Oven Roasted Ratatouille

$8.24 recipe / $2.06 serving

What happens when you take thinly sliced vegetables, layer them in a dish, and give them the “pizza treatment” (herbs + marinara + cheese)? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.”

This dish is kind of a cross between a classic ratatouille and the ever famous Summer Vegetable Tian. I used classic ratatouille vegetables, like tomato, zucchini, squash, and eggplant, added some dried basil and oregano, a little marinara, and then topped it all with melty mozzarella cheese. This version fixes one of the draw backs of the original vegetable tian: a soupy bottom. By adding marinara into the mix, you not only get more flavor, but the soup turns into a delicious sauce. Get yourself some crusty bread and dip it in all that goodness. You’ll be sopping up every last drop!

I have to admit… Multi-tasking got the best of me when I was making this and I didn’t hear my timer go off. My cheese got pretty burned on top, but honey badger don’t care. She just keeps eating. It’s still amazing! (I added a little cheese on top to make it prettier for the photos, though).

Vegetables can still a bit pricy this time of year, which made my total cost a bit higher than I would have liked. So, if prices haven’t come down in your area yet, tuck this one away for later this summer when your neighbors are trying to unload their bumper crops of tomato and zucchini!

Oven Roasted Ratatouille

Oven Roasted Ratatouille

4.9 from 10 reviews
Oven Roasted Ratatouille
 
Prep time
Cook time
Total time
 
Total Cost: $8.24
Cost Per Serving: $2.06
Serves: 4-6
Ingredients
  • 1 cup marinara sauce $0.52
  • 1 small yellow onion $0.28
  • 1 small eggplant $1.53
  • 1 medium zucchini $1.73
  • 1 medium yellow squash $1.62
  • 3 medium roma tomatoes $1.21
  • Pinch of salt and pepper $0.05
  • ½ tsp dried basil $0.05
  • ½ tsp dried oregano $0.05
  • 1 cup shredded mozzarella $1.20
Instructions
  1. Preheat the oven to 400 degrees. Spread ½ cup of marinara sauce over the bottom of a deep pie dish or a rectangular casserole dish. Thinly slice the onion and sprinkle the slices over the marinara.
  2. Thinly slice the eggplant, zucchini, yellow squash, and tomatoes (about ¼ inch thick). The vegetables are easiest to layer when they are the same diameter, so if one of your vegetables is much bigger around than the others, slice the rounds in half or into quarters to make it more similar in size. Layer the vegetables in the casserole dish like dominos. Fit as many of the vegetable slices in as possible.
  3. Season the top of the layered vegetables lightly with salt, pepper, dried basil, and oregano. Lastly, add the remaining ½ cup of marinara to the top of the vegetables (it doesn't have to be even).
  4. Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and add the shredded cheese to the top. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.
Notes
Try to purchase vegetables that are a close size in diameter to make layering easier.

This makes about four bigger “Oh YUM!” servings, or six smaller side dish sized servings (you know, when your meal actually has multiple parts?).

Oven Roasted Ratatouille

 

Step by Step Photos

Vegetables

A word on choosing vegetables for this… no matter how small you think you’re going, once they’re sliced you’ll probably have too many. So try to scale back a bit. Pick the smallest eggplant you can find. A long skinny one works best, so that it will be close in diameter to the squash. I wish I had more tomato in mine, so I listed three in the ingredients. My yellow squash were super small, so I listed one medium sized squash instead of two small.

Ratatouille Bottom Layer

Preheat the oven to 400 degrees. In the bottom of a deep pie dish or a rectangular casserole dish, spread 1/2 cup of marinara sauce (I just used generic, nothing fancy) and one small, thinly sliced onion.

Sliced Eggplant

Thinly slice 1 small eggplant, 1 medium zucchini, 1 medium yellow squash, and about 3 roma tomatoes (roma’s tend to be the least expensive in my area, but you can use whatever variety is priced well). Aim for 1/4 inch thick slices. If one of your vegetables is much larger around than the rest, like this eggplant, you can cut the rounds in half or into quarters to make them closer in size to the rest. It will make your life easier.

Layered Vegetables 1

Layer the vegetables in the dish like dominos. If you’re using a round dish, like me, it’s easiest to start with the outer ring, then fill in the center part. When you start, they’ll all be laying down flat, but as you squeeze more into the lineup, they’ll start to stand up because there is no room.

Layered Vegetables 2

Here’s a bird’s eye view. I started with the outer circle, then filled in the inner circle. I squeezed a few pieces right in the center, too. Sprinkle a pinch of salt and pepper over the vegetables, as well as 1/2 tsp dried basil and 1/2 tsp dried oregano.

More Marinara Sauce

Add a little more marinara for good measure. I just loosely poured the remaining 1/2 cup of marinara over top. You don’t have to spread it around or anything. Cover the dish with foil and bake it in the preheated 400 degree oven for 30 minutes.

Add Mozzarella

After 30 minutes, remove the foil and sprinkle 1 cup of shredded mozzarella on top (Parmesan wouldn’t be too bad to add in there, too). Return the dish to the oven and bake for another 10-15 minutes, or until the cheese is melted and lightly brown.

Oven Roasted Ratatouille baked

Oops. I burned my cheese a bit. :P STILL DELICIOUS!. If your vegetables aren’t as soft as you’d like after the cheese has done its thing, you can actually cover it with foil again and return it to to the oven. That will allow it to continue baking without further browning of the cheese.

Oven Roasted Ratatouille bowl

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve gotta spoon some of that sauce from the bottom of the pan into your bowl.

