Name: Healthy Baked Ratatouille Zucchini, Tomato & Eggplant Medley
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: French
Ingredients: 2 medium zucchini; 2 roma tomatoes; 1 medium eggplant; 1 red bell pepper; 1 yellow squash; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 medium onion, diced; 1 can (15 ounces) crushed tomatoes; 1 teaspoon fresh thyme, chopped; 2 tablespoons fresh basil, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

Imagine a dish where summer’s most vibrant vegetables come together in one warm, comforting, and utterly gorgeous bake. That’s what this Healthy Baked Ratatouille delivers—thinly sliced rounds of zucchini, tomato, and eggplant, each layered with love and roasted until fork-tender in a rich tomato base. It’s a plant-powered feast for the eyes and the belly.

Ratatouille isn’t just visually stunning—it’s a powerhouse of nutrition and flavor. Naturally gluten-free, vegan, and low-carb, this colorful medley brings out the sweetness of roasted veggies while offering endless versatility. Serve it as a main with crusty bread or as a vibrant side dish to elevate any dinner.

Preparation Phase & Tools to Use

To make the most of your ratatouille, having the right tools will save time and enhance presentation:

Mandoline Slicer – Ensures ultra-thin, even slices for all your vegetables, which is key to even baking and that signature ratatouille look.
Sharp Chef’s Knife – If you’re skipping the mandoline, a sharp knife will help you slice with precision.
Cutting Board – A sturdy base makes prep safer and cleaner.

Oven-Safe Baking Dish – Opt for a ceramic or glass 9×13″ dish to allow enough space for layering your veggie spirals.
Saucepan – Needed for prepping the savory tomato base that ties the whole dish together.
Silicone Brush – For brushing olive oil between layers to prevent sticking and to add moisture.

Investing in these tools not only simplifies your cooking process but elevates the final look and flavor of your dish.

Ingredients for the Healthy Baked Ratatouille Zucchini, Tomato & Eggplant Medley

Each ingredient in this ratatouille plays a unique role, creating harmony in both texture and flavor:

Zucchini – Offers a tender bite and mild taste that soaks up seasoning beautifully.

Roma Tomatoes – Their natural sweetness and juiciness balance out the more savory vegetables.
Eggplant – Provides a rich, meaty texture and earthy flavor that anchors the dish.
Red Bell Pepper – Adds vibrant color and a touch of sweetness.

Yellow Squash – Brings in buttery tones and blends seamlessly with zucchini.
Olive Oil – Helps roast the vegetables evenly and infuses a Mediterranean richness.
Garlic – Essential for that aromatic foundation that brings everything together.

Onion – Forms the base of the tomato sauce and gives depth.
Crushed Tomatoes – Creates the savory layer beneath the vegetable medley.
Fresh Thyme and Basil – Elevate the dish with freshness and a touch of herbaceous brightness.

Salt and Pepper – Simple, but necessary to season each layer to perfection.

How To Make the Healthy Baked Ratatouille Zucchini, Tomato & Eggplant Medley

Step 1: Make the Tomato Base

In a saucepan over medium heat, sauté diced onion and minced garlic in olive oil until translucent. Add crushed tomatoes, salt, pepper, and chopped thyme. Let simmer for 10 minutes, then pour into the base of your baking dish.

Step 2: Slice Your Vegetables

Using a mandoline or sharp knife, thinly slice zucchini, yellow squash, eggplant, and Roma tomatoes into even rounds. Aim for ¼-inch thickness to ensure even baking.

Step 3: Arrange the Spiral

In your prepared baking dish with tomato sauce at the bottom, layer the vegetable slices upright in alternating patterns (e.g., zucchini, tomato, eggplant, squash, pepper) forming rows or a spiral pattern.

Step 4: Season and Oil

Lightly brush the top of the vegetables with olive oil and season with salt, pepper, and additional thyme. This helps develop a roasted, flavorful finish.

Step 5: Bake to Perfection

Cover with foil and bake in a preheated oven at 375°F (190°C) for 40 minutes. Then uncover and bake for another 15–20 minutes until the vegetables are tender and the tops begin to caramelize.

