Oven Baked Ratatouille

Oven Baked Ratatouille

Life is good.

I sit here this morning recovering from a long hard weekend of second shooting an 8 hour wedding, catching up on the mountain bike race I missed yesterday, and getting excited about everything that I have to do today. It’s summertime, baby, and life is good.

The weekend started with a ride with a friend of mine who is recovering from a knee injury. She has ridden bikes for a very long time and has amazing skill. Too see her on a bike even after almost a year off is inspiring. She just flows. It’s like the bike is a part of her and it works with her every movement. I love riding with her because it makes me better, even on her ‘recovery days’ (which, I should warn that even on a ‘recovery ride’ she is still one of the fastest riders I know and could whup my behind if she wanted to). Bikes are awesome. I haven’t found a person yet I don’t love riding with and who doesn’t teach me something. Awesome way to start the day.

As for the wedding, hard work, yes. But it was a blast. The bride and groom were amazing, the location was to die for (seriously, there were dinosaur bones! This girl carnivore was ecstatic!) but most of all – the couple was SO in love. That was a privilege to be a part of. Oh, and they partied like it was 1999.

Another bright beautiful Sunday followed up with some more off site adventures, trials on charcoal grilling, and just the general continuation of positive vibes. I have a lot of ideas brewing, cool things happening and tons I want to write about! Time to make some time for this old blog and bring you guys some tasty food while I’m at it!
Oven Baked Ratatouille

Oven Baked Ratatouille

Oven Baked Ratatouille


  • 1/2 cup red marina sauce or tomato puree
  • 2 garlic cloves, minced
  • 1/2 small onion, finely minced
  • salt and pepper
  • 2 tbs olive oil, divided
  • 1 small eggplant
  • 1 yellow squash
  • 1 zucchini
  • 1 large red pepper, carefully cored and seasoned
  • handful fresh thyme


Preheat the oven to 375 degrees F.

Spoon the tomato sauce in a baking dish or pan and combine the garlic, onion, 1 tbs olive oil. Season with salt and pepper and smooth out.

Cut the edges from the veggies and using a mandolin (and safety skills) slice the veggies into thin rounds.

Artfully arrange the veggies, slightly overlapping one another in a pattern in your prepared pan starting at the outer edges and working your way in. (Pro tip! I used an upside down spoon, leaning against the edge of the pan, to prop everything into to place. Made those last few layers super easy to snuggle in).

Drizzle remaining olive oil over top. Season with salt, pepper and thyme. Cover the dish with parchment paper or aluminum foil and bake 45 to 50 minutes, until tomato sauce is bubbling around the edges.

Let cool 5 minutes and serve.

Adapted From


Oven Baked Ratatouille

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  1. says

    What a pretty way to serve a vegetable dish! I’m so glad your wedding photography is going well. I already told my sister (she isn’t even engaged yet) that she should hire you when she gets married:-)

  2. says

    Beautiful! I love anything that comes out of a happy-busy skillet.
    My poor bike haven’t been used in ages; I think it still has a wicker basket attached to the front. :p Maybe it’s time to take it for a spin and jazz up a lethargic Pilates routine.

  3. Mike Wascher says

    Delicious! Although mine wasn’t as pretty as yours.

    My vegetables had a tough skin, I was a bit late picking them, so they got peeled. I also picked an assortment of fresh herbs to put over the top of the dish.


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