Classic Vegetable Ratatouille in the Oven
Very tasty, very juicy, and bright - a celebration every day. Classic vegetable ratatouille in the oven is baked in tomato sauce. It is incredibly easy to make, and even a beginner will manage it on the first try. In the end, you will get a beautiful dish that can also be served for a celebration.
Updated : 24 March, 2026
Easy
About 45 min.
Ingredients
300 grams
Tomato
300 grams
Zucchini
300 grams
Eggplant
2
Garlic
5 tablespoon
Vegetable oil
3 grams
Herb mix
to taste
Ground black pepper
to taste
Salt
Sauce
300 grams
Tomato
300 grams
Bell pepper
1
Onion
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make classic ratatouille in the oven? First, prepare the ingredients for the tomato sauce. Wash the vegetables well. Peel the onion. Use any vegetable oil, as long as it is refined.
Step 2
Make crosswise cuts on the tomatoes, then place them in boiling water for 2-3 minutes.
Step 3
Peel the tomatoes and cut the flesh into small cubes.
Step 4
Without cutting off the stem, bake the bell pepper in an oven preheated to 220°C (425°F) for about 15-25 minutes, until the skin has blackened in spots. I baked it in a special roasting bag. Adjust the time and temperature to your oven.
Step 5
Let the pepper cool without removing it from the bag, then peel off the skin. Remove the seeds and the stem.
Step 6
Cut the flesh of the roasted bell pepper into small pieces.
Step 7
Cut the peeled onion into small cubes.
Step 8
Heat the vegetable oil in a frying pan. Add the onion and fry it for about 4-5 minutes, until translucent. Stir with a spatula so it does not burn.
Step 9
Add the chopped tomatoes to the pan and simmer everything over low heat for about 8-10 minutes.
Step 10
Add the chopped roasted bell pepper to the onions and tomatoes, season with salt and pepper, stir, and simmer for another 3-5 minutes.
Step 11
Prepare the remaining ingredients for the dish. Wash and dry the tomatoes, squash, and eggplants. It is better to choose a long eggplant so that the diameter is more or less the same along its whole length.
Step 12
Cut the squash into rounds about 2 mm thick, about 1/16 inch. In addition to regular squash, you can use zucchini or yellow squash. If the skin is tough, peel it, but it is best to use squash with tender skin so you do not need to.
Step 13
Cut the tomatoes into rounds as well.
Step 14
Cut the eggplants into rounds of the same thickness as the squash and tomatoes, salt them, and leave them for 10 minutes so the bitterness comes out. Then rinse the eggplants with cold water.
Step 15
Finely chop the peeled garlic with a knife or press it through a garlic press.
Step 16
In a bowl, mix the vegetable oil, chopped garlic, French herb blend, ground black pepper, and salt.
Step 17
Pour all the sauce into a baking dish. It is better to use a fairly deep baking dish so that all the vegetable slices fit completely. My dish was not very deep, and the tomatoes and eggplants were large in diameter, so I had to cut them in half.
Step 18
On top, arrange the tomato, squash, and eggplant slices in alternating order. The vegetables should be submerged halfway in the sauce. Pour the garlic-herb oil over the vegetables.
Step 19
Cover the dish with foil and place it in an oven preheated to 200°C (390°F) for about 1 hour. Adjust the exact baking time and temperature to your oven.
Step 20
Then remove the foil and bake the vegetables for another 20-30 minutes. Enjoy your meal!
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