Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

The beautiful ratatouille served up in the movie by the same name. Long and narrow vegetables work best. Serve over a bed of brown rice, couscous, pasta or other starch, or with crusty bread."

Ingredients Nutrition


  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Spread tomato paste into the bottom of a 10x10-inch baking dish.
  3. Sprinkle with onion and garlic and stir in 1 tablespoon olive oil and water until thoroughly combined.
  4. Season with salt and black pepper.
  5. Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center.
  6. Overlap the slices a little to display the colors.
  7. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper.
  8. Sprinkle with basil and thyme leaves.
  9. Cover vegetables with a piece of parchment paper cut to fit inside.
  10. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes.
  11. Serve with dollops of mascarpone cheese.


Most Helpful

So full of flavor I could barely stand it! Wonderful dish loved by the whole family. I made a few changes to taste: instead of bell peppers, I used roma tomatoes to match the width of the other veggies, and I sprinkled some thyme, basil and oregano along with salt and pepper over the top right before baking. I added some medium grain rice fried with italian sausage as a side dish and topped it all with parmesan cheese. There are NEVER leftovers when this dish is made :-)

Aminorsmurf4 November 17, 2013

This is such a beautiful recipe! I cut the recipe back a little bit and made it in a 9 inch pie plate. I have never really liked ratatouille, but I think it was because my mom made it all mixed up and if I remember correctly she didn't season hers very well :) This was quite different from her's and very delicious! Made for PAC Fall '12

Chef Jean November 06, 2012

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