Oven-Baked Ratatouille Casserole
This Ratatouille Casserole is one of those easy, yet healthy and comforting, family dinners or sides. Made with vegetables like eggplant, zucchini, peppers, and mushrooms, it has all the same flavors of traditional ratatouille, but it comes together in one dish.
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This is also a great vegetarian casserole option if you’re serving a crowd or looking for a healthy dinner recipe to balance out heavier meals. I often serve it with crusty bread, a simple salad, or even some grilled chicken on the side for extra protein.
Try also my Spiced Moroccan Vegetable Soup and Dump-and-Go Crockpot Summer Vegetable Soup.
How to Make Ratatouille Casserole
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sauté for about 2 minutes, until softened.
3. Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
4. Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce and mix well.
5. Transfer the vegetable mixture to a casserole dish, spreading it evenly.
6. Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
Serve and Enjoy!
Garnish with fresh basil before serving.
Important Recipe Notes
- Try to cut the eggplant, zucchini, and mushrooms into similar-sized pieces so they cook evenly.
- Don’t skip sautéing the onions, garlic, and veggies a little before baking; it helps bring out more flavor and keeps the casserole from being watery.
- Since this dish is mostly vegetables, salt, pepper, and herbs like basil and oregano really make a difference.
- You can use marinara sauce instead of plain tomato sauce for extra flavor.
- This casserole works as a main dish with bread or salad, or as a side dish next to chicken or fish.
Oven-Baked Ratatouille Casserole
Ingredients
- 1 eggplant sliced
- 2 zucchinis sliced
- 1 red pepper diced
- 1 onion thinly sliced
- 1 cup large button mushrooms sliced
- 3 cloves garlic minced
- 1/4 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat.
- Add the garlic and onion, sauté for about 2 minutes, until softened.
- Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet.
- Cook for 5-7 minutes until the vegetables are slightly tender.
- Season the vegetables with dried basil, oregano, salt, and pepper.
- Stir in the tomato sauce and mix well.
- Transfer the vegetable mixture to a casserole dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
- Garnish with fresh basil before serving.
