I discovered that a Baked Ratatouille Recipe can turn simple vegetables into a work of art. With vibrant layers of sliced eggplant, zucchini, tomatoes, and more, all mingling under a savory tomato sauce and melted cheeses, this dish beckons with its irresistible medley of textures and rich flavors that leave you wanting more.

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I recently tried this amazing baked ratatouille recipe that I think youll love. It’s one of those recipes that mixes a little bit of art with comfort food.

I started with a vibrant sauce made by blending a red bell pepper with 2 tablespoons tomato paste, 3 garlic cloves, extra virgin olive oil, dried thyme, dried basil, salt and freshly ground black pepper. Then i layered 4 Roma tomatoes, 1 large eggplant, 2 zucchinis, and a sliced red bell pepper on top.

I also added some thinly sliced onion for that extra punch of flavor. Once that was all set, i topped it with melted shredded mozzarella and grated Parmesan cheese making it a cheesy vegetable casserole that reminds me of confit byaldi or good old ease with baked vegetables.

Its not only an easy ratatouille recipe, but a real standout on any meal table as a vegetarian main dish or a side dish. Enjoy making it!

Why I Like this Recipe

I like this recipe because it gives me a mix of vibrant flavors that really brighten up my meal. I love the way the melted cheeses blend with the veggies, making every bite super comforting. I also appreciate that it’s easy to make yet feels fancy enough for a special dinner, and the healthy layers of veggies makes it feel like a wholesome treat.

Here’s how I make it:

First you preheat your oven to 375°F and lightly grease a baking dish with some olive oil. Then I take one of the red bell peppers, add all the minced garlic, tomato paste, a tablespoon of olive oil, thyme, basil, salt and pepper and blend it until its smooth like a sauce. I pour this sauce evenly in the bottom of the dish.

Next, I lay out thin slices of eggplant, zucchini, yellow squash, and Roma tomatoes in an overlapping pattern over the sauce, then add slices of the second red bell pepper and some thin sliced onion on top. I drizzle the rest of the olive oil over the veggies and toss a light sprinkle of salt and pepper.

After that, I evenly sprinkle the grated Parmesan cheese all over the veggies and then top it with a generous layer of shredded mozzarella cheese. I cover the dish with foil and bake it in the preheated oven for about 40 minutes. Once thats done, I remove the foil and bake for another 10 minutes until the cheese gets melted and turns a beautiful golden brown. I always let it cool a bit before serving so the layers can set up a little bit.

Ingredients

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Roma tomatoes: Fresh, natural sweetness packed with vitamins and fiber for a healthy boost.
Red bell peppers: Crisp, vibrant, providing vitamin C with a tangy flavor that brightens dishes.
Eggplant: Earthy, rich in fiber, adds hearty texture while absorbing aromatic spices beautifully.
Garlic: Pungent and flavorful, boosts the overall taste and offers health-giving antioxidants.
Zucchini and yellow squash: Crisp and light veggies, low in calories, adding moisture and vitamins.
Mozzarella: Melts into gooey deliciousness, infusing a creamy texture that balances sharp flavors.
Parmesan cheese: Provides a salty punch and protein, enhancing depth and savory notes.

Ingredient Quantities

4 Roma tomatoes, thinly sliced

2 red bell peppers (one to blend into the sauce and one sliced for layering)

1 large eggplant, thinly sliced

2 zucchinis, thinly sliced

2 yellow squashes, thinly sliced

1 medium onion, thinly sliced

3 garlic cloves, minced

2 tablespoons tomato paste

2 tablespoons extra virgin olive oil

1 teaspoon dried thyme

1/2 teaspoon dried basil

Salt and freshly ground black pepper, to taste

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

How to Make this

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1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.

2. In a blender, mix one of the red bell peppers, all the minced garlic, tomato paste, one tablespoon of extra virgin olive oil, thyme, basil, salt and pepper until smooth.

3. Pour the blended sauce evenly in the bottom of your dish.

4. Lay out thin slices of eggplant, zucchini, yellow squash, and Roma tomatoes in a nice overlapping pattern over the sauce.

5. Place the sliced red bell pepper meant for layering and the thinly sliced onion evenly on top too.

6. Drizzle the remaining olive oil over the veggies and give a light sprinkle of salt and freshly ground black pepper.

7. Evenly sprinkle the grated Parmesan cheese on top of the veggies.

8. Now top it off with a generous layer of shredded mozzarella cheese.

9. Cover your dish with foil and bake it in the preheated oven for about 40 minutes.

10. Remove the foil, then bake for another 10 minutes until the cheese is melted and golden brown, then let it cool a bit before serving.

