Baked Summer Ratatouille

Ratatouille is not just a dish; it’s a testament to the beauty and simplicity of French cuisine. This classic Provençal recipe is a celebration of vegetables, showcasing the vibrant flavors and textures that can only come from perfectly ripened produce. At its core, ratatouille is a medley of seasonal vegetables—each bringing its own unique flair to the table—making it a staple in summer cooking.

Discover the warmth of summer with Baked Summer Ratatouille Delight, a vibrant dish celebrating the fresh flavors of seasonal vegetables. This Provençal classic transforms traditional ratatouille into a baked masterpiece, perfect for family gatherings or casual dinners. Dive into the rich history, explore key ingredients, and learn how to create a visually stunning meal that’s both nutritious and satisfying. Enjoy a culinary journey that brings the essence of summer to your table!

Print Recipe Pin Recipe

Ingredients

1 medium eggplant, sliced into 1/4-inch rounds

2 medium zucchinis, sliced into 1/4-inch rounds

2 medium yellow squash, sliced into 1/4-inch rounds

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 large onion, finely chopped

3 cloves garlic, minced

4 medium tomatoes, chopped (or 1 can of diced tomatoes)

1/4 cup fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon dried thyme

3 tablespoons olive oil, divided

Salt and pepper, to taste

1/2 cup grated Parmesan cheese (optional)

Fresh basil leaves for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking when you're done assembling the ratatouille.

Sauté the Base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and minced garlic, stirring occasionally, until they become translucent—this should take about 3-4 minutes. Incorporate the chopped tomatoes, dried oregano, dried thyme, and season with salt and pepper. Allow the mixture to simmer for an additional 5 minutes until it thickens slightly. Remove from heat and set aside.

Layer the Vegetables: Take a large baking dish and evenly spread the prepared tomato mixture across the bottom. Then, artistically layer the sliced eggplant, zucchini, yellow squash, and chopped bell peppers on top of the tomato base. For a stunning presentation, consider arranging the slices in an alternating spiral pattern.

Drizzle and Season: Once your vegetables are beautifully arranged, drizzle the remaining 1 tablespoon of olive oil over the top. Finish with a sprinkle of salt, pepper, and the chopped fresh basil, ensuring the flavors will meld harmoniously as they bake.

Cover and Bake: Tightly cover the baking dish with aluminum foil to trap the steam and enhance cooking. Place it in the preheated oven and bake for 30 minutes.

Final Bake: After 30 minutes, carefully remove the foil and continue to bake for an additional 15 minutes. For an optional cheesy finish, sprinkle the grated Parmesan cheese on top in the last few minutes of baking, allowing it to melt and form a lovely golden crust.

Cool and Garnish: Once finished baking, remove the dish from the oven and let it rest for a few minutes to set. Before serving warm, garnish with fresh basil leaves for an added touch of flavor and color.

Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

- Presentation Tips: Serve portions on individual plates, drizzled with a bit of balsamic glaze for an added layer of flavor. A sprig of fresh basil on top enhances the aesthetic and gives a vibrant pop of color. Enjoy your beautifully presented and wholesome summer dish!