Oven Ratatouille with Tomato Sauce and Provençal Herbs

Classic French ratatouille is all about tender vegetable rounds fanned over a rich tomato sauce with paprika and Provençal herbs. Sliced 2–3 mm thin and baked under foil, the vegetables turn silky-soft without becoming watery, and the final 10 minutes uncovered create a beautifully browned edge.

Ingredients for the Sauce

• Tomatoes — 3 pcs (pureed)
• Red bell pepper — 1 pc
• Onion — 1 pc
• Olive oil — 3 tbsp | 45 ml
• Garlic — 2 cloves (pressed)
• Tomato paste — 1 tsp | 5 ml
• Salt — 1 tsp | 5 ml
• Ground black pepper — 1/3 tsp | 1 ml
• Dried oregano — 1/2 tsp | 2 ml
• Dried thyme — 1/2 tsp | 2 ml
• Dried rosemary — 1/2 tsp | 2 ml
• Dried basil — 1/2 tsp | 2 ml

Vegetables for Layering

• Green zucchini — 1 pc
• Eggplant — 1 pc
• Yellow zucchini — 1 pc
• Tomatoes — 2 pcs

Step-by-Step Recipe

1. Preheat the oven to 356°F | 180°C in convection mode.
2. Sauce: heat the olive oil in a saucepan. Sauté the chopped pepper and onion until soft, 4–5 minutes, then add the garlic and warm for another 30 seconds.
3. Stir in the tomato paste, salt, pepper, oregano, thyme, rosemary, and basil. Add the puree from 3 tomatoes, bring to a boil, and simmer for 3–5 minutes.
4. Wash the vegetables thoroughly and slice into rounds 2–3 mm thick.
5. Pour the sauce into a baking dish and spread it evenly.
6. Arrange the vegetables on top, alternating eggplant, green zucchini, yellow zucchini, and tomato slices in circles or rows.
7. Cover the dish with foil and place in the oven.
8. Bake for 30 minutes at 356°F | 180°C, then remove the foil and cook for another 10 minutes until lightly browned.
9. Let the ratatouille rest for 5–10 minutes and serve warm.

Serving and Storage

Serve as a light main dish or as a side with fish, chicken, couscous, rice, or a slice of crusty baguette. Store leftovers in the refrigerator for up to 3 days in an airtight container; reheat at 320°F | 160°C or in a covered skillet.

Tips and Variations

• Slicing: for even 2–3 mm rounds, use a mandoline or a very sharp knife.
• Slice size: try to choose vegetables of similar diameter so the layers stay compact and bake evenly.
• Moisture: if the eggplant is large, sprinkle the slices with a pinch of salt and leave for 10 minutes, then pat dry; this removes excess bitterness and moisture.
• Without convection: bake at 374°F | 190°C for the same intervals, checking for vegetable tenderness.
• Herbs: you can replace the dried herbs with herbes de Provence or add a pinch of smoked paprika for extra depth.

Nutritional Value per Serving

Calories	150 kcal
Protein	3 g
Fat	10 g
Carbohydrates	14 g
Fiber	5 g
Sugar	8 g
Sodium	580 mg

Questions and Answers

Can I replace the yellow zucchini if I don’t have it?

Yes, use an extra green zucchini or more tomatoes. The important thing is to keep the color contrast for a beautiful pattern.

What if the vegetables brown too quickly?

Cover the dish with foil and reduce the temperature to 338–347°F | 170–175°C. Continue baking until the vegetables are tender.

How can I slice 2–3 mm rounds evenly without a mandoline?

Chill the vegetables for 15 minutes in the refrigerator, use a long sharp knife, and guide the blade smoothly without pressing down. Try to keep each vegetable at the same angle.