Ratatouille Recipe
This Homemade Ratatouille Recipe (Layered) is a stunning blend of tender vegetables, infused with herbs, and nestled in a rich tomato base for a comforting, flavorful French classic.
Vegan, gluten-free, and packed with nutrients, this visually striking dish is perfect for weeknight dinners or impressing guests with its vibrant, spiral presentation.
The Magic Behind the Layers in This Homemade Ratatouille Recipe
- Eggplant – Softens beautifully while baking, adding earthy depth and soaking up the herb-infused tomato base.
- Zucchini – Mild and slightly sweet, it balances the intensity of other vegetables with light, buttery notes.
- Roma Tomatoes – Juicy and tart, they complement the crushed tomato sauce and add bright acidity to each bite.
- Crushed Tomatoes – Simmered with aromatics to create a rich, herby base that infuses the whole dish with flavor.
- Garlic & Onion – Essential for building the savory foundation of the sauce, adding depth and aroma.
- Shredded Carrot – Subtly sweet and delicate, it balances the acidity and enhances the sauce’s texture.
- Olive Oil – Used twice: first to soften the aromatics and again to gloss the top of the layered vegetables.
Let’s Make It: Homemade Ratatouille Recipe Steps
Start by sautéing onions, garlic, and carrot in olive oil until soft and aromatic. Stir in crushed tomatoes, dried basil, and parsley, then simmer into a luscious sauce.
Spread the sauce into a baking dish, then layer your sliced eggplant, zucchini, and Roma tomatoes upright in a colorful spiral. Brush with olive oil and bake until the veggies are tender and beautifully roasted.
Flavor Boosters & Serving Tips
Let the sauce simmer slowly until slightly thick—this ensures a rich, concentrated flavor that enhances every layer. Choose vegetables that are similar in size for even cooking and a cleaner spiral look.
A mandoline slicer is a great tool for uniform slices, and brushing the vegetables with oil before baking helps them caramelize slightly for extra depth. Serve as a main with crusty bread or a side to grilled protein.
For variety, try adding thinly sliced yellow squash or bell peppers to introduce more color and dimension. A few sprigs of fresh thyme or rosemary nestled among the layers can add an aromatic punch.
Keeping It Fresh: How to Store Layered Ratatouille
Store leftover ratatouille in an airtight container in the fridge for up to 4 days. Its flavors deepen as it sits, making it even more delicious the next day.
To reheat, cover and warm in a 350°F oven until heated through, or gently microwave individual portions. It also freezes well for up to 2 months—thaw overnight and reheat with a splash of olive oil to revive texture.
Ratatouille Recipe
Ingredients
- 2 small zucchini sliced into 1/8-inch rounds
- 1/2 teaspoon dried parsley
- 1/3 cup shredded carrot
- 3 Roma tomatoes cut into 1/8-inch thick circles
- 1 small eggplant cut into 1/8-inch thick slices
- Salt to taste
- 14 oz crushed tomatoes
- 2 teaspoons dried basil
- 1/2 small onion finely chopped
- 4 cloves garlic minced
- 4 tablespoons olive oil divided
- Black pepper to taste
Instructions
- Set the oven to preheat at 375°F. In a 10-inch nonstick sauté pan, warm 2 tablespoons of olive oil over medium-high heat. Add the minced garlic, chopped onion, and shredded carrot, cooking for approximately 5 minutes until softened. Introduce the crushed tomatoes along with basil and parsley, stirring to combine. Allow the mixture to simmer for 15 minutes until it thickens slightly, then season with salt and black pepper to taste. Transfer the tomato mixture into a 2-quart baking dish, spreading evenly across the bottom. Arrange the eggplant, zucchini, and Roma tomato slices upright in a circular pattern over the sauce. Lightly brush the vegetables with the remaining olive oil. Cover the dish with foil and bake for 30 minutes. Remove the cover and continue baking until the vegetables are tender and the top is slightly browned. Serve promptly.
