Tender slices of eggplant, zucchini, and tomato standing upright in rings of deep red tomato sauce, glossy with olive oil and fragrant with garlic and basil. That's what makes this Layered Ratatouille so special. I first tried something like this at a little bistro in Montreal years ago, and I've been making my own version ever since because it's surprisingly simple to put together at home. The vegetables bake down into something soft and sweet, and the whole dish comes together with ingredients you probably already have.
If you love comforting vegetable bakes like Mushroom Spinach Lasagna or Root Vegetable Gratin, this French vegetable casserole will feel right at home on your table.
Why You will Love This Layered Ratatouille
This vegetarian ratatouille recipe is one of those rare dishes that looks fancy but doesn't ask much of you. The prep is mostly slicing, and the oven does the rest. It's naturally vegan, light, and full of Mediterranean flavors that make you feel like you're eating something nourishing and cozy at the same time. Plus, it reheats beautifully, so leftovers are a win.
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Layered Ratatouille Ingredients
Here's what goes into this simple eggplant zucchini tomato bake.
- Olive oil: Adds richness and helps the vegetables caramelize slightly as they bake. Divided between the sauce and the topping.
- Garlic cloves: Brings a warm, aromatic base to the tomato sauce that fills the whole kitchen.
- Onion: Adds sweetness and depth to the sauce. A small amount goes a long way.
- Shredded carrot: Sneaks in a touch of natural sweetness and helps balance the acidity of the tomatoes.
- Crushed tomatoes: Forms the flavorful base that the vegetables bake in. Use good-quality canned tomatoes if you can.
- Dried basil: Classic herb that makes this taste unmistakably Mediterranean.
- Dried parsley: Adds a subtle, earthy note to the sauce.
- Eggplant: Becomes tender and almost creamy when baked. Slice it thin and uniform for even cooking.
- Zucchini: Stays slightly firm and soaks up all the flavors from the sauce below.
- Roma tomatoes: Their shape and size make them perfect for slicing into neat circles that stand upright.
- Salt: Brings out the natural sweetness of the vegetables and balances the sauce.
- Black pepper: Adds a gentle warmth and a little bite.
How to Make Layered Ratatouille
Here's how to make this French vegetable bake from start to finish.
- Preheat oven: Set your oven to 375°F (190°C) so it's ready when you need it.
- Make tomato base: Heat 2 tablespoons of olive oil in a large nonstick pan over medium-high heat. Toss in the chopped onion, minced garlic, and shredded carrot, and cook for about 5 minutes until everything softens and smells amazing.
- Simmer the sauce: Stir in the crushed tomatoes, dried basil, and dried parsley. Let the sauce bubble gently for 15 minutes until it thickens up and the flavors meld together. Taste it and add salt and black pepper as needed.
- Prepare baking dish: Pour the warm tomato sauce into a 2-quart baking dish and spread it out evenly across the bottom.
- Layer vegetables: Now comes the fun part. Arrange your sliced eggplant, zucchini, and Roma tomatoes in a circular pattern, standing them upright in the sauce. Alternate the colors as you go for that classic ratatouille look. Brush the remaining 2 tablespoons of olive oil over the top of the vegetables so they get a little golden as they bake.
- Bake covered: Cover the dish with foil and bake for 30 minutes. This helps the vegetables steam and get tender without drying out.
- Bake uncovered: Remove the foil and bake for another 15 to 20 minutes until the vegetables are soft, slightly golden on the edges, and the sauce is bubbling around them.
- Serve: Let it cool for just a few minutes, then serve it warm as a main dish or a healthy vegan side dish alongside something hearty.
Substitutions and Variations
- Fresh herbs instead of dried: Absolutely. Use about 1 tablespoon of fresh basil and 1 teaspoon of fresh parsley if you have them. Add them to the sauce at the end for brighter flavor.
- Yellow squash: Swap one of the zucchini for yellow squash if you want more color.
- Bell peppers: Thinly sliced red or yellow bell peppers add sweetness and work beautifully layered in.
- No carrot: You can leave it out if you don't have any. The sauce will still be delicious.
- Add cheese: Sprinkle a little grated Parmesan or crumbled goat cheese on top during the last 10 minutes of baking for a richer finish.
Equipment
- 10-inch nonstick sauté pan: For making the tomato base without anything sticking.
- 2-quart baking dish: The perfect size for layering the vegetables in neat circles.
- Knife and cutting board: You'll be slicing a lot of vegetables, so a sharp knife makes it easier.
- Measuring cups and spoons: Keeps everything balanced and consistent.
- Pastry brush (optional): Helpful for brushing olive oil over the vegetables, but you can also drizzle it with a spoon.
Storage and Reheating Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Warm individual portions in the microwave for about 1 to 2 minutes, or reheat the whole dish covered in a 350°F oven for 15 minutes.
- Freeze: This freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve this ratatouille with tomato sauce warm with:
- Crusty French bread or garlic bread for soaking up the sauce
- A simple green salad with lemon vinaigrette
- Creamy polenta or mashed potatoes for a heartier meal
- Grilled chicken or fish if you want to add protein
Expert Tips
- Slice evenly: Use a mandoline or a very sharp knife to get uniform slices. This helps everything cook at the same rate.
- Don't skip the simmer: Letting the tomato sauce cook down for the full 15 minutes makes it thicker and more flavorful.
- Let it rest: Give the dish a few minutes to settle after baking. The flavors deepen, and it's easier to serve.
- Taste the sauce: Before you pour it into the baking dish, make sure it's seasoned well. This is your flavor base.
FAQ
Yes, fresh herbs work beautifully. Use about three times the amount of fresh basil and parsley compared to dried. Stir them into the sauce at the very end so they stay bright and fragrant.
Definitely. You can assemble the whole dish a day in advance, cover it tightly, and keep it in the fridge. When you're ready, just bake it as directed. It might need an extra 5 to 10 minutes since it's starting cold.
Make sure your tomato sauce is thick before you add the vegetables. If it's too watery, let it simmer a bit longer. Also, don't cover the dish for the entire baking time. Removing the foil for the last 15 to 20 minutes lets moisture escape and helps the vegetables caramelize slightly.
Aim for slices about ⅛-inch thick. A mandoline makes this easy and consistent, but a sharp knife works too. Just take your time and try to keep the thickness even so everything cooks through at the same pace.
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Pairing
These are my favorite dishes to serve with Layered Ratatouille
Layered Ratatouille
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
- Add the chopped onion, minced garlic, and shredded carrot, cooking for about 5 minutes until softened.
- Stir in the crushed tomatoes, dried basil, and dried parsley. Simmer for 15 minutes until slightly thickened.
- Taste the sauce and adjust seasoning with salt and black pepper.
- Pour the sauce evenly into a 2-quart baking dish.
- Arrange the eggplant, zucchini, and Roma tomato slices upright in a circular layered pattern over the sauce. Brush with the remaining 2 tablespoons olive oil.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake uncovered until vegetables are tender and lightly golden, about 15–20 minutes more.
- Serve immediately while warm.
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