Classic Baked Ratatouille

This was inspired by the many times that I would want to use garden vegetables during the summer season in a multitude of ways and with a mix of store-bought vegetables too… this is one of those recipes I make every summer. Also, when Remy from Disney’s Ratatouille made this version, it stuck — and of course I had to re-create it.

I love the baked version as it is easier and simpler. I added a tomato-based sauce, made from garden tomatoes and herbs, as the base. Then garden aubergines and more tomatoes, bulked up with courgettes, peppers, and onions.

For the tomato sauce, I chopped 3 medium tomatoes — traditionally Romano are used, but I went with fresh garden beef tomatoes — and half a red bell pepper in a chopper.
In a pan, drizzle olive oil, add 2 crushed garlic cloves and 1 chopped red onions, then season with salt, black pepper, and some dried herbs (basil and thyme, or mixed herbs if that’s easier). I don’t use fresh basil as it tends to lose flavour when cooked, though thyme works well fresh if you have it. Cook for about 15 minutes.

Slice up the veg into thin rounds (except peppers, which I cut into squares). Coat the veg in olive oil, season with salt, pepper, and dried mixed herbs, and set aside. This step is easier done separately.

Next, spread the tomato sauce at the bottom of a tray — I used a square Pyrex, but a pie tray or round casserole dish works fine too. Arrange the sliced veg in a spiral pattern for a colourful design.

Preheat the oven to 180°C (fan) or 190°C (conventional). Cover the tray with foil and bake for 45 minutes so the veg tenderises into a silky texture. Then uncover and bake for a further 15–20 minutes until the tops caramelise. Finish with fresh basil if you like.

The ratatouille comes out silky and tender, with caramelised sweetness from the browned tops of the veg. Each bite brings juicy layers of flavour. These classic vegetables taste simple and Mediterranean, but the result feels like sophistication in a bowl.

Classic Baked Ratatouille

Prep Time: 15 mins
Cook Time: 1hr - 1hr 10 mins
Serves: 3–4

Ingredients

Base Sauce Ingredients

• Drizzle of extra virgin olive oil (≈2 tbsp)

• 1 medium onion (I used red)

• 2 cloves garlic, crushed

• ½ red pepper

• 3 medium tomatoes

• ¼ tsp salt (to taste)

• ½ tsp dried mixed herbs

• ¼ tsp black pepper

Ratatouille Ingredients

• 1 courgette, sliced into thin rounds

• 1 aubergine, sliced into thin rounds

• 2 medium tomatoes, sliced into thin rounds

• ½ red pepper, cut into squares

• ½ yellow pepper, cut into squares

• 2 small onions, sliced into thin rounds

Instructions

Cooking the Sauce

1. Chop 3 medium tomatoes and ½ red pepper in a chopper.

2. Chop 1 medium onion (I used red) and crush the garlic. Cook onion and garlic in a medium pan with olive oil until translucent, a few minutes.

3. Add the chopped tomatoes and red pepper, season with salt, pepper, and dried herbs. Simmer 10–15 mins, then set aside to cool.

Assembling the Ratatouille

1. Slice all the vegetables into rounds (except peppers, cut into squares).

2. Coat the vegetables separately in olive oil, salt, pepper, and herbs.

3. Spread the sauce inside the baking tray.

4. Arrange the vegetables in a spiral pattern, stacked neatly on top of the sauce.

5. Cover with foil and bake at 180°C fan (190°C conventional) for 45 mins.

6. Remove foil and bake a further 15–20 mins until the tops are caramelised.

7. Serve with crusty bread, rice, or couscous.

Serving Suggestions

I love this with crusty bread or ciabatta as a sandwich filling for lunch. For a heartier meal, it pairs beautifully with quinoa, couscous, or rice. Sometimes I add feta, mozzarella, halloumi, or even cheddar for extra richness.

Storage & Practical Notes

Stores well in an airtight container in the fridge for up to 2 days. Just reheat thoroughly before serving. I often batch-make and freeze portions, which makes for a quick lunch or dinner later.

Note on coating the Vegetables

Coating the vegetables separately makes it easier to arrange them neatly in the tray.

Note on Herbs

Tender herbs like basil tend to lose a lot of their flavour if cooked for too long, so I prefer using dried basil in the sauce and saving fresh basil for garnish. Thyme, on the other hand, holds up well — so if you have it fresh, feel free to add it in.

This is a healthy, classic bistro-style dish that feels nourishing and simple, but also brings back the joy of Disney’s Ratatouille. I couldn’t resist trying to recreate it.

My food. My canvas. My chronicles.

— Mina