Equipment Needed

1. Oven – You need it to heat up to 375°F for baking the dish.
2. Baking dish – A dish you can lightly grease with olive oil that holds all the layered veggies.
3. Blender – For mixing the red bell pepper, garlic, tomato paste, herbs, and spices into a smooth sauce.
4. Cutting board – To chop and slice the eggplant, zucchinis, yellow squashes, tomatoes, red bell pepper, and onion.
5. Chef’s knife – Vital for thinly slicing all your vegetables evenly.
6. Measuring spoons – To measure out the tomato paste, olive oil, thyme, basil, salt, and pepper correctly.
7. Grater – Needed for grating the Parmesan cheese.
8. Aluminum foil – To cover the dish while it bakes so the veggies steam nicely.
9. Spatula or spoon – Useful for stirring the sauce and drizzling the olive oil over the veggies.

FAQ

Q: Can I prepare this dish ahead of time?

A: Yeah, you can layer the veggies and store it in the fridge for a few hours or even up to a day. Just let it sit at room temp for a bit before baking.

Q: Can I make this recipe vegan?

A: Sure thing, just swap out the Parmesan and mozzarella for your favorite vegan cheese options.

Q: How do I know when the casserole is done?

A: The veggies should be soft and the cheese melted and bubbly. If your edges start to brown a lil extra, it’s a good sign its ready.

Q: Is there a substitute for red bell pepper in the sauce?

A: If you dont have red bell pepper, you can try using a roasted red pepper or even a bit of tomato paste extra to keep the flavor rich.

Q: Can I use other vegetables than the ones listed?

A: Yep, you're free to add or swap in veggies like mushrooms or spinach. Just be sure to slice them thin so they cook evenly with the rest.

Baked Ratatouille (cheesy Vegetable Casserole) Recipe Substitutions and Variations

If you dont have Roma tomatoes, try sliced beefsteak tomatoes or even vine tomatoes instead. They still work well in this dish.
If red bell peppers arent available, use yellow or orange bell peppers for a similar sweet taste or even roasted red peppers from a jar.
You can substitute eggplant with portobello mushroom slices if you want a different texture, but just note the flavor will be a bit earthier.
Dont have tomato paste on hand? You can reduce a can of crushed tomatoes by simmering them until they thicken up. Its a bit slower but works great.
If extra virgin olive oil is low in your pantry, a neutral oil like avocado oil or a light vegetable oil will work just fine.

Pro Tips

1. A quick tip is to use a mandolin or something similar to slice your veggies evenly so they cook uniformly, cuz uneven slices might leave some pieces undercooked while others turn mushy.

2. Don’t skip letting the dish cool down for a few minutes after it comes out of the oven, this helps all the flavors to meld together and also stops you from burning your mouth when you dig in.

3. Experiment with fresh herbs if you got em handy. Fresh basil or thyme can add way more flavor than the dried ones and make the dish taste even better.

4. Make sure to season each layer lightly as you go, so that every bite gets a little burst of flavor, not just the top where all the cheese and seasoning sit.

Baked Ratatouille (cheesy Vegetable Casserole) Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Oven – You need it to heat up to 375°F for baking the dish.
2. Baking dish – A dish you can lightly grease with olive oil that holds all the layered veggies.
3. Blender – For mixing the red bell pepper, garlic, tomato paste, herbs, and spices into a smooth sauce.
4. Cutting board – To chop and slice the eggplant, zucchinis, yellow squashes, tomatoes, red bell pepper, and onion.
5. Chef’s knife – Vital for thinly slicing all your vegetables evenly.
6. Measuring spoons – To measure out the tomato paste, olive oil, thyme, basil, salt, and pepper correctly.
7. Grater – Needed for grating the Parmesan cheese.
8. Aluminum foil – To cover the dish while it bakes so the veggies steam nicely.
9. Spatula or spoon – Useful for stirring the sauce and drizzling the olive oil over the veggies.

Ingredients

4 Roma tomatoes, thinly sliced
2 red bell peppers (one to blend into the sauce and one sliced for layering)
1 large eggplant, thinly sliced
2 zucchinis, thinly sliced
2 yellow squashes, thinly sliced
1 medium onion, thinly sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1/2 teaspoon dried basil
Salt and freshly ground black pepper, to taste
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Directions

Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
In a blender, mix one of the red bell peppers, all the minced garlic, tomato paste, one tablespoon of extra virgin olive oil, thyme, basil, salt and pepper until smooth.
Pour the blended sauce evenly in the bottom of your dish.
Lay out thin slices of eggplant, zucchini, yellow squash, and Roma tomatoes in a nice overlapping pattern over the sauce.
Place the sliced red bell pepper meant for layering and the thinly sliced onion evenly on top too.
Drizzle the remaining olive oil over the veggies and give a light sprinkle of salt and freshly ground black pepper.
Evenly sprinkle the grated Parmesan cheese on top of the veggies.
Now top it off with a generous layer of shredded mozzarella cheese.
Cover your dish with foil and bake it in the preheated oven for about 40 minutes.
Remove the foil, then bake for another 10 minutes until the cheese is melted and golden brown, then let it cool a bit before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.