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

Easy Oven Ratatouille

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


  • 2 medium zucchini
  • 1 eggplant
  • 1 red bell pepper
  • 1 onion
  • 2 tablespoon olive oil
  • ¼ teaspoon salt or more to taste
  • 3-4 medium tomatoes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon sugar
  • 2 cloves of garlic minced
  • ½ teaspoon dried thyme
  • 2-3 tablespoon chopped fresh basil


  • 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 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.


I recommend preparing ratatouille one day ahead, as it tastes better the next day.
Course : Entree, Main Course, Side Dish
Cuisine : French
Keyword : easy ratatouille, ratatouille in the oven, vegan ratatouille
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