High-Rise Layered Vegetable Ratatouille

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A visually stunning baked ratatouille with thinly sliced vegetables stacked vertically to highlight colorful layers and fresh herbs. This French high-protein recipe, ready in about 70 minutes, pairs eggplant, zucchini, and yellow squash for a weeknight-friendly dinner. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 8 oz) eggplant, sliced 1/8 inch thick
• 1 medium (about 7 oz) zucchini, sliced 1/8 inch thick
• 1 medium (about 7 oz) yellow squash, sliced 1/8 inch thick
• 2 large (about 10 oz) tomato, sliced 1/8 inch thick
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 1/2 cup water
• 1/4 cup fresh basil leaves, chiffonade

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet, heat 2 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
2. Step 2: Stir in 2 tbsp tomato paste and 1/2 cup water. Add 1 tsp salt and 1/2 tsp black pepper. Cook the sauce for 5 minutes until thickened.
3. Step 3: Spread the tomato sauce evenly on the bottom of a 9-inch round baking dish.
4. Step 4: Arrange slices of 1 medium eggplant, 1 medium zucchini, 1 medium yellow squash, and 2 large tomatoes vertically and tightly in the baking dish, alternating colors to create a stacked, layered effect.
5. Step 5: Drizzle the remaining 1 tbsp olive oil over the arranged vegetables and sprinkle 1 tsp fresh thyme leaves on top.
6. Step 6: Cover the dish with foil and bake for 35 minutes.
7. Step 7: Remove foil and bake an additional 15 minutes until vegetables are tender and edges slightly caramelized.
8. Step 8: Garnish with 1/4 cup fresh basil leaves before serving.