Baked Ratatouille
Recipe type: Side Dish
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
Baked Ratatouille is a delicious medley of fresh vegetables: zucchini, eggplant, tomatoes, peppers and onions and baked until they are softened with olive oil and herbs for a rich flavorful side dish. This baked ratatouille is a classic and versatile dish that is bound to impress an array of family and friends including gluten free and vegan folks.
  • 6 Tbsp. extra virgin olive oil - divided
  • 3 medium zucchini - chopped
  • 1 small or medium eggplant - chopped
  • 1 red bell pepper - seeds removed and chopped
  • 2 ripe tomatoes - chopped
  • 2 medium onions - chopped
  • 2 to 3 tsp. minced garlic (about 4 garlic cloves)
  • 1 tsp. salt
  • ⅛ tsp. red crushed pepper flakes
  • ⅛ tsp. black pepper
  • ¼ tsp. Italian seasonings
  • handful freshly chopped basil
  • Optional: 2 Tbsp. butter
  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Drizzle 1 to 2 tablespoons of olive oil on the bottom of a large roasting pan. Toss in all the chopped vegetables and all the seasonings including fresh basil. Drizzle with the remaining olive oil over them.
  3. Then grab two large wooden spoons to toss everything together until well combined.
  4. BAKE on the middle rack of the oven, for 25 to 30 minutes. Then carefully pull out the pan and take a spatula to turn the vegetables over, so they will cook evenly. Return them back to the oven and continue to bake for additional 10 minutes. Then TURN OFF the oven.
  5. Leave the vegetables in the oven for additional 10 minutes. They will continue to cook in the oven even when the oven is turned off.
  6. Vegetables should be softened, then remove from oven and taste. If the vegetables need more seasonings, adjust the seasonings to your taste.
  7. Transfer to a serving platter and serve warm.
  8. Yields: 6 to 8 servings
Recipe by 2 Sisters Recipes by Anna and Liz at