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    Home » Recipes » Side Dishes Warm

    Italian Ratatouille Recipe Caramelized In The Oven

    Published: Jun 3, 2019 · Modified: Oct 8, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    This is an easy ratatouille recipe, quicker and healthier to make than a traditional one. It is a great option for vegan and vegetarian. #yourguardianchef #vegan #vegetarian #healthyfood

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

    Easy Italian Ratatouille Recipe Baked vertical
    Jump to:
    • Traditional ratatouille recipe
    • What vegetables for the ratatouille
    • Making the ratatouille
    • What to serve with ratatouille
    • Recipes with eggplants you might also like
    • 📋 Italian Ratatouille Recipe Baked

    Traditional ratatouille recipe

    Traditionally the ratatouille is prepared by frying all the summer vegetables (peppers, eggplant, zucchini, onion and tomatoes) with herbs and spices typical from the South of France, like basil, garlic or Provencal herbs.

    Instead, this recipe bakes all the vegetables in the oven for a couple of hours until they caramelize.

    Not only is it much faster to make but the final result is creamier and tastier than the original one.

    Ratatouille served with boiled chicken and couscous

    What vegetables for the ratatouille

    Usually, the vegetables used for the ratatouille are eggplants, zucchini, peppers, and tomatoes. It is a typical summer dish.

    To ensure eggplants and zucchini are not full of seeds, buy small to medium sizes and as thin as possible.

    I never buy those giant zucchini you often find at the supermarket.

    You can use red, green, or yellow peppers; I like to use all red for color.

    In this recipe, I use tomato sauce instead of fresh tomatoes. You can use either.

    The tomato sauce makes it creamier, while the fresh tomatoes give them a lighter taste which I prefer if I serve it with seafood or fish.

    a bocket full of the vegetables used in the ratatouille

    Making the ratatouille

    1. Prepare all the ingredients, wash, peel the eggplants, and cut all the vegetables into cubes
    2. Grease with olive oil a large baking tray 
    3. Add all the vegetables, basil, and garlic season and stir. If you use tomato sauce instead of fresh tomatoes, leave it for later.
    4. Bake in the oven at 180 C - 350 F for 30 minutes
    5. Stir all the vegetables and put them back in the oven for another 30 minutes
    6. Add the tomato sauce, stir, and put back in the oven for another 30 minutes 
    7. The ratatouille can be served immediately or the next day
    step by step easy ratatouille

    What to serve with ratatouille

    This Italian vegetable stew is versatile and can be served for a vegan, vegetarian, or regular meal.

    It is perfect for dinner parties as you can make it ahead of time and warm it up just before serving.

    A great solution for a weekday dinner, make a large quantity and will keep in the fridg for 4 days. Each day the flavor gets better.

    Here are 30 dishes you can serve with ratatouille:

    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.

    easy ratatouille served with black rice with fork taking it

    Vegetarian meal

    Besides pasta, potatoes and rice, cheese and eggs are a perfect side options for this ratatouille:

    1. Gnocchi alla Romana
    2. Gnocchi a la Parisienne
    3. Italian Cheese Bread
    4. Vegetarian rice timbal
    5. Baked pasta Anelletti
    6. Grilled scamorza cheese
    7. Fresh homemade pasta

    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.

    Fish:

    1. Cod with potatoes
    2. Baked salmon
    3. Baked swordfish braciole
    4. Baked swordfish wheel
    5. Stuffed calamari in white wine sauce
    6. Italian canned tuna loaf
    7. Sea bream cooked in salt
    Cod Baked With Potatoes And Onions ratatouille served on the side

    Recipes with eggplants you might also like

    For more eggplant recipes, check out the category: Vegetables

    Also check the recipes below:

    • Grilled zucchini eggplants and peppers
    • Baked Eggplant Pasta Anelletti
    • Aubergine caviar
    • Deep Fried Eggplant Balls
    • Healthy Eggplant Parmesan
    • Pasta with Swordfish Ragu and Eggplants
    • Vegetarian Rice Timbale with Grilled Eggplants Recipe
    • Pizza with Fresh Vegetables
    • Traditional Pasta Alla Norma with Eggplants

    For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

    eggplants in a basket

    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.

