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Oven baked ratatouille

Easy Oven-Baked Ratatouille

My easy way to make ratatouille a colorful classic French summer dish!
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Main Course, Side Dish
Cuisine French
Servings 4 people


  • 2 medium eggplants, cubed
  • 4 medium zucchini (or a mix of zucchini and yellow squash) cubed
  • 3 medium bell peppers (use a different color), cubed
  • 2 medium onion, diced
  • 4 garlic cloves, peeled and finely diced
  • 1 lbs tomatoes, cubed
  • 3-4 sprig of thyme,
  • 2 bay of leaves,
  • 2 1-inch snips of rosemary (optional)
  • salt, pepper,
  • olive oil


  • Preheat oven to 425°F.
  • Cut all the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) so that they are approximately the same size and can cook evenly. Transfer them on a large rimmed baking tray. Add the garlic and herbs (thyme, bay leaves, and rosemary (optional). Sprinkle enough salt, pepper, and olive oil to enrobe them. Mix with your hands and spread them evenly on the baking sheet. It might seem crowded but they will shrink while cooking.
    Eggplant, zucchini, bell pepper, tomatoes cubed and ready to be baked in the oven to make a ratatouille
  • Put the baking tray in the oven for 15 minutes. Lower the temperature oven to 375 F for another 15 minutes. Then lower the temperature oven to 350 F for the rest of the time (about 30 more minutes). I recommend stirring occasionally (every 15-20 minutes) to ensure the vegetables cook evenly. In the end, they must be very tender and hold their shapes.
  • Before serving, remove the herbs and add some basil to garnish (optional).
Keyword Bell Pepper, eggplant, French dish, Mediterranean, oven recipe, Ratatouille recipe, summer, summer dish, tomatoes, vegetable recipe, Zucchini
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