This Baked Ratatouille Recipe is a simple way to make traditional ratatouille. As a tasty shortcut, this recipe uses marinara sauce at the base of the skillet instead of making sauce from scratch.
How to Make Baked Ratatouille
The full recipe is at the bottom of this page, but here’s a quick breakdown that shows how easy this recipe is:
STEP 1: Add marinara sauce to the bottom of your skillet.
STEP 2: Chop your vegetables and arrange them in the skillet.
STEP 3: Drizzle with olive oil and herbs. Bake for 40 minutes covered and then 20 minutes uncovered at 375 degrees.
VOILA! A simplified, delicious skillet of baked ratatouille. 👩🍳
Tips for The Recipe
How to slice your vegetables for ratatouille:
Use a sharp knife to slice your vegetables into even thin rounds (about 1/8″ thick). If your eggplant is large, slice it thinly and then slice it again into quarters.
How to arrange your vegetables for ratatouille:
To make arranging your vegetables easier, place them on an alternating pattern on a cutting board before moving them to your skillet. Start at the outer edge of the skillet and arrange them in a circular pattern.
I used a 10″ skillet and fit two rings of vegetables, with a couple extra added to the very middle of the skillet.
How to choose the right pan to bake your ratatouille in:
It’s recommended to use a cast iron skillet or enamel cast iron skillet for this recipe (10″). This is because the skillet will bake in the oven at a high temperature (375 degrees).
What Is Ratatouille?
Ratatouille is a delicious vegetable dish of French origin. It can be made as a stew (like here) or baked in the oven. Baked Ratatouille is known for it’s beautiful, colorful arrangements of vegetables. It’s a simple meal that’s full of herb flavor.
Ratatouille can be served as a stand-alone dish or as a side dish. To serve it, you spoon out individual portions of the vegetables from the skillet.
The History of Ratatouille
Ratatouille has a long history! It originated as a French provencal stew in the 1800s. The more modern forms of ratatouille that we know of today weren’t written down until the 1930s (source). Ratatouille started out as a rustic stew of vegetables (eggplant, squash, tomatoes, zucchini, garlic, bell pepper) and herbs.
What Does Ratatouille Taste Like?
Most of the flavor of ratatouille comes from the marinara sauce that it’s cooked in as well as the herbs that are sprinkled on top. The flavors of each vegetable are noticeable, but they also take on the flavors of these items.Print
A simple way to make a traditional ratatouille. This recipe uses marinara sauce at the base of the skillet instead of making sauce from scratch. VOILA! A simplified ratatouille that’s still fresh, delicious, and full of beautiful squash, zucchinis, tomatoes and eggplant.
- 1 cup marinara sauce
- 1/8 teaspoon garlic powder
- 2 zucchinis
- 2 yellow squashes
- 2 eggplants
- 6 roma tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup basil, chopped (optional for garnish)
- Preheat the oven to 375 degrees.
- Slice the zucchinis, squash, eggplant, and tomatoes into thin rounds (about 1/8 inch thick).
- Pour the marinara sauce into the bottom of a cast iron skillet. Spread it into an even layer. Sprinkle 1/8 teaspoon garlic powder over the sauce.
- Add the sliced vegetables to the skillet. Start at the outer edge of the skillet and arrange them in a circle, alternating the vegetables (I did: yellow squash, zucchini, eggplant, tomato; repeat).
- Once your skillet is full of the vegetables, drizzle the olive oil and sprinkle the remaining herbs and seasonings (thyme, salt and pepper) over the skillet.
- Cover the skillet with foil and bake for 40 minutes at 375. Uncover and bake for 20 more minutes, until the vegetables are tender.
Note: if you don’t have fresh thyme you can also use dried thyme.
- Category: Dinner
- Cuisine: French