Baked ratatouille is a simple Mediterranean dish that makes the most of summer vegetables. Layers of courgette, aubergine, peppers and tomatoes are baked until tender with garlic, olive oil and herbs, creating a colourful side dish that pairs well with everything from grilled meats to crusty bread.
Jump to:
Why You’ll Love This Recipe
- Great way to use summer vegetables
- Naturally vegetarian and gluten-free
- Easy to prepare
- Works as a side dish or light main meal
Recipe Inspiration
Where I am currently on holiday 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.
So there is no excuse not to eat the seasonal produce which is all around me. So inspiring!
Here is my recipe for baked ratatouille inspired by the local-grown courgettes, aubergines, peppers, tomatoes and garlic that are abundant in the market and which we enjoy in summer.
What is 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 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.
Ingredients
Here’s what you will need for the recipe (quantities are in the recipe card below):
- aubergine (eggplant) – Aubergine becomes soft and tender as it bakes, adding richness and texture to the dish.
- courgette (zucchini) – Courgettes bring freshness and help create the colourful layered appearance that makes baked ratatouille so appealing.
- red pepper – Sweet peppers add colour and natural sweetness that balances the other vegetables. You can use different colour peppers.
- plum tomatoes, large beef tomato – My beef tomato is yellow, but of course standard red tomatoes can be used. Fresh tomatoes release their juices during cooking, creating a light sauce as the vegetables bake.
- garlic and herbs – Garlic and herbs add classic Mediterranean flavour and complement the vegetables perfectly.
- olive oil – A drizzle of olive oil helps the vegetables soften and develop flavour in the oven.
How to Make Baked Ratatouille
- Slice the vegetables into equal sized pieces.
- Arrange the vegetables in an oven dish.
- Sprinkle over the garlic, drizzle with olive oil, season with salt and pepper, sprinkle over herbs.
- Bake until cooked through.
- Serve warm as a side dish or light meal.
Serving Suggestions
Baked ratatouille is a versatile dish that can be served as either a side dish or a light vegetarian main course. Serve it with:
- Crusty bread or focaccia for a simple lunch
- Grilled chicken, lamb or fish
- Halloumi or feta cheese
- Couscous, rice or quinoa
- Baked potatoes
- A fresh green salad
It also works well with other dishes as part of a summer buffet or Mediterranean-inspired spread.
Storage
Store any leftover baked ratatouille in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through.
Baked ratatouille can also be enjoyed cold, making it ideal for packed lunches, picnics or serving alongside salads. Leftover ratatouille is delicious stirred through pasta or served on toasted sourdough.
You can freeze ratatouille for up to 3 months. Defrost overnight in the refrigerator before reheating.
Related
Recipe
Easy Baked Ratatouille
Ingredients
- 1 large aubergine
- 1 large courgette
- 1 red pepper
- 3-4 large plum tomatoes
- 1 large yellow tomato
- 2 large cloves of garlic chopped
- 2 tbsp olive oil
- salt and pepper to season
- 1 tsp dried basil or fresh
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.
Notes
- Crusty bread or focaccia for a simple lunch
- Grilled chicken, lamb or fish
- Halloumi or feta cheese
- Couscous, rice or quinoa
- Baked potatoes
- A fresh green salad
Maggie says
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?)
bakingqueen74 says
thank you! Hope you enjoy it if you make it. I was near La Rochelle. Sadly home now!