Baked Ratatouille Casserole
1 h 15 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
This baked ratatouille casserole is a Provencal classic reimagined for a weeknight, with thin-sliced zucchini, yellow squash, eggplant, and tomato nestled into a marinara base, punched up with garlic, thyme, oregano, and a little bouillon so every bite is bold, not watery.
It bakes up tender with caramelized edges and big Mediterranean flavor, perfect as a meatless main with crusty bread, a side for grilled steak or fish, or a make-ahead potluck winner.
Ingredients (4 servings)
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Ingredients:
- 1 medium zucchini, sliced into thin rounds zucchini 1 ct medium
- 1 medium yellow squash, sliced into thin rounds yellow squash 1 ct medium
- 1 medium eggplant, sliced into thin rounds eggplant 1 ct medium
- 2 medium tomatoes, sliced into thin rounds tomatoes 0.67 lb medium
- 1 small red bell pepper, sliced into thin rounds (optional) red bell pepper 1 ct small
- 1 cup marinara sauce (for base layer) marinara sauce 8 oz
- 3 Tbsp olive oil olive oil
- 2 Tbsp granulated vegetable bouillon granulated vegetable bouillon 0.85 oz
- 2 cloves garlic, minced garlic 0.18 head (for garlic clove)
- 1 tsp dried thyme dried thyme 0.02 oz
- 1 tsp dried oregano dried oregano 0.11 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
How to Make Baked Ratatouille Casserole
-
Heat the oven and prep the dish
Preheat the oven to 375 F and lightly oil a 9 inch round or similar 2 quart baking dish.
-
Choose the right eggplant and slice evenly
Use a thin long eggplant like Japanese or slender Italian so your rounds match the zucchini and yellow squash for tidy layering.
Slice zucchini, yellow squash, eggplant, tomatoes, and red pepper into thin rounds about 1/8 inch thick using a sharp knife or mandoline.
-
Lay vegetables flat and season first
Lay all slices flat on sheet pans or cutting boards, sprinkle with thyme, oregano, black pepper, and the salt, and let sit 10 to 15 minutes to pull surface moisture for better roasting.
Stir the minced garlic into 2 tablespoons of the olive oil and lightly brush both sides of the slices so the seasoning sticks and the flavor gets into every layer.
-
Build the saucy base
Dissolve the vegetable bouillon in 2 tablespoons hot water until smooth, stir it into the marinara, and taste so you can gauge saltiness before adding more salt anywhere else.
Spread the marinara mixture over the bottom of the baking dish in an even layer.
-
Assemble the casserole
Shingle the vegetable rounds upright and snug in a repeating pattern of colors over the saucy base so there are no big gaps that would steam the dish watery.
Drizzle the remaining 1 tablespoon olive oil over the top to encourage browning and shine.
-
Bake to tender perfection
Cover the dish with a piece of parchment tucked just over the vegetables and then foil to trap steam without sticking, and bake for 35 minutes.
Uncover and bake 15 to 20 minutes more until the vegetables are very tender and the edges are lightly caramelized, then rest 10 minutes so the juices settle and thicken.
-
Make it fully vegan and gluten free
Use vegan marinara with no cheese and a certified gluten free vegetable bouillon or swap in gluten free chickpea miso, and avoid any dairy garnish or wheat based crumbs for serving.
Substitutions
- Vegetable bouillon -> gluten free chickpea miso
- Chickpea miso adds clean, layered umami and saltiness while keeping the dish vegan and gluten free, and it melts seamlessly into the marinara for a rounder, less sharp savor.
- Marinara -> crushed tomatoes with sofrito and paprika
- Simmer crushed tomatoes with a spoon of sofrito and a pinch of sweet paprika for a brighter, peppery base that is naturally vegan and gluten free while adding warmth and body.
- Yellow squash -> gold zucchini
- Gold zucchini keeps that sunny color while matching zucchini’s texture, so the layers cook at the same rate and plate with the same vibrant contrast.
Tips
- Control moisture before you bake
- Lightly salting the slices while they are laid flat draws out surface water, and a quick pat dry gives you a richer, less soupy finish.
- Go thin and consistent
- Aim for 1/8 inch slices so everything turns tender together, and use a mandoline or a daily honed knife to keep thickness uniform and the stack neat.
- Pack the shingle tight
- Tight layering creates gentle self basting so flavors concentrate instead of steaming into puddles, and it looks gorgeous when you spoon it out.
- Mind the salt with bouillon
- Bouillon varies in salinity, so taste your marinara base before adding the recipe’s salt and dial back the sprinkle on the vegetables if your bouillon is potent.
- Cover then uncover for texture
- Starting covered softens the vegetables cleanly, and finishing uncovered caramelizes the edges for that roasty depth you want in a proper casserole.
- Use a parchment cartouche
- A sheet of parchment under the foil prevents sticking and protects the top from scorching while still letting it steam evenly.
Nutrition Facts *
| Energy | 197 | kcal |
|---|---|---|
| Protein | 4 | g |
| Total Fat | 12 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 8 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My casserole came out watery, what went wrong?
- You likely skipped the salt and rest step or left big gaps in your layering, so next time salt the slices while they are laid flat, pat them dry, pack the shingle tight, and finish uncovered to evaporate excess moisture.
- The vegetables are tender but the top never browned, how can I fix that?
- After the covered phase, drizzle a touch more olive oil and bake on a higher rack, and if needed give it a quick 1 to 2 minute broil while watching closely to avoid burning the garlic.
- How do I keep this fully vegan and gluten free without losing flavor?
- Use a vegan marinara, choose a certified gluten free bouillon or chickpea miso, and finish with a sprinkle of nutritional yeast or toasted gluten free breadcrumbs for a savory crunch instead of cheese.
- Can I assemble it ahead?
- Yes, assemble up to 12 hours ahead, cover, and refrigerate, then bake from cold adding about 10 extra minutes, but keep the salt light on the vegetables or they will purge too much while resting.
- Could I grill the slices first for smoky flavor?
- Yes, give the rounds a quick hot grill just to mark them and drive off moisture, then assemble and shorten the uncovered bake by about 5 minutes to prevent drying out.
Serving Suggestions
This casserole loves a drizzle of good olive oil and a handful of torn basil or parsley at the table, and if you are feeling extra, tuck a few anchovy slivers under the top layer for a salty punch unless you are keeping it vegan.
Serve with crusty bread or creamy polenta to catch the juices, or go bold and pair it with grilled salmon or a garlicky chickpea salad for a complete, satisfying plate.
More pairings:
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