – it was amazing! The only thing I did differently, was added goat cheese crumbled on top before serving (because I tend to think everything needs cheese….!) Delicious, and surprisingly easy – this is something I would order in a restaurant but not ever attempt to make at home until I started cooking keto a couple of months ago. Thank you!
WowRivers
0This looks delicious!
Karen
0Hi Maya, I made this dish last night to go with some chicken, it was really delish 🙂 Thank you, I can’t wait to try your mushroom recipe ! Cheers, Karen
Erica Schwarz
0This looks delicious! Can’t wait to try this for my family!
Jenni
0I made this for a get together last night and it turned out so great! Everyone commented how much they loved it! I will definitely be using this recipe again!
Tiffany
0Making this tonight with a beef roast! Needed something different after Thanksgiving. It smells amazing already!
Lydia Taylor
0This looks so yummy! What size can for the diced tomatoes?
Maya | Wholesome Yum
0Thank you, Lydia! Sorry about that missing info – it’s a 14.5-oz can. I updated it on the recipe card.