Classic Oven-Baked Ratatouille with Herb Dressing Recipe
This classic French ratatouille recipe features a flavorful tomato-based sauce simmered with aromatic vegetables and herbs, layered with thinly sliced eggplant, zucchini, yellow squash, and tomatoes. Baked to tender perfection and finished with a fresh herb dressing, this dish is vibrant, healthy, and perfect as a side or main course.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion, diced
- 4 garlic cloves, minced
- 1 small carrot, grated
- 1 (14.5-ounce) can crushed tomatoes
- 3 roasted red peppers (from a jar), roughly chopped
- 2 teaspoons herbs de Provence
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Sliced Vegetables
- 1 Chinese eggplant
- 2 zucchini
- 1 yellow summer squash
- 5 Roma tomatoes
Herb Dressing
- ¼ cup extra-virgin olive oil
- 1 tablespoon chopped fresh tender herbs (thyme, basil, parsley, tarragon, oregano, etc.)
- 3 garlic cloves, minced
- Kosher salt and ground black pepper, to taste
Instructions
- Sauté the onion and carrot: Preheat the oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat. Add diced onion and grated carrot, sautéing for 4 to 5 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.
- Add more veggies and simmer: Stir in the crushed tomatoes, roasted red peppers, herbs de Provence, kosher salt, and black pepper. Reduce heat to low, cover the skillet, and let the sauce simmer gently for 10 minutes to blend the flavors.
- Slice the vegetables: While the sauce simmers, use a mandoline to thinly slice the Chinese eggplant, zucchini, yellow squash, and Roma tomatoes evenly for layering.
- Blend the sauce: Transfer the simmered vegetable sauce to a blender or measuring cup to use an immersion blender. Pulse lightly until the sauce is partially pureed but still has some texture. Pour the sauce back into the skillet and spread it evenly in a flat layer.
- Arrange the vegetables: Alternate the sliced eggplant, zucchini, yellow squash, and tomato slices in a circular pattern around the skillet, starting from the edge and working towards the center to create an attractive layered presentation.
- Drizzle the dressing: In a small bowl, whisk together ¼ cup olive oil, chopped fresh herbs, minced garlic, and salt and pepper to taste. Drizzle this aromatic herb dressing generously over the arranged vegetables.
- Bake: Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the cover and bake for an additional 20 minutes until the vegetables are tender and the top is lightly golden and caramelized.
- Serve: Garnish with fresh thyme sprigs and serve warm. Optionally, plate individual portions topped with a spoonful of the sauce for a beautiful presentation inspired by the traditional French style.
Notes
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days; vegetables may soften further when reheated.
- Freeze ratatouille for up to 3 months using a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop, in the microwave, or oven.
- For make-ahead prep, bake the entire dish the day before and reheat with foil cover, or prepare the sauce and dressing in advance, refrigerate, then assemble and bake on the day of serving.
- Do not slice the vegetables more than a few hours ahead to prevent browning, especially the eggplant.
