Easy Baked Ratatouille

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I’ve been going back and forth between eating a lot of veggies and eating nothing but bread and carbs, and I can’t be the only one, right? Sometimes, it’s veggies with bread, which seems like a decent compromise to me.
This is one of those vegetable heavy recipes that is super easy, super tasty, and goes with just about anything you want to put it with. It’s not really a traditional ratatouille, in that it’s not exactly stewed, but it has the same ingredients, so that’s what I’m calling it. The hardest part of this is slicing the vegetables, and if you have a mandolin, that makes it even better (I like a handheld one because it doesn’t require a lot of space or pieces and parts.)
Once sliced, just layer them in a casserole dish, pie plate, or whatever you have that’s safe to put in the oven. Drizzle with a bit of oil, add some herbs, cover and bake. So easy.
Eat this with your favorite roast or grilled protein, or just eat it with some crusty bread. I don’t have to tell you my preferred way.

Easy Baked Ratatouille

An easy way to get a good amount of veggies is this simple and delicious baked ratatouille.
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  • 2 to matoes
  • 2 zucchini
  • 2 small eggplants the baby ones are the perfect size!
  • 2 summer squash
  • Olive oil
  • Fresh chopped herbs —rosemary basil, thyme are perfect here
  • 5-6 cloves garlic smashed
  • Sea salt and fresh ground pepper to taste


  • Preheat oven to 400 degrees F.
  • Slice the veggies about 1/4-1/2 inch thick — try to make sure they are sliced as evenly as possible.
  • Layer the veggies in a casserole dish. You can layer them flat or sideways, whatever is easiest.
  • Drizzle with olive oil, sprinkle with fresh chopped herbs, and tuck the garlic in wherever you can. Season generously with salt and pepper.
  • Cover tightly with foil and bake for about 45 minutes. Remove the foil and serve.
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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