Easy Ratatouille with Roasted Tomato–Onion Sauce
If you love colorful, wholesome meals that celebrate the beauty of vegetables, this Ratatouille will become your go-to comfort dish. Inspired by the rustic charm of French home cooking, this oven-baked version layers thin slices of eggplant, zucchini, and tomato over a rich roasted tomato and onion sauce.
This Ratatouille recipe is completely plant-based, naturally gluten-free, and full of Mediterranean flavor. It proves that nourishing food can also be elegant, satisfying, and full of character.
What Is Ratatouille
Ratatouille is a traditional Provençal vegetable dish that originated in Nice, France. It combines tomatoes, zucchini, eggplant, bell peppers, and onions cooked slowly with olive oil and herbs.
A well-known variation called Confit Byaldi was created by French chef Michel Guérard, featuring thinly sliced vegetables arranged beautifully in overlapping layers — a refined version that later inspired the famous dish in the Ratatouille movie.
In this recipe, the vegetables are thinly sliced and elegantly arranged over a roasted tomato–onion sauce. The result is a colorful, flavorful dish that works beautifully as a main course or a side.
Why You’ll Love This Ratatouille
- Full of roasted, caramelized flavor
- Packed with fiber, antioxidants, and vitamins
- Ideal for meal prep and easy to reheat
- Naturally gluten-free and plant-based
- Simple to prepare yet visually stunning
How to Make this Easy Ratatouille
Arrange tomatoes, bell pepper, onions, and halved garlic on a lined baking tray. Drizzle with olive oil, sprinkle with herbs, salt, and pepper, and roast until soft and golden.
Transfer to a blender with fresh basil and blend until smooth. Spread the sauce evenly across the bottom of a baking dish.
Brush the top with olive oil and season lightly. Cover and bake until tender, then uncover to finish baking until slightly golden.
Layer them alternately in a spiral pattern over the sauce, slightly overlapping each slice.
Serve warm with bread, rice, or quinoa. Garnish with extra basil or a drizzle of olive oil.
How to Serve Ratatouille
Ratatouille can be enjoyed as a main dish or a colorful side. It pairs wonderfully with:
- Creamy polenta or mashed potatoes
- Freshly baked sourdough or garlic bread
- Quinoa, rice, or herbed couscous
- Marinated tofu or lentil patties
Tips for the Perfect Ratatouille
- Use ripe, seasonal vegetables for the best flavor.
- Slice vegetables evenly for uniform texture.
- Do not skip the roasted sauce for maximum depth.
- Let the dish rest briefly before serving.
- Store leftovers to enjoy even more flavor the next day.
Variations on this Easy Ratatouille Recipe
- Spicy Ratatouille: Add chili flakes or harissa.
- Cheesy Plant-Based Ratatouille: Top with vegan cheese before baking.
- Ratatouille Pasta: Mix leftovers with pasta for a quick dinner.
- Sheet Pan Ratatouille: Roast everything together for a rustic look.
- Mediterranean Bowl: Serve over hummus with olives and arugula.
Ratatouille FAQs
Ratatouille is French and baked or stewed with herbs and olive oil, while Caponata is an Italian eggplant dish with capers and vinegar for a tangy flavor.
Yes. It actually tastes better the next day once the flavors have blended. Store in an airtight container in the refrigerator.
Yes. Allow it to cool completely, then freeze in portions for up to three months. Thaw overnight and reheat gently before serving.
Absolutely. It is low in calories, high in nutrients, and rich in antioxidants and fiber.
It pairs beautifully with grains, bread, or vegan proteins such as tofu, seitan, or lentils.
Final Thoughts on this Easy Ratatouille
This Easy Ratatouille recipe is a celebration of fresh produce and simple techniques. It shows how humble ingredients can transform into a vibrant, flavorful dish that captures the essence of Mediterranean cooking.
Whether for a cozy night in or a dinner party, Ratatouille brings color, comfort, and nourishment to every table.
For more wholesome, plant-based recipes, visit Dr. Vegan for inspiring dishes, kitchen tips, and culinary creativity.
Easy Ratatouille with Roasted Tomato–Onion Sauce
Equipment
- Baking dish (about 23 cm / 9-inch round or oval)
- blender or food processor
- Baking sheet
- Knife and Cutting Board
- Aluminum foil or parchment paper
- Silicone brush or spoon
Ingredients
For the Roasted Tomato–Onion Sauce:
- 600 g tomatoes about 4 medium
- 1 large red bell pepper
- 1 large red onion
- 1 large white onion
- 1 whole head garlic halved, crosswise
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp chili flakes
- 1 tsp salt or to taste
- 1/2 tsp black pepper
- fresh basil a handful
Instructions
- Roast the vegetables for the saucePreheat oven to 200 °C / 390 °F.Place the quartered tomatoes, bell pepper, onions, and halved garlic head (cut side up) on a parchment-lined baking tray.Drizzle with olive oil and sprinkle with oregano, thyme, chili flakes, salt, and pepper.Roast for 30–35 minutes, until soft and caramelized at the edges.
- Blend the sauceTransfer everything to a blender or food processor. Add the fresh basil and blend until smooth and creamy. Taste and adjust seasoning if needed.Spread the sauce evenly over the bottom of a 25 cm / 10-inch baking dish.
- Slice and arrange the vegetablesSlice the eggplant, zucchinis, and tomatoes into thin, even rounds (about 2 mm / 1⁄16 inch thick).Layer them alternately — eggplant → green zucchini → yellow zucchini → tomato — in a circular or spiral pattern over the sauce, slightly overlapping each slice.
- BakeDrizzle the top with olive oil and season lightly with salt and pepper.Cover with foil and bake at 190 °C / 375 °F for 40 minutes.Remove the foil and bake another 10–15 minutes until tender and slightly golden.
- ServeServe warm with crusty bread, rice, or quinoa.Garnish with extra basil or a drizzle of olive oil for shine.