Oven Roasted Ratatouille

$5.68 recipe / $0.71 serving
by Beth Moncel
4.79 from 55 votes
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What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, I think you’re going to love it. It kind of reminds me of pizza, but like, made out of really pretty vegetables (and it certainly made my house smell like pizza).

Originally posted 5-19-2014, updated 7-8-2021.

Overhead view of oven roasted ratatouille in the casserole dish with a serving spoon

What is Ratatouille?

Ratatouille is a classic French dish made of stewed vegetables, like tomato, zucchini, eggplant, onion, and bell pepper. It’s rich, comforting, and perfect for sopping up with a piece of crusty artisan bread or ladling over a bowl of polenta. As with most recipes that have been around for generations, there are many interpretations of ratatouille, and I definitely took mine in a different direction.

Rather than stewing the vegetables together in a pot, I chose to make an oven roasted ratatouille, which is a common alternative to the stewed version. Not only is oven roasting the sliced vegetables super pretty, but it’s a little more hands-off than stewing vegetables in a pot, which I appreciate. I also added marinara sauce to the bottom of my casserole dish which ends up mixing with the juices from the vegetables and creating the most delicious sauce (get some bread ready for dipping). Lastly, I topped with cheese, which definitely isn’t the norm for ratatouille, but it sure was delicious! And it really created that pizza-like effect. 

What Size Vegetables to Use

This recipe is extremely flexible. I’ve given some approximate weight values for the vegetables below, but you can really use whatever size you have available and whatever you can squeeze into your baking dish. But a word of advice–once sliced the volume of the vegetables always ends up being more than you estimated, so err on the side of smaller vegetables.

And you don’t have to make the vegetables line up or alternate perfectly in the dish. Just squeeze the slices in there and you’ll be good! I promise it will still taste great even if it doesn’t look perfect. ;) 

What Kind of Baking Dish to Use 

The size of the dish you’ll need will probably vary a bit with the size of your vegetables, but I would suggest using something in the neighborhood of a 9″x11″ rectangular casserole dish, or a 3 quart round dish. You can use a dish made with glass, ceramic, or metal. 

How to Serve Oven Roasted Ratatouille

Oven roasted ratatouille makes a delicious side dish for grilled or roasted meat, like Herb Roasted Pork Tenderloin, Garlic Butter Baked Cod, or Herb Roasted Chicken Breast. You could also serve this as part of a vegetarian meal by pairing it with something like a rich and creamy risotto or serving it on top of a bowl of polenta.

side view of ratatouille in the casserole dish

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Oven Roasted Ratatouille

4.79 from 55 votes
Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Author: Beth Moncel
oven roasted ratatouille with a portion scooped out of the corner
Servings 8 ¾ cup each
Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes

Ingredients

  • 1 cup marinara sauce ($0.50)
  • 1 yellow onion ($0.25)
  • 1 eggplant (about 1 lb.) ($1.49)
  • 1 zucchini (about ½ lb.) ($0.71)
  • 1 yellow squash (about ½ lb.) ($0.55)
  • 3 Roma tomatoes ($0.87)
  • 1 Tbsp olive oil ($0.16)
  • 1/2 tsp dried basil ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 1/8 tsp Freshly cracked black pepper ($0.01)
  • 1/8 tsp salt ($0.01)
  • 1 cup shredded mozzarella ($0.94)
  • 1 Tbsp chopped parsley (optional) ($0.09)
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Instructions 

  • Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

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Notes

Try to purchase vegetables that are a close size in diameter to make layering easier.

Nutrition

Serving: 1ServingCalories: 99kcalCarbohydrates: 9gProtein: 5gFat: 5gSodium: 291mgFiber: 3g
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How to Make Oven Roasted Ratatouille – Step by Step Photos

Eggplant, onion, squash, and tomatoes whole on a cutting board

For this recipe, I used one small eggplant (about 1 lb.), one yellow onion, one yellow squash (1/2 lb.), one zucchini (½ lb.), and three Roma tomatoes. The eggplant, squash, zucchini, and tomatoes are the vegetables that will get layered pretty in the dish, while the onion will be hiding underneath in a base layer.

Sliced eggplant, squash, zucchini, and tomatoes

Preheat the oven to 400ºF. Thinly slice the eggplant, squash, zucchini, and tomatoes. You want everything to be similar in height when placed in the casserole dish, so for pieces with a larger diameter, you’ll want to slice those in half (I did this for the eggplant and larger ends of the squash and zucchini). Aim for ⅛-inch thick slices. 

onion and marinara in the casserole dish

Thinly slice the onion. Spread 1 cup marinara in the bottom of a large casserole dish. Sprinkle the sliced onion over top.

