Ratatouille, a classic Provençal dish, is a celebration of summer’s bounty. This oven-baked version brings out the natural sweetness of the vegetables, creating a beautiful blend of flavors and textures that is perfect on its own or paired with a variety of proteins.
The slow cooking process allows the vegetables to caramelize and meld together, resulting in a dish that’s both comforting and vibrant. Be sure to use fresh basil and rosemary for the best flavor!
Love vegetables as much as we do? Give one of these easy side dishes a try next: grilled corn salad With zucchini, roasted root veggies, or these sheet pan roasted vegetables!
Fresh Summer Veggies
- I like to use a mix of eggplant, zucchini, yellow squash, Roma tomatoes, cherry tomatoes, red onion, and different color bell peppers (red and orange bell peppers are my favorite!).
- To flavor the baked ratatouille, I add fresh garlic, basil, rosemary and then of course kosher salt and lots of freshly ground black pepper.
The vegetables cook in extra virgin olive oil, though you could substitute with a lighter neutral oil, if preferred. I really recommend a nice EVOO, though, because of the nutty taste it adds to the roasted vegetables. Finish with a drizzle of a nice aged balsamic vinegar and a sprinkle of flaky sea salt. Easy and delicious!
Ingredient Substitutions
- Vegetables: Feel free to add or substitute with your favorite vegetables. This is what’s freshest and in-season during summer in New Jersey, but use whatever is local and that you love.
- Herbs: Thyme and oregano are great alternatives to basil and rosemary.
- Vinegar: Apple cider vinegar or white wine vinegar can be used in place of balsamic, but it won’t have the same intense sweetness. If you have white balsamic vinegar, that would be perfect!
Directions For Oven-Baked Ratatouille
This oven-baked ratatouille differs from the traditional French method, which often involves sautéing each vegetable separately on the stovetop to preserve their distinct tastes before mixing them together. While not the classic way of making this dish, I think it’s far easier:
- If you haven’t already, chop the veggies. Be sure they’re all roughly the same size (except for cherry tomatoes, which can remain whole).
- Assemble, then cook. Transfer all the vegetables to a large baking dish, then season with extra virgin olive oil, fresh herbs, garlic, kosher salt, and black pepper. Cook for at least 1 hour, or up to 2 hours at 400F. You want the veggies to be tender and caramelized.
- Finish with balsamic. A good drizzle of aged balsamic vinegar at the end really rounds out the flavors. Be sure to sprinkle with flaky sea salt!
FAQs
The vegetables should be tender and caramelized around the edges. You should be able to easily pierce them with a fork.
Yes. Use about ⅓ the amount of dried herbs, as they are concentrated in flavor. I strongly recommend fresh if available, though — there’s no replacing that bright flavor!
Regular balsamic vinegar is of course totally fine. You can also use white balsamic vinegar, a splash of red wine or white wine vinegar, or even simply a splash of fresh lemon juice. You just need a little acidity to round out the flavors at the end.
Don’t worry, this is normal. You can pre-salt the eggplant for 30 minutes before assembling the dish to draw out excess moisture. Simply cube the eggplant, sprinkle generously with salt, and let it sit in a colander. Rinse and pat dry thoroughly before adding it to the baking dish.
Ari’s Best Tips!
For best results, follow these tips:
- Cut the pieces into uniform size. This helps to ensure even cooking.
- Stir at least once. This will promote even caramelization.
- The size of the baking dish matters! In general, you want to use a large enough baking dish to spread the vegetables into a single layer. If that’s not possible, just know that the veggies will steam rather than roast or bake, and while totally fine, this will impact the cook time. Just keep an eye on them, stir as needed, and check for doneness starting at 50 minutes.
Make-Ahead, Leftovers, & Storage
- To prep ahead: You can prepare the vegetables and season them in advance. Store them covered in the refrigerator for up to 24 hours before baking.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
- To freeze: Ratatouille can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the veggies will soften as they thaw and will have a softer texture than if enjoyed immediately.
Serving Suggestions
- This makes a fantastic veggie side dish alongside grilled meats, poultry, or seafood. I like to spoon it over rotisserie chicken!
- For a more filling vegetarian meal, consider serving the baked ratatouille over a bed of couscous, quinoa, or rice. You can also toss the vegetables with pasta.
- Top the vegetables with a fried egg for a hearty and nutritious savory breakfast.
- If you have leftovers, use them as a filling for a savory tart or galette. So good!
- Spread onto sandwiches or crostini — similar to eggplant caponata!
A perfect summer side dish if ever one were to exist!
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Oven-Baked Ratatouille with Fresh Basil
Equipment
- Baking dish or roasting pan
Ingredients
- ⅓ cup extra virgin olive oil
- 2 long purple Italian eggplant or 1 large globe eggplant, cut into 1-inch pieces
- 1 large zucchini, cut into 1-inch pieces
- 1 large yellow squash, cut into 1-inch pieces
- 4 Roma tomatoes, cut into 1-inch pieces
- 1 pint cherry tomatoes, left whole
- 1 medium red onion, cut into 1-inch pieces
- 1 red bell pepper, stem and seeds removed, cut into 1-inch pieces
- 1 orange bell pepper, stem and seeds removed, cut into 1-inch pieces
- 4 cloves of garlic, finely chopped
- ¼ cup fresh basil leaves, julienned, plus additional basil leaves for serving
- 2 Tbsp chopped rosemary
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
- Flaky sea salt, for serving
- 2-3 Tbsp aged balsamic vinegar
Instructions
- If you haven’t already, chop the veggies. Preheat an oven to 400F. All the vegetables should be roughly the same size. Chop and set aside.
- Season the veggies. Place ⅓ cup extra virgin olive oil in a large baking dish, then place in the oven to heat for 5 minutes. Once hot, remove and carefully add all chopped vegetables and garlic to the dish. Sprinkle with ¼ cup thinly sliced basil, 2 Tbsp chopped rosemary, 2 tsp Kosher salt, ½ tsp freshly ground black pepper. Toss to evenly coat.
- Roast the vegetables. Return to the oven, then cook for 50-60 minutes, tossing once halfway through, until the vegetables are tender and caramelized. This will take longer if the vegetables are cut into bigger pieces and/or if the pan is overflowing with vegetables. Keep an eye on them so they don’t burn, but they can cook for up to 2 hours, as needed.
- Toss with balsamic, then serve. Drizzle with 2-3 Tbsp balsamic vinegar (to taste), then stir well. Serve immediately with a pinch of flaky sea salt and additional fresh basil. Enjoy!
Notes
- Can be enjoyed on its own as a light vegetable side dish, tossed with pasta, for breakfast with fried or poached eggs, spread onto sandwiches or crostini, or spooned over roast chicken.
- To prep ahead: You can prepare the vegetables and season them in advance. Store them covered in the refrigerator for up to 24 hours before baking.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or in the microwave.
- To freeze: Ratatouille can be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the veggies will soften as they thaw and will have a softer texture than if enjoyed immediately.
Nutrition
Photography by: Alana of Your Home Made Healthy.
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