Ratatouille (Layered) Recipe

I invite you to try my Best Ratatouille Recipe filled with vibrant flavors. Fresh tomatoes, crisp zucchinis, and tender eggplant harmonize with red and yellow bell peppers, garlic, and extra virgin olive oil. Each layer of this dish sings in perfect harmony paired with crusty bread for a delightful meal.

I recently tried a layered version of Ratatouille that really surprised me. I sliced up 4 ripe tomatoes, 2 medium zucchinis, one large eggplant, plus a red and yellow bell pepper, and a medium yellow onion.

I minced 4 garlic cloves (and I might add more next time) and tossed everything in a rich tomato sauce made with 2 cups of the good, trusted canned kind. I drizzled in 1/4 cup of extra virgin olive oil and sprinkled in 1 tsp each of dried thyme and dried basil, then seasoned with salt and pepper to taste.

This Ratatouille Sauce Recipe, also known as my Best Ratatouille Recipe or even the Stir-Fry Ratatouille Recipe, bakes all those layers together perfectly. Its flavors complement a crisp loaf of crusty bread so well I couldn’t stop myself from going back for seconds.

Give it a try and let your tastebuds explore a new twist on a classic!

Why I Like this Recipe

I really love this recipe because it lets me enjoy a bunch of fresh veggies all in one dish. First off, I like how simple it is to make yet the layers of tomatoes, zucchini, eggplant, and peppers come together in a really satisfying way. Also, I enjoy the way the garlic and herbs give it a hearty flavor without being too complicated. Lastly, I like that I get to serve it with crusty bread that soaks up all that yummy tomato sauce – it just feels like home cooking.

Here’s how I make it:

I start by preheating my oven to 375°F and greasing a baking dish lightly with some extra virgin olive oil. Then I spread 2 cups of tomato sauce evenly over the bottom of the dish and sprinkle in some minced garlic. After that, I arrange a layer of thinly sliced tomatoes on top.

Next, I add a layer of sliced zucchinis and then the eggplant slices. I follow that by placing nicely arranged slices of red and yellow bell peppers and put the sliced yellow onion over everything. I make sure to drizzle the rest of the olive oil evenly over the veggies. Then I sprinkle in a teaspoon each of dried thyme and dried basil along with salt and pepper.

I cover the dish with foil and bake it for 30 minutes; once that time is up, I take off the foil and bake it for another 15 to 20 minutes until the veggies are tender and the sauce starts bubbling. Finally, after taking it out of the oven, I let it rest a few minutes before serving it warm with slices of crusty bread on the side.

This dish is my go-to for its easy prep, vibrant flavors, and that hearty, comforting feel it gives me every time I make it.

Ingredients

• Tomatoes: They supply fiber, vitamins and a tangy, slightly sweet note.

  Perfect base ingredient.

• Zucchini: Brings hydration, light carbs and fresh mild flavor that balances the hearty veggies.
• Eggplant: Offers antioxidants and fiber.

  It gives a rich, meaty texture to the layers.

• Bell Peppers: Red and yellow ones pack vitamins.

  They add color and a crisp, sweet flavor.

• Garlic: Adds a punch of robust, zesty flavor and numerous health benefits to the dish.
• Olive Oil: Provides healthy fats and silky texture, enhancing the overall depth of flavors.
• Crusty Bread: It is perfect for soaking extra tomato sauce and providing satisfying, energy boosting carbohydrates.
• Tomato Sauce: Rich in flavor, tangy acidity and packed with vitamins.

  It blends layers perfectly.

Ingredient Quantities

• 4 ripe tomatoes, thinly sliced
• 2 medium zucchinis, thinly sliced
• 1 large eggplant, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 garlic cloves, minced (feel free to add more if you like)
• 2 cups tomato sauce (homemade or the canned kind you trust)
• 1/4 cup extra virgin olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste
• 1 loaf of crusty bread for serving

How to Make this

1. Preheat your oven to 375°F and lightly grease a baking dish with some of that extra virgin olive oil.

2. Spread the 2 cups of tomato sauce evenly over the bottom of the dish, then sprinkle in the minced garlic.

3. Arrange a layer of thinly sliced tomatoes on top of the sauce.

4. Next, add a layer of sliced zucchinis and follow that with the sliced eggplant.

5. Now, place the red and yellow bell peppers in a nice pattern and then lay the sliced yellow onion over everything.

6. Drizzle the rest of the olive oil evenly over the veggies.

7. Sprinkle the dried thyme, dried basil, salt, and pepper over the entire dish.

8. Cover the dish with foil and bake for 30 minutes; then remove the foil and bake for another 15 to 20 minutes until the veggies are tender and the sauce is bubbling.

9. Remove from the oven and let the dish rest for a few minutes before serving.

10. Serve warm with slices of crusty bread on the side and enjoy!

Equipment Needed

1. Oven – It needs to be preheated to 375°F before you start cooking
2. Baking dish – A medium to large dish that can hold all the veggies
3. Knife – For thinly slicing the tomatoes, zucchinis, eggplant, bell peppers, and onion
4. Cutting board – To safely slice and prepare all the vegetables
5. Measuring cups – One for making sure you use exactly 2 cups of tomato sauce and 1/4 cup of extra virgin olive oil
6. Aluminum foil – To cover the dish during the first part of baking
7. Spatula or spoon – To evenly spread the tomato sauce and drizzle the olive oil
8. Timer – To keep track of the baking times

This is the list of all the kitchen tools you need for this recipe.

FAQ

Ratatouille (Layered) Recipe Substitutions and Variations

• If you dont have fresh tomatoes, you can use a can of diced tomatoes mixed with a bit of extra seasoning instead.
• Instead of zucchinis, try using yellow squash which pretty much gives a similar texture and taste.
• If eggplant is too tough to get, go for thickly sliced portobello mushrooms for that meaty feel.
• Not a fan of extra virgin olive oil? Avocado oil works in a pinch, even if it adds a slight twist in flavor.
• If you dont have crusty bread, garlic or sourdough bread makes a great substitute to mop up all the delicious sauce.

Pro Tips

1. When slicing your veggies, try to keep all the slices pretty even so everything cooks at the same rate, its annoying if some parts turn out mushy while others are still crunchy.
2. Don’t be shy with the extra virgin olive oil – a light brush on each veggie before layering can boost flavor and help keep the dish from drying out.
3. If you really love garlic, feel free to add a bit more than the recipe calls for, but keep an eye on the salt since extra garlic can sometimes change the balance.
4. After you take the dish out of the oven, let it rest for a couple minutes. This little wait lets the flavors settle better and makes it easier to eat without burning your mouth.