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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:
Click 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.
More Low Carb Recipes To Love
RECIPE CARD
The Best Easy Baked Ratatouille Recipe
Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).
PrintIngredients
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Ratatouille Sauce:
- 1 can Diced tomatoes (drained)
- 1 tbsp Olive oil
- 1 tbsp Balsamic vinegar
- 1 tsp Herbs de Provence
- 3 cloves Garlic (minced)
- 2 tbsp Fresh basil (chopped)
- 1/4 tsp Sea salt (to taste)
Ratatouille Vegetables:
- 3 medium Roma tomatoes (sliced)
- 2 medium Zucchini (~3/4 lb, sliced)
- 1 small Eggplant (1 lb, sliced, and slices cut into quarters)
- 1 small Onion (sliced)
- 1 tbsp Olive oil
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Preheat the oven to 375 degrees F (190 degrees C).
Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
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.
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 INFORMATION PER SERVING
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
More Low Carb & Keto Support!
If you want to know more about how to start a low carb diet, want to substitute sweeteners, need a food list, or need support, check these guides:
Low Carb & Keto Diet Plan
Starter Guide 
Sweetener Conversion Calculator 
Keto Low Carb Macro Calculator 
Low Carb Keto Food List + Printable PDF
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