Baked Ratatouille: A Cozy Vegetable Casserole
A comforting, oven-roasted vegetable dish featuring layered slices of tender squash, eggplant, and potatoes nestled in a rich, savory tomato-pepper sauce. This rustic, garden-fresh meal is easy to prepare, making it an ideal choice for busy weeknights. Finished with a golden, melted layer of Gruyere cheese, this dish fills your kitchen with the fragrant aroma of garlic and herbs, offering a nourishing and indulgent vegetarian experience for the whole family.
- Prep Time: 30
- Cook Time: 55
- Total Time: 85
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 tablespoon Herbes de Provence
28 ounces crushed tomatoes
1 tablespoon balsamic vinegar
2 medium tomatoes, thinly sliced
1 medium zucchini, thinly sliced
1 yellow squash, thinly sliced
1 medium eggplant, thinly sliced
2 medium potatoes, thinly sliced (1/8 inch)
1 cup shredded Gruyere cheese
Salt and pepper to taste
Instructions
Preheat your oven to 425°F.
Sauté onion and bell pepper in oil until soft, then stir in minced garlic and herbs.
Add crushed tomatoes and simmer for 15 minutes.
Blend the sauce until smooth and stir in the balsamic vinegar.
Spread the sauce evenly in the bottom of a casserole dish.
Layer the vegetable slices in a tight, alternating pattern.
Season with salt, pepper, and additional herbs.
Bake for 45 minutes until the vegetables are tender.
Top with shredded cheese and return to the oven until bubbling and golden.
Let rest for 15 minutes before serving.
Notes
Use a mandoline slicer for uniform vegetable slices to ensure even cooking. If cutting by hand, ensure the potatoes are sliced thinner than the other vegetables as they take longer to soften. Store leftovers in an airtight container for up to 3 days.
Find it online: https://elitesrecipes.com/baked-ratatouille/