Baked Ratatouille

Baked Ratatouille


(1 vote) 4 1

Bring a bit of French cuisine to your next potluck with this stunningly easy-to-make vegetable dish. With layers of eggplant, bell peppers, and zucchini seasoned with select herbs and spices, this is one tender, colorful dish that anyone can enjoy.

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Time needed

15 min preparation + 45-55 min cooking

Serving Size / Yield

4-6 servings


  • 1 8 oz. can Tomato Sauce
  • 1 Small Eggplant, thinly sliced
  • 1 Small Zucchini, thinly sliced
  • 2 Red Bell Peppers, stemmed, seeded, and thinly sliced
  • 1 Tbs. Olive Oil
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Dried Basil
  • 1/8 tsp. Dried Thyme

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Preheat oven to 350 degrees. Spread the tomato sauce across the bottom of an 8x8" baking dish. Arrange the slices of eggplant, zucchini, and bell peppers in rows across the prepared baking dish, alternating between different vegetables to create different flavor combinations. Drizzle the ratatouille with olive oil, then sprinkle with salt, pepper, basil, and thyme. Bake for 45-55 minutes, or until vegetables are tender and sauce is bubbly.

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