Italian Ratatouille Recipe Caramelized In The Oven

This is an Italian version of the French ratatouille, quicker and healthier to make than a traditional one, and you are not compromising on taste and creaminess. All vegetables are baked in the oven at once. Perfect dish for a vegan, vegetarian, or regular meal.

Jump to:

• Ingredients
• Step-by-step instructions with images
• What to serve with ratatouille
• Recipes with summer vegetables
• 📋 Italian Ratatouille Recipe Baked

Traditionally, ratatouille is prepared by frying summer vegetables-such as peppers, eggplant, zucchini, onion, and tomatoes-individually with herbs and spices like basil, garlic, or Provençal herbs, which are typical of the South of France.

This method ensures that each vegetable retains its own distinct flavor and texture.

In contrast, this Italian-inspired version takes a simpler approach by baking all the vegetables together in the oven.

While it can be compared to ciambotta or giambotta, the classic Italian vegetable stew from the South of Italy, I grew up eating it during the summers.

Ciambotta often includes potatoes and cooks the vegetables in stages to prevent overcooking; this recipe is different.

Here, the vegetables are roasted together with tomato sauce, allowing them to caramelize and meld into a rich, creamy texture.

By cooking everything at once, the flavors combine beautifully, resulting in a melt-in-your-mouth vegetarian ragù.

The end result is a hearty, flavorful dish that's as versatile as it is delicious.

Serve it as a side dish, mix it with rice, pasta, or polenta, or enjoy it on its own with some crusty bread.

This baked ratatouille offers a unique twist on both the French classic and its Italian variations, delivering maximum flavor with minimal effort.

For more recipes with Summer vegetables, you can check out: No Fry Eggplant Parmesan (Parmigiana di Melanzane), Easy Italian Oven Roasted Red Peppers Recipe, Grilled Vegetable Salad Recipe With Summer Vegetables,Petit Farcis Stuffed Peppers Tomatoes Courgettes

Ingredients

• Red peppers: For a vibrant color contrast, use red peppers, but yellow or green peppers work just as well.
• Zucchini: Opt for small zucchini, as they have fewer seeds and a sweeter flavor, perfect for this dish.
• Eggplants: Slim, small eggplants are best for avoiding bitterness and excessive seeds.
• Onion: Red onions are ideal for their sweetness, but regular yellow onions are a fine substitute.
• Fresh basil: Fresh basil brings out the best flavor, but if unavailable, substitute with Provençal herbs for a French-inspired twist.
• Salt: Enhances the vegetables' natural sweetness.
• Extra virgin olive oil: Use high-quality olive oil for the best depth of flavor.
• Black pepper: To taste, for a subtle kick.
• Chili (optional): Add if you prefer a hint of heat.
• Tomato sauce: A can of tomato sauce is key to creating the creamy, hearty texture, transforming the dish into a vegetarian ragù.

Find the measurements in the recipe card

Step-by-step instructions with images

Prepare all the ingredients:

1. Wash all the vegetables thoroughly, peel the eggplants, and cut all the vegetables (peppers, zucchini, eggplants, and onions) into evenly-sized cubes. This ensures they cook consistently.

2. Grease a large baking tray generously with extra virgin olive oil to prevent sticking and to enhance the flavor of the vegetables.

Pro tip: I usually use a silicone oven sheet to line the baking tray instead of baking paper. It's washable, reusable, and makes cleaning the tray much easier. Plus, it reduces the need for extra seasoning since it prevents sticking.

You can find it here on my Amazon affiliate link

What to serve with ratatouille

This Italian ratatouille is incredibly versatile and can cater to a variety of meals-vegan, vegetarian, or regular.

It's perfect for dinner parties since it can be made ahead of time and stored in the fridge for up to 4 days.

In fact, the flavors only deepen and improve over time!

Additionally, it freezes wonderfully-store it in an airtight container, and it will keep for several months, allowing you to enjoy it whenever you like.

Regular meal

This Italian ratatouille is the perfect side dish for any barbecue or roasted meat:

1. Arrosticini lamb or mutton
2. Brazilian picanha
3. Sicilian beef braciole
4. Homemade roast beef
5. Baked chicken cutlets
6. Chicken spiedini
7. Roasted chicken

You can also serve it with a boiled chicken you used to make chicken stock.

Vegan meal

For a vegan meal, you can serve it with potatoes, rice, pasta or polenta. Here are some ideas:

1. Pilaf rice
2. Pasta cooked the Italian way
3. Fried polenta cakes (in oil instead of butter)
4. Italian vegan: regular gnocchi, fluffy gnocchi, gnocchi with sweet, purple potatoes or chestnuts
5. Baked potatoes microwave and oven
6. Bruschetta
7. Farinata

In this recipe I serve it with boiled black rice, so healhy.

Recipes with summer vegetables

For more summer vegetable recipes, check out the category: Summer Vegetables

Also check the recipes below:

If you are making this Italian Ratatouille, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.