Baked Ratatouille (Cheesy Vegetable Casserole)
This cheesy baked ratatouille is a vibrant, hearty celebration of summer vegetables. Think tender eggplant, zucchini, and bell peppers simmered in rich tomato sauce, layered with melty mozzarella and Parmesan — veggie heaven in casserole form!
Equipment
- Large skillet
- Cutting board
- Chef's knife
- 9x13 inch baking dish
- Oven
Ingredients
- 1 large eggplant, diced
- 2 medium zucchini, diced
- 2 bell peppers (red, yellow, or orange), diced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 0.25 cup olive oil
- 1 tbsp dried oregano
- 1 tsp dried basil
- 0.5 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 400°F (200°C). Dice the eggplant, zucchini, and bell peppers into 1/2-inch cubes. Chop the onion and mince the garlic.
- In a large skillet, heat olive oil over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Add eggplant, zucchini, and bell peppers. Cook for 10–15 minutes, stirring occasionally, until slightly softened.
- Add crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (optional). Season with salt and pepper. Simmer 10 minutes.
- Transfer mixture to a 9x13 inch baking dish and spread evenly.
- Sprinkle mozzarella evenly over top, followed by Parmesan.
- Bake for 20–25 minutes or until cheese is melted, bubbly, and golden.
- Let rest a few minutes. Garnish with fresh basil and serve warm.
Notes
Mix up the cheese with Gruyere or Fontina for depth. Add chickpeas or sausage for a protein boost. For a vegan version, omit cheese or use plant-based options. Let it rest 5–10 minutes after baking so the flavors settle and the cheese sets.