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Ratatouille Bake

Ratatouille Bake

iamwinfred
This ratatouille bake is a stunning Provençal-inspired dish featuring thinly sliced zucchini, yellow squash, eggplant, and Roma tomatoes arranged in beautiful overlapping rounds over a rich, herb-infused tomato sauce. Rooted in the rustic cooking of southern France, this baked version — sometimes called confit byaldi — delivers meltingly tender vegetables with caramelized edges, deep flavor, and a show-stopping presentation that belies how simple it truly is to make. It's naturally vegan, gluten-free, and even better the next day.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine French
Servings 6 servings
Calories 145 kcal

Equipment

  • Mandoline slicer Highly recommended for even, thin slices; optional but very helpful
  • Cast iron skillet or medium saucepan For cooking the tomato sauce base
  • Oval or round ceramic baking dish 10–12 inch size
  • Chef's knife Sharp, for slicing vegetables if not using mandoline
  • Cutting board
  • Wooden spoon or silicone spatula For stirring the sauce
  • Aluminum foil For covering the dish during the first bake phase
  • Measuring spoons

Ingredients
  

For the Tomato Sauce Base

  • 2 tablespoons extra virgin olive oil divided; plus more for drizzling
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes about 400g; 1 standard can
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • salt and black pepper to taste

For the Vegetable Layers

  • 1 medium zucchini thinly sliced into rounds, about 1/8 inch (3mm) thick
  • 1 medium yellow squash thinly sliced into rounds, about 1/8 inch (3mm) thick
  • 1 medium eggplant thinly sliced into rounds, about 1/8 inch (3mm) thick
  • 3 Roma tomatoes medium; thinly sliced into rounds (4 if smaller)

For Finishing and Garnish

  • 1 tablespoon fresh thyme leaves or 1 extra teaspoon dried thyme
  • 2 tablespoons fresh basil roughly torn; for garnish
  • flaky sea salt for finishing; such as Maldon

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly grease your 10–12 inch baking dish with about 1 teaspoon of olive oil, coating the bottom and sides evenly.
  • Heat 1 tablespoon olive oil in a skillet over medium heat, add the diced onion, and cook for 5–6 minutes until softened. Add the minced garlic and cook for 1 minute, stirring constantly.
  • Stir in the tomato paste and cook for 1–2 minutes, then add the crushed tomatoes, dried thyme, oregano, and rosemary. Season with salt and pepper, simmer for 5 minutes on low heat, then remove from heat.
  • Using a mandoline or sharp knife, slice the zucchini, yellow squash, eggplant, and Roma tomatoes into uniform rounds about 1/8 inch thick. Lightly salt the eggplant slices, let rest 5 minutes, then pat all vegetables dry with paper towels.
  • Spread the tomato sauce evenly across the bottom of the prepared baking dish, then layer the vegetable slices on top in an alternating, overlapping pattern (zucchini, yellow squash, eggplant, tomato — repeat). Drizzle the remaining 1 tablespoon olive oil over the top, then sprinkle with fresh thyme, salt, and pepper.
  • Cover the dish tightly with aluminum foil and bake on the center oven rack for 35 minutes, until the vegetables are tender and beginning to collapse.
  • Remove the foil carefully and return the dish to the oven for 15–20 more minutes, until the vegetable edges are lightly caramelized and the sauce is thickened. Let rest 5–10 minutes, then garnish with fresh basil and flaky sea salt before serving.

Notes

  • Slice thin and even: Aim for 1/8 inch (3mm) rounds for the best texture. A mandoline makes this effortless and ensures all vegetables cook at the same rate.
  • Salt the eggplant: Don't skip this step — lightly salting and resting the eggplant slices for 5 minutes draws out bitterness and excess moisture for a better final texture.
  • Pat vegetables dry: Blotting all vegetable slices with paper towels before assembling prevents a watery bake and helps the tops caramelize properly.
  • Season the sauce well: The tomato sauce is the flavor foundation of the dish — taste and adjust salt and herbs before spreading it in the pan.
  • Two-stage baking is key: Baking covered first ensures the vegetables cook through; the uncovered phase caramelizes the tops and concentrates the sauce. Don't skip either stage.
  • Make it cheesy: Add thin slices of fresh mozzarella between the vegetable rounds before baking for a melty, indulgent variation.
  • Storage: Cool completely, then refrigerate covered for up to 4 days. Leftovers taste even better the next day as flavors meld.
  • Freezing: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat covered with foil in a 350°F (175°C) oven for 15–20 minutes for best texture, or microwave individual portions on medium power in 1-minute intervals.
  • Serving ideas: Serve over creamy polenta, herbed couscous, or with crusty bread to soak up the sauce. Also excellent tossed with pasta as a leftover meal.

Nutrition

Serving: 1ServingCalories: 145kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 280mgPotassium: 620mgFiber: 5gSugar: 9gVitamin A: 18IUVitamin C: 35mgCalcium: 6mgIron: 10mg
Keyword baked ratatouille, confit byaldi, French vegetable bake, ratatouille bake, vegan baked dinner
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