Baked Ratatouille Recipe

by katerina on September 2, 2010

Ratatouille Recipe

The way the flavours in ratatouille layer together to produce a rich sauce filled with large chunks of fresh vegetables is a perfect example of simple food. If ratatouille has been on your to-do list for awhile, September is the time to try a rataoutille recipe because all of the vegetables are at their freshest and cheapest.

Ratatouille Recipe

This variation on Rataouille was made famous by the movie of the same name. Rather then stewing all the vegetables together, you cut them very thinly, layer them so they are just overlapping and bake it, resulting in a beautiful presentation and a more subtle flavour.

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Baked Ratatouille Recipe

(serves 2-4)

2 large cloves of fresh garlic
6 roma tomatoes
a dozen basil leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon olive oil
1 small eggplant
1 small yellow summer squash
1 small zucchini
3 medium field tomatoes
1 teaspoon minced parsley for garnish

Chop the cloves of garlic roughly and pulse in a food processor until minced, scraping down the bowl if necessary . Core the roma tomatoes and add to the bowl along with basil, salt, pepper and olive oil. Pulse until well combined.

Turn oven on to 450F. Slice remaining vegetables into round about 1/4″ thick. In an 8×8 casserole dish pour half of the sauce and spread to cover the bottom. Start layering the vegetables, alternating types in a row which is slightly angled up both on the side and at the end. Make another row, slightly overlapping the previous one. Continue until you run out of pan space. Cover with remaining sauce and sprinkle with parsley.

Bake for 45 minutes.


Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time:55 minutes
Calories(approximate per serving): 75



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