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Let's Make Baked Ratatouille
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Make this classic French Baked Ratatouille at home with layers of eggplant, zucchini, summer squash, and tomatoes. All topped with herbs, olive oil, and a touch of viengar.
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  • 2 cups crushed tomatoes
  • 1 red onion
  • 1 eggplant
  • 1 zucchini
  • 1 summer squash (or another zucchini)
  • 2 tbsp. red wine vinegar
  • 1 tbsp. olive oil
  • 1 tsp kosher salt
  • 1/2 tsp. oregano
  • 1/2 tsp. thyme
  • 1/2 tsp. rosemary
  • 1/4 tsp pepper
  • 4 oz. fresh mozzarella, sliced
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Step 1 Preheat the oven to 400 degrees. Slice the vegetables into circles, trying to make them similar in width so that they cook evenly. I recommend slicing them about 1/4 inch wide. Spray a baking dish with cooking spray. Pour half the crushed tomatoes into the bottom of the dish. Then layer in the vegetables vertically.
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Step 2 Sprinkle with herbs, vinegar, oil, salt, and pepper. Top with remaining crushed tomatoes.
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Step 3 Cover with foil and bake for 30 minutes (for tender-crisp) or 40-45 minutes for softer veggies. Remove foil and layer the cheese on top. Bake uncovered for 10-15 minutes until cheese melts.
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