Description
This Baked Ratatouille Casserole is a beautiful and flavorful way to enjoy classic Provençal vegetables layered in a savory marinara base. Tender zucchini, yellow squash, eggplant, and tomatoes bake together with herbs and olive oil for a wholesome, vibrant vegetarian main or side dish.
Ingredients
- 1 medium zucchini, sliced into thin rounds
- 1 medium yellow squash, sliced into thin rounds
- 1 medium eggplant, sliced into thin rounds
- 2 medium tomatoes, sliced into thin rounds
- 1 small red bell pepper, sliced into thin rounds (optional)
- 1 cup marinara sauce (for base layer)
- 3 Tbsp olive oil
- 2 Tbsp granulated vegetable bouillon
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9-inch baking dish.
- Spread the marinara sauce evenly across the bottom of the dish.
- Alternate slices of zucchini, yellow squash, eggplant, tomato, and bell pepper (if using), arranging them upright in overlapping layers on top of the sauce.
- In a small bowl, mix together olive oil, minced garlic, vegetable bouillon, thyme, oregano, salt, and pepper.
- Drizzle the herb oil mixture evenly over the arranged vegetables.
- Cover the dish tightly with foil and bake for 35 minutes, until vegetables are tender.
- Remove foil and bake uncovered for an additional 10–15 minutes, until lightly golden on top and edges are bubbling.
- Let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Use a mandoline slicer for even, thin vegetable slices.
- For extra flavor, top with grated Parmesan or vegan cheese before baking uncovered.
- Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Method: Baked
- Cuisine: French, Mediterranean