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This delicious French-inspired oven ratatouille comes with melty veggies infused with fresh basil, balsamic vinegar, and thyme. It’s made in a single dish, in the oven! The perfect summer side dish!

Oven ratatouille with eggplants, zucchini, bell peppers, and basil.

While Ratatouille is not the prettiest dish, it certainly doesn’t lack flavor!

📘 What Is a Ratatouille

Ratatouille is a French vegetable stew prepared from summer vegetables like tomatoes, eggplants, zucchini, and bell peppers.

Ratatouille is traditionally cooked on the stove and requires to sauté each vegetable separately before combining them together. This version skips all of that and is made in a single dish in the oven! It is slowly baked until the vegetables are melty and almost glazed!

Ingredients like tomatoes, zucchini, eggplant, garlic, red bell pepper, basil.

🥣 How to Make It

First, dice the vegetables into large chunks and transfer them to a deep baking dish. Drizzle with a couple of tablespoons of olive oil, a generous pinch of salt, and stir to coat.

Bake for about 30 minutes at 400°F to slightly brown the vegetables.

Diced eggplants, zucchini, red bell pepper, and onions in a baking dish.

In the meantime, combine the diced tomatoes with balsamic vinegar (for complexity and a subtle tartness), sugar, minced garlic, and dried thyme. Let the tomatoes marinate for about 30 minutes.

Next, add the marinated tomatoes and their juice to the baking dish and stir to combine with the other vegetables.

Finally, bake for another 2 hours at 200°F, or until veggies are super melty! Baking at a low temperature for a long time will help concentrate the flavors and glaze the veggies!

Diced tomatoes with balsamic vinegar, garlic, sugar, and thyme.

🍚 What to Serve It With

This ratatouille is delicious served as a side dish with:

Close up of ratatouille with eggplants, zucchini, bell peppers, and basil.

💬 FAQ

Should I peel the eggplants?

You can. However, I don’t think it is necessary. You cannot feel the skin after baking.

How long does this ratatouille keep?

Ratatouille will keep for up to 4 days in the refrigerator. It reheats perfectly and tastes even better the next day!

Can I freeze ratatouille?

Yes, ratatouille freezes beautifully and will keep for up to 3 months in the freezer. Simply thaw overnight in the refrigerator.

Ratatouille with eggplants, zucchini, bell peppers, and fresh basil.

If you are looking for an easy and flavorful summer side dish, you will love this ratatouille! It’s plant-based, requires basic ingredients, and is perfect for meal prep!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Close up of ratatouille with eggplants, zucchini, bell peppers, and basil.
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Recipe
Oven ratatouille with eggplants, zucchini, bell peppers, and basil.

Easy Oven Ratatouille

5 from 2 votes
Author: Thomas Pagot
Delicious French-inspired ratatouille features melty summer vegetables like zucchini, eggplant, tomatoes, and red bell peppers! Made in just one dish in the oven!
Prep Time : 10 minutes
Cook Time : 2 hours 30 minutes
Total Time : 2 hours 40 minutes
Servings 4 servings

Ingredients
 

  • 2 medium zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 onion
  • 2 tbsp olive oil
  • 1/4 tsp salt or more to taste
  • 3-4 medium tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp sugar
  • 2 cloves of garlic minced
  • 1/2 tsp dried thyme
  • 2-3 tbsp chopped fresh basil

Instructions
 

  • Preheat oven to 400°F (200°C).
  • Start by dicing the zucchini, eggplant, red bell pepper, and onion into 1-inch cubes. Transfer the diced veggies to a 9×7-inch baking dish. Drizzle with the olive oil, add the salt, and stir to coat. Bake for 30 minutes.
  • In the meantime, dice the tomatoes into 1-inch cubes and transfer them to a bowl or deep plate. Add the balsamic vinegar, sugar, minced garlic, and thyme. Stir to coat, and let the tomatoes marinate for 25-30 minutes.
  • Next, remove the baking dish from the oven and add the marinated tomatoes (as well as the juice). Stir to combine the tomatoes with the other veggies.
  • Place the baking dish back into the oven and lower the temperature to 200°F (100°C). Bake for about 2 hours, stirring once halfway through baking.
  • Remove from heat, taste, and adjust saltiness if needed. Add the chopped basil and stir to coat.
  • Serve warm with rice, quinoa, or noodles! This ratatouille will keep for up to 4 days in the refrigerator.

Notes

I recommend preparing ratatouille one day ahead, as it tastes better the next day.
Course : Entree, Main Course, Side Dish
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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Oven dishes are great, in winter. They simply aren’t suitable for summer in Illinois. Temps here can approach triple digits with same humidity. Not everyone has central air.

5 stars
Good idea..easy and idiot proof(necessary for me,big time).Take care.Alexandria

5 stars
When it first came out of the oven I was afraid of all of the aubergine, haha, I have a love/hate relationship with it. However, found myself reaching for this dish again and again to pair with gnocchi, tofu scramble, whatever. So good! And a great way to incorporate lots of tasty veggies into diet. Yum! Extremely easy to make, too. Thanks for another hit!