Ratatouille Recipe

Finished ratatouille in a white baking dish

This ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce.

5 from 2 votes

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Calories: 328kcal

Author: Sarah McMinn

Ingredients

1 small eggplant, thinly sliced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
2 small red skin potatoes, thinly sliced
1 red bell pepper, thinly sliced
1 ½ cup marinara sauce
3 cloves garlic, minced
3 teaspoon fresh thyme, divided
1-2 tablespoon olive oil
pinch of red pepper flakes
salt and pepper

US Customary - Metric

Instructions

Preheat the oven to 375 F. Lightly oil a 2-quart baking dish and set aside.
Set your mandoline slicer to ¼" thick and thinly slice all your vegetables. Set aside.
Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 teaspoon of fresh thyme, salt, and pepper.
Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral (as in the photos) or in rows if using a rectangular baking dish.
Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
Remove from the oven and let cool 10 minutes before serving.

Notes

Serving and Storing - Serve with some crusty artisan bread, and a kale Caesar Salad. Store leftovers in an airtight container in the refrigerator for 2 days. Gently reheat in the oven or microwave.

Recipe Tips - When picking out your veggies, try and find vegetables that all have a similar width. That means look for skinny eggplants and fat zucchinis and summer squash. This both affect the appearance of the dish as well as baking quality.

Nutrition