Layered vegetables in the casserole dish

Layer the vegetables in the dish standing up on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them in as best you can. It’s nice to try to alternate them in a pattern, but once you get toward the end you might have more left of one type of vegetable, so just start popping them in there anywhere they’ll fit. Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables.

Roasted ratatouille in the casserole dish

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

Cheese being sprinkled on top of the ratatouille

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and creamy.

Melted cheese on oven roasted ratatouille

Top with a little chopped parsley, then serve!

oven roasted ratatouille with a portion scooped out of the corner

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve got to spoon some of that sauce from the bottom of the pan onto your plate!

Close up side view of ratatouille in the casserole dish

Closer look? So pretty. I ❤️ vegetables!

Try These Other Easy Veggie Side Dishes

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  1. I dislike egg plant. I’m neutral on summer squash and zucchini. For some reason this was awesome. My wife and I made it together and as it came together, I became a believer. Best vegetarian dish I’ve ever had, hands down.

  2. I really enjoyed this recipe! So fresh & easy to put together (thanks to the mandolin my mom gave me.) I baked it for 40 min plus 5 after adding cheese & it came out perfectly! My boyfriend & I enjoyed it for dinner & paired with just some simple toasty buttered bread. I did a modify a couple things though.

    – I cut the veggies to 1/4โ€
    – I used 2 beef steak tomatoes because the Roma tomatoes looked sad that day
    – I used 1/2 tsp salt & 1/4 tsp ground black pepper (plus more to taste after baking was finished)
    – I topped it off with fresh basil, thyme, & parmesan cheese instead of parsley

    10/10 will make again!

  3. I really like this dish, because I was able to eat something both delicious, hearty and vegetarian. I recommend wetting the eggplants though, not drying them because crispy food hurts my teeth… and if u don’t like your sauce too watery just blend like a teaspoon of some flour into the sauce. that is all my personal choices though. This dish is truly an inspiration to me though.

  4. This recipe sounded delicious and I was super excited to try it, but it was a complete disappointment. The onions tasted raw and the eggplant was rubbery and underdone. The first unsuccessful recipe I’ve had from Budget Bytes.

    1. I tried this recipe too, but from my experience with eggplant I have to wet it, not dry it before slathering oil all over it.. i covered it as well til the end to make the top crispy and i think the next time i will have to add a teaspoon of flour to thicken the sauce a bit and catch any water that falls from the veggies.

  5. This is a GREAT recipe for the summer veggies! I first used it about 10 years ago when my daughter belonged to a basket program, & we got lots! of zucchini & needed to find a way to use itโ€ฆ.we found this recipe & it has been a family favorite!

  6. I made this with marinara sauce, two different types of squash (zucchini and patty pan), sliced onion and sliced tomato and topped it with cheddar cheese and parmesan cheese. It was delicious. I will enjoy making it again as summer progresses and the mix of garden produce changes.

  7. Easy to make, beautiful to look at, really inexpensive, very healthy and MUCH better than my stovetop ratatouille. My husband and I devoured it. Yum with a capital Y.

  8. My family LOVED this recipe! It was quick to pull together, inexpensive, and beautiful. I served it alongside crusty โ€œpan de aguaโ€ for a complete vegetarian meal. This one is going on my meal rotation. Well done! ๐Ÿ‘๐Ÿฝ

  9. Delicious! Much tastier than the stovetop ratatouille I’ve been making for years, and it’s got a nice crunch to it, too. Thanks!

  10. Sooo good! I added some bell peppers in and mixed a little basil pesto in with the malted sauce! Divine!

  11. This one wasn’t my favorite. I found that after 45 minutes in the oven, the veggies were undercooked, and I wished that I had added far more salt than the 1/8 tsp called for in the recipe. I think this was the first recipe I’ve tried here that I didn’t love, though, so I’m sure I’ll find something else to enjoy. Thanks!

  12. Gals, this was so good. I followed the recipe to a t. Call it: layering while singing. Itโ€™s a bit watery, sure, but I didnโ€™t mind that because I took your suggestion and made a risotto to go under it (you know that Merlot bellavitano cheese from Kroger? I used that in the risotto instead of parmigiana. Yeah, do dat.) Topped with fresh basil. ย We listened to the Ratatouille soundtrack with supper and had a dessert of cheese and berries. Merci! Tres bon!! Or even Molto bene! Good supper bro, for real.ย 

  13. I make this once a week, it’s SO good! Do i add some extra cheese sometimes? Yes. It is still awesome when I don’t? No doubt.

