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:
- Zucchini and/or yellow squash
- Bell peppers
- Fresh herbs
- 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:
Even more healthy side dishes to enjoy the season's produce:
- 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
- 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.
- Meanwhile, spray a deep 9 x 13-inch baking dish with cooking spray. Set aside. Preheat oven to 400 degrees F.
- 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.
- 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.