Description
This Easy Oven-Baked Ratatouille is a vibrant and healthy vegetable dish featuring layers of eggplant, zucchini, bell peppers, onions, and tomatoes. Perfectly seasoned with fresh herbs and olive oil, it’s baked to tender perfection and makes a delightful side or main course for any occasion.
Ingredients
Scale
Vegetables
- 1 medium Eggplant (Cut into thin slices, approximately 1 pound)
- 2 medium Zucchini (Sliced into rounds, about 1 pound total)
- 1 each Red Bell Pepper (Diced)
- 1 each Yellow Bell Pepper (Diced)
- 1 medium Onion (Finely chopped)
- 3 cloves Garlic (Minced)
- 1 14-ounce can Diced Tomatoes (For moisture and richness)
Herbs & Seasonings
- 3 tablespoons Olive Oil (Extra virgin, for roasting)
- 1 tablespoon Fresh Thyme (Chopped)
- 1 tablespoon Fresh Basil (Chopped)
- Salt to taste (Sea salt)
- Black Pepper to taste (Freshly cracked)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the perfect temperature for baking the ratatouille.
- Prepare Eggplant: Cut the eggplant into thin slices and sprinkle lightly with salt. Let it sit for 30 minutes to draw out bitterness, then rinse the slices thoroughly and pat dry with paper towels.
- Slice Zucchini: Wash the zucchinis and cut them into even rounds to ensure uniform cooking.
- Dice Bell Peppers: Dice both the red and yellow bell peppers into small pieces for even distribution in the dish.
- Chop Onion: Finely chop the medium onion to blend well with the other vegetables.
- Mix Tomato Base: In a mixing bowl, combine the chopped onion, minced garlic, diced bell peppers, and canned diced tomatoes. Stir thoroughly to mix the flavors.
- Season Mixture: Drizzle 2 tablespoons of olive oil over the mixture, add salt and freshly cracked black pepper to taste, then toss everything to coat evenly.
- Spread Tomato Mixture: Spread the prepared tomato and onion mixture evenly in the bottom of a baking dish to form the base layer of the ratatouille.
- Layer Vegetables: Arrange the salted eggplant slices, zucchini rounds, and remaining bell pepper pieces over the tomato base in a beautiful layered pattern.
- Add Herbs and Oil: Drizzle the remaining 1 tablespoon of olive oil evenly over the layered vegetables and sprinkle the chopped fresh thyme and basil on top for aromatic flavor.
- Bake Covered: Cover the baking dish with aluminum foil and bake for 30 minutes to allow the vegetables to soften and meld flavors.
- Bake Uncovered: Remove the foil and bake for an additional 20-25 minutes to brown the top and reduce excess moisture.
- Rest and Serve: Let the ratatouille cool for a few minutes before serving to allow flavors to settle and the dish to firm slightly for easier serving.
Notes
- Salting the eggplant is crucial to remove bitterness and excess moisture, which enhances texture and flavor.
- Use fresh herbs like thyme and basil for the best aromatic experience, but dried herbs can be substituted in a pinch.
- This dish can be prepared a day ahead; flavors intensify when allowed to rest overnight in the refrigerator.
- Serve as a side to grilled meats or enjoy it as a wholesome vegetarian main course with crusty bread or rice.
- For a richer flavor, sprinkle with grated Parmesan or mozzarella cheese before the final baking step, if desired.
