Easy Layered Ratatouille

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Ratatouille is a simple dish of layered vegetables cooked until tender. We top it with fresh herbs and a splash of olive oil.

Healthy, simple, and pretty, serve these roasted vegetables with crusty bread or even pasta.

Ratatouille in a pan with bread on the side

What is Ratatouille?

Ratatouille (rat-a-too-ee) comes from Nice, France, and is actually a simple but delicious vegetarian dish (and it was also in this style in the Disney movie of the same name).

There are two different ways this dish can be prepared. Either with chunked vegetables cooked in a broth resembling a vegetable stew or sliced and layered like as in this particular recipe.

If time allows, I prefer the presentation and texture of this sliced and layered ratatouille recipe. The roasting adds great flavor and I love the texture of the thinly sliced vegetables. It can be served as an elegant main dish, or as a beautiful side dish with chicken or pork chops!

Sliced veggies for Ratatouille on a cutting board


This recipe is a great way to enjoy those fresh garden veggies and a hearty and healthy vegetarian entree!

VEGGIES Eggplant, tomatoes, and zucchini are sliced, then sauteed and arranged in layers in a pan. Yellow squash, peppers… add your favorite vegetables to the mixture.

SAUCE Crushed tomatoes, peppers, spices, garlic, and onion simmer together to create this delicious sauce! The diced pepper (or shredded carrot) adds a bit of sweetness to balance the acidity of the tomatoes.

Short on time? Replace the homemade sauce with marinara.

Stacks of veggies for Ratatouille on a cutting board

How to Make Ratatouille

This delicious ratatouille recipe is simple to prepare.

  1. Simmer the sauce ingredients in a pan until thickened (per recipe below). Spread the sauce into a baking dish.
  2. Thinly slice vegetables (I use a mandolin) and stack them. Arrange the stacked vegetables on their side over the sauce. Brush with olive oil.
  3. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until the veggies are tender and browned.

Top with chopped basil, and serve immediately! A slice of homemade garlic bread or fresh french bread is the perfect pair for soaking up this delicious sauce!

As a side dish, serve with balsamic pork loin, roasted chicken breasts, or this easy grilled salmon recipe.

Sauce and sliced veggies in a pan for Ratatouille

Got Leftovers?

Ratatouille makes great leftovers! Especially the next day when all of the flavors have had a chance to really blend together.

For leftovers, keep ratatouille in an airtight container in the refrigerator until you are ready to reheat, for up to a week. Refresh flavors with a little salt and pepper and enjoy!

Ratatouille can also be served cold on a bed of salad greens for a quick and nutritious lunch at work, too!

Ratatouille on a white plate with basil and a loaf of bread

Delicious Vegetable Side Dishes

Did you make this delicious Ratatouille? Be sure to leave a rating and a comment below!

Baked Ratatouille in a pan with basil
5 from 20 votes
Review Recipe


Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Holly Nilsson
This Ratatouille dish is bursting with flavor, and absolutely beautiful!


  • 3 tablespoons olive oil divided
  • 3 cloves garlic minced
  • ½ small onion chopped
  • ½ cup shredded carrot or diced red bell pepper
  • 14 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • ¼ teaspoon dried thyme leaves
  • 2 teaspoons dried parsley
  • 1 small eggplant sliced
  • 1 large zucchini sliced
  • 3 roma tomatoes sliced
  • ½ teaspoon salt or more to taste
  • teaspoon black pepper or more to taste

Follow Spend with Pennies on Pinterest


  • Preheat oven to 375°F.
  • Cook onion, garlic, and bell pepper in 2 tablespoons olive oil over medium heat, 4-5 minutes or until tender.
  • Add crushed tomatoes and seasonings and simmer 15 minutes or until thickened. Taste and season with salt and pepper.
  • Meanwhile, cut vegetables to 1/8" thickness.
  • Pour sauce into a 2 qt baking dish. Arrange sliced vegetables standing up on their sides over the sauce. Brush with remaining olive oil.
  • Cover and bake 30 minutes. Uncover and bake an additional 15 minutes or until vegetables are tender.
  • Season with salt and pepper to taste. Sprinkle with fresh basil and serve hot or warm.

Recipe Notes

For more sauce, add 28 oz of crushed tomatoes (instead of 14 oz). For a zestier sauce, add 1-2 tablespoons tomato paste.
Sauce can be replaced with marinara sauce if desired.
Allow the sauce to simmer until thickened, the liquid from the vegetables will mix with the sauce and thin it out as it bakes.
For firmer vegetables, reduce baking time. For softer vegetables, increase bake time.
Leftovers can be stored in an airtight container in the fridge for up to 1 week. 

Nutrition Information

Calories: 152, Carbohydrates: 13g, Protein: 3g, Fat: 11g, Saturated Fat: 2g, Sodium: 301mg, Potassium: 561mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1095IU, Vitamin C: 43mg, Calcium: 32mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword best ratatouille, how to make ratatouille, Ratatouille
Course Dinner, Main Course, Side Dish
Cuisine Italian

Layered Ratatouille in a pan with a title.

Ratatouille served on a white plate with a title.
Ratatouille served on a white plate with basil garnish and a title.

Layered Ratatouille served on a white plate, and sliced vegetables in a pan with sauce on the bottom under the title.

About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating


  1. This was delicious! Mine didn’t look as pretty as the picture though. Only thing I changed was added some mozzarella for last 15 minutes and served over pasta.5 stars

  2. Super easy and so pretty! Used what we had in the garden and bought an onion. Maybe I forgot to season it but it’s very forgiving
    Served with Linguini it was a perfect summer supper5 stars

  3. This is a million times better than my French mom’s ratatouille. The eggplant is slightly crunchy on the edges and the vegetables are not mushy, which was the bane of my existence as a child!
    I don’t hate ratatouille anymore.

    1. The texture and size of a roma tomato is the best choice, but other tomatoes would work for sure Holly. Enjoy!

    2. Can this be prepared ahead of time (like a day in advance)? Fridge and cook a day later or Cook, fridge and reheat?

      1. Hi Jennifer, it should work well both ways. For leftovers, we store ratatouille in an airtight container in the refrigerator for up to a week.

  4. Made this for my family a couple of nights ago. Used my favorite diced tomato instead of crushed and 4 cloves fresh garlic but otherwise made nearly to the letter. It was outstanding and we’ll surely add this to the saved recipes. Well done.5 stars

    1. We have not tried reheating this recipe after frozen but you want to try I would recommend not overcooking the veggies so they don’t get soggy when reheating. Hope that helps!

    1. You’ll find the recipe in the post Mike. Click the Jump to Recipe button at the top, or scroll to the recipe card. Enjoy the ratatouille!

  5. I love your recipes! Ratatouille is one of my favorites, especially when all fresh garden and market veggies are in season. Will make this tonight since I have most available! Thank you so much for sharing!! Wish I was able to forward some of these recipes to some of my out of state “chef” friends who, like me, love to cook!‍5 stars