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    Home » Recipes » Main Meals

    Published on Aug 16, 2017. Modified on Nov 10, 2024 by bakingqueen74. This post may contain affiliate links. 2 Comments

    Baked Ratatouille Recipe

    235 shares
    Jump to Recipe

    Baked ratatouille is a twist on the classic French summer vegetable dish, great to have as a vegetarian main dish or as a vegetable side dish.

    Peppers, aubergines and tomatoes in a pyrex dish, arranged in a pattern.

    Where I am currently on holiday in a small beach town in France, I’m surrounded by fresh produce.

    The indoor market opens every day and inside you can buy fresh fruit, vegetables, cheese, bread, patisserie, meat, fish and seafood as well as ready prepared dishes like stews, lasagne and soups, by the portion.

    Jump to:
    • Ingredients
    • Ratatouille
    • Recipe
    • Reviews
    tomatoes in the market

    Then the outdoor market is also open two mornings a week with more food stalls, as well as stalls selling clothes and bags.

    So there is no excuse not to eat the seasonal produce which is all around me!

    garlic in the market

    All the vegetables look just so fresh and tasty, it is impossible not to feel inspired to cook.

    Here is my recipe for baked ratatouille inspired by the local-grown courgettes, aubergines, peppers, tomatoes and garlic that are abundant everywhere you turn.

    Ingredients

    Here’s what you will need for the recipe (quantities are in the recipe card below):

    Ratatouille ingredients

    • aubergine (eggplant)
    • courgette (zucchini)
    • red pepper
    • plum tomatoes
    • large yellow tomato
    • garlic
    • olive oil
    • basil

    Ratatouille

    The traditional way to make ratatouille is as a stewed vegetable dish in a tomato sauce.

    Ratatouille originates from Provence in the South of France, in Nice to be precise.

    This version takes the signature vegetables of the traditional ratatouille dish (I omitted onions here though!) and combines them in a baked dish instead.

    The colours and textures of the vegetables are so bright and eye-catching, and layering them in a baking dish is simple but effective.

    Baked ratatouille

    Just look at that red pepper and tomatoes, yellow tomato (from the big yellow beef type tomato in the previous photo, which was sold as a pineapple tomato!), green courgette, and black aubergine.

    Drizzled with olive oil and seasoned with salt and pepper, basil and plenty of chopped garlic, it is simple and delicious.

    Serve as a side dish if you like or make it the centre of your meal with French bread, cheese and wine to accompany it!

    Baked ratatouille

    Even if your summer isn’t as sunny as the South of France – here in the West of France it is very windy at times! – this is the perfect dish to bring the sunshine into your kitchen.

    Leftovers will be enjoyed cold tomorrow on top of halved slices of baguette rubbed with oil and garlic. Mmmmm.

    Even before cooking this dish is already bright and colourful and looks good enough to eat.

    Baked ratatouille - before cooking!

    Onto the recipe. It is very easy of course, I’m including this one the blog as a way to remember the summer and a dish that was so delicious!

    What’s your favourite recipe to remind you of summer? How do you use all the fresh summer vegetables?

    Pin for later

    Baked ratatouille, a delicious summer dish made using fresh summer produce, typical of the South of France

    Recipe

    Peppers, aubergines and tomatoes in a pyrex dish, arranged in a pattern.

    Baked Ratatouille

    Baked ratatouille is a lovely Mediterranean dish made with fresh vegetables, ideal as a summery side dish or vegetarian main course
    5 from 3 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 4
    Calories: 118kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 1 large aubergine
    • 1 large courgette
    • 1 red pepper
    • 3-4 large plum tomatoes
    • 1 large yellow tomato you will use half, have the other half in a salad
    • 2 large cloves of garlic chopped
    • 2 tbsp Olive oil
    • Salt and pepper to season
    • 1 tsp dried basil or fresh if you have it
    UK Measurements – US Measurements

    Instructions 

    • Slice the vegetables into equal sized pieces.
      1 large aubergine, 1 large courgette, 1 red pepper, 3-4 large plum tomatoes, 1 large yellow tomato
    • Arrange the vegetables in an oven dish. I did two slices of aubergine, two slices of courgette next to each other, then one piece of red pepper, yellow tomato and red tomato all next to each other, then repeated the pattern.
    • Sprinkle over the garlic, drizzle with olive oil, season with salt and pepper, sprinkle over the dried basil.
      2 large cloves of garlic, 2 tbsp Olive oil, Salt and pepper, 1 tsp dried basil
    • Bake at 180℃ / 350℉ for 40-45 minutes until cooked through. If needed drizzle over more olive oil half way through the cooking time.
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

     

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    Reader Interactions

    Comments

    1. Maggie says

      August 17, 2017 at 11:12 pm

      Ooooh it looks so lovely , so vibrant! I will go to our local farmers market and look for the veg. Thank you so much. What a wonderful array of colourful veg. Lucky girl. (Where are you? Are you allowed to say?)

      Reply
      • bakingqueen74 says

        August 29, 2017 at 10:26 pm

        thank you! Hope you enjoy it if you make it. I was near La Rochelle. Sadly home now!

        Reply
    5 from 3 votes (3 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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