Best 6 Baked Garden Ratatouille Recipes

**Baked Garden Ratatouille: A Provencal Feast for the Senses**

Indulge in the vibrant flavors and aromas of Provence with our delectable baked garden ratatouille. This classic French dish showcases the beauty of fresh summer vegetables, transformed into a colorful and flavorful masterpiece. Our collection of recipes offers a variety of takes on this beloved dish, ensuring that there's a perfect option for every palate and preference.

From the traditional Provencal ratatouille, brimming with juicy tomatoes, tender eggplant, bell peppers, and zucchini, to lighter variations that incorporate zucchini noodles or quinoa for a healthier twist, our recipes cater to diverse dietary needs and preferences. Embark on a culinary journey through the sun-kissed fields of Provence with our selection of baked garden ratatouille recipes, each one a testament to the magic of simple, seasonal ingredients.

Let's cook with our recipes!

THE BEST EASY BAKED RATATOUILLE RECIPE

The Best Easy Baked Ratatouille Recipe image

Learn how to make ratatouille - the best ratatouille recipe is EASY! This healthy baked ratatouille dish is packed with veggies (just 10 ingredients!).

Provided by Maya Krampf

Categories Side Dish

Time 45m

Number Of Ingredients 14

Ingredients

1 14.5-oz can Diced tomatoes ((drained))
1 tbsp Olive oil
1 tbsp Balsamic vinegar
1 tsp Herbs de Provence
3 cloves Garlic ((minced))
2 tbsp Fresh basil ((chopped))
1/4 tsp Sea salt ((to taste))
3 medium Roma tomatoes ((sliced))
2 medium Zucchini ((~3/4 lb, sliced))
1 small Eggplant ((1 lb, sliced, and slices cut into quarters))
1 small Onion ((sliced))
1 tbsp Olive oil
1/4 tsp Sea salt
1/8 tsp Black pepper

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Combine all sauce ingredients in a blender. Puree until smooth. If needed, adjust salt and pepper to taste.
Spread the sauce in a thin layer in a round or oval casserole dish, about 1.5 quart (1.5 liters) in size.
Arrange the tomatoes, zucchini, eggplant, and onion in a spiral, alternating them. (You'll want the eggplant slices cut into quarters so that they are similar size to the tomato, zucchini and onion slices.) Drizzle with olive oil on top, and sprinkle with sea salt and black pepper.
Bake for about 30-35 minutes, until veggies are tender and sauce is bubbly at the edges.

Nutrition Facts : Calories 78 kcal, Carbohydrate 10 g, Protein 1 g, Fat 3 g, Sodium 152 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

RATATOUILLE RECIPE BY TASTY

Ratatouille Recipe by Tasty image

Here's what you need: eggplants, roma tomatoes, yellow squashes, zucchinis, olive oil, onion, garlic, red bell pepper, yellow bell pepper, salt, pepper, can of crushed tomatoes, chopped fresh basil, chopped fresh basil, garlic, Chopped fresh parsley, fresh thyme, salt, pepper, olive oil

Provided by Robin Broadfoot

Categories Dinner

Yield 8 servings

Number Of Ingredients 20

Ingredients

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Steps:

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 32 grams, Fat 11 grams, Fiber 8 grams, Protein 5 grams, Sugar 16 grams

BAKED GARDEN RATATOUILLE

BAKED GARDEN RATATOUILLE image

Categories Chicken

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 small boneless skinless chicken breast halves (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

HEAT oven to 375°F. COOK chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside. ADD oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken. BAKE 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread. Kraft Kitchens Tips Best of Season When buying eggplant, look for one that is firm to the touch. Substitute Substitute 1 drained 14.5-oz. can no-salt-added stewed tomatoes for the plum tomatoes. Note If you don't have an ovenproof skillet, you can use a regular skillet instead. Just wrap handle with several layers of foil before using as directed.

