📋 Italian Ratatouille Recipe Baked

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.

Course Side Dishes

Cuisine French

Keyword baked ratatouille, baked vegetables, ratatouille

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings people

Calories 179kcal

Author Laura Tobin

Equipment

Ingredients

3 red peppers
4 zucchini
3 eggplants
2 onion
10 leaves fresh basil leaves or 1 tablespoon Provencal herbs
2 teaspoon salt
3 tablespoon extra virgin olive oil
black pepper
1 cup tomato sauce Mutti
1 teaspoon dried hot chili optional

US Customary - Metric

Instructions

Prepare all the ingredients: wash all the vegetables thoroughly, peel the eggplants, and cut the vegetables (peppers, zucchini, eggplants, and onions) into evenly-sized cubes to ensure consistent cooking.
3 red peppers, 4 zucchini, 3 eggplants, 2 onion
Grease a large baking tray generously with extra virgin olive oil, or line it with a reusable silicone oven sheet. A silicone sheet is a great alternative to baking paper—it’s washable, reusable, and makes cleaning much easier while preventing sticking.
3 tablespoon extra virgin olive oil
Arrange all the vegetables on the tray. Add the fresh basil leaves (or Provençal herbs if substituting) and garlic.
Season with salt and black pepper, then stir everything well to coat the vegetables evenly.
2 teaspoon salt, 10 leaves fresh basil leaves
Bake the vegetables in the oven at 180°C (350°F) for 30 minutes.
After 30 minutes, remove the tray from the oven and stir the vegetables. This helps them caramelize evenly.
Return the tray to the oven and bake for another 30 minutes.
After the second baking period, add the canned tomato sauce. Stir well to combine, ensuring the sauce coats the vegetables thoroughly.
1 cup tomato sauce Mutti
Increase the oven temperature to 200 C (390F) and place the tray back in the oven and bake for an additional 30 minutes.
Once done, the ratatouille will be soft, creamy, and caramelized, with the vegetables beautifully melded together.
Serve immediately while warm, or refrigerate and serve the next day. The flavors deepen and improve over time, making it an excellent make-ahead dish

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