I finally nailed a Baked Ratatouille Recipe With Cheese that actually browns on top and keeps the veggies melting not mushy, so I’m dumping this on the Easter menu.

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I’m obsessed with this ratatouille because I screwed up once and it turned out brilliant. I forgot the oven temp, overcooked the first batch, and ended up with a richer, sweeter pile of Ratatouille Recipe Veggies that clung to basil and olive oil.

Now I can’t stop making it, when I want a Make Ahead Sides dish that still tastes homemade. The way roasted eggplant and garlic sing together is ridiculous.

It’s filling, bright, and ugly-beautiful on a plate. Bring it to Easter and watch people fight over the last spoonful.

I won’t share my secret. Not today.

Seriously no.

Ingredients

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Roasted, it’s meaty and soaks up flavors.
Soft tender bite, adds fresh green texture.
Mild squash, cooks quickly, stays moist.
Sweet pop of color and crunch.
Bright sweetness, keeps it summery.
Caramelizes for sweet, savory backbone.
Adds punchy warmth, don’t skip it.
Juicy acidity that ties everything together.
Basically, deeper tomato richness and color.
It’s silky fat that makes flavors stick.
Herby scent, tiny pops of earthiness.
Fresh pop that smells like summer.
Brings out flavors, use to taste.
Little heat and peppery finish.
Plus a pinch calms tomato acidity.
Bright garnish, adds green freshness.

Ingredient Quantities

1 medium eggplant, about 1 lb, cut into 1/2 inch rounds

2 medium zucchini, about 8 oz each, sliced 1/4 inch thick

1 medium yellow squash, sliced 1/4 inch thick

1 red bell pepper, seeded and thinly sliced

1 yellow bell pepper, seeded and thinly sliced

1 large yellow onion, thinly sliced

3 cloves garlic, minced

4 ripe tomatoes, about 1 lb, thinly sliced or 1 1/2 cups crushed tomatoes

2 tbsp tomato paste (optional but helps depth of flavor)

3 tbsp extra virgin olive oil, plus extra for drizzling

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

6-8 fresh basil leaves, torn

Salt 1 to 1 1/2 tsp, to taste

Freshly ground black pepper, about 1/2 tsp

A pinch of sugar, optional to balance acidity

Fresh parsley for garnish, chopped, about 2 tbsp (optional)

How to Make this

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1. Preheat oven to 375 F. Slice eggplant into 1/2 inch rounds, zucchini and yellow squash 1/4 inch thick, tomatoes thinly sliced unless you’re using crushed tomatoes, and thinly slice the onion and bell peppers.

2. Salt the eggplant slices lightly and let them sit 15 minutes to draw out bitterness, then pat dry with paper towels. This keeps them from getting soggy, trust me.

3. In a skillet heat 2 tablespoons olive oil over medium heat, add the onions and a pinch of salt, cook until softened about 6 minutes, then add the minced garlic and cook 1 minute more until fragrant.

4. Stir in the crushed tomatoes or add the tomato paste plus a little water to make a saucy base, add fresh thyme, a pinch of sugar if tomatoes are very acidic, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, simmer 3 to 5 minutes to meld flavors.

5. Spread the tomato-onion sauce in the bottom of a shallow baking dish, drizzle a little extra olive oil around, this keeps the vegetables from sticking.

6. Arrange the vegetable slices standing up or slightly overlapping in the dish in whatever pretty pattern you like, alternating eggplant, zucchini, yellow squash, red and yellow pepper and tomato until the dish is full, it’ll look rustic either way.

7. Tuck torn basil leaves between the slices and sprinkle the remaining salt and pepper over the top, drizzle with the remaining tablespoon of olive oil, and scatter any extra thyme leaves.

8. Cover the dish loosely with foil and bake 30 minutes, then remove the foil and bake another 15 to 25 minutes until veggies are tender and edges are slightly caramelized, keep an eye so they dont burn.

9. Let rest 5 to 10 minutes, then finish with chopped fresh parsley, extra torn basil, a little drizzle of olive oil and taste for final seasoning, add more salt or pepper if needed.

10. Serve warm or at room temperature as a side or main with crusty bread or rice, it actually gets better if made a few hours ahead so flavors can meld.

Equipment Needed

1. 9×13 inch shallow baking dish or an oval gratin dish
2. Large skillet (for the tomato-onion sauce)
3. Cutting board
4. Sharp chef’s knife
5. Paper towels or clean kitchen towels (for pressing eggplant)
6. Mixing bowl (to salt eggplant and hold sliced veg)
7. Wooden spoon or silicone spatula
8. Aluminum foil (loose cover for baking)

FAQ

Q: Can I skip salting the eggplant or do I have to?

A: You can skip it if your eggplant is young and firm, but older eggplants can be bitter or spongy. Salting for 20 to 30 minutes and then rinsing and patting dry helps remove bitterness and extra moisture, so the slices won't get soggy. Lots of people forget this step and end up with watery ratatouille.

Q: Do I need fresh tomatoes or are canned crushed tomatoes ok?

A: Both work. Fresh thinly sliced tomatoes give a nice texture and look, but 1 1/2 cups canned crushed tomatoes or even passata make the sauce easier and more consistent, especially out of season. If using canned, taste and add a pinch of sugar if it tastes too acidic.

Q: Can I make this ahead and reheat it?

A: Yes, ratatouille actually tastes better the next day because the flavors meld. Store in an airtight container in the fridge for up to 4 days, reheat gently on the stove or in a 325 F oven until warm. You can also freeze for up to 3 months, but texture of veggies may soften more.

