Easy Oven Ratatouille
Delicious French-inspired ratatouille features melty summer vegetables like zucchini, eggplant, tomatoes, and red bell peppers! Made in just one dish in the oven!
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 9x7-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.