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Easy Ratatouille Recipe Baked
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📋 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 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Calories 177kcal

Ingredients

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 tbsp 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 tsp 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: 177kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 795mg | Potassium: 1052mg | Fiber: 10g | Sugar: 15g | Vitamin A: 2220IU | Vitamin C: 107.9mg | Calcium: 58mg | Iron: 1.4mg