Dump-and-Bake Ratatouille

​​​​​​​There’s no easier, healthier or tastier way to enjoy fresh summer vegetables than in this simple Dump-and-Bake Ratatouille!

Total Time: 1 hour

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There’s no easier, healthier or tastier way to enjoy fresh summer vegetables than in this simple Dump-and-Bake Ratatouille! Served hot or cold, it’s a delicious side dish or vegetarian entree that completes any meal.

If you want to feed your family lighter, nourishing options that still taste good (and that your kids will actually eat), then this easy ratatouille recipe is the perfect solution!

What ingredients are in Ratatouille?

Ratatouille is a hearty, stewed vegetable dish from the Provence region of France. It traditionally consists of seasonal vegetables, garlic, and olive oil – often in a tomato sauce. Basic, right?!

But there’s nothing basic about this flavor combination!

Classic ratatouille ingredients (especially in the summer months) include:

• Eggplant
• Tomatoes
• Zucchini and/or yellow squash
• Onion
• Bell peppers
• Fresh herbs
• Garlic
• Olive oil

They slowly cook together and create the most delicious, satisfying, and nutritious vegetable stew that you have ever tasted!

As usual, I’ve kept my recipe very simple – without the fuss of fancy layers, spiral designs, or any other “formal” presentations that you might find in other similar dishes.

Using my dump-and-go method, this baked ratatouille is totally hands-off! Just stir everything raw in one big dish and let the oven do the work!

How to Serve Ratatouille:

This recipe is so flexible! You can serve the dish warm, at room temperature, or even chilled (leftovers straight from the refrigerator are SO GOOD).

Here are a few ideas to get you started:

• Keep the meal vegetarian and serve the veggies in a bowl like a thick stew – garnished with freshly grated Parmesan and with some crusty French bread for dipping;
• Add poached, fried, or scrambled eggs and toast for a nutritious and hearty brunch;
• Serve it as a side dish with a protein-based entrée for a filling dinner, such as:
  • Ribeye Steak with Garlic Butter;
  • Country Pride Pork Chops;
  • The Perfect 15-Minute Grilled Salmon;
  • 20-Minute Garlic Shrimp Skillet;
  • or even just a store-bought rotisserie chicken and some biscuits!

Even more healthy side dishes to enjoy the season’s produce:

• Carrot Salad
• Crispy Zucchini Fries
• Black Bean and Corn Salad
• Classic Pasta Salad

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 1 vote

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Dump-and-Bake Ratatouille

​​​​​​​There’s no easier, healthier or tastier way to enjoy fresh summer vegetables than in this simple Dump-and-Bake Ratatouille!

Course Side Dish

Cuisine French

Keyword side dish, vegetable side dish, vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 8 cups

Calories 93.6 kcal

Author Blair

Ingredients

• 1 eggplant
• Salt and pepper
• 1 large sweet onion, thinly sliced
• 2 sweet bell peppers (any color), seeded and sliced into strips
• 3 zucchini, halved lengthwise and cut crosswise into slices
• 4 tomatoes, quartered and seeds removed
• ¼ cup finely chopped fresh parsley
• ¼ cup coarsely chopped fresh basil
• 1 tablespoon fresh oregano leaves (or 1 teaspoon dried oregano)
• 1 small can (6 ounces) tomato paste
• 1 tablespoon olive oil plus additional for serving
• 4 teaspoons minced garlic
• Optional garnish: capers, drained

Instructions

1. Cut the eggplant into chunks. In a colander, toss the eggplant with 1 tsp. salt, then let drain for about 30 minutes. Pat the eggplant dry with paper towels.
2. Meanwhile, spray a deep 9 x 13-inch baking dish with cooking spray. Set aside. Preheat oven to 400 degrees F.
3. In a large bowl (or in the prepared dish), toss together eggplant, onion, bell peppers, zucchini, tomatoes, parsley, basil, oregano, tomato paste, olive oil, and garlic.

4. Transfer vegetables to the prepared dish, cover with foil, and bake for 45 minutes, stirring once or twice during the baking time to make sure that the vegetables cook evenly (or until vegetables are tender). Garnish with capers, drizzle with olive oil, and season with salt and pepper just before serving.

Recipe Notes

Cooking Just for Two? Cut the ingredients in half and bake the ratatouille in an 8- or 9-inch square dish.

You can also prepare this recipe in a slow cooker. I suggest cooking for about 3 hours on HIGH or 6 hours on LOW, but every Crock Pot varies slightly in temperature, so keep an eye on your vegetables and turn it off when they're nice and tender!

Nutrition Facts

Dump-and-Bake Ratatouille

Amount Per Serving (1 cup)

Calories 93.6 Calories from Fat 21

% Daily Value*

Fat 2.3g4%

Saturated Fat 0.3g2%

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1.3g

Sodium 179mg8%

Potassium 799.4mg23%

Carbohydrates 18.2g6%

Fiber 5g21%

Sugar 7g8%

Protein 3.3g7%

* Percent Daily Values are based on a 2000 calorie diet.