Roasted Pepper & Zucchini Ratatouille Recipe – Easy Vegetable Bake

Last Updated on 4 months by Neha Deshmukh

Roasted Pepper & Zucchini Ratatouille Recipe – Easy Vegetable Bake

Hey everyone! If you’re anything like me, you love a good, hearty vegetable dish. And let me tell you, this Roasted Pepper & Zucchini Ratatouille is it. I first stumbled upon ratatouille during a trip to France, and I’ve been trying to perfect my version ever since. It’s a little bit of work, but the incredible depth of flavour is so worth it. This isn’t your average veggie bake – it’s a celebration of summer produce!

Why You’ll Love This Recipe

This ratatouille is a beautiful blend of sweet peppers, juicy tomatoes, and tender zucchini and eggplant. Roasting the peppers first really brings out their sweetness, and layering the vegetables creates a stunning presentation. It’s a fantastic dish to make when you have a little extra time, and it’s perfect for a vegetarian main course or a vibrant side dish. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to create this colourful masterpiece:

• ½ red pepper, seeds and ribs removed
• ½ yellow pepper, seeds and ribs removed
• ½ orange pepper, seeds and ribs removed
• 2 tablespoons extra virgin olive oil (approx. 30ml)
• 1 teaspoon minced garlic (approx. 5ml)
• ½ cup finely diced yellow onion (approx. 60g)
• 3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved (approx. 340g)
• 1 sprig thyme
• 1 sprig flat-leaf parsley
• ½ bay leaf
• 1 zucchini (4 to 5 ounces) sliced in 1/16-inch rounds (approx. 115g)
• 1 Japanese eggplant (4 to 5 ounces) sliced into 1/16-inch rounds (approx. 115g)
• 1 yellow squash (4 to 5 ounces) sliced into 1/16-inch rounds (approx. 115g)
• 4 Roma tomatoes, sliced into 1/16-inch rounds (approx. 300g)
• ½ teaspoon minced garlic (approx. 2.5ml)
• 2 teaspoons olive oil (approx. 10ml)
• 1/8 teaspoon thyme leaves (approx. 0.6ml)
• 1 tablespoon extra virgin olive oil (approx. 15ml)
• 1 teaspoon balsamic vinegar (approx. 5ml)

Ingredient Notes

Let’s talk ingredients! Using a mix of colourful bell peppers – red, yellow, and orange – not only looks beautiful but also adds different levels of sweetness. Roma tomatoes are my go-to for ratatouille because they have a meaty texture and aren’t too watery. Don’t skimp on the fresh herbs either! A sprig of thyme and parsley really elevates the flavour. I like to tie them together with kitchen twine so they’re easy to remove later. And seriously, good quality extra virgin olive oil makes all the difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Roast the Peppers: You can roast the bell peppers directly on your stovetop over an open flame (turning frequently until blackened) or in the oven at 400°F (200°C) for about 20-25 minutes. Once cooled, peel, deseed, and finely chop them.
2. Make the Piperade: In a large skillet, sauté the 1 teaspoon of minced garlic and the diced yellow onion in 2 tablespoons of olive oil until softened. Add the diced tomatoes, thyme sprig, parsley sprig, and bay leaf. Simmer for about 20-25 minutes, stirring occasionally, until it forms a thick, flavourful piperade. Stir in the roasted peppers.
3. Prep the Veggies: While the piperade simmers, thinly slice the zucchini, eggplant, yellow squash, and Roma tomatoes into 1/16-inch rounds. A mandoline slicer is super helpful for this, but a sharp knife works too!
4. Layer it Up: Spread the piperade evenly in a skillet (cast iron is ideal!). Now comes the fun part: layer the vegetable slices in overlapping concentric circles, starting from the outside and working your way in. It should look pretty!
5. Season & Bake: In a small bowl, combine the ½ teaspoon of minced garlic, 2 teaspoons of olive oil, thyme leaves, salt, and pepper. Drizzle this mixture over the vegetables. Cover the skillet and bake at 350°F (175°C) for 2 hours.
6. Finish & Reduce: Uncover the skillet and bake for another 30 minutes. If there’s a lot of excess liquid, you can gently reduce it over medium heat on the stovetop.
7. Make the Vinaigrette: While the ratatouille finishes baking, whisk together the reserved tomato juices from the piperade, 1 tablespoon of extra virgin olive oil, balsamic vinegar, and a pinch of herbs.
8. Broil & Serve: Give the ratatouille a quick broil for a minute or two to get a little colour. Drizzle with the vinaigrette and serve warm.

Expert Tips

• Don’t overcrowd the pan: If your skillet is too small, bake the ratatouille in two batches.
• Patience is key: The long baking time is what allows the flavours to meld together beautifully.
• Taste as you go: Adjust the seasoning to your liking.

Variations

• Vegan Adaptation: This recipe is already pretty close to vegan! Just ensure your balsamic vinegar is vegan-friendly.
• Gluten-Free Suitability: Naturally gluten-free!
• Spice Level – Mild: If you like a little heat, add a pinch of red pepper flakes to the piperade.
• Regional Variations – Provençal Ratatouille: My grandmother always added a pinch of sugar to her ratatouille to balance the acidity of the tomatoes. It’s a lovely touch!

Serving Suggestions

Ratatouille is amazing on its own, but it also pairs well with grilled fish, roasted chicken, or a crusty loaf of bread. My family loves it with a dollop of creamy goat cheese or a sprinkle of fresh basil.

Storage Instructions

Leftover ratatouille can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours continue to develop! You can also freeze it for up to 2 months.

FAQs

• What is the best way to peel and seed tomatoes quickly? Blanching them in boiling water for 30 seconds, then shocking them in ice water, makes the skins slip right off!
• Can I use different types of eggplant in this recipe? Absolutely! Globe eggplant will work, but Japanese eggplant has a more delicate flavour and texture.
• How can I prevent the ratatouille from becoming too watery? Using Roma tomatoes and not overcrowding the pan are key. You can also gently reduce any excess liquid on the stovetop.
• What wine pairs well with ratatouille? A dry rosé or a light-bodied red wine like Pinot Noir would be lovely.
• Can this ratatouille be made ahead of time? Yes! You can assemble the ratatouille up to a day in advance and store it covered in the refrigerator. Just add a few extra minutes to the baking time.