A few years ago I tried ratatouille and simply loved it. This recipe is adapted from Bette Hagman’s vegetable casserole in her book More from the Gluten-Free Gourmet. Many recipes call for cooking it on the stove. I like Bette’s method of doing it in the oven.

Either way, fresh vegetables, olive oil and herbs combine to make a delicious dish. It can be served alone or put on top of just about anything. It tastes good the first day, but it’s even better if you let it sit in the refrigerator overnight. You can even make it a couple of days ahead of time and just reheat it when you’re ready to serve.

Ratatouille - A Delicious Vegetable Dish
Recipe type: Vegetable
  • 1 medium eggplant, cubed
  • 1 large onion, chopped
  • 2-3 small zucchini, halved lengthwise and sliced
  • 2-3 cloves garlic, minced
  • 14 ounces diced tomatoes, drained
  • ½ medium red pepper, chopped
  • 1 Tablespoon dried parsley
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1 / 3 cup olive oil
  1. Combine all ingredients in a deep casserole dish.
  2. Mix well to coat the vegetables with the oil and herbs.
  3. Bake at 325 degrees for 1½ hours, stirring about every ½ hour.
The vegetables cook down considerably so what looks like a large volume to begin with will look much smaller in the end. You can try adding any vegetable you like such as carrots, yellow squash, or green pepper. Vary the amounts of vegetables to your taste. You can also substitute chopped fresh tomatoes for the canned ones.


The Bloggy Progressive Dinner continues today at The Finer Things in Life with main dish ideas. While ratatouille isn’t a main dish, it can be a delicious part of the main course.

This post may contain affiliate links. See my disclosure policy for more information.


  1. The Happy Housewife says

    I never thought I would like this until I had yours last Christmas. It was so good! Now I order it at restaurants when I see it on the menu!
    ps I hope C. is feeling better.

  2. Amy @ Finer Things says

    That looks so much like something my husband’s grandmother would have made. I’ll have to make it for him… it will bring on some cozy good memories!

  3. Diane-The Whole Gang says

    Some day I'll really have to give this a try. In the past I never would have gone near so many veggies but I'm braver now. Thank you for sharing this on Friday Foodie Fix.

  4. SG says

    I have been intrigued by Ratatouille lately, I think because of the use of eggplant and I've wanted to try that. I like this recipe because it is baked in the oven. Thanks for sharing.

  5. Shelley says

    Wow! I thought there was more to ratatouille than this! Sounds like something I can make and freeze, even!

    Thanks for so many ideas!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: