Baked Ratatouille Casserole
1 h 5 min
|
easy
|
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 40 min | 1 h 5 min |
Introduction
This baked ratatouille casserole turns simple summer vegetables into a cozy, oven-roasted dish with deep, caramelized flavor.
Layered over a savory marinara base, every bite has tender zucchini, squash, eggplant, and tomatoes seasoned with garlic and herbs.
It makes a colorful, veggie-packed main or side dish that works just as well for weeknight dinners as for casual entertaining.
Ingredients (4 servings)
Ingredients:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Baked Ratatouille Casserole
-
Prep the oven and pan
Preheat your oven to 375°F.
Lightly oil a 9x9 inch baking dish or similar medium casserole.
Spread the marinara sauce over the bottom in an even layer.
-
Slice the vegetables
Slice the zucchini, yellow squash, eggplant, tomatoes, and red bell pepper into thin, even rounds.
Aim for about ⅛ inch thick slices so the vegetables cook at the same rate.
Choose a long, thin eggplant so the rounds match the zucchini size and stack more neatly.
-
Lay out and season the vegetables
Lay the sliced vegetables flat in a single layer on cutting boards or sheet pans.
In a small bowl, whisk together olive oil, vegetable bouillon, garlic, thyme, oregano, salt, and pepper.
Brush or drizzle this mixture over the vegetables, lightly coating both sides for even seasoning.
If your bouillon is very salty, reduce the added salt or skip it.
-
Assemble the casserole
Arrange the seasoned vegetable slices upright in the dish, over the marinara, in snug overlapping rows or a spiral.
Alternate zucchini, yellow squash, eggplant, tomato, and pepper so each bite has a mix of flavors.
Pour any leftover oil mixture over the top so nothing goes to waste.
-
Bake the ratatouille casserole
Cover the dish loosely with foil to help the vegetables steam and soften first.
Bake for 25 minutes, then uncover the dish so the top can lightly brown.
Continue baking another 15 to 20 minutes, until the vegetables are very tender and edges look caramelized.
-
Rest, garnish, and serve
Let the casserole rest 10 minutes so the juices settle and the flavors mingle.
Taste a slice and adjust with a pinch more salt or pepper if needed.
Garnish with fresh basil, parsley, or extra dried herbs before serving warm.
-
Keep it vegan and gluten-free
Use a marinara sauce that is clearly labeled vegan and gluten-free, without cheese or wheat-based thickeners.
Choose vegetable bouillon that is both vegan and gluten-free, or replace it with extra salt and herbs.
Skip any dairy toppings, or use your favorite meltable vegan cheese if you like a cheesy finish.
Substitutions
- Vegetable bouillon -> gluten-free vegetable bouillon or nutritional yeast
- Use a vegan, gluten-free bouillon so the dish stays friendly for everyone. Nutritional yeast adds savory depth and a light cheesy note.
- Eggplant -> extra zucchini and yellow squash
- If you dislike eggplant, double up on zucchini and yellow squash instead. The texture stays tender, and flavors remain sweet and mild.
- Fresh tomatoes -> canned fire-roasted diced tomatoes
- Swap the sliced tomatoes for well-drained fire-roasted diced tomatoes tucked between the rounds. They add smoky depth and extra juiciness.
Tips
- Use a mandoline for even slices
- A mandoline gives perfectly even slices, which helps everything cook at the same speed and look restaurant-worthy.
- Lightly salt watery vegetables if you have time
- For firmer texture, lightly salt zucchini and eggplant slices, let them sit 15 minutes, then pat very dry.
- Cover first, uncover to brown
- Keeping the dish covered at first lets vegetables steam without drying. Removing the foil later encourages browning and deeper flavor.
- Let the casserole rest before serving
- Rest time thickens the juices slightly and concentrates flavor. It also makes the slices hold together better when serving.
- Choose the right pan size
- A smaller, deeper dish keeps slices snug and juicy. A larger pan spreads them out and gives more browning.
Nutrition Facts *
| Energy | 202 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 12 | g |
| Carbohydrates | 23 | g |
| Dietary Fiber | 9 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My vegetables turned out soggy and watery. What went wrong?
- They may have been sliced too thick or crowded tightly without enough oven heat circulation. Next time, slice evenly, bake uncovered longer, and let the casserole rest so excess moisture absorbs.
- The eggplant tastes bitter. How can I fix or prevent this?
- Use younger, long, thin eggplants, which are naturally milder. You can also salt the slices, rest them, then pat dry before seasoning.
- Can I prepare this casserole ahead of time?
- You can assemble the dish several hours ahead, cover, and refrigerate. Add five extra minutes to the baking time when starting from cold.
- Can I add protein to make it a full meal?
- Stir drained chickpeas or white beans into the marinara base for extra protein. They stay tender and soak up the herby juices.
- How do I reheat leftovers without drying them out?
- Cover the dish and warm it at 325°F until hot, adding a spoonful of water or marinara if needed. Microwaving covered also works, but check often so the edges do not overcook.
Serving Suggestions
This baked ratatouille casserole pairs beautifully with garlicky polenta, quinoa, or a crisp green salad for contrast.
For a heartier vegan twist, spoon it over creamy mashed potatoes and finish with fresh basil, olives, or toasted pine nuts.
Leftovers taste even better the next day, so make a little extra for easy lunches.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
