Baked Ratatouille with Vegetables

This vibrant baked ratatouille transforms humble summer vegetables into a masterpiece of flavor that tastes even better the next day. The colorful arrangement of thinly sliced vegetables creates a showstopping presentation that's as delicious as it is beautiful.

I first made this ratatouille for a dinner party where I needed to accommodate several dietary restrictions. The empty dish and multiple recipe requests at the end of the night confirmed it was a keeper. Now it's my go-to recipe whenever I need to impress without stress.

Ingredients

• Crushed tomatoes: Create the flavorful base that everything else builds upon. Look for fire-roasted varieties for extra depth
• Extra virgin olive oil: Adds richness and authentic Mediterranean flavor. Use the best quality you can afford since the flavor really comes through
• Apple cider vinegar: Provides a subtle tang that balances the sweetness of the vegetables. Fresh lemon juice works wonderfully too
• Minced garlic: Infuses aromatic depth. Fresh is always preferable to pre-minced for the brightest flavor
• Fresh basil: Brings a burst of summery brightness. Pick bunches with vibrant green leaves and no black spots
• Herbs de Provence: Creates authentic French flavor with minimal effort. This herb blend typically includes thyme, rosemary, and lavender
• Zucchini: Offers tender texture and mild flavor. Choose medium sized ones as overly large zucchini can be watery and less flavorful
• Japanese eggplant: Has fewer seeds and a more delicate flavor than regular eggplant. Look for firm smooth skin without soft spots
• Roma tomatoes: Hold their shape well during baking. Select ripe but firm tomatoes for best results

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350°F and lightly grease a 6x9 inch baking dish. The moderate temperature allows the vegetables to cook through without burning while their flavors meld beautifully. I prefer ceramic baking dishes which distribute heat evenly and look lovely for serving.

Create the Tomato Base:

Combine crushed tomatoes olive oil and apple cider vinegar in a mixing bowl then stir in garlic basil herbs de Provence salt pepper and chili powder. This aromatic base infuses the entire dish with flavor as it bakes. Take time to mix thoroughly so the seasonings are evenly distributed.

Layer the Base:

Pour the seasoned tomato mixture into your prepared baking dish spreading it evenly across the bottom. This creates the flavorful foundation that will bubble up between the vegetables as they cook providing moisture and preventing them from drying out.

Arrange the Vegetables:

Stack slices of zucchini eggplant and tomato in alternating patterns then place these stacks upright around the dish leaning against the edges. Continue filling the dish working toward the center until all vegetables are used. For the most attractive presentation try to select vegetables with similar diameters.

Optional Brush with Oil:

For beautiful browning lightly brush or spray the exposed vegetable tops with olive oil. This step is purely aesthetic but creates a lovely caramelized finish that enhances both appearance and flavor. A silicone brush works perfectly for this task.

Bake to Perfection:

Place the dish in your preheated oven and bake for approximately 60 minutes. You will know it is done when the tomato sauce bubbles from below and the vegetables become tender but still hold their shape. The edges should show slight caramelization.

Garnish and Serve:

Remove from the oven and sprinkle with additional fresh basil. Let it rest for 5 to 10 minutes before serving to allow the flavors to settle and make serving easier. The ratatouille can be enjoyed hot warm or even cold the next day.

My favorite ingredient in this dish is definitely the herbs de Provence. This classic French blend takes me back to my first trip to Provence where I fell in love with the region's cuisine. I still remember the scent of lavender fields mixing with the aroma of a similar ratatouille cooking in a tiny restaurant kitchen.

Storage and Reheating

Ratatouille keeps brilliantly in the refrigerator for up to 4 days, with flavors that actually improve over time as the ingredients meld together. Store it in an airtight container to preserve freshness. For reheating, a 350°F oven for about 15 minutes works best to maintain the vegetables' texture, though microwaving is convenient for single servings.

Serving Suggestions

Transform this versatile dish in multiple ways to create different meals throughout the week. Serve it alongside crusty bread and a soft cheese like goat cheese or burrata for a light dinner. For a heartier meal, spoon it over polenta, quinoa, or your favorite grain. It also makes an excellent side dish for grilled fish or chicken. My personal favorite is serving it at room temperature as part of an antipasto spread for entertaining.

Seasonal Adaptations

While summer provides the classic vegetables for ratatouille, this dish can be adapted year-round. In fall, incorporate slices of butternut squash or sweet potato. Winter versions can include parsnips, turnips, or fennel for variety. Spring ratatouille benefits from asparagus, leeks, or early zucchini. The key is maintaining similar thickness in your vegetable slices to ensure even cooking regardless of which vegetables you choose.

Frequently Asked Questions

→ Can I use different vegetables in this dish?

Yes, you can substitute or add other vegetables like bell peppers, squash, or onions to create your own variation.

→ What can I serve with this dish?

This pairs well with crusty bread, rice, or a light protein like grilled chicken or fish.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble it a day in advance and refrigerate. Bake just before serving for the best flavor.

→ Can I make this dish vegan-friendly?

This dish is naturally vegan, as it contains no animal products or dairy. Just ensure all ingredients are plant-based.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.