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One Pan Ratatouille Bake

One Pan Ratatouille Bake

A simple and healthy One Pan Ratatouille Bake that celebrates fresh summer vegetables, infused with garlic and herbs, and roasted to perfection in a single dish.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: French
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 1 medium eggplant, firm and slender
  • 2 medium zucchini
  • 2 medium yellow squash
  • 5 to 6 large Roma tomatoes
  • 1 large red bell pepper
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 15 oz can crushed tomatoes
  • 1/4 cup olive oil, extra virgi
  • 2 teaspoons fresh thyme, leaves stripped
  • 1 teaspoon fresh rosemary, finely chopped
  • Salt and pepper, to taste
  • Balsamic glaze, optional

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Prepare the base sauce by combining crushed tomatoes, diced onions, half of the minced garlic, and one tablespoon of olive oil in a medium bowl. Season with salt, pepper, and thyme, then spread evenly in a large oven-safe skillet or baking dish.
  3. Slice the eggplant, zucchini, yellow squash, and Roma tomatoes into thin rounds, about 1/8 inch thick.
  4. Arrange the sliced vegetables in a spiral pattern, starting from the outer edge of the dish and working towards the center.
  5. Mix the remaining olive oil, garlic, thyme, and rosemary in a small ramekin, season with salt and pepper, and drizzle over the arranged vegetables.
  6. Cover the dish tightly with parchment paper or aluminum foil and bake for 40 minutes.
  7. Uncover and bake for an additional 15 to 20 minutes until the vegetables are tender and the sauce is bubbly.
  8. Let the dish rest for 5 to 10 minutes before serving, drizzling with balsamic glaze if desired.

Notes

Choose vegetables with similar diameters for even cooking. Use parchment paper to prevent drying out. Season each layer for better flavor.