Easy One-Pan Ratatouille

Posted: May 19

Time: 1 hour 30 minutes

Yield: 4 servings

recipe image

With fabulous fashion, fast cars, and fine wines, France is an overachiever when it comes to all they've contributed to society. They really outdid themselves, though, with the creation of the inspiration for Easy One-Pan Ratatouille. A garden full of veggies is the base for this easy-to-make gourmet dish; think tender eggplant, pungent red onion, earthy summer squash, sweet red bell peppers, and tangy tomatoes. It's seasoned with even more garden favorites like sweet garlic, bold oregano, and woodsy thyme. The most outstanding feature of Easy One-Pan Ratatouille is that we trade the stove-top of the original dish for the oven, which will make you want to swap your baseball cap for a beret!


• 5 tablespoons olive oil • 2 cloves garlic, smashed • 2 sprigs oregano • 1 cup tomato puree or tomato sauce, divided • 1 small eggplant, thickly sliced • 1 medium red onion, thickly sliced • 2 medium summer squash, thickly sliced • 2 medium zucchini, thickly sliced • 2 small red bell peppers, sides cut off and halved • 3 medium tomatoes, thickly sliced • 2 tablespoons thyme leaves • salt, to taste • ground black pepper, to taste


Step 1

Preheat the oven to 375 degrees F.

Step 2

Place a square 9-inch baking dish on a baking sheet.

Step 3

In a small pot, heat the olive oil and the garlic cloves over medium heat, cooking until the garlic is fragrant, about 1 minute.

Step 4

Transfer the pot from the heat and add the oregano sprigs.

Step 5

Let the oregano steep for 15 minutes.

Step 6

Discard the garlic cloves and the oregano sprigs from the oil.

Step 7

Drizzle 2 tablespoons of the garlic and oregano-infused oil into the base of the prepared dish.

Step 8

Spread 1/4 cup of tomato puree onto the base of the prepared dish.

Step 9

Layer the eggplant, red onion, summer squash, zucchini, red bell peppers, and tomatoes in the prepared baking dish. Stagger the slices slightly, making sure they are packed in tightly.

Step 10

Brush the remaining tomato puree on top of the veggies and drizzle them with the remaining garlic and oregano-infused oil.

Step 11

Sprinkle the veggies with thyme leaves, salt, and pepper.

Step 12

Roast the ratatouille until the veggies are tender and the surface and edges are beginning to brown, about 25-30 minutes.

Step 13

Cool for 5-10 minutes before serving.

Step 14

Plate and serve.

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