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Baked Ratatouille

I made this about every other week during the summer, as I was growing most of the ingredients in my garden!


If you think you don’t like Ratatouille… try this! It will change your mind!



1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1  can tomato puree (10 oz)
2 tablespoons olive oil, divided
1 or 2 japanese eggplants
1 or 2  zucchini
1 or 2 yellow squash
1 or 2 red bell peppers (any color would do)
Few sprigs fresh lemon thyme (you could use regular thyme, or even dried (but use less of dried!) )
Salt and pepper
Whole wheat cous cous and chevre (goat cheese), for serving

Preheat oven to 375 degrees F.
Pour tomato puree into bottom of a baking dish.

Empty can of tomato puree, chopped onion, sliced garlic and 1 Tbsp of olive oil into the baking dish and stir well to combine. Add salt and pepper to taste. Spread evenly on bottom of dish.

Thinly slice the eggplant, zucchini and yellow squash into rounds. Cut ends off the bell pepper and cut out core – creating a tube. Slice pepper as thin as possible into rounds as well. (You can use a mandoline for the veggies, but be careful!! I speak from experience!).

Alternating veggies, lay slices in dish overlapping until you have as many rows or concentric circles as you please. (as seen in photo above).

Drizzle the remaining 1 Tbsp of olive oil over the vegetables and season them with salt and pepper. Remove the leaves from the fresh lemon thyme sprigs, and sprinkle over the veggies as well. (Do not skip this step – it makes the dish!).

Cut a piece of parchment paper to fit down inside of your baking dish, right on top of the veggies. This insures that they cook and do not burn.

Bake for approximately 45 minutes to an hour, until vegetables have cooked through. (You aren’t looking for brown veggies here, just cooked veggies!). The tomato mixture should be bubbling up around the edges. If it is – you’re done! They should not be brown at the edges, and you should see that the tomato sauce bubbling up around them.

My favorite way to serve this is atop a bed of whole wheat cous cous, with crumbles of soft goat cheese on top! (It would be delicious on brown rice as well, if you are GF).


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