Q: How should I serve it? Is it a side or a main?

A: It’s flexible. Serve it as a side with roasted meats, or spoon it over polenta, rice, pasta, or toasted bread for a vegetarian main. A drizzle of good olive oil and torn basil or chopped parsley right before serving brightens it up.

Q: Any tips for cooking evenly so some veggies don't get mushy?

A: Slice veggies uniformly, don't crowd the pan, and if baking, arrange slices snug but not stacked. Searing each vegetable briefly in a hot pan with a little oil before assembling helps lock texture. Also roast longer at lower temp rather than blasting it, that keeps everything tender but intact.

Ratatouille Recipe Substitutions and Variations

Eggplant: swap with thick sliced portobello mushrooms or a mix of cremini mushrooms if you want that meaty bite, or use more zucchini for an easier, milder dish.
Zucchini / Yellow squash: use thinly sliced carrots or peeled, thinly sliced parsnips for a slightly sweet crisp, or extra bell peppers if you dont have any squash.
Tomatoes (fresh or crushed): canned whole or crushed tomatoes work great, or substitute with jarred roasted red peppers pureed for a smoky sweet twist.
Basil / Thyme: fresh oregano or flat leaf parsley can replace basil, and a pinch of dried rosemary or savory can stand in for thyme if thats what you have on hand.

Pro Tips

1) Salt the eggplant longer if it’s extra bitter, like 25 minutes, then squeeze gently and pat dry. That really stops it from turning into mush and lets it brown instead of stewing.

2) Don’t cram the slices tight in the dish. Give each piece a little room so hot air can circulate, you’ll get nicer caramelization and less soggy bottoms. If your pan is small, do two smaller dishes or roast extras on a sheet.

3) Make the tomato base slightly thicker than you think you need. Too watery and the veggies steam. If you used crushed tomatoes add a spoon of tomato paste while simmering, or reduce longer, then cool a bit before assembling so it doesn’t make everything soggy.

4) Let it rest after baking, and if you can, make it a few hours ahead and bring to room temp before serving. Flavors meld and it tastes way better the next day, plus it gives you time to crisp up any soft edges with a quick broil right before guests arrive.

Ratatouille Recipe

Recipe by Sarah level

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I finally nailed a Baked Ratatouille Recipe With Cheese that actually browns on top and keeps the veggies melting not mushy, so I'm dumping this on the Easter menu.

Servings

servings

Calories

230

kcal

Equipment: 1. 9×13 inch shallow baking dish or an oval gratin dish
2. Large skillet (for the tomato-onion sauce)
3. Cutting board
4. Sharp chef’s knife
5. Paper towels or clean kitchen towels (for pressing eggplant)
6. Mixing bowl (to salt eggplant and hold sliced veg)
7. Wooden spoon or silicone spatula
8. Aluminum foil (loose cover for baking)

Ingredients

1 medium eggplant, about 1 lb, cut into 1/2 inch rounds
2 medium zucchini, about 8 oz each, sliced 1/4 inch thick
1 medium yellow squash, sliced 1/4 inch thick
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 large yellow onion, thinly sliced
3 cloves garlic, minced
4 ripe tomatoes, about 1 lb, thinly sliced or 1 1/2 cups crushed tomatoes
2 tbsp tomato paste (optional but helps depth of flavor)
3 tbsp extra virgin olive oil, plus extra for drizzling
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
6-8 fresh basil leaves, torn
Salt 1 to 1 1/2 tsp, to taste
Freshly ground black pepper, about 1/2 tsp
A pinch of sugar, optional to balance acidity
Fresh parsley for garnish, chopped, about 2 tbsp (optional)

Directions

Preheat oven to 375 F. Slice eggplant into 1/2 inch rounds, zucchini and yellow squash 1/4 inch thick, tomatoes thinly sliced unless you’re using crushed tomatoes, and thinly slice the onion and bell peppers.
Salt the eggplant slices lightly and let them sit 15 minutes to draw out bitterness, then pat dry with paper towels. This keeps them from getting soggy, trust me.
In a skillet heat 2 tablespoons olive oil over medium heat, add the onions and a pinch of salt, cook until softened about 6 minutes, then add the minced garlic and cook 1 minute more until fragrant.
Stir in the crushed tomatoes or add the tomato paste plus a little water to make a saucy base, add fresh thyme, a pinch of sugar if tomatoes are very acidic, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, simmer 3 to 5 minutes to meld flavors.
Spread the tomato-onion sauce in the bottom of a shallow baking dish, drizzle a little extra olive oil around, this keeps the vegetables from sticking.
Arrange the vegetable slices standing up or slightly overlapping in the dish in whatever pretty pattern you like, alternating eggplant, zucchini, yellow squash, red and yellow pepper and tomato until the dish is full, it’ll look rustic either way.
Tuck torn basil leaves between the slices and sprinkle the remaining salt and pepper over the top, drizzle with the remaining tablespoon of olive oil, and scatter any extra thyme leaves.
Cover the dish loosely with foil and bake 30 minutes, then remove the foil and bake another 15 to 25 minutes until veggies are tender and edges are slightly caramelized, keep an eye so they dont burn.
Let rest 5 to 10 minutes, then finish with chopped fresh parsley, extra torn basil, a little drizzle of olive oil and taste for final seasoning, add more salt or pepper if needed.
Serve warm or at room temperature as a side or main with crusty bread or rice, it actually gets better if made a few hours ahead so flavors can meld.

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.