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Baked Vegetable Ratatouille

An easy baked vegetable ratatouille that will please the whole family.
Prep Time1 hour
Cook Time55 minutes
Total Time2 hours
Course: Main Course
Cuisine: French
Keyword: Vegetarian
Servings: 4 Dinner Sized Portions

Equipment

  • 1 9 x 13 inch Baking Dish Rectangular or Oval
  • 1 Oven
  • 1 Knife
  • 1 Large Pot
  • 1 Immersion (Stick) Blender

Ingredients

Sauce

  • 1 Tablespoon Olive Oil
  • 1 Small Yellow Onion
  • 1 Large Red Bell Pepper (or 2 Small/Medium Red Bell Peppers)
  • 3 Garlic Cloves
  • 1 Tablespoon Dried Thyme
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Tarragon
  • 1/2 Teaspoon Dried Oregano
  • 1 15 ounce Can Crushed Tomatoes
  • 1.5-2 Tablespoons Balsamic Vinegar (Dependent on preference for tanginess)
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper

Vegetables

  • 4 Roma Tomatoes
  • 1-2 Egglants Smaller/Thinner in size
  • 2 Zucchini Squash Small/Medium
  • 2 Yellow Squash Medium
  • Olive Oil
  • *The goal is for the same diameter size and also quantity size of vegetable
  • Dried Thyme
  • Dried Basil
  • Dried Tarragon
  • Dried Oregano
  • 6 ounces Gruyere Cheese Grated

Instructions

Sauce

  • Chop the onion and red bell pepper. Mince the garlic.
  • Heat a large pot on medium heat.
  • Place olive oil into pan.
  • Once heated (thin and shiny in texture), add onion. Season with salt and pepper. Cook, stirring occasionally until translucent, approximately 4-5 minutes.
  • Add red bell pepper and cook until soft, approximately 4-5 minutes.
  • Add garlic and herbs (thyme, tarragon, basil and oregano) and cook, stirring for 30 seconds, until fragrant.
  • Add crushed tomatoes and allow to boil, stirring occasionally. Reduce heat to medium low and simmer for 15-20 minutes.
  • Add balsamic vinegar. Season with salt and pepper.
  • Using an immersion blender, blend until smooth. (Alternatively, place sauce into standing blender and carefully blend).
  • If completing entire dish in one day, continue to below step. If to be completed at a separate time, store in the refrigerator in an air tight container.

Vegetable Ratatouille

  • Wash and Prepare the vegetables. Cut the vegetables into 1/4" rounds , striving for similar sizes across all vegetable types. (*This can be done the day before assembly)
  • Preheat the oven to 425°F.
  • Spray the pan with non-stick cooking spray.
  • Spread the sauce evenly into the pan.
  • Begin stacking the vegetables in a repeating pattern. It is easiest to make small stacks of 4 circles, one of each vegetable, and then place those on end in the pan (see photo). Repeat until the pan is full.
  • Drizzle olive oil over the vegetables.
  • Lightly sprinkle additional seasoning used in the sauce onto the top of the vegetables. Salt, Pepper, Basil, Oregano, Tarragon and Thyme. The thyme should be approximately twice as much in comparison to other herbs (for example thyme 1/4 teaspoon, basil 1/8 teaspoon).
  • Place in the oven and bake for 40-45 minutes.
  • Remove from the oven and cover with Gruyere cheese. Return to over for 10-15 minutes until the cheese melts.
  • Remove from oven and serve!

Notes

*Consider cutting the vegetables the day prior to construction if time is limited. The sauce can also be made up to 48 hours prior to construction of the Ratatouille.
*This dish is vegetarian. It can easily be made vegan or dairy-free with the substitution of the Gruyere cheese with a dairy free Mozzarella Cheese
*The dish reheats very well and will stay covered in the refrigerator for 5 days.
*French Style Garlic Bread is a great companion for this dish while serving as well as additional Gruyere cheese.