    1. Yes. But if you are freezing it, I recommend undercooking the veg, so it doesn’t turn to much when you reheat it. Cool it completely before placing in a freezer safe container. It should keep for up to 3 months. XOXO -Monti

  14. This was amazing! I made it with more sauce, cheese, and salt, and the result was wonderful.

    1. Yellow squash is a summer squash, more like zucchini. The skin is not hard!

  15. Do you have to do anything special with the eggplant? I thought you had to salt eggplant and let it sit for a while to get rid of the bitter taste in it. Did you do this or did you just toss it straight in?

    1. Hi Tara! Salting eggplant is important if you’ll be frying it, as the high-water content doesn’t give you the best results. But for a dry-cook method like a roasting, you’re fine adding it as is. Happy cooking! XOXO -Monti

  16. This was cheap, easy, and delicious. Made a really great meal prep. I put it on top of lentil pasta ๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹

  17. This has become a staple in our house – it’s so good! We do use a bit more sauce than the recipe calls for, but that’s just personal preference. It’s a lovely way to get so many healthy veggies in a meal. Thanks so much for this recipe!

  18. This was awesome although next time Iโ€™ll peel the eggplant. ย It probably wonโ€™t be so colorful and pretty this way but the eggplant skin was pretty tough. Otherwise, my husband and I both loved it and enjoyed it with some crusty French bread!

  19. Another incredible recipe. You canโ€™t go wrong with a budget bytes recipe! Ate this over brown rice and loved every leftover!ย 

  20. Do you think it would taste good with sweet peppers instead of zucchini? That’s what is in my fridge right now.

    1. Yes, but the layering may be difficult since you can’t slice them in a similar way to the other vegetables.

  21. Where do you shop for your ingredients? The mozzarella alone cost me $7 at the supermarket, and I bought the cheapest I could find.

    1. This cheese was probably from ALDI. Keep in mind that prices vary quite a bit from region to region, store to store, and even day to day. Rather than comparing your prices to mine, compare them to what you usually spend on a meal. Having my prices listed here can help you see how individual ingredients affect the overall cost of a recipe, even if that cost is not exactly the same as yours. :)

  22. Can’t wait to try this! I actually purchased all these veggies from my local Farmer’s market this wknd so this is perfect!

  23. This was absolutely delicious. Never bought an eggplant before and was taken aback by the interior appearance (is this right?!?). Everyone enjoyed it. Next time, I think I will be more careful about the quality of the marinara I use. I had some cheap sauce with additional vegetable chunks, and I think they overpowered the rest just a little bit. And the cheap sauce was too sweet. But overall, a keeper for sure. Extra cheese made it even better and more palatable for my kids.

  24. Hi, just made this last night and thought it was great.
    It was easy to make, thank you for such a simple but
    great tasting recipe.

  25. This was delicious! Definitely will be making it again. Might add a few cloves of minced garlic next time. Thank you for the recipe!

    1. Do you mean serve this as a side to pasta? This is a very versatile side dish that could be served with just about any type of pasta. Here are our pasta archives if you want to browse some pasta ideas and see if anything looks good to you.

  26. I have passata, so Iโ€™ll use that instead of marinara but will sprinkle lots of minced garlic over, maybe chopped roasted red pepper, too. I like lots of onion, so Iโ€™ll probably use more than one. I might add some canned quartered artichoke hearts, too. Iโ€™ll use glugs of basil EVOO to top (donโ€™t like dried basil and my basil oil is delish). Instead of shredding my mozzarella, Iโ€™ll slice it and top casserole with lots of slices. Definitely serve with sliced toasted (or not) baguette!

    So all I need to buy are: eggplant, tomatoes, squashes, and baguette! Say, would chickpeas work in this? I might try a can and see โ€” on top of the passata, maybe with kalamata olives, too. This kind of Mediterranean casserole is delicious hot, warm, or right out of the fridge!

  27. This was so good I could not stop eating it. I will definitely be making this again. Thanks for the recipe.

  28. This looks so super yummy! Due to various food allergies in our household, do you have any suggestions for a substitute for eggplant or should I just
    use more zucchini, yellow squash, and roma romatoes? Also cannot use shredded mozzarella, do you think a non-dairy cheese like the Violife or Daiya brand would work well?

