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!).

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baked ratatouille
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Maya Krampf from


Ratatouille Sauce:

  • 1 14.5-oz 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


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.

  3. Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart  (1.5 liters) in size.

  4. 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.

  5. Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Recipe Notes

Serving size: 1/2 cup

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Nutrition Information Per Serving

Calories: 78 | Fat: 3g | Total Carbs: 10g | Net Carbs: 7g | Fiber: 3g | Sugar: 5g | Protein: 1g

Nutritional information is provided as a courtesy and we strive to keep it as accurate as possible. 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 with this information, but please feel free to make your own calculations.


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