Easy Baked Ratatouille Recipe

Name: Easy Baked Ratatouille Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 medium eggplant (cut into 1/4 inch thick slices); 2 medium zucchini (cut into 1/4 inch thick slices); 1 medium yellow squash (cut into 1/4 inch thick slices); 1 medium red bell pepper (cut into rings); 1 medium onion (thinly sliced); 2 cups tomato sauce (use your favorite kind); 2 tablespoons olive oil; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.25 cup fresh basil (chopped for garnish)

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Home » Easy Baked Ratatouille Recipe

ByMaria July 19, 2025

Ratatouille! It sounds all fancy and French, but trust me, it’s just a veggie party in a dish. This baked version is stupid-easy. Seriously. You chop, you dump, you bake. That’s it. It’s like summer in a pan, even when it’s snowing outside. Plus, it’s a sneaky way to get everyone (especially those picky little monsters!) to eat their veggies.

So, the reason this ratatouille is a regular in my house? My husband, bless his heart, is a meat-and-potatoes kinda guy. Getting him to eat anything green is usually a negotiation involving dessert. But THIS? He devours it! I swear, one time I caught him eating the leftovers cold, straight from the fridge, with a spoon. Said it was “surprisingly good.” Victory! And my daughter, who hates zucchini on principle, asks for seconds. I don’t get it, but I’m not complaining.

Why You’ll Love This Easy Baked Ratatouille Recipe

It’s basically foolproof. Seriously, even I can’t mess it up.
It uses up all those veggies that are about to go bad in your fridge. #NoFoodWaste
It’s surprisingly delicious, even if you think you hate eggplant. I used to hate eggplant. Now, I don’t NOT hate it.
It makes you feel fancy even though you just threw everything in a pan and hoped for the best.
Clean up is a breeze – one pan, baby!

How to Make It

Alright, so here’s the lowdown. First, you’re gonna chop up all your veggies. Don’t stress about making them perfect – rustic is in, remember? I usually aim for roughly the same size so they cook evenly, but honestly, sometimes I just get lazy and hack away.

Then, you’re gonna whisk together the olive oil, garlic (don’t skimp!), herbs, salt, and pepper. Pour that goodness all over the veggies, toss it all together like you’re making a salad for giants, and spread it out in a baking dish.

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Cover it with foil and bake it for like, 30 minutes. Then, take the foil off and let it bake for another 15-20 minutes, or until the veggies are all tender and slightly browned. If you want it extra fancy, sprinkle some fresh basil on top before serving. But honestly, most of the time I forget and it’s still great. Boom. Done. Go eat.

Ingredient Notes

Eggplant: Don’t skip the salting step! Seriously, it draws out the bitterness and makes a huge difference. I usually forget and then remember halfway through chopping and just sprinkle it on then. Works okay!
Zucchini & Yellow Squash: These are pretty interchangeable, so use whatever you’ve got lying around. Or, you know, whatever’s on sale.
Bell Peppers: Any color works! I like to use a mix for visual appeal, but if you only have green, that’s totally fine. It’s not a beauty contest.
Tomatoes: I use Roma because they’re meaty and hold their shape, but honestly, any ripe tomato will do. If you’re feeling lazy (like me, often), you can use canned diced tomatoes. Just drain them first.
Onion: Yellow or white is fine. Red onion will work in a pinch, but it has a stronger flavor.
Garlic: Fresh is best, but if you only have the jarred stuff, it’ll do. Just don’t tell anyone I said that.
Olive Oil: Use good quality olive oil! It makes a difference in the flavor. But don’t use your super expensive stuff – save that for drizzling.
Dried Herbs: I use a mix of thyme, oregano, and basil. But honestly, whatever Italian seasoning blend you have in your spice rack will work just fine.
Salt & Pepper: Don’t skimp! Seasoning is key. I always think I’ve put enough salt, then taste it and add more.

Recipe Steps:

Chop all vegetables into roughly equal sized pieces.
Whisk olive oil, garlic, dried herbs, salt, and pepper together in a bowl.
Pour the mixture over the chopped vegetables and toss thoroughly.
Spread the vegetables evenly in a baking dish.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until vegetables are tender.
Sprinkle with fresh basil (optional) and serve.

What to Serve It With

Honestly? Anything! It’s great as a side dish with grilled chicken or fish. I’ve also tossed it with pasta for a quick and easy vegetarian meal. Sometimes I just eat it straight out of the pan with some crusty bread for dipping. Don’t judge. It’s also pretty good with a fried egg on top for breakfast.

Tips & Mistakes

Don’t overcrowd the pan! If your baking dish is too small, the veggies will steam instead of roast. Use a bigger dish or divide it into two.
If your veggies start to brown too quickly, just cover the pan with foil again.
Don’t be afraid to experiment with different veggies! I’ve added mushrooms, carrots, and even sweet potatoes before.
I always forget to preheat the oven. Don’t be like me.
If you’re feeling fancy, you can arrange the veggies in a pretty pattern before baking. But honestly, who has time for that?

Storage Tips

Leftovers will keep in the fridge for up to 3 days. Honestly, it tastes even better the next day after the flavors have had a chance to meld. You can reheat it in the microwave or oven, or just eat it cold. I’ve been known to eat it cold, straight from the fridge, for breakfast. Especially if I’m feeling lazy. It’s surprisingly good that way.

Variations and Substitutions

No eggplant? No problem! Just use more zucchini or yellow squash. Or skip it altogether. I won’t tell.
If you don’t have fresh herbs, dried herbs will work just fine. Just use a little less, since dried herbs are more potent.
For a vegan version, just make sure your pesto is vegan-friendly. Some pestos contain Parmesan cheese.
I’ve added a can of drained chickpeas for extra protein before. It’s not traditional, but it works!
One time I was out of olive oil and used avocado oil. It was…fine. Not great, but edible. Desperate times, people.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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