Save A colorful, oven-roasted version of the French classic — bursting with summer vegetables.
My family always requests ratatouille when summer veggies are at their peak — this oven version keeps things simple and full of flavor.
Ingredients
- Zucchini: 1, sliced
- Eggplant: 1, sliced
- Bell pepper: 1, sliced
- Tomato sauce: 1 cup
- Dried herbs: 1 tsp (thyme, oregano, or Herbes de Provence)
- Salt and pepper: To taste
Instructions
- Preheat:
- Preheat oven to 375°F (190°C).
- Arrange:
- Arrange sliced vegetables in a baking dish in overlapping rows.
- Sauce:
- Pour tomato sauce over the vegetables.
- Season:
- Sprinkle herbs, salt, and pepper.
- Bake:
- Cover with foil and bake for 30 minutes until tender.
- Serve:
- Serve warm or at room temperature.
Save My kids get excited to help with layering the veggies — it's a fun weekend activity for everyone.
Required Tools
Baking dish, knife, foil
Allergen Information
Allergen-free; naturally gluten-free and vegan
Nutritional Information
Calories: 150, Total Fat: 5 g, Carbohydrates: 20 g, Protein: 3 g (per serving)
Save This one-pan ratatouille brings French summer flavors to your table — simple and extra satisfying every time.
Recipe Guide
- → What vegetables are commonly used in this dish?
Zucchini, eggplant, and bell pepper are classic choices. Other options include squash or tomatoes.
- → How can I enhance the flavor?
Add sliced garlic or chopped onions before baking to deepen the taste profile.
- → Is the dish suitable for gluten-free and vegan diets?
Yes, it is naturally gluten-free and vegan, using only plant-based ingredients.
- → What is the best serving suggestion?
Serve warm, at room temperature, as a main or side. It pairs well with pasta or rice.
- → Which herbs work best for seasoning?
Thyme, oregano, or Herbes de Provence complement the vegetables beautifully.
- → Can leftovers be stored?
Store chilled in an airtight container for up to three days. Reheat gently before serving.