Step 6: Garnish and Serve

Sprinkle freshly chopped basil over the top just before serving for an aromatic, colorful finish.

Serving and Storing Your Healthy Baked Ratatouille

Serve this ratatouille hot straight from the oven for a cozy main course or elegant side. It pairs beautifully with crusty sourdough bread, grilled protein, or a grain like couscous or quinoa. For a rustic presentation, bring the whole baking dish to the table and let everyone admire the vegetable spirals before digging in.

Leftovers? You’re in luck. This dish gets even better the next day as the flavors continue to deepen. Store in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven at 350°F until hot, or microwave individual portions.

It also freezes well—assemble the dish (uncooked), wrap tightly, and freeze for up to 2 months. When ready to use, thaw overnight in the fridge and bake as directed.

Frequently Asked Questions

How thin should the vegetables be sliced?

For the best results, slice your vegetables to about 1/4 inch thick. This ensures they cook evenly and layer nicely.

Can I use other vegetables?

Absolutely! Try adding mushrooms, carrots, or even thin slices of sweet potato for variation.

Is this ratatouille vegan?

Yes, the recipe is naturally vegan and gluten-free. Just double-check your canned tomato ingredients to be sure.

What if I don’t have a mandoline slicer?

You can use a sharp chef’s knife. Just take your time and aim for consistent slices so everything bakes evenly.

Can I make this ahead of time?

Yes! You can assemble the dish a day in advance and refrigerate it. Bake just before serving for best texture.

Is this good served cold?

While best enjoyed warm, it’s also delicious at room temperature or slightly chilled as part of a picnic or brunch spread.

Want More Vegetable-Based Dinner Ideas?

If you’re inspired by this Healthy Baked Ratatouille, you’ll love exploring these other nourishing recipes on Life With Olivia:

Cheesy Spinach Stuffed Shells for an indulgent twist on vegetarian comfort food.

One-Pan Garlic Herb Chicken with Potatoes & Green Beans for a simple sheet pan dinner.
Mexican Zucchini and Ground Beef Skillet if you’re craving bold flavors with a low-carb spin.
Hearty Vegetarian Tortellini Soup for a cozy one-bowl meal.

Soft and Fluffy Homemade Naan Bread to pair with any Mediterranean dish.

Save This Recipe for Later

📌 Save this recipe to your Pinterest board so you can revisit it whenever you’re in the mood for something colorful and healthy:
Follow me on Pinterest at Life With Olivia for more seasonal, plant-forward recipes just like this one.

And don’t forget to let me know in the comments how your ratatouille turned out! Did you add any unique veggies or herbs? Did you serve it with bread, pasta, or something unexpected?

I love seeing how you make these recipes your own. Let’s keep cooking creatively and sharing the joy.

Healthy Baked Ratatouille Zucchini, Tomato & Eggplant Medley

Author: Olivia McKenney
Total Time: 1 hour 20 minutes

Yield: 6 servings

Print Recipe

Description

This Healthy Baked Ratatouille is a visually stunning and flavor-packed medley of zucchini, tomato, eggplant, and other summer veggies, all roasted in a savory tomato base. It’s vegan, gluten-free, and makes a delicious side or main dish.

Instructions

1. In a saucepan over medium heat, sauté the diced onion and minced garlic in 1 tablespoon of olive oil until translucent.
Add crushed tomatoes, salt, pepper, and chopped thyme.
Let simmer for 10 minutes. Pour sauce into the bottom of a 9×13″ baking dish.

Thinly slice zucchini, yellow squash, eggplant, roma tomatoes, and red bell pepper into 1/4-inch rounds using a mandoline or sharp knife. Arrange the sliced vegetables upright in alternating patterns over the tomato sauce, forming rows or a spiral.
Brush the top with remaining olive oil, season with additional salt, pepper, and thyme. Cover with foil and bake at 375°F (190°C) for 40 minutes.
Remove foil and bake an additional 15–20 minutes until veggies are soft and slightly caramelized. Garnish with chopped fresh basil and serve hot.