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Home » What We're Eating » Dump-and-Bake Ratatouille

Dump-and-Bake Ratatouille

Lasted edited September 18, 2018. Originally published July 18, 2018 by Blair

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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!


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.

Baked ratatouille for an easy side dish recipe

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!

A bowl of healthy ratatouille for an easy side dish or vegetarian dinner

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!

Zucchini tomatoes and eggplant in an easy and healthy ratatouille recipe

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!

Baked ratatouille is a one pot meal for an easy vegetarian dinner or healthy side dish.

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!

The best summer vegetables come together in this ratatouille

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!

Ratatouille that's baked in the oven.

If you’ve tried this Ratatouille or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

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!
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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.

Nutrition Facts
Dump-and-Bake Ratatouille
Amount Per Serving (1 cup)
Calories 93.6 Calories from Fat 21
% Daily Value*
Total Fat 2.3g 4%
Saturated Fat 0.3g 2%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1.3g
Sodium 179mg 7%
Potassium 799.4mg 23%
Total Carbohydrates 18.2g 6%
Dietary Fiber 5g 20%
Sugars 7g
Protein 3.3g 7%
* Percent Daily Values are based on a 2000 calorie diet.
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Filed Under: Dinner, Sides, What We're Eating
Tagged With: Dinner, Healthy, side dish, Sides, Vegetables

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Reader Interactions

Comments

  1. Ashley says

    July 18, 2018 at 6:47 pm

    I’m so excited to try this one!!! You make great easy meals that are yummy! Thank you Blair!

    Reply
    • Blair says

      July 18, 2018 at 8:18 pm

      Thanks so much, Ashley! I hope you love it! I’m craving another batch after looking at these photos again. 🙂

      Reply
  2. Kristy from Southern In Law says

    July 20, 2018 at 6:27 am

    What a delicious veggie filled meal! And so easy too!!!

    Reply
    • Blair says

      July 20, 2018 at 3:02 pm

      Thanks, Kristy!

      Reply
  3. Patricia says

    August 25, 2018 at 3:57 pm

    This is fabulous, especially with farm fresh vegetables. I don’t usually comment on recipes but this is just wonderful. I’ve got my second batch in the oven rn.

    Reply
    • Blair says

      August 26, 2018 at 6:15 am

      Thanks so much for taking the time to comment, Patricia! I’m so glad that you enjoyed it! 🙂

      Reply
  4. Gerrie says

    September 10, 2018 at 12:26 pm

    Have not made this yet but can this be made in slowcooker, for how long would you cook this ..

    Reply
    • Blair says

      September 10, 2018 at 1:27 pm

      Yes! I just made it in a slow cooker two weeks ago. 🙂

      Every slow cooker runs on slightly different temperatures, so I always suggest that you keep an eye on it the first time that you’re cooking the recipe in your slow cooker. That said, I find that the recipe works perfectly when cooked on LOW for about 6 hours or on HIGH for about 3 hours.

      Reply

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I'm Blair! I believe in the power of a simple homemade meal to bring a family together. That's why I share easy, quick-prep recipes that eliminate mealtime stress!

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