Baked Ratatouille Vegetables Recipe

6 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Flavorful Baked Ratatouille Vegetables is an easy French dish made with fresh veggies and perfect for a healthy dinner. Try it today!

Traditional ratatouille is a French dish using colorful, flavorful, and fresh veggies. Some versions of the authentic recipe may call for each vegetable to be cooked individually before they’re combined. However, this Baked Ratatouille recipe tastes just as amazing with the same buttery and smooth consistency, and it’s a lot quicker! This Baked Ratatouille is the perfect delicious Side Dish to serve up with your dinner. For more flavorful veggie dishes, try our Roasted Root Vegetables, Bacon Parmesan Brussels Sprouts, and Spinach Gratin.

What is Ratatouille?

Ratatouille is a tasty French veggie stew with tomatoes, eggplants, zucchini, and more, cooked in olive oil with herbs. It’s a colorful, vegan-friendly dish that’s great as a main or side, and boasts the fresh flavors of Mediterranean seasonal veggies.

Back to
Table of Contents

Sabrina’s Baked Ratatouille Vegetables

Sabrina’s Baked Ratatouille Vegetables recipe is the simple version: eggplant, summer squash, and fresh tomatoes are all tossed in butter and seasonings and then placed in a spiral pattern over homemade tomato sauce. Then just pop it in the oven and bake it all together to make the perfect Baked Ratatouille Vegetables. A couple of things that set the sauce apart is that there’s red bell pepper, and instead of pureed tomato or tomato sauce, it uses crushed tomatoes.

Once it’s done, serve the vegetable dish along with a more filling side dish like French bread. You can also use the crusty bread to soak up any extra delicious tomato sauce. The simple sides will taste amazing with any number of your favorite main dishes.

Back to
Table of Contents


This recipe calls for the same vegetables you’d find in a traditional Ratatouille dish. Fresh tomatoes, eggplant, and summer squash are all used in the authentic recipe. To get the best veggies, buy medium zucchini, medium eggplant, and firm Roma tomatoes. Then slice them all thinly for the dish.

  • 2 tablespoons Unsalted Butter: The vegetables are tossed in melted butter, which helps them roast up beautifully. You can use olive oil as a substitute for a dairy-free version.
  • 1 Yellow Onion: Onion provides a savory base and depth of flavor to the sauce.
  • 1 Red Bell Pepper: The red bell pepper adds sweetness and a vibrant color to the dish.
  • 6 cloves Garlic: Garlic enhances the overall flavor and aroma.
  • ½ teaspoon Kosher Salt: Salt is essential for seasoning and flavor.
  • ¼ teaspoon Coarse Ground Black Pepper: Black pepper adds a mild heat and earthiness.
  • 1 teaspoon Dried Basil: Dried basil contributes a herbal and slightly sweet note.
  • ½ teaspoon Dried Oregano: Oregano provides a fragrant and earthy flavor.
  • 28 ounces Crushed Tomatoes: Crushed tomatoes form the base of the tomato sauce. 
  • 2 small Eggplants: Eggplants give the dish a creamy texture and a mild, earthy flavor.
  • 6 Roma Tomatoes: Roma tomatoes add a juicy and slightly tangy element.
  • 2 Zucchini: Zucchini contributes a fresh, crisp texture and mild flavor.
  • 2 Yellow Squash: Yellow squash complements the dish with its tender texture and subtle sweetness.
Back to
Table of Contents

Kitchen Tools and Equipment

  • Large Oven-Proof Skillet: A large oven-proof skillet is essential for sautéing the onions, red bell pepper, and creating the tomato sauce. Make sure it’s oven-proof to easily transition from stovetop to oven. We’re using a cast iron skillet. 
  • Large Bowl: You’ll need a large bowl for tossing and mixing the sliced eggplants, tomatoes, zucchini, and yellow squash with the seasonings and melted butter. It helps ensure even coating.
  • Foil: Foil is used to cover the skillet while baking the ratatouille, keeping the steam and heat inside for even cooking. It’s important for achieving the desired texture.
  • Knife and Cutting Board: A sharp knife and a cutting board are crucial for chopping onions, dicing the red bell pepper, and slicing the vegetables precisely as mentioned in the recipe.
Back to
Table of Contents

How to Make Ratatouille

Time needed: 50 minutes.

