Easy Ratatouille Baked One Pot

Summer’s dissolved into fall, but it’s never too late to enjoy a great ratatouille! This colorful dish is perfect as a main dish or as a side dish with nearly any entree. Just like other stews from France, like vegan cassoulet and vegan bourguignon, this baked version of ratatouille is so easy to make.

What is ratatouille

A ratatouille is a classic French recipe of stewed vegetables – eggplant, bell peppers, summer squash like zucchini, and tomatoes – seasoned with Provençal herbs, or herbes de Provence. Despite the fact that this is a recipe perfected by French cooks, a fact that would rattle most people, a ratatouille is anything but formidable to make. Au contraire, it is so simple that, to quote Gusteau from the delicious movie Ratatouille, “anyone can cook” it.

Why you will love this recipe

Easy but delicious: the best ratatouille recipe ever. This baked ratatouille recipe is so, so tasty and it needs just a handful of ingredients, including the veggies, a few savory herbs, and extra virgin olive oil. The herbs create a wonderful, savory sauce with the garlic and the tomatoes. And all you need to do is chop the veggies and toss them with the seasonings in a baking dish, bung it all into the oven, and soon you’ll be dining like a French chef. Healthy recipe. The colorful vegetables in ratatouille will truly make you feel like you are eating the rainbow. Soy-free, nut-free, gluten-free and vegan. I can’t think of many popular French recipes that are vegan-friendly, but how can you remain mad at them when they gave us the very vegan ratatouille?

Ingredients

Vegetables: Eggplant (aubergine/brinjal), bell peppers (red or yellow), summer squash (like yellow squash or zucchini) and tomatoes. Use this exact combination of veggies, because there’s something magical about their flavors working together. Herbs: Garlic, rosemary, oregano and thyme. You can also use dried herbs instead of fresh. See recipe box for exact quantities. If you have a jar of herbes de Provence, which contains some additional herbs like summer savory, you can use that instead. You can also use fresh parsley, fresh oregano or fresh basil for garnish. Extra virgin olive oil. Use a good glug of olive oil for the best flavor.

How to cook ratatouille

Sprinkle fresh herbs for garnish, if desired. Serve hot, warm or at room temperature. Check to get new recipe updates by email.

Store

Refrigerate: Store the ratatouille in an airtight container in the refrigerator for up to four days. Freeze: Freeze in a freezer-safe container up to three months. Thaw and reheat on the stovetop, in the microwave or in a 350-degree Fahrenheit/180-degree Celsius oven until warmed through.