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Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor.
Course Dinner
Cuisine French
Keyword dinner, main dish, ratatouille, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 115kcal
Author Emily Walker


For the Sauce


  • Preheat oven to 375.
  • Slice the eggplant, zucchini, red onion, and roma tomatoes. Set aside.
    Sliced eggplant, zucchini, tomatoes, and red onion

For the Sauce

  • Heat olive oil in a cast iron skillet over medium heat.
  • Add onions, garlic, and peppers, and saute until soft and fragrant.
  • Add crushed tomatoes, basil, and salt and pepper.
    Ratatouille sauce in a cast iron skillet

For the Ratatouille

  • Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center.
    Ratatouille right before it goes in the oven so the veggies are still raw.
  • Drizzle lightly with olive oil and top with salt and pepper.
  • Cover with aluminum foil and bake for 40 minutes.
  • Remove foil and bake for 20 more minutes.
  • Serve hot over pasta or as a stand alone dish.
    Ratatouille on a white plate


Serving: 1g | Calories: 115kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 763mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1664IU | Vitamin C: 66mg | Calcium: 61mg | Iron: 2mg