  1. Step 1: Prepare the Tomato Sauce

    In a large oven-proof skillet, melt unsalted butter over medium-high heat. Add the chopped yellow onion and diced red bell pepper. Cook for 5-6 minutes until they soften. Stir in 6 minced garlic cloves and cook for another 30 seconds. Add salt, black pepper, basil, oregano, and crushed tomatoes. Stir well to combine the ingredients.mixing tomato sauce and spices to

  2. Step 2: Prepare the Vegetable Layer

    In a large bowl, toss together the sliced eggplants, Roma tomatoes, zucchini, and yellow squash. Drizzle 2 tablespoons of melted unsalted butter over the vegetables and season with salt and black pepper. Toss the vegetables thoroughly to ensure they are coated with the butter and seasonings.veggies layered in a skillet

  3. Step 3: Layer and Bake

    In a spiral pattern, layer the prepared vegetables over the tomato sauce in the skillet, repeating the order: eggplant, tomato, zucchini, and squash. Cover the skillet well with foil and bake in a preheated oven at 375 degrees Fahrenheit for 30 minutes. Then, uncover the skillet and bake for an additional 20 minutes until the vegetables are tender and the top is golden.closeup of cooked layers of veggies

  4. Step 4: Serve and Enjoy

    Once baked, remove the skillet from the oven and let it cool slightly. Serve the Baked Ratatouille Vegetables directly from the skillet, and enjoy your delicious homemade dish!ratatouille on plate with sliced bread

Back to
Table of Contents

Can This Be Made In Advance?

Yes, you can make Baked Ratatouille Vegetables ahead of time. Prepare the dish as instructed but stop before baking. Cover it and refrigerate for up to 24 hours. When ready to serve, bake as directed.

Back to
Table of Contents

Nutritional Facts

Nutrition Facts
Baked Ratatouille Vegetables
Amount Per Serving
Calories 199 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 578mg25%
Potassium 1318mg38%
Carbohydrates 29g10%
Fiber 10g42%
Sugar 18g20%
Protein 7g14%
Vitamin A 1957IU39%
Vitamin C 74mg90%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Back to
Table of Contents

How to Store Ratatouille

Back to
Table of Contents


Don’t leave your Ratatouille recipe at room temperature for more than 2 hours. If you have leftovers, cover the dish or put it in an airtight container. Then they’ll stay good in the fridge for up to 5 days

Back to
Table of Contents

Reheating Tips

To reheat Baked Ratatouille Vegetables, place the desired portion in an ovenproof dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes. Alternatively, you can reheat individual servings in the microwave for 2-3 minutes.

Back to
Table of Contents


You can even freeze Baked Ratatouille Vegetables for up to 3 months. Add fresh herbs when you reheat it to freshen up the flavor before serving.

Back to
Table of Contents

Ideas to Serve Ratatouille

  • Classic Presentation: Serve the Baked Ratatouille Vegetables as a rustic one-pan dish straight from the skillet. It’s best served warm, and the vibrant layers of vegetables make it visually appealing on its own.
  • Pair with Grilled Chicken or Lamb: If you prefer a protein addition, Roasted Chicken or Lamb Chops make excellent companions to Baked Ratatouille Vegetables. The tender, juicy meat with its savory char pairs perfectly with the rich and flavorful vegetable medley.
  • Garnish with Fresh Herbs: Sprinkle freshly chopped basil or parsley over the ratatouille just before serving to add a burst of color and a touch of freshness.
  • Crusty Bread or Baguette: Accompany the dish with slices of Crusty Garlic Herb Bread or a warm baguette for mopping up the delicious tomato sauce.
  • Over Polenta or Rice: Spoon the ratatouille over a bed of creamy polenta or Butter Rice for a hearty meal with fun textures.
  • With a Side Salad: Serve alongside a Mediterranean-style Chickpea Salad with a light vinaigrette dressing for a refreshing contrast to the rich, roasted flavors.
  • Drizzle with Balsamic Reduction: A drizzle of balsamic reduction over the finished ratatouille adds a sweet and tangy flavor that complements the dish beautifully.
Back to
Table of Contents

Frequent Questions

Can I make this dish spicy by adding chili flakes?

