There’s something so comforting about a dish that celebrates simplicity. Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is exactly that kind of meal—an ode to the late-summer harvest. With layers of tender vegetables infused with fresh herbs and olive oil, this recipe transforms humble ingredients into a rustic, oven-roasted delight that feels as at home on a weeknight dinner table as it does at a festive gathering.

This ratatouille skips the stovetop stewing and instead goes for a beautiful, spiraled bake that looks as impressive as it tastes. Each slice of zucchini, eggplant, and tomato softens in the oven and soaks up all the herb-scented olive oil, resulting in a dish that’s both hearty and light. Serve it as a main with crusty bread or a side to grilled meat—you can’t go wrong.

What Kind of Tomatoes, Zucchini, and Eggplant Should I Use?

Look for vegetables that are similar in size to make slicing and layering easier. Small to medium zucchini, slender eggplants (like Japanese or Italian), and firm Roma or vine tomatoes work best. This ensures even cooking and a beautiful, uniform presentation. Always choose firm, fresh produce—this dish is all about letting the ingredients shine.

Ingredients for the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

2 medium zucchinis, thinly sliced
2 medium eggplants, thinly sliced
4 Roma tomatoes, thinly sliced
1 yellow onion, thinly sliced
3 cloves garlic, minced
1/4 cup olive oil
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
Fresh basil, for garnish (optional)

Baked Ratatouille with Tomatoes, Zucchini, and Eggplant 2

How To Make the Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Step 1: Prep the Vegetables

Slice the zucchini, eggplant, and tomatoes as uniformly as possible. A mandoline slicer works wonders for even cuts. Thin slices are key to that soft, melt-in-your-mouth texture.

Step 2: Sauté the Base

In a large oven-safe skillet or baking dish, sauté the sliced onion and garlic with a bit of the olive oil until softened and fragrant, about 5 minutes.

Step 3: Assemble the Ratatouille

Remove the pan from heat and begin layering the sliced vegetables in an overlapping spiral, alternating zucchini, eggplant, and tomato slices over the onion base.

Step 4: Season and Drizzle

In a small bowl, mix the remaining olive oil with thyme, oregano, salt, and pepper. Drizzle evenly over the assembled vegetables.

Step 5: Bake Until Tender

Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 35 minutes. Remove foil and bake an additional 10-15 minutes until the veggies are tender and lightly browned on top.

Step 6: Garnish and Serve

Top with fresh basil if desired and serve warm.

Serving and Storing Your Baked Ratatouille

This dish is a showstopper straight out of the oven, but it’s just as good the next day. Serve warm as a main with toasted baguette, or as a side with grilled chicken or salmon. To store leftovers, place in an airtight container and refrigerate for up to 4 days. You can reheat it in the oven or microwave, or enjoy it cold as part of a salad.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely! Assemble the ratatouille and refrigerate it (covered) for up to a day before baking.

What if I don’t have an oven-safe skillet?

A regular baking dish works just as well. Just sauté the onions and garlic separately and transfer them in.

Can I add cheese?

Yes! A sprinkle of Parmesan or crumbled goat cheese added in the last 10 minutes of baking is delicious.

Is this dish vegan?

It is! As long as you skip the optional cheese topping, it remains completely plant-based.

What wine pairs well with this?

Try a light red like Pinot Noir or a dry Rosé—both highlight the dish’s fresh flavors beautifully.

Want More Vegetable Side Ideas?

If you loved this roasted veggie medley, you might enjoy these other savory creations from the site:

Giant Zucchini Parmesan for a cheesy, crispy twist on your garden zucchini.
Oven Roasted Root Vegetables if you’re into hearty fall flavors.
Creamy Garlic Chicken Breasts to serve alongside your ratatouille.
Mexican Zucchini and Ground Beef Skillet for a complete one-pan weeknight dinner.
Calabacitas con Carne Molida en Salsa Verde for a Southwestern veggie-packed favorite.

📌 Save this recipe to your Pinterest veggie board for easy reference!

And tell me how it went in the comments below. Did you go classic or sprinkle in some cheese? Did you add sweet peppers or stick to the basics?

Your kitchen creativity inspires others—so don’t be shy! You can also browse more of my everyday veggie-friendly recipes on Pinterest at Nina Dishes.

Baked Ratatouille with Tomatoes, Zucchini, and Eggplant

Author: Nina Klatten
Total Time: 65 minutes
Yield: 6 servings
Diet: Vegan

Print Recipe

Description

This Baked Ratatouille with Tomatoes, Zucchini, and Eggplant is a vibrant celebration of summer vegetables. Layered in a gorgeous spiral and roasted to tender perfection, it’s fragrant with herbs and olive oil, making it a healthy, flavorful main or side dish. Simple to prepare and stunning to serve, it’s a plant-based classic that delivers comfort in every bite.

Instructions

1. Slice the zucchini, eggplant, and tomatoes as uniformly as possible. A mandoline slicer is helpful for even slices.

2. In a large oven-safe skillet or baking dish, sauté the onion and garlic in some olive oil until softened, about 5 minutes.

3. Remove from heat and layer the sliced vegetables over the onion in an overlapping spiral pattern.

4. Mix the remaining olive oil with thyme, oregano, salt, and pepper. Drizzle this mixture over the layered vegetables.

5. Cover the dish with foil and bake at 375°F (190°C) for 35 minutes. Remove the foil and bake an additional 10–15 minutes until vegetables are tender and lightly browned.

6. Garnish with fresh basil if desired, and serve warm.