Baked Ratatouille

2017-01-04
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 60m
  • Ready In : 1:20 h

I love ratatouille. No, I’m not talking about the Disney movie (although I did enjoy that film as well) I mean the delicious vegetable dish!

The recipe contains simple, tasty ingredients; many of which you may already have lying around the house. There are many slight variations to this recipe, but I’ve found this to be my favorite thus far. And the beautiful spiral shape of the veggies is sure to impress even the most fickle of foodies.

This dish works great as a main meal or a side, and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe. I sliced each veggie fully and picked the best-sized coins from each one.

Hope you enjoy!

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Ingredients

  • 2 zucchini
  • 2 yellow squash
  • 2 small eggplants
  • 5 roma tomatoes
  • 1 26 oz jar of tomato basil pasta sauce
  • 1 yellow or red bell pepper
  • 2 T fresh parsley
  • 2 t fresh thyme
  • 2 T fresh basil (about 7-9 leaves)
  • 1 t garlic, minced
  • Salt and pepper to taste
  • 4 T olive oil

Method

Step 1

1. Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.

Step 2

2. Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 28")

Step 3

3. Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.

Step 4

4. Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.

Step 5

5. Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.

Step 6

6. Enjoy!

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I've got a passion for running and plant-based eats. When I'm not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

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Comments (18)

  1. posted by palak bhatti on February 27, 2017

    i love your recipes thanks for sharing

      Reply
    • posted by Lauren Bossi on February 27, 2017

      Thank you, glad you enjoyed!!

        Reply
  2. posted by Violetwrites Leftow on March 11, 2017

    Yummy! I’ve always done this stove top. I really want to try this. Good inspiration for healthy vegan food too.

      Reply
  3. posted by Karen Trudeau on May 20, 2017

    Was fun to make, beautiful to look at and delicious! Thanks.

      Reply
  4. posted by Paulinah on May 25, 2017

    Hi Lauren just tried out your recipe,incredible stuff.Thanks for sharing!

      Reply
  5. posted by Joselyn Gonzalez on June 25, 2017

    Turned out great and I’m not a cook by any stretch! Super easy and quick. While family liked it including kids (11 year olds). I added black beans to the sauce.

      Reply
  6. posted by Diane on June 30, 2017

    This looks sooo yummy. Will definitely be making this on the weekend! Thank you

      Reply
  7. posted by bob on July 2, 2017

    new at cooking…. what temp oven …guess 325

      Reply
    • posted by Deanna on July 3, 2017

      @bob It says to heat oven to 375.

        Reply
  8. posted by Mimi on July 13, 2017

    I don’t have a cast iron skillet.. can I use a rectangular Pyrex?

      Reply
    • posted by Lauren Bossi on July 19, 2017

      Yes indeed although this will alter cooking time slightly – keep an eye on it!

        Reply
  9. posted by AW on July 21, 2017

    By any chance do you have the nutritional facts for this meal?

      Reply
  10. posted by Jon on July 22, 2017

    This looks delicious and will be making soon, but are you sure the cast iron size is 28 inch? That seems big! Thanks for recipe!

      Reply
  11. posted by eddie on July 22, 2017

    Tian is the french name for this dish. Pronounce “tea-yan”. Also tian provencale. Part of the mediterranean diet. https://www.google.fr/search?q=tian&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiSs7qrmZ3VAhWnIsAKHZk4BgIQ_AUICigB&biw=1440&bih=770#imgrc=_

      Reply
  12. posted by Charlene Love on July 28, 2017

    This my first time on your website. Also, this is my first time trying a plant base diet, this looks really good and easy to prepare. I will try soon!

      Reply
  13. posted by Tamika Dean on August 14, 2017

    Can I use a rectangular glass dish to make this? I’m making a larger portion and need to use something bigger.

      Reply
  14. posted by Barbara Hayes on September 27, 2017

    When you say your skillet is 28″, is that the circumference, or do you have some massive paella-type pan? My largest oven-safe skillet is about 30″ circumference at the bottom, so I’m hoping this much veg will fit. The recipe sounds and looks terrific. Thanks!

      Reply
  15. posted by Olivia Mitchell on October 31, 2017

    I was wondering if I could substitute the bell peppers for something. I’m not a huge fan of them generally. Any ideas?

      Reply

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