Yes, if you enjoy some heat, you can sprinkle chili flakes over the layers before baking or add them to the tomato sauce for a spicy kick. Adjust the amount to your spice preference.

Can I add cheese on top for extra flavor?

Certainly! If you’d like to add cheese, sprinkle grated Parmesan or mozzarella over the top of the ratatouille during the last 5 minutes of baking for a cheesy, golden finish.

What can I use if I don’t have an oven-proof skillet?

If you don’t have an oven-proof skillet, transfer the tomato sauce to a baking dish before layering the vegetables, then proceed with the recipe as instructed.

Can I use fresh herbs instead of dried?

Yes, you can substitute fresh herbs for dried. Use three times the amount of fresh herbs as dried in the recipe for a more vibrant flavor.

Back to
Table of Contents

Recipe Card

Baked Ratatouille Vegetables

Flavorful Baked Ratatouille Vegetables is an easy French dish made with fresh veggies and perfect for a healthy dinner. Try it today!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine French
Author Sabrina Snyder


Tomato Sauce:

  • 2 tablespoons unsalted butter
  • 1 yellow onion , chopped
  • 1 red bell pepper , diced
  • 6 cloves garlic , minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 28 ounces crushed tomatoes

Vegetable Layer:

  • 2 small eggplants , sliced into 1/4" slices
  • 6 roma tomatoes , sliced into 1/4" slices
  • 2 zucchini , sliced into 1/4" slices
  • 2 yellow squash , sliced into 1/4" slices
  • 2 tablespoons unsalted butter , melted
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper


  • Preheat the oven to 375 degrees.
  • In a large oven-proof skillet add the butter, onions and red bell pepper on medium-high heat.
  • Cook for 5-6 minutes until softened then add in the garlic and stir to combine, cooking for 30 seconds.
  • Add in the salt, pepper, basil, oregano and crushed tomatoes, stirring well to combine.
  • In a large bowl add the eggplant, tomatoes, squash, zucchini, melted butter, salt and pepper and toss well to combine.
  • In a spiral pattern add the vegetables over the top of the tomato sauce in repeating order: eggplant, tomato, zucchini, squash.
  • Cover well with foil and bake for 30 minutes.
  • Uncover and bake for an additional 20 minutes.


  • Click on the “yield” amount to slide and change the number of servings and the recipe will automatically update!
  • Click on times in the instructions to start a kitchen timer while cooking.
  • To convert measurements to grams, click on the “Metric” option next to “Ingredients” in the recipe card.


Calories: 199kcal | Carbohydrates: 29g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 578mg | Potassium: 1318mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1957IU | Vitamin C: 74mg | Calcium: 106mg | Iron: 3mg

Pin this recipe now to remember it later

Pin Recipe
Back to
Table of Contents

Variations on Ratatouille

  • Cheese: For some extra flavor, you can add melty cheese to the top of Baked Ratatouille Vegetables before serving. Sprinkle on grated cheese like parmesan, Swiss cheese, or cheddar. Or, use soft cheeses like soft goat cheese or brie.
  • Balsamic Ratatouille: To give your Ratatouille some extra tangy and slightly sweet flavor, you can add balsamic vinegar. Simply toss the sliced veggies with balsamic vinegar at the same time you toss them in butter. Then bake as usual.
  • Oil: If you don’t want to use butter in your cooking, there are plenty of oil substitutes you can use. Try olive oil, vegetable oil, or sunflower oil.
  • Seasonings: For extra flavor add fresh herbs like fresh thyme, fresh basil, and fresh rosemary to the vegetables. You could also add your favorite spices like garlic powder, red pepper flakes, or paprika.
Back to
Table of Contents

More Healthy Vegetable Sides

Baked Ratatouille Vegetables Pin

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Have you checked the FAQ section above to see if your question has already been answered? View previous questions.

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.