Description

This Easy Ratatouille Recipe is a healthy, comforting, and vibrant dish made with fresh vegetables like zucchini, eggplant, onions, and tomatoes simmered in a rich, garlicky tomato sauce. It’s vegan, gluten-free, and perfect for meal prep since it freezes beautifully. Enjoy it as a main dish or a flavorful side for any meal.

Ingredients

Scale

For the Sauce:

1 cup crushed tomatoes (preferably fire-roasted)
1 tbsp extra virgin olive oil
1/4 tsp apple cider vinegar
1 tsp minced garlic (about 2 cloves)
1 tbsp fresh basil, sliced (plus more for garnish)
1 tsp Herbs de Provence
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp chili powder (optional)

For the Vegetables:

1 medium sweet or red onion, sliced into thin rounds
1–2 large zucchinis (about 1.5 cups sliced)
1 large Japanese eggplant (about 3 cups sliced)
3 large fresh tomatoes (Roma preferred; about 3 cups sliced)
Extra virgin olive oil for brushing (optional)

Instructions

Preheat oven to 350°F (175°C) and lightly grease a 6″x9″ baking dish.
In a medium bowl, mix crushed tomatoes, olive oil, apple cider vinegar, garlic, basil, Herbs de Provence, salt, pepper, and chili powder.
Spread the sauce evenly in the baking dish.
Slice vegetables evenly (about 1/8 to 1/4 inch thick) and arrange them in rows or a spiral pattern, alternating onion, zucchini, eggplant, and tomato.
Brush vegetables lightly with olive oil if desired.
Bake for about 1 hour, or until vegetables are tender and sauce is bubbling.
Remove from oven, let cool for 5 minutes, and garnish with fresh basil. Serve warm or at room temperature.

Notes

Use a mandoline slicer for evenly sliced vegetables.

Feel free to add bell peppers or yellow squash for variety.

Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Main Dish, Side Dish
Method: Baking
Cuisine: French, Mediterranean