This fun and easy ratatouille recipe is easy to make and absolutely delicious. Make this for your family or company for a perfect summer side dish. This post has affiliate links which earn me a commission if you shop with them.
If you have a garden, you are probably drowning in zucchini, tomatoes, and yellow summer squash. That’s not a bad thing – because yum! – but an overabundance can be daunting.
Looking for more great vegetable recipe? Check out my favorites at the end of this article.
I didn’t plant a garden this year, but every time I go grocery shopping, I buy some. And lately, I’ve been roasting them up in a ratatouille like dish that tastes amazing.
Yes, technically aratatouille dish is made on the stove. It’s summer, and I don’t want to spend my time stirring over a hot stove.
Roasting makes the flavors even more intense, and I love the hands off approach. Think ratatouille inspired rather than a traditional ratatouille recipe.
I experimented with this when a friend came over for dinner, knowing she’s pretty forgiving if a dish doesn’t work out. When she asked for the recipe (and had thirds), I knew I had a winner on my hands.
As I said, this is not a traditional ratatouille. But I’m not a fan of eggplant. And I wanted a dish that was lower maintenance, and yup, this is it.
Have more of one veggie than another? No problem. Dairy allergy? Skip the parmesan (but only if you have to). Do you really like eggplant? Go ahead; you can add it.
This preps in minutes and roasts in the oven, so you can enjoy company or just sit down and take a moment. I won’t tell, promise.
How to: Easy Ratatouille Recipe with an Italian Flair
Try to purchase or pick your veggies all about the same diameter. If they aren’t, don’t panic, but this makes it prettier to serve. Wash your zucchini, yellow squash, and tomatoes.
Preheat oven to 400 degrees.
Slice into 1/4 inch slices. The tomatoes can be a little thicker, as they cook quicker, but try to keep everything about the same thickness when slicing.
A mandoline works great here. If you have a vegetable that’s a larger diameter (*cough* yellow squash), cut your larger rings into semi-circles.
If they stand up too high in your baking dish, the tops will burn without other veggies to protect them.
In a small bowl, add the oil, minced garlic, pepper, parsley, and basil. Stir to combine. While generally I use fresh herbs where possible, for this I prefer dried herbs.
To assemble the ratatouille recipe, alternate the veggies in rows “standing up” in a 9×13 glass casserole dish. Do one row at a time.
Once all rows are filled, add any extra veggies in open spots. Any pattern is pretty, but it’s pretty without a pattern, too.
Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.
Sprinkle the top with Parmesan cheese.
Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted.
Let the dish sit for 5 minutes to settle, then serve.
Leftovers are fantastic the next day – if you have any! Just store in a tightly sealed container in your fridge and reheat.
Have you ever experimented with a ratatouille recipe? What do you do with your favorite summer veggies?
More of my favorite vegetable recipes:
- Grilled baby bok choy
- Italian inspired ratatouille
- Hearts of palm salad
- Homemade bread and butter pickles
- Shaved Brussels sprouts salad
- Oven roasted tomatoes
- Sweet potato fries
- Sauteed zucchini and squash
- Southern tomato pie
- Parmesan zucchini fries
Roasted Ratatouille with an Italian Flair
Yield: 10 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
This oven roasted variation on ratatouille is perfect for fresh summer veggies. This is easy to make and low maintenance, which means it's perfect for parties and entertaining or a weeknight meal at home. Naturally gluten free means you don't have to worry about allergies!
Ingredients
- 4 Roma tomatoes
- 1 1/2 small zucchini
- 1/2 small yellow squash
- 1/4 c olive oil
- 3 cloves garlic, minced
- 2 t dried basil
- 2 t dried parsley
- 1/4 t pepper
- 1/4 c Parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Slice veggies into 1/4 inch slices. If vegetable is larger diameter, cut larger rings into semi-circles.
- In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Stir to combine.
- Alternate the veggies in rows "standing up" in a 9x13 glass casserole dish. Once rows fill the width of the casserole, add any extra veggies in open spots.
- Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.
- Sprinkle the top with Parmesan cheese. Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted. Let sit for 5 minutes to settle, then serve.
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Nutrition Information:
Yield: 10
Amount Per Serving:Calories: 75Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 43mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 2g
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