Easy Ratatouille Casserole
Looking for a flavorful and colorful dish that’s easy to prepare? Try this easy Ratatouille Casserole recipe. This healthy dish features fresh summer vegetables seasoned with herbs and tomato sauce. Whether you serve it as a main course or a side dish, this recipe for roasted ratatouille is baked to perfection. This is a nutritious, delicious meal to impress your guests with or to simply enjoy a cozy meal at home.
Savor flavors of the Mediterranean with this casserole recipe for ratatouille. This version of the classic stew simplifies the preparation, making it a delicious light satisfying meal. It’s a celebration of fresh produce, offering a delightful combination of flavors and textures.
What is Ratatouille?
Ratatouille is a summer vegetable stew that originated as a French Provencal dish from Nice. Vegetables that are grown in late summer and early fall like zucchini, peppers, tomatoes, and eggplant, with herbs and spices and some onions and garlic. It was a peasant dish originally but has evolved into being on menus in restaurants and made by home cooks everywhere.
You may have heard about this dish from the movie of the same name, “Ratatouille” and it’s one of my favorites to watch. The dish came before the movie, just saying. Both are wonderful.
Ratatouille Casserole
Ratatouille casserole is such a hearty, flavorful dish that it is perfect for a meatless Monday or any night you crave a comforting meal. I chose to use eggplant, zucchini, red bell peppers, mushrooms, and onions along with garlic, herbs, and tomato sauce. This casserole is packed with fresh vegetables, roasted and simmered in a rich tomato sauce, and makes a perfect vegetarian option!
All the ingredients are easily found at your local grocery store or farmer’s market. Even better if you have a home garden with these wonderful vegetables growing.
Roasted vegetables are such a favorite in my house. We love this zucchini and squash casserole and when we have extra zucchini, these 3 cheese zucchini boats are easy to make.
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Tips and Variations
- Slice the vegetables into the same thickness so they cook evenly.
- Instead of slicing the vegetables, you could opt for evenly chopped vegetables. Cook time may slightly be longer.
- Add tomatoes to the ingredients if you would like.
- Yellow squash can be added or substituted for the zucchini.
- Make this Ratatouille with Italian Sausage (cook the sausage first).
- Lefotvers can be made into a Ratatouille Frittata.
- The ingredients call for ¼ cup of tomato sauce, feel free to up that to ½ cup.
- To reheat: bake it in the oven for 10-15 minutes at 350 degrees, or microwave for a few minutes.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
With simple steps like slicing, layering, and baking, this recipe is perfect for even novice cooks.
Can I freeze this casserole?
I do not recommend freezing the uncooked casserole. However, if you want to freeze the cooked version, I suggest undertaking it by 5 or 10 minutes so that when reheated the vegetables don’t get too soft or mushy. Freeze the cooled vegetable dish for up to 3 months. Thaw before reheating.
Recommended Tools for this Casserole
The tools for this recipe are common items in most kitchens. I have linked to a couple of my favorite items.
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Ingredients
These are the ingredients needed to make this recipe and they are easily found in your local grocery stores or farmer’s markets.
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red pepper, diced
- 1 onion, thinly sliced
- 1 cup large button mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Meal Prep Tip: You can cut the vegetables for this dish ahead of time and store them in airtight containers in the refrigerator for up to two days, until ready to assemble.
Directions to Make
Preheat the oven to 375 degrees. In a large skillet, heat the olive oil over medium heat. Slice your vegetables. Add the garlic and onion to the skillet, and sauté for about 2 minutes, until softened.
Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce.
Transfer the vegetable mixture to a baking dish. Spread the vegetables evenly in the dish. Note: If you have an oven-safe skillet, then this becomes a one-pot meal. Simply mix the tomato sauce in with the vegetables in the skillet and then follow the baking instructions.
Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned. Garnish with fresh basil before serving.
Get creative with this recipe. Add your favorite herbs and spices, other vegetables, or top it with a sprinkle of cheese for an extra layer of flavor. The possibilities are endless!
More Casseroles to Enjoy
Casseroles are popular because they’re easy to put together, can feed a crowd, and in some recipes can even be frozen and later reheated.
- Donna’s Chicken Divan
- Easy Beef Enchilada Casserole
- Easy Stuffed Pepper Casserole
- Cheesy Broccoli, Turkey and Rice Casserole
- Easy Tater Tot Breakfast Casserole
This dish is naturally vegan and gluten-free, making it suitable for a wide range of dietary preferences and restrictions. Whether you’re cooking for yourself or for a crowd with diverse dietary needs, this baked vegetable medley is a crowd-pleaser.
Farmer’s Market Week
This week is #FarmerMarketWeek for a few of my blogger friends and myself. There are so many delicious recipes we are sharing with foods you can get from your local farmer’s market or grocery store. Many thanks to Jolene, from Jolene’s Recipe Journal, for hosting this year.
Printable Recipe Card
Ratatouille Casserole
Equipment
- skillet
- knife
- serving spoon
Ingredients
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, diced
- 1 onion, thinly sliced
- 1 cup large button mushrooms, sliced
- 3 cloves garlic, minced
- ¼ cup tomato sauce
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon drie oregano
- salt and pepper, to taste
- chopped fresh basil,for garnish
Instructions
- Preheat the oven to 375 degrees. I
- n a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and sauté for about 2 minutes, until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender. Season the vegetables with dried basil, oregano, salt, and pepper. Stire in the tomato sauce.
- Season the vegetables with dried basil, oregano, salt, and pepper. Stire in the tomato sauce.
- Transfer the vegetable mixture to a casserole dish. Spread the vegetables evenly in the dish. Note: If your skillet is oven-safe, then this recipe becomes a one-pot meal. Simply mix the tomato sauce in with the vegetables in the skillet and then follow the baking instructions.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned. Garnish with fresh basil before serving.
Notes
- Slice the vegetables into the same thickness so they cook evenly.
- Instead of slicing the vegetables, you could opt for evenly chopped vegetables. Cook time may slightly be longer.
- Add tomatoes to the ingredients if you would like.
- Yellow squash can be added or substituted for the zucchini.
- Make this Ratatouille with Italian Sausage (cook the sausage first).
- Lefotvers can be made into a Ratatouille Frittata.
- The recipe calls for ¼ cup of tomato sauce, feel free to up that to ½ cup.
- To reheat: bake it in the oven for 10-15 minutes at 350 degrees, or microwave for a few minutes.
- Store leftovers in a covered container in the refrigerator for up to 3 days.
Nutrition
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Ratatouille is a great way to serve summer bounty and it’s fun to say!!!
What a great summer casserole! A great way to use all of the fresh veggies and have a lovely meal as well!
I always heard that ratatouille took hours to make. Clearly you’ve found the secret! This looks so delicious.
I think cooking the stew version takes awhile to cook, but anytime I can roast veggies to get the same flavors, I am in!
Looks great and using it for a frittata is brilliant!
Thank you! Yes, and let me tell you, it’s amazing in frittata form!
I love easy and tasty recipes and thisone is divine! A perfect summer treat for the tastebuds.
It hits all the right taste buds!
This is such a Tasty and Healthful way To use up lots of produce
Especially when the produce is nearing its end!
Ratatouille is such a classic dish. It’s so simple but packs such a flavor punch with all those veggies in there. So good!
It’s a meal in itself for me!