Oven Roasted Ratatouille

Closer look? So pretty. <3 Vegetables!

 

32 Comments

  1. Kristi says:

    I made this tonight and it is delicious! Instead of stacking the veggies, i just cut them all into cubes and threw them in a baking dish and poured the marinara sauce at the bottom, top and baked. I left out the cheese and sprinkled some fresh basil on top to finish it off. I think it would still be great over rice or pasta. This will DEFINITELY b added to my must have rotation!

  2. How does this dish do frozen? I have a ton of extra squash and zucchini from my csa and would like to use them all up. Thanks!

    • The veggies will definitely be more moist and mushy after reheating from frozen. That being said, the flavor should still be great. The texture thing doesn’t bother me much, but some people are more sensitive to it than others.

  3. Lauriebird says:

    I tweaked this by subbing an extra squash for the egg plant and adding 1/2 cup quinoa (made with chicken broth) to the bottom of the dish before adding the marinara (Beth’s slow cooker recipe). I used some leftover feta cheese instead of the mozzarella. The result is a hearty, savory dish. So good!

  4. Hailey M says:

    This was so good!! I was nervous because I’m not a huge fan of eggplant but this was super tasty! Very impressed! I used the new Kraft Shredded cheese with a hint of Philadelphia herb and garlic in it and it was spot on! Thanks for a great dish!

  5. Alice says:

    This was fantastic! I made it 2 days in a row because I sliced way too much zucchini. Mine only served 2 with a slightly smaller dish and I spent a little more with all organic ingredients but still budget-wise. Thanks!

  6. diane says:

    I want to add mushroom to this, should I just cook them into the tomato sauce or should I slice them and add them to the rows? will they cook better one way or the other???

    • Hmm, I think I’d cook them into the sauce. They shrink so much when cooked that they probably won’t do well in the lineup of slice. :)

  7. Eating this right now. I couldn’t find yellow squash, so I substituted a potato and added a cucumber.

    It’s amazing. Next time I’ll skip the cuke and potato and add bell peppers and mushrooms I think!

  8. Paige says:

    Smashing success with this recipe! I never cared much before for zucchini or squash, but I had faith and it was delicious! Super satisfying, looked and smelled amazing, and when I logged the recipe on MFP an entire fourth of the dish was under three hundred calories! :D

  9. Sean L says:

    Any differences in cooking time at high altitude?

  10. Thanks for this recipe! I added some pepperoni since veggie only dishes don’t fly far around here and it was fabulous!

  11. Jenn says:

    My grocery store didn’t have regular eggplant, but they did have skinny Japanese eggplants. They tasted great and everything was the same size!

    PS- I cook from your blog a lot and everything has been a winner!

  12. Meredith says:

    Made this tonight – no eggplants at the farmer’s market this week so I used very thinly sliced red potatoes instead. I sliced the potatoes and then microwaved them for about 3 minutes to get them started so they would be cooked at the same time as the other veggies. No other changes.

    Turned out amazing!

  13. SoRefined says:

    Everything about this was a yes and a yes. I used a full fat mozzarella and my husband and I–both hearty eaters–still had leftovers.

    For anyone using a rectangular dish, I used a 7″ x 11″ dish and it worked great for the amounts in the recipe.

  14. Christina says:

    Have you ever used or eaten Chinese eggplant? I saw it at the store at it’s about the size of zucchini,long and skinny, and would fit all together a bit better maybe?

    I can’t wait to try it this week!

  15. marijka says:

    This may seem like an odd comment, but I wanted to thank you for such a fabulous “print” feature!! Many sites don’t include a photo on their recipe print page, and some don’t even have a print feature so I end up having to cut/paste into word processing, enlarge font, add pic, print. Arrrrgh! :-P So, anyway, not only have I loved every item I’ve cooked (10+), I love that you make it so easy to print a nice recipe *with* photo! :-)

  16. Dorothea says:

    I made this for dinner tonight, it was soo yummy! I made it in a 9×13 dish and nestled three boneless chicken breasts into it. I also added pieces of green bell pepper to the mix of veggies and used more marinara sauce (1 jar) to which I added 3 cloves of chopped garlic. I baked it for 40 min with foil and another 20 without, adding the cheese (with suggested parmesan) towards the end. I served it over spaghetti noodles. Thank you for another good recipe! :)

  17. Heather says:

    I was just looking for a veggie-heavy dinner to make! Couldn’t find any yellow squash though, so I’ll have to sub in the sweet potato I’ve had rolling around the pantry. Can’t wait for dinner now!

  18. It’s like a ratatouille pizza, two of my favorite things to eat!! Can’t wait to try this out :)

  19. Besides looking delicious, it also looks so pretty! Thanks for sharing. Pinned :)

  20. This looks so delish and easy! I can’t wait to try it out on the fam. What a lovely presentation. Thanks for sharing.

  21. Kayla says:

    I hate onions–any reason I couldn’t make this whole thing without them?

  22. Laurent says:

    Squash but not pepper in a ratatouille ?
    Since I’m from Provence I’m shocked.
    It’s probably tasty but it’s not a ratatouille.

  23. Prettiest ratatouille ever! Isn’t it nice how the smallest of things (like arranging your slices in a circle) can make your food look 100 times more appealing? Yay!

  24. Emily says:

    Would potato work well in this recipe? I’m not much of an eggplant eater, but still really want to give this a try!

    • Yes, but you have to slice it extra thin or else it will still be hard when the rest of the vegetables are soft.

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