One-Pan Baked Ratatouille with Herbed Tomato Sauce
A vibrant baked ratatouille layering zucchini, eggplant, and bell peppers in a savory herbed tomato sauce. This french-inspired vegetarian (vegetarian) ready in about 70 minutes blends large, thinly sliced red bell pepper, large, thinly sliced yellow bell pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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, sliced into 1/4-inch rounds eggplant
- 2 medium, sliced into 1/4-inch rounds zucchini
- 1 large, thinly sliced red bell pepper
- 1 large, thinly sliced yellow bell pepper
- 3 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 cup canned crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh basil leaves
Instructions
- Step 1: Preheat oven to 375°F. In a medium skillet over medium heat, heat 3 tbsp olive oil. Add 3 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 2: Stir in 1 cup canned crushed tomatoes, 1 tsp dried oregano, 1/2 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until sauce thickens slightly.
- Step 3: Spread the tomato sauce evenly in the bottom of a 9-inch round baking dish.
- Step 4: Arrange alternating slices of 1 medium eggplant, 2 medium zucchinis, 1 large red bell pepper, and 1 large yellow bell pepper upright in the dish over the sauce, overlapping slightly in a circular pattern.
- Step 5: Cover the dish with foil and bake for 35 minutes. Remove foil and bake for another 15 minutes until vegetables are tender and edges are slightly caramelized.
- Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the top before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Baked Ratatouille with Herbed Tomato Sauce take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover One-Pan Baked Ratatouille with Herbed Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in One-Pan Baked Ratatouille with Herbed Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Baked Ratatouille with Herbed Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Baked Ratatouille with Herbed Tomato Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
