This Oven Baked Ratatouille is simple, healthy and will seriously impress anyone you serve it to.  There is something magical about the combination of fresh veggies bubbling away in your oven.  So good.

Oven Baked Ratatouille | Kita Roberts

Life is good.

Another bright beautiful Sunday with some 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!

Ratatouille Means lots of Vegetables

My mind is afire with images of thinly sliced veggies arranged in a skillet as 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, Zucchinis are piling up in everyone’s gardens, and life is good. This Ratatouille is going to be perfect to showcase the season’s bounty.

I do have to mention the wedding, it was hard work, yes. But it was a blast. Seriously, there were dinosaur bones! This Girl Carnivore was ecstatic! The whole affair was a privilege to be a part of. Oh, and they partied like it was 1999.

Oven Baked Ratatouille | Kita Roberts

This Recipe is simple to prepare

Ratatouille sounds complicated. Or, if you’re 6, makes you think of a rodent that is hiding under a chef’s hat. This recipe is neither. Slice up some vegetables as thin as you can (I used a mandolin) and arrange them over tomato sauce. Put it in the oven and forget about it for a while. Have some appetizers, or if the Ratatouille isn’t the star of your show (it should be) get the rest of your feast ready. It has about 45 minutes to simmer along before it is ready, and your kitchen will smell magical the entire time.

Who’s excited for Ratatouille?

I know I am. Once you have seen how simple and beautiful this recipe is, you’re going to add it into your “cook to impress” rotation. Yeah, they’ll think you’ve been sneaking off to culinary school on the side.

Oven Baked Ratatouille | Kita Roberts

I am a firm believer that you can’t have too many vegetables (even if I do curate an entirely meat based site).  Try these out to get some veggie goodness into your diet!

If you’ve tried my Oven Baked Ratatouille recipe, or any other recipe on please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivoreTwitter Facebook.

Oven Baked Ratatouille | Kita Roberts

Oven Baked Ratatouille

This Oven Baked Ratatouille is simple, healthy and will seriously impress anyone you serve it to. There is something magical about the combination of fresh veggies bubbling away in your oven. So good.
5 from 1 vote
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Author: Kita Roberts
1 hour
Serves: 1 recipe


  • 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.


Serving: 1g | Calories: 385kcal | Carbohydrates: 59g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 483mg | Fiber: 18g | Sugar: 26g

Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.

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  1. 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. This beautifully photographed, stunning ratatouille drew me in, Kita. I’m happy to find you so pumped up and lovin’ life, too :))

  3. 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.

  4. 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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