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Classic Ratatouille

This classic French dish is made with eggplant, yellow squash, green zucchini, and a fresh + delicious marinara sauce!

This is a no-fuss recipe!

It's extremely simple to prepare, just slice all the vegetables and bake- you'll have dinner or lunch finished within no time, I hope you all enjoy! :)

Classic Ratatouille Recipe:

Yield: 4 Servings

Cook Time: 1 Hr 15 Min


- 2 Green Zucchini, Sliced

- 2 Yellow Squash, Sliced

- 1 Eggplant, Sliced

- 2 Yellow Onions, Sliced

- 4 Garlic Cloves, Minced

- 4 Globe Tomatoes, Sliced

- 1 Yellow Bell Pepper, Sliced

- 1 Green Bell Pepper, Sliced

- 3 Tbsp Olive Oil

- 1 Tbsp Sea Salt

- 2 tsp Fresh Thyme

- 2 tsp Fresh Oregano

- 1 Tbsp Fresh Basil

- 2 ½ tsp Black Pepper

- 1 Yellow Bell Pepper

- Sauce:

o 1 Cup Marinara Sauce

o 2 tsp Sea Salt

o 1 tsp Black Pepper


1. Preheat oven to 400°F. Spray a casserole or baking dish with non-stick spray,

2. Gather all ingredients. Wash and dry vegetables.

3. Slice zucchini, squash, eggplant, yellow onions, garlic cloves, globe tomatoes, yellow bell pepper, and green bell pepper, place in a large bowl.

4. Drizzle olive oil and then sprinkle sea salt, thyme, oregano, basil, black pepper, and sea salt over vegetables.

5. Pour marinara sauce over vegetables and carefully toss together.

6. Layer the vegetables evenly and bake for 45 minutes -1 hour until the sauce is bubbling and the eggplant can be easily pierced with a fork. (You can also cover with foil).

7. Remove from the oven and then sprinkle fresh herbs as a garnish over the top. Serve in the casserole dish or scoop, and plate individually, enjoy! :)


- You can substitute dried Italian Seasoning for the fresh herbs if you are out of herbs :)

- A mandolin can help speed-up the vegetable slicing process- see link below

- If the top of the casserole is starting the burn, simply place a piece of foil over the top to slow the Maillard browning process.

Click Link Below For Recipe PDF:

Classic Ratatouille Recipe
Download PDF • 181KB

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