Oven-Baked Ratatouille with Fresh Basil Recipe

Bylina moretti
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Introduction

Ratatouille is a vibrant French vegetable dish that combines fresh slices of zucchini, eggplant, tomatoes, and onion baked in a flavorful tomato sauce. It’s both comforting and elegant, perfect as a side or a light main dish.

This image shows a white rectangular baking dish filled with a colorful vegetable layered dish. The vegetables are sliced and arranged in repeating vertical rows of tomato red, zucchini green, eggplant purple, and onion white layers. Each slice is thin and slightly cooked, showing a mix of smooth and soft textures. The vegetables are placed standing next to each other tightly in the sauce, which looks rich and tomato-based, visible between the slices and around the edges. There is a fresh green basil leaf garnish placed on the side of the dish. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil (about 3-4 large leaves), sliced, plus more for garnish
  • 1 teaspoon herbs de Provence spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder
  • 1 medium sweet or red onion, sliced
  • 1-2 large zucchini (about 1 1/2 cups slices), sliced
  • 1 large Japanese eggplant (about 3 cups slices), sliced
  • 3 large fresh tomatoes (Roma is best; about 3 cups slices), sliced

Instructions

  1. Step 1: Preheat your oven to 350°F. Lightly grease a 6″x9″ baking dish and set it aside. (If using an 8″x8″ pan, baking times remain similar.)
  2. Step 2: In a medium bowl, mix together crushed tomatoes, olive oil, and apple cider vinegar. Stir in the minced garlic, sliced basil, herbs de Provence, salt, pepper, and chili powder until well combined.
  3. Step 3: Pour the tomato mixture evenly into the prepared baking dish, smoothing it into a flat layer to cover the bottom.
  4. Step 4: Arrange the vegetable slices by stacking them in an alternating pattern—for example, onion, zucchini, eggplant, tomato—and place them upright in the pan, leaning them against the edge. Continue layering until all slices are used and the pan is filled.
  5. Step 5: Optionally, brush or lightly spray the exposed vegetable tops with a bit of olive oil to help them brown in the oven. This step enhances appearance but can be skipped if preferred.
  6. Step 6: Bake the dish for about 1 hour, or until the tomato sauce is bubbling and the vegetables are tender when pierced with a fork.
  7. Step 7: Before serving, garnish with additional fresh chopped basil. Ratatouille can be served warm or cold according to your preference.

Tips & Variations

  • For deeper flavor, allow the ratatouille to rest for a few hours or overnight in the fridge before serving to let the flavors meld.
  • Try adding a sprinkle of grated Parmesan or goat cheese on top before baking for a rich twist.
  • Use yellow squash in place of zucchini if desired for a slightly sweeter taste.
  • If you prefer a more rustic texture, roughly chop the vegetables instead of thinly slicing and mix them into the sauce before baking.

Storage

Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through. Ratatouille also freezes well—transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

A white baking dish holds a colorful ratatouille arranged in neat rows of thin vegetable slices. Each row layers five types of vegetables: dark purple eggplant, red tomato, green zucchini, white onion, and orange-yellow squash, with the slices standing close together and slightly overlapping. The vegetables sit in a chunky red tomato sauce that lines the bottom of the dish. Fresh green basil leaves, torn and whole, are scattered on top for garnish. The dish rests on a white marbled surface next to a bunch of fresh basil and a blue checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes better the next day after the flavors have had time to meld. You can prepare it fully, then refrigerate and reheat when ready to serve.

What can I serve with ratatouille?

Ratatouille pairs wonderfully with crusty bread, rice, polenta, or grilled meats. It’s also a great vegetarian main dish alongside a fresh salad.

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Oven-Baked Ratatouille with Fresh Basil Recipe

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★★★★★

4.7 from 139 reviews

This Ratatouille recipe is a visually stunning and flavorful French vegetable dish featuring layers of sliced zucchini, eggplant, onions, and tomatoes baked in a herbed tomato sauce. Perfect as a healthy main or side, it combines fresh garden vegetables with aromatic herbs like basil and herbs de Provence for a comforting, tender, and elegantly presented meal.

  • Author: lina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Scale

Tomato Sauce

  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, about 3–4 large leaves, sliced, plus more for garnish
  • 1 teaspoon herbs de Provence spice mix
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder

Vegetables

  • 1 medium sweet or red onion, sliced
  • 1–2 large zucchini, about 1 1/2 cups slices, sliced
  • 1 large Japanese eggplant, about 3 cups slices, sliced
  • 3 large fresh tomatoes (roma is best), about 3 cups slices, sliced

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set it aside. Alternatively, you can use an 8″x8″ square pan if preferred.
  2. Prepare Sauce: In a medium mixing bowl, combine the crushed tomatoes, extra virgin olive oil, and apple cider vinegar. Stir in the minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder until well incorporated to create a flavorful tomato base.
  3. Spread Sauce: Pour the tomato mixture evenly into the prepared baking dish and smooth it out to form an even layer across the bottom of the pan.
  4. Arrange Vegetables: Stack the sliced vegetables in an alternating pattern such as onion, zucchini, eggplant, tomato, then repeat the sequence. Place them standing on their side and lean them against the edge of the pan, forming neat rows that fill the dish and use all the slices.
  5. Optional Oil Brush: For a beautifully browned finish, you may spray or brush the exposed tops of the vegetables with additional olive oil. This step enhances appearance but can be skipped if desired.
  6. Bake: Place the dish in the oven and bake for about 1 hour. The ratatouille is done when the tomato sauce bubbles and the vegetables are tender and cooked through.
  7. Garnish and Serve: Remove from oven and garnish with extra chopped fresh basil leaves. Serve the ratatouille hot or cold according to your preference.

Notes

  • You can use either a 6″x9″ or an 8″x8″ baking dish depending on availability; cooking times remain similar.
  • Brushing with olive oil before baking enhances browning but is optional.
  • Roma tomatoes are preferred for their firmness and flavor but other varieties can be substituted.
  • Serve as a side dish or as a vegetarian main, paired with crusty bread or grains.

Keywords: ratatouille, French vegetable dish, baked vegetables, zucchini, eggplant, tomato sauce, herbs de Provence, vegetarian recipe

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