BAKED RATATOUILLE

Baked Ratatouille image

This baked ratatouille recipe is heavenly when made with homegrown vegetables. It's so good, I sometimes make the casserole all for myself, then eat it for lunch a few days in a row.-Catherine Lee, Chandler, Arizona

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

4 bacon strips, cut into 2-inch pieces
1 cup sliced onion
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup olive oil
1 large garlic clove, minced
1 teaspoon salt
1 teaspoon Italian seasoning
1 large eggplant (about 1-1/4 pounds), peeled and cubed
4 medium zucchini, sliced
1 large green pepper, cut into strips
8 to 12 ounces sliced Monterey Jack cheese

Steps:

In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. Stir in the tomatoes, tomato paste, oil, garlic, salt and Italian seasoning., Spread half into a greased 13-in. x 9-in. baking dish. Layer with half of the eggplant, zucchini, green pepper and cheese. Repeat layers. Bake, uncovered, at 375° for 50-55 minutes or until hot and bubbly.

Nutrition Facts : Calories 250 calories, Fat 17g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 607mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 5g fiber), Protein 11g protein.

BAKED GARDEN RATATOUILLE

Baked Garden Ratatouille image

Enjoy a baked ratatouille recipe featuring chicken breasts! This Baked Garden Ratatouille includes your favorite garden veggies like eggplant and tomatoes.

Provided by My Food and Family

Categories Home

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.)
1 Tbsp. olive oil
1/2 cup sliced onions
2 cloves garlic, minced
1 small eggplant, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 zucchini, trimmed, cut lengthwise in half, then crosswise into 1/4-inch-thick slices
1 cup cremini mushrooms, quartered
6 plum tomatoes, coarsely chopped
2 Tbsp. chopped fresh parsley, divided
2 tsp. each chopped fresh rosemary and thyme
1-1/2 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 loaf rustic white bread (12 oz.), sliced

Steps:

Heat oven to 375°F.
Cook chicken in large nonstick ovenproof skillet on medium heat 4 min. on each side or until each breast is lightly browned on both sides. Remove from skillet; set aside.
Add oil, onions and garlic to skillet; cook and stir 2 min. Stir in remaining vegetables, 1 Tbsp. parsley, rosemary and thyme; cook and stir 4 min. Top with chicken.
Bake 15 min. or until chicken is done (165ºF). Top with cheese; bake 5 min. or until melted. Serve with bread.

Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 520 mg, Carbohydrate 38 g, Fiber 4 g, Sugar 7 g, Protein 33 g

RATATOUILLE BAKE

Ratatouille Bake image

This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables.

Provided by Surpriseitswendy

Categories Side Dish Vegetables Squash Zucchini

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
5 cloves garlic, minced
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes
1 tablespoon dried basil
1 tablespoon dried parsley
½ teaspoon salt
⅛ teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
¾ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Nutrition Facts : Calories 187.7 calories, Carbohydrate 22 g, Cholesterol 24 mg, Fat 7.6 g, Fiber 4.1 g, Protein 9.7 g, SaturatedFat 3.2 g, Sodium 449.1 mg, Sugar 5.2 g

Tips:

Choose fresh, ripe vegetables: The quality of your ingredients will greatly impact the final dish, so make sure to use the freshest, ripest vegetables you can find.

Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others remain undercooked.

Use a good quality olive oil: Olive oil is a key ingredient in ratatouille, so make sure to use a good quality extra virgin olive oil.

Don't overcrowd the pan: When roasting the vegetables, make sure to spread them out in a single layer so that they cook evenly.

Season the vegetables well: Salt, pepper, and herbs are all essential for bringing out the flavor of the vegetables.

Cook the vegetables until they are soft and tender: This will take about 30-40 minutes in the oven.

Serve the ratatouille hot or cold: Ratatouille can be served as a main course or a side dish, and it can be enjoyed hot or cold.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to showcase fresh, seasonal vegetables, and it can be served as a main course or a side dish. With a little planning and effort, you can make a delicious ratatouille that your family and friends will love.