Easy Ratatouille Recipe
A colorful baked vegetable dish made with tomatoes, zucchini, eggplant, yellow squash, garlic, herbs, and a rich tomato sauce.
Equipment
- 2 to 3-quart baking dish
- Medium saucepan
- Sharp knife
- Aluminum foil
Ingredients
- 3 medium ripe tomatoes thinly sliced
- 1 large zucchini thinly sliced
- 1 small eggplant thinly sliced
- 1 small yellow squash thinly sliced
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 14 ounces crushed tomatoes
- 3 tablespoons olive oil divided
- 0.5 teaspoon dried basil
- 0.25 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 0.5 teaspoon balsamic vinegar
- 0.5 teaspoon sugar
- 0.5 teaspoon salt plus more to taste
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley or basil chopped, for serving
Instructions
- Preheat the oven to 375°F and lightly oil a 2 to 3-quart baking dish.
- Cook the onion and garlic in 2 tablespoons olive oil until softened and fragrant.
- Simmer the tomato sauce with herbs, balsamic vinegar, sugar, salt, and pepper for 12 to 15 minutes.
- Arrange the sliced vegetables over the tomato sauce in overlapping rows or a spiral pattern.
- Cover and bake for 30 minutes, then uncover and bake for 15 to 20 minutes more.
- Rest and garnish with fresh parsley or basil before serving.
Notes
- Slice the vegetables evenly so they cook at the same rate.
- Store leftovers in the refrigerator for up to 5 days.
- Leave off cheese for a vegan version.