Ratatouille casserole is a hearty and flavorful dish that celebrates the bounty of summer vegetables in a comforting baked dish. This classic French dish consists of layers of sliced eggplant, zucchini, bell peppers, tomatoes, and onions, seasoned with garlic and herbs. The vegetables are arranged in a baking dish, allowing their flavors to meld together as they cook low and slow in the oven. The result is a rich and savory casserole with tender vegetables and a deliciously aromatic sauce. Ratatouille casserole is a versatile dish that can be served as a vegetarian main course or as a side dish alongside grilled meats or fish. It’s a perfect way to enjoy the abundance of summer produce and is sure to become a favorite for family dinners and gatherings alike.
Ratatouille Casserole
Ingredients
SAUCE
- 2 tbsp frying oil
- 1 medium onion
- 2 cloves garlic
- 2 tbsp French seasoning Herbes de Provence (or mix of thyme and oregano)
- 1 red bell pepper
- 14 ounces crushed tomatoes
- 1 tsp balsamic vinegar
- salt and pepper to taste
VEGETABLES
- 3 medium tomatoes
- 1 medium zucchini
- 1 medium yellow squash
- 1 small eggplant
- 3 medium potatoes
- salt and pepper to taste
- 1-1/2 cups shredded Gruyere or other melting cheese
Instructions
SAUCE
- Chop the onion and bell paprika, cut the garlic very finely.
- Heat the oil in a big frying pan over medium heat, add the onion and cook for about 5 minutes until soft and translucent.
- Add the garlic and herbs, cook for 1 more minute.
- Add the bell pepper, cook, stirring from time to time, for about 3 minutes, until softened.
- Add the crushed tomatoes, stir and cook the sauce for about 10-15 minutes over low/medium heat (add some boiling water if the sauce is too dry). Add the balsamic vinegar and cook for 10 seconds.
- Puree the sauce with a blender, season with salt and pepper to taste.
ASSEMBLE
- While the sauce is cooking, prepare the vegetables: Peel the potatoes and tomatoes. Cut the zucchini, squash, tomatoes, and eggplant into thin, about 1/4 inch (5mm) slices, cut the potatoes a little thinner (you can use a sharp knife or a mandoline). Make sure you slice the potatoes more thinly than the rest of the vegetables.
- Preheat the oven to 425°F / 220°C / Gas Mark 7, no fan.
- Spoon the sauce into the baking dish, even out its surface. Note: if you're using a rectangular 9×13 inch (23cmx33cm) casserole dish use the whole amount of the sauce, if you're using an oval 9×13 inch (23cmx33cm) casserole dish, add a little less sauce – about 1/2-2/3 cup less sauce (you can use it for another recipe or bake it with the leftover vegetables that won't fit in your baking dish).
- Arrange the vegetables in the baking dish in an alternating layered pattern from the outer edge to the inside until the entire baking dish is filled.
- Sprinkle salt, pepper, and some more Herbes de Provence over the vegetables. Pour a small amount of olive oil over them.
- Bake for 45 minutes (uncovered) until the sauce is bubbly and the vegetables are browned (if the vegetables are not browned you can turn on the fan or move the baking dish under the most upper rack / under the broiler and bake briefly until the edges of the vegetables are browned).
- Sprinkle grated cheese over the vegetables and bake until the cheese is melted and slightly golden (on the top shelf for 5-10 minutes or under the broiler for about 1-2 minutes – be careful not to burn it).
- Take the casserole out of the oven and leave to rest for about 15 minutes.