🌱 Easy Ratatouille 🍆
This Easy Ratatouille is summer vegetables at their prettiest. Thin slices of zucchini, yellow squash, eggplant, and tomato get arranged over a simple sauce, then baked until tender and herby. It’s naturally vegan, works in the oven or a skillet, and looks like you spent all afternoon on it.
I love this when the market is full of cheap produce. Serve it with bread, over pasta, or as a side — it tastes even better the next day. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Ratatouille 💚
- 🌱 Naturally vegan
- 🍅 Peak summer vegetables
- 🍳 Oven or skillet
- 🌿 Garlic and herbs
- 🍞 Beautiful enough for guests
- 🧊 Even better leftover
The Secret to Pretty, Tender Layers
Slice everything about the same thickness so it cooks evenly. A thin layer of sauce underneath keeps the vegetables from drying out. Don’t drown them — ratatouille should be jammy, not soupy. Cover for part of the bake, then uncover so the top can caramelize.
Frequently Asked Questions ❓
Do I have to arrange it in a spiral? 🎨
No. That’s for looks. You can chop everything and simmer it in a pan if you want the rustic version.
Can I make it on the stove only? 🍳
Yes. Cook the sauce, add the sliced vegetables, cover, and simmer until tender. Finish uncovered so extra liquid cooks off.
What should I serve it with? 🍞
Crusty bread, pasta, polenta, rice, or a simple green salad.
🌱 Easy Ratatouille
Ingredients 🛒
For the Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning or herbes de Provence
For the Vegetables
- 1 medium eggplant, sliced into thin rounds
- 2 zucchini, sliced into thin rounds
- 2 yellow squash, sliced into thin rounds
- 3 ripe tomatoes or 2 red peppers, sliced
- 1 tablespoon olive oil, for brushing
- Fresh parsley or basil, for serving
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Heat 2 tablespoons olive oil in an oven-safe skillet. Cook the onion for 4 minutes, then add the garlic.
- Stir in the crushed tomatoes, salt, pepper, and herbs. Simmer 5 minutes.
- Arrange the sliced vegetables in a spiral over the sauce, alternating colors.
- Brush the top with olive oil and sprinkle with a little extra salt and herbs.
- Cover and bake for 25 minutes. Uncover and bake 15 minutes more, until tender and lightly browned.
- Finish with parsley or basil and serve warm.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Net carbohydrates | 10g |
| Total carbohydrates | 14g |
| Fiber | 4g |
| Total fat | 7g |
| Sodium | 430mg |
Estimates based on eggplant, zucchini, squash, tomato sauce, and olive oil. Exact numbers may vary by vegetable size.
Notes & Tips 💡
- A mandoline makes the slices even and the spiral much easier.
- If the sauce looks dry before baking, add a splash of water.
- This is excellent at room temperature, so it’s great for leftovers and lunch.
- A drizzle of balsamic at the table makes the vegetables taste sweeter.
This Easy Ratatouille is colorful, herby, and naturally vegan. Summer vegetables, oven or pan, always beautiful. 🍆🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
