Ratatouille Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://flavorsbymaya.com/ratatouille-casserole-recipe/
