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 (11)

  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

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