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Blue pot filled with cooked ratatouille, featuring chopped vegetables like zucchini, tomatoes, and peppers, on a wooden table with a loaf of bread, parsley, and a dark cloth nearby.
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Ratatouille

This oven-baked ratatouille is a simple, rustic dish for enjoying summer vegetables.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4

Ingredients

  • 1 medium eggplant cut into 3/4-inch cubes
  • 2 medium zucchini sliced into 1/2-inch thick half-moons
  • 1 red bell pepper chopped into 1-inch pieces
  • 1 yellow bell pepper chopped into 1-inch pieces
  • 1 medium yellow onion chopped into 3/4-inch pieces
  • 4 cloves garlic minced
  • 4 Roma tomatoes chopped into 1-inch pieces
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons tomato paste
  • 2 tablespoons water or vegetable broth
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • Grated Parmesan cheese optional

Instructions

  • Preheat the oven to 425° F. Lightly grease a 9 x 13-inch or 3 to 3 1/2 quart baking dish.
  • Combine the eggplant, zucchini, bell peppers, onion, garlic, and tomatoes in the baking dish.
    1 medium eggplant, 2 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 medium yellow onion, 4 cloves garlic, 4 Roma tomatoes
  • In a small bowl, whisk together the extra virgin olive oil, tomato paste, water, salt, black pepper, thyme, oregano, and crushed red pepper flakes until smooth. Pour the mixture over the vegetables and toss thoroughly to coat evenly.
    1/3 cup extra virgin olive oil, 3 tablespoons tomato paste, 2 tablespoons water, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes
  • Spread the vegetables into an even layer. The dish will look very full at first before the vegetables cook down.
  • Bake for 45-50 minutes, stirring after 20 minutes, until the vegetables are tender, lightly caramelized around the edges, and most of the liquid has reduced.
  • Top with the basil and parsley. Taste and adjust seasoning as needed. Garnish with Parmesan cheese, if desired.
    1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, Grated Parmesan cheese
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