Baked Ratatouille


See Recipe
This mouthwatering Baked Ratatouille is stuffed with fresh vegetables in a flavorful tomato sauce and cooked to perfection. It makes the perfect show-stopping dish for any occasion, from weeknight dinners to social gatherings.
See Recipe

What you need:

  • 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
See Recipe
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.
See Recipe
Step 2 Sprinkle with herbs, vinegar, oil, salt, and pepper. Top with remaining crushed tomatoes.
See Recipe
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.
See Recipe
We hope you enjoy this delicious Baked Ratatouille recipe.
See Recipe
You may also enjoy…