    1. Hi, you can also try doing some red bell pepper, which is often used in ratatouille. You can either leave the cheese off or try one of your non-dairy cheeses, although I’ve never cooked with any of those so I can’t comment on which would work best.

  29. Iโ€™ve made this 3 times and itโ€™s easy, gets better on 2nd day โ€” I reheat a portion in microwave โ€” and delicious with toasted bread with olive oil. ย Thank you for this recipe!ย 

  30. This was delicious and a big hit with my kids! We topped it with some sliced pepperoni at my children’s suggestion and served it over whole wheat pasta. It was a great way to use the eggplant from our CSA.

  31. Sorry Bob Dobbs! ย We served this on Arepas to make gluten free pizzas. ย And all three of my picky eaters gobbled it like the little gremlins they are ๐Ÿฅณ. ย I used yellow peppers, squash and tomatoes so I didnโ€™t have any leftovers which was sad. Beth, thank you for helping me try new things and getting my kids to the try them too!

  32. Love this. My husband does not like eggplant, so I leave it out. Has anyone tried this mixed along with other vegetables such as green beans, broccoli, or corn?

  33. I am a real amateur cook, but I rocked this one. I added several cloves of chopped garlic in the marinara base and some sliced orange and red peppers. My wife and I both loved it.

    1. Hmm, I’m not sure how you’d add those two things unless you cook them separately first.

      1. I actually browned some ground beef with the onions and mixed in the marinara sauce, then topped with the rest of the veggies and it came out perfect!

  34. Love this recipe, but I have a few tweaks that IMHO really take this dish to the next level. I always salt the eggplant, zucchini, and squash and let them sit for at least half an hour beforehand to pull the water out. Then I rinse them off, pat them dry, ย and toss them in the spices: basil, oregano, parsley, pepper, and a little bit of paprika. No salt, since it all won’t have rinsed off and they will be perfectly salty. Otherwise, I find it to be a little more watery then I’d like and a little bland. I also sautรฉed the onions and garlic together in a pan a little bit so you really get the flavor out of them. Then prep and cook as the recipe suggests, ย serve it with some garlic bread and you’ve got my favorite meal!

    1. Brittany, thanks for the info. . .When I read the recipe I was wondering if I should salt my eggplant and zucchini first since I do with other recipes. ย :)

    1. Hmm, I don’t know that you could really layer in chicken breast with this one. I would just cook the chicken breast separately and serve them side by side.

    2. I just made this with chicken breast and it was delicious. I browned the chicken, let it rest for about half an hour. I put nonstick spray on the bottom of a meat loaf pan, added zucchini, then tomato sauce, cooked cooled chicken cut in cubes. I added alot of chives on top, a little parsley, a good portion of celery, more tomato sauce on top, then cheese. I cooked at 400F covered for about half hour, then let the cheese melt and crisp the last 10-15 minutes. Your oven may vary, I use a propane oven. I touched the celery and cheese to see how it was coming along. :-)

  35. Delicious! It also looks more complicated than it is, so you get to show off a little bit :)

  36. I made this tonight and enjoyed it. I baked the recipe in two dishes and used a combination of cheddar and mozzarella on one and liked that version better. I found that I needed to broil them for a few minutes to get the cheese to brown. I also eyeballed the spices but am sure I put more than 1/4 tsp of the herbs. Overall I enjoyed it with black olives and buttered bread. My 5 y.o, was not a fan. If I make again, I will probably drain the squash and eggplant as it got a little watery.

  37. If I don’t use the cheese, does it still need those additional 10-15 minutes?
    Thanks in advance – I’m so looking forward to making this! Seems like a nice way to get in lots of veggies.
    Think it will reheat well?
    LOL at the honey badger ref – 2014 was perhaps a similar time.

    1. It really just depends on how thinly you slice your vegetables. If they are already tender throughout before that 15 minutes you can skip it, but if they are still a bit firm, you might want to finish it out.

  38. This turned out great! I made exactly as directed with a little less cheese (we are trying to shed our dependence on animal products). Very, very tasty. Thanks!

  39. This is in my oven right now…. I absolutely did not read the instructions and put cheese on top and noticed that I was supposed to put it after.

    I am hoping it is like lasagna and doesn’t burn. I put the temperature down to 350 instead… I’ll let you know how it works out. I am looking forward to trying this!

  40. I just made this for the first time and it was phenomenal! I omitted the onions because they tend to upset my stomach, but this was wonderful! My only regret is not buying some bread for dipping.

