Baked Ratatouille

A delicious and wholesome Baked Ratatouille recipe that will transport you to the heart of Provence. This dish is a celebration of vibrant vegetables and aromatic herbs, all baked to perfection. Try it once, and it might just become your new favorite comfort food.

Baked Ratatouille

Baked Ratatouille


  • 2 medium-sized eggplants, sliced
  • 3 zucchinis, sliced
  • 2 bell peppers, diced
  • 4 ripe tomatoes, sliced
  • 1 red onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Salt and pepper to taste


  1. Preheat your oven to 375°F (190°C).
  2. In a large baking dish, arrange the sliced eggplants, zucchinis, bell peppers, and tomatoes in an overlapping pattern.
  3. Scatter the sliced red onion and minced garlic over the vegetables.
  4. Drizzle olive oil evenly over the vegetables, and sprinkle dried oregano, dried thyme, salt, and pepper.
  5. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
  6. Remove the foil and bake for an additional 15 minutes or until the vegetables are tender and slightly caramelized.
  7. Remove from the oven and let it cool for a few minutes before serving.

Total Time: 1 hour

Yield: 6 servings

Nutritional Information: Calories per serving – 180, Protein – 4g, Carbohydrates – 20g, Fat – 10g

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