    Easy Ratatouille Recipe Baked

    📋 Italian Ratatouille Recipe Baked

    5 from 8 votes
    Laura Tobin
    Servings 6 people
    Prep Time 15 minutes mins
    Cook Time 2 hours hrs 30 minutes mins
    Total Time 2 hours hrs 45 minutes mins
    Print Recipe Save Saved! Pin Recipe
    This is an Italian version of the French ratatouille, quicker and healthier to make than a traditional one and you are not compromising in taste and creaminess. All vegetables are baked in the oven at once. It is a great option for vegans and vegetarians.
    Prevent your screen from going dark

    Equipment

    • Cutting board set
    • Vegetable Strainer
    • Vegetable Peeler

    Ingredients
     

    • 3 red peppers
    • 4 zucchini
    • 3 eggplants
    • 2 onion
    • 4 cloves peeled garlic cloves
    • 10 leaves fresh basil leaves or 1 tablespoon Provencal herbs
    • 2 teaspoon salt
    • 3 tablespoon extra virgin olive oil
    • black pepper
    • 4 fresh tomatoes 1 can of tomato sauce

    Instructions
     

    • Prepare all the ingredients, washed, peel the eggplants, and cut all the vegetables into cubes
      3 red peppers, 4 zucchini, 3 eggplants, 2 onion
    • Grease with olive oil a large baking tray 
      3 tablespoon extra virgin olive oil
    • Add all the vegetables, basil, garlic season and stir. If you are using tomato sauce instead of fresh tomatoes, leave it for later.
    • Season with salt, garlic (optional), extra virgin olive oil, and basil and stir
      4 cloves peeled garlic cloves, 2 teaspoon salt, 10 leaves fresh basil leaves
    • Bake in the oven at 180 C - 350 F for 30 minutes
    • Stir all the vegetables and put back in the oven for another 30 minutes
    • Add the tomato sauce, stir and put back in the oven for another 30 minutes 
      4 fresh tomatoes
    • The ratatouille can be served immediately or the next day

    Video

    Notes

    • Ingredients first, for the best ratatouille buy the best vegetables grown locally and in season
    • Use a large baking pan so the vegetables will caramelize evenly
    • Stir the vegetables every 30 minutes
    • Use a good tomato sauce, I would recommend Mutti
    • Make a large quantity and serve the next day, it will be even better as the flavours would have blended together

    Nutrition

    Calories: 177kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 795mgPotassium: 1052mgFiber: 10gSugar: 15gVitamin A: 2220IUVitamin C: 107.9mgCalcium: 58mgIron: 1.4mg
    Tried this recipe?Please consider Leaving a Review!
    important notes on ingredients

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    Reader Interactions

    Comments

    1. danielle

      August 06, 2018 at 12:52 pm

      5 stars
      What a great fresh summery recipe! I have all these fresh tomatoes that I need ideas for. This is perfect.

      Reply
      • Laura

        August 06, 2018 at 2:06 pm

        Yes, it is perfect when you have lots of vegs to use

        Reply
    2. Kelly Anthony

      August 06, 2018 at 1:30 pm

      5 stars
      Delicious! My family will love this meal and I really like how you giive 2 options for tomatoes.

      Reply
      • Laura

        August 06, 2018 at 2:05 pm

        Thanks, they are the same recipe but still so different

        Reply
    3. shelby

      August 06, 2018 at 1:49 pm

      5 stars
      I am a huge fan of eggplant. I love that you shared both ways you made this recipe. It looks delicious and I can't wait to check your other eggplant recipes out!

      Reply
      • Laura

        August 06, 2018 at 2:05 pm

        Thank you, eggplants are such a tasty vegetable

        Reply
    4. Claudia

      August 06, 2018 at 1:59 pm

      5 stars
      Oh I have never heard of this one but this looks spectacular and sounds delicious I need to make this soon for sure!

      Reply
      • Laura

        August 06, 2018 at 2:04 pm

        Thanks, it is very good and healthy

        Reply
    5. Lisa

      August 06, 2018 at 3:22 pm

      5 stars
      I've never had ratatouille but it looks and sounds super delicious. Can't wait to give it a try.

      Reply
      • Laura

        August 06, 2018 at 3:31 pm

        You should, it is so filling and comforting even if it is only vegs

        Reply
    6. Marianne Leyte

      August 23, 2020 at 11:53 am

      5 stars
      I made the ratatouille with tomato sauce about a month ago. It was delicious. I will now try it with fresh tomatoes to see what's the difference

      Reply
      • Laura

        August 23, 2020 at 12:43 pm

        I am glad you liked it and thank you for letting me know. I will be curious to know which version you perfer.

        Reply
      • Laura

        August 23, 2020 at 12:43 pm

        I am glad you liked it and thank you for letting me know. I will be curious to know which version you prefer.

        Reply
    7. Rosie

      April 27, 2025 at 12:40 am

      5 stars
      Excellent and Easy! I’ve made this recipe several times. Since I’m WFPB, I use broth instead of oil. I also sometimes add mushrooms and sometimes chickpeas. Add salad and maybe rice and it’s a complete meal. I like the creaminess. It’s my go to recipe for ratatouille. Thank you!

      Reply
      • Laura

        April 27, 2025 at 3:39 pm

        Thank you, I am so happy you like it. It is one of my favorite

        Reply
    5 from 8 votes (1 rating without comment)

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    Laura Giunta Tobin

    Hi, I’m Laura. Welcome to my blog! While many talk about Italian food, I’ve lived it firsthand. Here, I share real Italian home cooking, just as it’s made in Italy. Won’t you join me?

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