  41. Delicious recipe and very easy. I used a mandolin slicer so that part only took a few minutes. I misread the recipe stacked the onion slices in with the other vegies instead of putting them on the bottom, but it came out great! This was a real time saver and a big hit with the family. I’m sharing the recipe with my friends.

  42. “My cheese got pretty burned on top, but honey badger donโ€™t care. She just keeps eating.”

    In addition to awesome recipes, quotable gems like this keep me coming back! Keep up the great work, Beth!

  43. This was amazing. I used a bit more onion and substituted Asiago cheese. Just wonderful.

  44. This is a wonderful use for too much zucchini and eggplant (typical summer) and easy with a jar of wonderful marinara sauce. I used very fresh mozzarella rather than shredded which I believe elevated this recipe. Delicious.

  45. I made this last night and it was wonderful! 5 stars as far as taste goes, and the leftovers are even better!

    The only problem I had was that it was extremely liquidy. I actually had to scoop out the excess liquid with a ladle after I took out the first portion, but after that it was perfectly fine. Are there any suggestions on what I could do to prevent this from happening next time I make this dish?

    1. Hmm, I’m not sure. I wonder if the shape of the dish or arrangement of the pieces (how close together they’re packed?) would account for that.

    2. Super late response, but if you really don’t like the excess liquid you could ross the chopped veggies with a bunch of salt and let them sit in a colander for 30 minutes or so then blot them dry with paper towels and assemble, skipping any further salt. I’ve done this before with tomatoes, the salt draws out excess liquid.

  46. A really interesting take on this dish. With the Lenten season upon us it would be a great main dish!

    1. Yes, but it won’t quite have the same balance of flavors and textures. To me, the eggplant completes the flavor profile.

  47. Made this in a weekend and it tasted amazing! We don’t have the sauce in a bottle here so I made this one (but added sugar as it was too tangy for my taste):

    http://www.foodnetwork.com/recipes/ina-garten/marinara-sauce-recipe.html

    Also I used all the sauce not just one cup.

    Was rather quick to make to make too. I didn’t have very uniform looking veges (and we don’t have long yellow squash, only small ones so I had to buy several). But didn’t matter in the end as the cheese + sauce covers its.

    Mine ended up a bit watery at the bottom, so maybe I’ll add some crusty bread next time.

  48. Hi Beth,
    I love our website and recipes!
    I was wondering if you thought it’d be ok to prepare this dish ahead of time (day before)? Then pop it in the oven once I’m home from work?

    Thanks for your help!

    1. Yes, I think that would work well with this recipe. You may need to increase the cooking time slightly since everything will be cold from the fridge when you put it in the oven.

  49. Tried this and loved it! First time making & eating ratatouille – it’s so pretty when you stack up the veggies! I had too much tomato (too much of all the veggies really….should have taken your advice!) so I just chopped it up and tossed it with the marinara on top! Tasty!

    Will have to grab the crusty bread to go with next time, all those juices are just asking to be sopped up.

    This is my first time using eggplant with anything — got any other eggplant recipes for a newbie??

    I know what I’ll be doing with my extra zucchini and squash — grill time!

  50. The dish is in the oven right now. Just want to thank you for all the love and care you put into this site. Your tips really make a difference! I almost used too many veggies but your hint to use less really helped. I appreciate the attention to detail that goes into the recipe. It’s very helpful for a beginner like me.

  51. This turned out fantastic! Everyone asked for seconds. I’ll be adding this to my meal rotations!

  52. Beth!! You did it again!! This is my first response to any of your recipes. I’ve tried others from your site and have enjoyed them all thus far!! Very taaassttie!!! I used smoked Gouda cheese instead and still very good!! I paired this dish with the Chili Roasted Potatoes!!! A++.

  53. I made this tonight and it is delicious! Instead of stacking the veggies, i just cut them all into cubes and threw them in a baking dish and poured the marinara sauce at the bottom, top and baked. I left out the cheese and sprinkled some fresh basil on top to finish it off. I think it would still be great over rice or pasta. This will DEFINITELY b added to my must have rotation!

  54. How does this dish do frozen? I have a ton of extra squash and zucchini from my csa and would like to use them all up. Thanks!

    1. The veggies will definitely be more moist and mushy after reheating from frozen. That being said, the flavor should still be great. The texture thing doesn’t bother me much, but some people are more sensitive to it than others.

