This Baked Ratatouille is a vibrant, elegant dish that turns the humble summer harvest into a stunning visual and flavorful masterpiece. Perfectly sliced zucchini, tomatoes, and eggplant are arranged in a colorful spiral and roasted in a garlicky tomato base until tender and slightly caramelized. The result is a comforting, healthy, and deeply flavorful dish that captures the essence of Mediterranean cooking.

Not only is it a feast for the eyes, but it also fits seamlessly into weeknight dinners or holiday spreads. Whether you serve it as a hearty vegetarian main or a flavorful side, this baked ratatouille brings warmth, rustic charm, and a pop of color to your table.

What Kind of Vegetables Work Best for Ratatouille?

Freshness is key. Choose firm zucchini, ripe but not overripe tomatoes, and medium-sized eggplant for consistent slicing. Yellow squash adds another layer of color and texture, and red bell peppers can be added for a subtle sweetness. The more vibrant the produce, the more eye-catching and flavorful your ratatouille will be.

Ingredients for the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Tomatoes: Juicy, ripe tomatoes form both the base sauce and a key layer of flavor.
Zucchini: Their mild flavor balances the dish and adds a touch of green.
Eggplant: Provides earthiness and richness, especially when it caramelizes during baking.
Yellow Squash: Optional but recommended for color contrast and a mild buttery flavor.
Garlic: Essential for flavor depth in the base sauce.
Onion: Adds sweetness and complexity to the roasted sauce.
Olive Oil: Helps the vegetables roast evenly and develop golden edges.
Tomato Paste: Intensifies the tomato flavor in the base.
Fresh Thyme or Basil: Infuses the dish with herbaceous brightness.
Salt & Pepper: Simple but critical to enhance all the other ingredients.

How To Make the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Step 1: Prepare the Base Sauce

In a saucepan, heat olive oil and sauté finely chopped onions and garlic until fragrant. Stir in tomato paste and cook for 2 minutes. Add crushed tomatoes, salt, pepper, and a pinch of sugar. Let simmer until thickened, about 10 minutes. Spread this sauce on the bottom of your baking dish.

Step 2: Slice the Vegetables Evenly

Use a sharp knife or mandoline to slice the zucchini, eggplant, tomatoes, and yellow squash into thin, even rounds. Uniformity is crucial for even cooking and a beautiful presentation.

Step 3: Layer the Vegetables

Arrange the sliced vegetables in a spiraled or row pattern, alternating each type (zucchini, eggplant, tomato, squash) on top of the sauce. Slightly overlap each slice for that signature ratatouille look.

Step 4: Drizzle and Season

Drizzle the layered vegetables with olive oil and season generously with salt, pepper, and fresh thyme or basil. Cover with foil and bake in a preheated oven at 375°F (190°C) for 35 minutes.

Step 5: Finish and Broil

Uncover and bake for another 10-15 minutes until the vegetables are tender and starting to brown. For a golden top, broil for 2-3 minutes, keeping a close eye to avoid burning.

How to Serve and Store Baked Ratatouille

Serve your ratatouille warm as a vegetarian main or a complementary side. It pairs beautifully with crusty bread, couscous, or creamy polenta. Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it an excellent make-ahead dish.

Reheat gently in the oven or microwave until warmed through. Avoid freezing, as the texture of the vegetables can become mushy.