Easy Vegetable Ratatouille

Last summer we belonged to a local farm CSA. I loved having a surprise of fresh veggies every other week. Some new to me items and some familiar favorites showed up. One thing that kept showing up was a variety of eggplants. And while I’m familiar with eggplant–it’s not really my favorite.

Ratatouille is my go-to dish for eggplant because I honestly don’t do much else with them lol. (I’ve not tried making fried eggplant at home but maybe I should?) Eggplants are kind of an intimidating vegetable I think. They’re large and awkward and more than 1 person can eat within the time they go bad in the fridge. But the point of a CSA is to try new things and obviously I didn’t want to waste the veggies I was getting– so I made a lot of ratatouille.

This Easy Vegetable Ratatouille should be on your menu all summer because it’s healthy, flavorful, pretty (all the colors!), and a great way to use some of those garden veggies. It’s also versatile as a main dish or side.

Rustic, bright veggies + flavorful herb oil. Yum!

Easy Vegetable Ratatouille

Summer veggies oven roasted in marinara sauce and topped with a fresh herb marinade. Perfect way to use up bumper crop from the garden! Healthy, delicious, and easy. Vegan.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Course Main Course, Side Dish
Cuisine American, French
Servings 4
Calories 201 kcal


  • A 2 quart baking dish or two, 1 quart baking dishes


  • 1 medium zucchini
  • 1 medium yellow squash
  • ½ large eggplant or 1 small, thin eggplant
  • 4 Roma tomatoes
  • 1 small red onion
  • c marinara sauce
  • 3 tbsp olive oil
  • 2 tbsp fresh basil, minced
  • 1 tbsp fresh parsley, minced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp dried thyme
  • ¼ tsp sage
  • salt and pepper, to taste


Prep the veggies:

  • Very thinly slice zucchini, squash, eggplant, tomatoes, and onion. If needed, halve or quarter eggplant slices to fit other vegetables.
    Try to use veggies similar in diameter for easier layering.
  • In a small bowl, stir together olive oil, fresh basil, fresh parsley, garlic, oregano, thyme, sage, salt and pepper. Set aside.

Prepare and bake the dish:

  • Preheat oven to 375°F. Spread marinara sauce evenly in the bottom of a 2-qt casserole dish (or into two, 1-qt dishes).
  • Start layering vegetables upright in dish, working from the outside to the center. If using a round dish, repeat in a circular motion. If using a square or rectangle casserole, work in lines. Repeat layers until no veggies remain.
  • Using a small spoon, drop olive oil/herb marinade over veggies. Spread around gently.
  • Cover with foil and bake for about 40 minutes. Remove foil and bake 15-20 minutes more, until veggies are soft and begin to pull away from sides of dish.
  • Let sit for 5 minutes for sauce to cool down (it's very hot). Serve as a main dish or alongside fresh bread and salad. Enjoy!


Cover and refrigerate any leftovers and use within 3 days.


Calories: 201kcal
Keyword Easy Ratatouille, Ratatouille, Vegetable Ratatouille
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Next time you have some fresh summer veggies– give this dish a try! And stay tuned for more recipes coming soon 🙂


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