Garden Ratatouille My Way

Ratatouille: A Classic French Vegetable Dish with Endless Possibilities

When it comes to this dish, you should think variables, substitutions and creativity.

You can add vegetables, remove some and cut them differently. With the spices and herbs, I encourage you to do the same, there are no bad choices here.

Ratatouille is a beloved Provençal dish from the South of France, known for its rustic charm and vibrant flavors. Traditionally, it’s a slow-cooked medley of summer vegetables—eggplant, zucchini, bell peppers, tomatoes, onions, and garlic—simmered with olive oil and fragrant herbs. Originating in Nice, ratatouille was once considered a humble peasant dish, created as a way to make the most of an abundant vegetable harvest. Today, it’s celebrated worldwide, served as a side, a main dish, or even reinvented in countless creative ways.

Vegetables from the garden

My version? It’s a little different—but just as delicious.

Rustic Baked Ratatouille – A Simple, Flavor-Packed Vegetable Medley

This easy baked ratatouille is a celebration of fresh vegetables, layered with a rich tomato base and fragrant herbs. Whether you're using homegrown produce or a mix of what’s in your fridge, this dish is a no-fuss way to enjoy wholesome, garden-fresh flavors. Plus, it’s naturally gluten-free, and with the right sauce, it can be completely vegetarian!

Ingredients

Quantities can vary based on what you have on hand!

• Eggplant – Sliced into ¼-inch rounds

• Zucchini (green & yellow) – Sliced into ¼-inch rounds

• Tomatoes (any variety) – Sliced into ¼-inch rounds

• Onions – Thinly sliced

• 8 oz tomato sauce – Homemade or store-bought

• Olive oil – For drizzling

• Salt & Pepper – To taste

• Seasonings: Smoked or sweet paprika, onion powder, garlic powder, dried oregano, and basil

Instructions

1. Prep the Eggplant

Sprinkle the eggplant slices with coarse salt and place them on a paper towel-lined tray. Cover with more paper towels and let them rest while prepping the other veggies. This helps draw out bitterness.

2. Slice & Layer

Finely slice the onions, tomatoes, and zucchini. Brush off excess salt from the eggplant.

In a baking dish, spread 1 cup of tomato sauce on the bottom. Stack and layer the sliced vegetables upright, alternating colors for a beautiful presentation. Drizzle with olive oil, sprinkle with seasonings, and add a little extra tomato sauce on top.

3. Bake to Perfection

Bake at 350°F (175°C) for 50 minutes until the vegetables are tender and lightly caramelized.

Why You’ll Love This Ratatouille

✔ No Exact Measurements Needed – Use what you have! Perfect for garden veggies.
✔ Make-Ahead Friendly – It reheats beautifully.
✔ Customizable – Add parmesan or your favorite cheese for a richer twist.
✔ Healthy & Wholesome – Naturally gluten-free and vegetarian-friendly (if using a meat-free sauce).

Serve warm and enjoy a dish that tastes like the heart of Provence!

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Rustic Baked Ratatouille – A Simple, Flavor-Packed Vegetable Medley

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Author: Richelle Fortin

When it comes to this dish, you should think variables, substitutions and creativity. You can add vegetables, remove some and cut them differently. With the spices and herbs, I encourage you to do the same, there are no bad choices here. Ratatouille: A Classic French Vegetable Dish with Endless PossibilitiesRatatouille is a beloved Provençal dish from the South of France, known for its rustic charm and vibrant flavors. Traditionally, it’s a slow-cooked medley of summer vegetables—eggplant, zucchini, bell peppers, tomatoes, onions, and garlic—simmered with olive oil and fragrant herbs. Originating in Nice, ratatouille was once considered a humble peasant dish, created as a way to make the most of an abundant vegetable harvest. Today, it’s celebrated worldwide, served as a side, a main dish, or even reinvented in countless creative ways.My version? It’s a little different—but just as delicious.

Ingredients

• Quantities can vary based on what you have on hand!
• Eggplant – Sliced into ¼-inch rounds
• Zucchini (green & yellow) – Sliced into ¼-inch rounds
• Tomatoes (any variety) – Sliced into ¼-inch rounds
• Onions – Thinly sliced
• 8 oz tomato sauce – Homemade or store-bought
• Olive oil – For drizzling
• Salt & Pepper – To taste
• Seasonings: Smoked or sweet paprika, onion powder, garlic powder, dried oregano, and basil

Instructions

1. 1. Prep the Eggplant
2. Sprinkle the eggplant slices with coarse salt and place them on a paper towel-lined tray. Cover with more paper towels and let them rest while prepping the other veggies. This helps draw out bitterness.
3. 2. Slice & Layer
4. Finely slice the onions, tomatoes, and zucchini. Brush off excess salt from the eggplant.
5. In a baking dish, spread 1 cup of tomato sauce on the bottom. Stack and layer the sliced vegetables upright, alternating colors for a beautiful presentation. Drizzle with olive oil, sprinkle with seasonings, and add a little extra tomato sauce on top.
6. 3. Bake to Perfection
7. Bake at 350°F (175°C) for 50 minutes until the vegetables are tender and lightly caramelized.
8. Why You’ll Love This Ratatouille
9. ✔ No Exact Measurements Needed – Use what you have! Perfect for garden veggies.
10. ✔ Make-Ahead Friendly – It reheats beautifully.
11. ✔ Customizable – Add parmesan or your favorite cheese for a richer twist.
12. ✔ Healthy & Wholesome – Naturally gluten-free and vegetarian-friendly (if using a meat-free sauce).
13. Serve warm and enjoy a dish that tastes like the heart of Provence!
14. Feeding a Crowd RSS