Ratatouille Casserole Recipe

Introduction

This Ratatouille Casserole is a vibrant and flavorful way to enjoy classic Provençal vegetables baked to tender perfection. Layers of zucchini, eggplant, and tomatoes are infused with herbs and a savory tomato base, making it a comforting and elegant side or main dish.

Ingredients

• 2 Tbsp. dry white wine
• 2 Tbsp. tomato paste
• 1 cup diced roasted red bell peppers
• 1/3 cup chopped fresh basil leaves
• 4 cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 3 medium Roma tomatoes (about 3/4 lb. total), thinly sliced
• 1 large zucchini (about 12 oz.), thinly sliced
• 1 small globe eggplant (about 12 oz.), halved lengthwise, thinly sliced into half moons
• 1/3 cup extra-virgin olive oil
• 1 tsp. roughly chopped fresh thyme leaves

Instructions

1. Step 1: Preheat oven to 425ºF. In a shallow 2-quart baking dish, whisk together the white wine and tomato paste until smooth and combined. Add the diced roasted red bell peppers, chopped basil, sliced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss gently to combine and spread the mixture into an even layer in the dish.
2. Step 2: Arrange thin slices of tomato, zucchini, and eggplant in vertical stacks along the edge of the baking dish. Place one tomato slice, one zucchini slice, and one eggplant slice together, with the eggplant skin side facing up. Repeat, creating a spiral pattern that fills the dish.
3. Step 3: Drizzle the stacked vegetables evenly with the extra-virgin olive oil and sprinkle with fresh thyme. Season with 3/4 teaspoon salt and several grinds of black pepper.
4. Step 4: Cover the baking dish with foil and bake until the vegetables begin to soften and juices bubble, about 30 minutes. Remove the foil and continue baking until the vegetables are knife-tender, about 30 minutes more. Allow the casserole to rest for 10 minutes before serving.
5. Step 5: (Optional) To make ahead, bake the ratatouille as directed, then cover with plastic wrap and refrigerate for up to 1 day before reheating gently in the oven.

Tips & Variations

• Use a mandoline slicer for evenly thin vegetable slices to ensure uniform cooking.
• Substitute fresh thyme and basil with dried herbs if fresh are unavailable—use about one-third the amount.
• Add a sprinkle of grated Parmesan or shredded mozzarella in the final 10 minutes of baking for a cheesy twist.
• Serve with crusty bread or over cooked rice for a heartier meal.

Storage

Store leftover ratatouille casserole covered tightly in the refrigerator for up to 3 days. Reheat gently in a 350ºF oven until warmed through, about 15-20 minutes, to retain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of Roma tomatoes?

Yes, you can use any firm tomato variety you prefer. Just make sure to slice them thinly to cook evenly with the other vegetables.

Is it necessary to cover the dish during baking?

Covering the dish helps the vegetables release steam and cook through gently. Removing the foil midway allows the top to brown slightly for better texture and flavor.

Ratatouille Casserole Recipe

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★★★★★

4.4 from 116 reviews

This vibrant Ratatouille Casserole combines layers of fresh zucchini, eggplant, and Roma tomatoes with roasted red bell peppers, garlic, and fragrant herbs, all baked to tender perfection. The wine and tomato paste base enhances the rich vegetable flavors, making it a hearty yet healthy vegetarian dish that’s perfect as a main or side.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 2 Tbsp. dry white wine
• 2 Tbsp. tomato paste
• 1 cup diced roasted red bell peppers
• 1/3 cup chopped fresh basil leaves
• 4 cloves garlic, thinly sliced
• Kosher salt
• Freshly ground black pepper

Vegetables

• 3 medium Roma tomatoes (about 3/4 lb. total), thinly sliced
• 1 large zucchini (about 12 oz.), thinly sliced
• 1 small globe eggplant (about 12 oz.), halved lengthwise, thinly sliced into half moons

Finishing

• 1/3 cup extra-virgin olive oil
• 1 tsp. roughly chopped fresh thyme leaves

Instructions

1. Prepare the base: Preheat oven to 425ºF. In a shallow 2-quart baking dish, whisk together dry white wine and tomato paste until smooth. Stir in diced roasted red bell peppers, chopped fresh basil, thinly sliced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss gently to combine and spread evenly on the bottom of the baking dish.
2. Layer the vegetables: Arrange the vegetables by stacking one slice each of tomato, zucchini, and eggplant vertically along the edge of the baking dish, placing the eggplant skin side facing up. Continue this pattern in a spiral around the dish with the remaining slices, creating an attractive layered formation.
3. Season and oil the vegetables: Drizzle the stacked vegetables evenly with extra-virgin olive oil, then sprinkle with roughly chopped fresh thyme, 3/4 teaspoon kosher salt, and a few grinds of freshly ground black pepper to enhance flavor.
4. Bake covered: Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes, until the vegetables begin to soften and juices are bubbling.
5. Finish baking uncovered: Remove the foil and continue baking for an additional 30 minutes, or until the vegetables are tender when pierced with a knife. Remove from oven and let the casserole rest for 10 minutes before serving to allow flavors to meld.
6. Make ahead option: This ratatouille casserole can be baked up to one day in advance. After baking, cover tightly with plastic wrap and refrigerate until ready to serve. Reheat gently before serving.

Notes

• Ensure vegetables are sliced evenly for uniform cooking.
• Using roasted red bell peppers adds a smoky sweetness to the dish.
• White wine adds acidity and depth; substitute with vegetable broth if preferred.
• Allow the casserole to rest before serving for better flavor development.
• This dish is perfect as a vegetarian main course or a side dish.
• Reheat gently to preserve the texture of the vegetables.

Keywords: ratatouille, ratatouille casserole, baked ratatouille, vegetarian casserole, french vegetable dish, healthy casserole, eggplant zucchini tomato bake