One-Pan Baked Ratatouille
Use all of your fall harvest in this easy, one-pan comfort meal! Looks beautiful, but comes together easily for a great weeknight dinner!
Slow and steady. One of my favorite aspects of this dish is how simple the ingredient list is. While you can take this in any direction, the art is in slowly cooking down the sauce to bring out the natural flavors of onions and peppers, and then covering everything to bake down together, drawing out the eggplant and zucchini flavors. A little olive oil and fresh herbs just make the dish pop, but really aren’t that necessary!
It’s all about the looks. Let’s talk about that thing your mother always said was impolite-going for looks! I don’t agree that a pretty meal can overcome a bad recipe, but it sure helps elevate a simple recipe to a holiday gathering, table ready centerpiece! If you are looking for just the basics, this meal can easily be made by dicing everything into a stockpot and cooking down. But by baking, it creates the layering look that really showcases not only the different vegetables present, but also the variety of colors!
Are your gardens overflowing with tomatoes?! Try out some of these other creative ideas:
Curry and Avocado Deviled Tomatoes
Balsamic and Soy Tomato Salad with Roasted Garlic Vinaigrette
Easy Marinated Cherry Tomatoes
Greek Garden Salad with Grated Tomato Vinaigrette
BLT Salad with Bacon ‘Roses’ and a Cilantro Avocado Cream Dressing
Heirloom Tomatoes with Roasted Garlic and Herbed Whipped Ricotta
Feta and Kalamata Olive Bruschetta
Chive and Goat Cheese Stuffed Tomatoes
Stacked Portabella Caps with Arugula Microgreen Pesto
Sausage and Herb Baked Tomatoes
As the seasons change, so do the recipes and creative options from the garden! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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One-Pan Baked Ratatouille
Equipment
- Cast Iron Pam or oven safe skillet
- Kitchen knife
- Mandoline (optional)
- Tin Foil (or cover)
Ingredients
- 2 tbsp Olive Oil
- 1 medium Onion
- 1/2 large Green Pepper
- 4 cloves Garlic
- 1 tbsp Italian Seasoning
- 1/2 tsp Crushed Red Pepper
- Salt and Pepper
- 1 1/2-2 cups Crushed Tomatoes
- 1 large Zucchini
- 1 large Yellow Squash
- 1 medium Eggplant
- 2 large Tomatoes heirloom work great-choose multicolor!
- 2 sprigs Fresh Thyme
- 6-8 leaves Basil
- 2 tbsp Olive Oil
- Salt and Pepper
Instructions
- In cast iron pan, heat oil and add chopped onions and green peppers. Stir until tender. Add minced garlic.
- Sauté and season with salt, pepper, Italian seasoning, and crushed red pepper. Add crushed tomatoes, stirring well.
- Turn heat lower and allow to simmer.
- Preheat oven to 350. Using knife or mandoline, slice zucchini, squash, eggplant and tomatoes.
- Starting in the center and fanning out, alternate vegetables in a circular layer in pan over sauce.
- Drizzle with olive oil, fresh basil and thyme, salt and pepper. Cover with tin foil and bake for about 45 minutes.
- Remove tin foil and bake another 20 minutes.
- Serve hot with fresh herbs for garnish. Enjoy!