  55. I tweaked this by subbing an extra squash for the egg plant and adding 1/2 cup quinoa (made with chicken broth) to the bottom of the dish before adding the marinara (Beth’s slow cooker recipe). I used some leftover feta cheese instead of the mozzarella. The result is a hearty, savory dish. So good!

  56. This was so good!! I was nervous because I’m not a huge fan of eggplant but this was super tasty! Very impressed! I used the new Kraft Shredded cheese with a hint of Philadelphia herb and garlic in it and it was spot on! Thanks for a great dish!

  57. This was fantastic! I made it 2 days in a row because I sliced way too much zucchini. Mine only served 2 with a slightly smaller dish and I spent a little more with all organic ingredients but still budget-wise. Thanks!

  58. I want to add mushroom to this, should I just cook them into the tomato sauce or should I slice them and add them to the rows? will they cook better one way or the other???

    1. Hmm, I think I’d cook them into the sauce. They shrink so much when cooked that they probably won’t do well in the lineup of slice. :)

  59. Eating this right now. I couldn’t find yellow squash, so I substituted a potato and added a cucumber.

    It’s amazing. Next time I’ll skip the cuke and potato and add bell peppers and mushrooms I think!

  60. Smashing success with this recipe! I never cared much before for zucchini or squash, but I had faith and it was delicious! Super satisfying, looked and smelled amazing, and when I logged the recipe on MFP an entire fourth of the dish was under three hundred calories! :D

      1. I followed your times & temperatures and it turned out great! As always.

  61. Thanks for this recipe! I added some pepperoni since veggie only dishes don’t fly far around here and it was fabulous!

  62. My grocery store didn’t have regular eggplant, but they did have skinny Japanese eggplants. They tasted great and everything was the same size!

    PS- I cook from your blog a lot and everything has been a winner!

  63. Made this tonight – no eggplants at the farmer’s market this week so I used very thinly sliced red potatoes instead. I sliced the potatoes and then microwaved them for about 3 minutes to get them started so they would be cooked at the same time as the other veggies. No other changes.

    Turned out amazing!

  64. Everything about this was a yes and a yes. I used a full fat mozzarella and my husband and I–both hearty eaters–still had leftovers.

    For anyone using a rectangular dish, I used a 7″ x 11″ dish and it worked great for the amounts in the recipe.

  65. Have you ever used or eaten Chinese eggplant? I saw it at the store at it’s about the size of zucchini,long and skinny, and would fit all together a bit better maybe?

    I can’t wait to try it this week!

  66. This may seem like an odd comment, but I wanted to thank you for such a fabulous “print” feature!! Many sites don’t include a photo on their recipe print page, and some don’t even have a print feature so I end up having to cut/paste into word processing, enlarge font, add pic, print. Arrrrgh! :-P So, anyway, not only have I loved every item I’ve cooked (10+), I love that you make it so easy to print a nice recipe *with* photo! :-)

  67. I made this for dinner tonight, it was soo yummy! I made it in a 9×13 dish and nestled three boneless chicken breasts into it. I also added pieces of green bell pepper to the mix of veggies and used more marinara sauce (1 jar) to which I added 3 cloves of chopped garlic. I baked it for 40 min with foil and another 20 without, adding the cheese (with suggested parmesan) towards the end. I served it over spaghetti noodles. Thank you for another good recipe! :)

  68. I was just looking for a veggie-heavy dinner to make! Couldn’t find any yellow squash though, so I’ll have to sub in the sweet potato I’ve had rolling around the pantry. Can’t wait for dinner now!

  69. It’s like a ratatouille pizza, two of my favorite things to eat!! Can’t wait to try this out :)

  70. Besides looking delicious, it also looks so pretty! Thanks for sharing. Pinned :)

  71. This looks so delish and easy! I can’t wait to try it out on the fam. What a lovely presentation. Thanks for sharing.

    1. Can I put onion together, eggplant together, etc,. instead of one of each for people who might not like a particular vegetable.
      Just found this recipe and it looks REALLY good. It’s on my to try list.

  72. Squash but not pepper in a ratatouille ?
    Since I’m from Provence I’m shocked.
    It’s probably tasty but it’s not a ratatouille.

  73. Prettiest ratatouille ever! Isn’t it nice how the smallest of things (like arranging your slices in a circle) can make your food look 100 times more appealing? Yay!

  74. Would potato work well in this recipe? I’m not much of an eggplant eater, but still really want to give this a try!

    1. Yes, but you have to slice it extra thin or else it will still be hard when the rest of the vegetables are soft.