Name: Ratatouille with Roasted Tomato–Onion Sauce Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Cuisine: French
Ingredients: 600 g tomatoes (about 4 medium); 1 large red bell pepper; 1 large red onion; 1 large white onion; 1 whole head garlic (halved, crosswise); 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme; 1/2 tsp chili flakes; 1 tsp salt (or to taste); 1/2 tsp black pepper; Fresh basil (a handful); 1 medium eggplant; 1 medium green zucchini; 1 medium yellow zucchini; 200 g tomatoes; 2 tbsp olive oil (to drizzle); Salt & pepper (to taste)

Introduction

Ratatouille with Roasted Tomato–Onion Sauce is a vibrant and comforting vegetable dish that highlights the fresh flavors of summer produce. This classic French recipe features a rich, roasted sauce topped with beautifully arranged layers of eggplant, zucchini, and tomatoes. Perfect as a side or a light main, it’s both visually stunning and delicious.

On a white plate with a white marbled texture surface, there is a round tower of layered baked vegetables, each layer thinly sliced and arranged in a circular pattern. The bottom layer is deep purple eggplant with soft, roasted texture, followed by a layer of bright orange roasted zucchini, topped with a layer of red tomato slices. The vegetables are covered with melted golden cheese and small bits of green herbs sprinkled on top and around. There is a circular drizzle of red sauce surrounding the vegetable stack, with some drops and small flecks of green herbs scattered on the plate. A silver fork held by a woman's hand is piercing the top slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

600 g tomatoes (about 4 medium)

1 large red bell pepper

1 large red onion

1 large white onion

1 whole head garlic (halved, crosswise)

3 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp chili flakes

1 tsp salt (or to taste)

1/2 tsp black pepper

Fresh basil (a handful)

1 medium eggplant

1 medium green zucchini

1 medium yellow zucchini

200 g tomatoes

2 tbsp olive oil (to drizzle)

Salt & pepper (to taste)

Instructions

Step 1: Preheat the oven to 200 °C / 390 °F. Place the quartered 600 g tomatoes, red bell pepper, red onion, white onion, and halved garlic head (cut side up) on a parchment-lined baking tray. Drizzle with 3 tablespoons olive oil and sprinkle with oregano, thyme, chili flakes, salt, and pepper. Roast for 30–35 minutes until the vegetables are soft and caramelized at the edges.

Step 2: Transfer the roasted vegetables and garlic to a blender or food processor. Add the fresh basil and blend until smooth and creamy. Taste and adjust seasoning if needed. Spread the sauce evenly over the bottom of a 25 cm (10-inch) baking dish.

Step 3: Slice the eggplant, green zucchini, yellow zucchini, and 200 g tomatoes into thin, even rounds about 2 mm (1⁄16 inch) thick. Arrange them in an alternating pattern—eggplant, green zucchini, yellow zucchini, tomato—in a circular or spiral design over the sauce, overlapping each slice slightly.

Step 4: Drizzle the arranged vegetables with 2 tablespoons of olive oil and season lightly with salt and pepper. Cover the dish with foil and bake at 190 °C / 375 °F for 40 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the vegetables are tender and lightly golden.

Step 5: Serve the ratatouille warm with crusty bread, rice, or quinoa. Garnish with extra fresh basil or a drizzle of olive oil for a glossy finish.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar to the sauce before blending.

Use a mandoline slicer to get uniform vegetable slices for better presentation and even cooking.

Try adding other zucchini varieties or yellow summer squash if available.

Leftover ratatouille is delicious served cold or reheated, making it perfect for meal prep.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille tastes even better the next day as the flavors meld. Prepare it fully, then store covered in the refrigerator and reheat before serving.

Can I use fresh herbs instead of dried?

Fresh herbs like thyme and oregano can be used instead of dried. Use about three times the amount since fresh herbs are less concentrated, and add them towards the end of roasting to preserve their flavor.