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Easy Ratatouille Recipe With An Italian Flair

This fun and easy ratatouille recipe is easy to make and absolutely delicious. Make this for your family or company for a perfect summer side dish. This post has affiliate links which earn me a commission if you shop with them.

Italian ratatiouille recipe ready to eat

If you have a garden, you are probably drowning in zucchini, tomatoes, and yellow summer squash. That’s not a bad thing – because yum! – but an overabundance can be daunting.

Looking for more great vegetable recipe? Check out my favorites at the end of this article.

I didn’t plant a garden this year, but every time I go grocery shopping, I buy some. And lately, I’ve been roasting them up in a ratatouille like dish that tastes amazing.

Yes, technically a ratatouille dish is made on the stove. It’s summer, and I don’t want to spend my time stirring over a hot stove.

Roasting makes the flavors even more intense, and I love the hands off approach. Think ratatouille inspired rather than a traditional ratatouille recipe.

I experimented with this when a friend came over for dinner, knowing she’s pretty forgiving if a dish doesn’t work out. When she asked for the recipe (and had thirds), I knew I had a winner on my hands.

As I said, this is not a traditional ratatouille. But I’m not a fan of eggplant. And I wanted a dish that was lower maintenance, and yup, this is it.

Italian Ratatouille recipe

Have more of one veggie than another? No problem. Dairy allergy? Skip the parmesan (but only if you have to). Do you really like eggplant? Go ahead; you can add it.

This preps in minutes and roasts in the oven, so you can enjoy company or just sit down and take a moment. I won’t tell, promise.

How to: Easy Ratatouille Recipe with an Italian Flair

Try to purchase or pick your veggies all about the same diameter. If they aren’t, don’t panic, but this makes it prettier to serve. Wash your zucchini, yellow squash, and tomatoes.

Fresh vegetables for Italian roasted veggies

Preheat oven to 400 degrees.

Slice into 1/4 inch slices. The tomatoes can be a little thicker, as they cook quicker, but try to keep everything about the same thickness when slicing.

A mandoline works great here. If you have a vegetable that’s a larger diameter (*cough* yellow squash), cut your larger rings into semi-circles.

If they stand up too high in your baking dish, the tops will burn without other veggies to protect them.

Slice everything for Roasted Italian Vegetables

In a small bowl, add the oil, minced garlic, pepper, parsley, and basil. Stir to combine. While generally I use fresh herbs where possible, for this I prefer dried herbs.

Add herbs and garlic to oil for Italian roasted veggies

To assemble the ratatouille recipe, alternate the veggies in rows “standing up” in a 9×13 glass casserole dish. Do one row at a time.

Once all rows are filled, add any extra veggies in open spots. Any pattern is pretty, but it’s pretty without a pattern, too.

Layer veggies in baking dish for Italian Roasted Vegetables

Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.

Drizzle olive oil and herbs over sliced veggies

Sprinkle the top with Parmesan cheese.

Sprinkle parmesan over sliced veggies

Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted.

Let the dish sit for 5 minutes to settle, then serve.

Italian ratatiouille recipe ready to eat

Leftovers are fantastic the next day – if you have any! Just store in a tightly sealed container in your fridge and reheat.

Have you ever experimented with a ratatouille recipe? What do you do with your favorite summer veggies?

More of my favorite vegetable recipes:

Italian-ratatiouille-recipe-ready-to-eat.jpg

Roasted Ratatouille with an Italian Flair

This oven roasted variation on ratatouille is perfect for fresh summer veggies. This is easy to make and low maintenance, which means it's perfect for parties and entertaining or a weeknight meal at home. Naturally gluten free means you don't have to worry about allergies!
4.57 from 58 votes
Print Pin Rate
Course: Side Dish
Cuisine: Italian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10 servings
Calories: 75kcal
Author: Michelle

Ingredients

  • 4 Roma tomatoes
  • 1 1/2 small zucchini
  • 1/2 small yellow squash
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 teaspoon dried basil
  • 2 teaspoon dried parsley
  • 1/4 teaspoon pepper
  • 1/4 cup Parmesan cheese

Instructions

  • Preheat oven to 400 degrees.
  • Slice veggies into 1/4 inch slices. If vegetable is larger diameter, cut larger rings into semi-circles.
  • In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Stir to combine.
  • Alternate the veggies in rows "standing up" in a 9x13 glass casserole dish. Once rows fill the width of the casserole, add any extra veggies in open spots.
  • Use a spoon to drizzle the oil mixture over each row of veggies. Be sure to get some garlic and herbs in each spoonful.
  • Sprinkle the top with Parmesan cheese. Cover with foil and place in the oven for 20 minutes. After 20 minutes, remove the foil and bake for another 20 minutes until the cheese is golden brown and veggies look beautifully roasted. Let sit for 5 minutes to settle, then serve.

Notes

  • You can easily scale this recipe up or down based on how many of each veggie you have on hand.
  • To make this vegan, simply omit the parmesan cheese, and you are all set.
  • For more tips and tricks, be sure to read the full article above.

Nutrition

Calories: 75kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 43mg | Fiber: 1g | Sugar: 1g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

Easy Ratatouille Recipe with an Italian Flair. Roasted in the oven makes this a low maintenance side dish to use all your favorite summer vegetables. Delicious and pretty enough to serve at a party or whip up for a weeknight dinner.

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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  1. Jennifer says:

    I had to use a 8×8 glass pan.
    the 9×13 was to big for the amount of vegetables it says to use. Just wondering if that is a misprint?

    • Michelle says:

      Not a misprint. I make in in a 9×13 regularly and often have to find ways to squeeze the last of the veggies in. I’m glad you were able to find an alternative, but I’ve never found the 9×13 to be too big.

  2. Becky says:

    This is such a delicious recipe! I love it! I made it a few weeks ago and Iโ€™m making it again today.

  3. […] my all time favorite recipe for zucchini is my Italian “ratatouille” recipe, I love turning it into sweets, […]

  4. Leanne McCaffery says:

    How many does this recipe serve?

    • Wendy Hampton says:

      @Michelle, I’m embarassed to admit that my husband and I almost the whole dish between the two of us in one sitting. It just tasted so good. We ate it as a main dish over rice.

      • Michelle says:

        Why on earth would you be embarrassed to admit this? I love hearing that you enjoyed it. It would make a great main dish over rice, and I’m glad it worked well for you!

    • Michelle says:

      This makes a good amount – I’m updating it now to have the servings, thank you for the reminder! It easily serves 8 at a side dish, 10 if they don’t grab it all up like my friends usually do!

  5. Venus28 says:

    how many (whole) zucchini and squash does it take for a 9 x 13

    • Michelle says:

      Unfortunately, it really varies by the size of your squash – you know how you pick up one and compare it to its big brother at the store! I usually end up using 3-4 zucchini and 2 squash to do this. And then I have a little left over – which is never the worst problem to have!

  6. Moriaelini says:

    Actually this isnโ€™t even an italian ratatouille, heh…but an italian flaired confit byaldi.

    • Michelle says:

      I won’t dispute that – BUT how many people will google that versus googling ratatouille? ๐Ÿ˜‰ As long as it tastes good and is in the family… all good?

  7. Beverly says:

    Hello- can this be prepared ahead of time and frozen or put in the fridge a day before baking in oven?

    • Michelle says:

      You could prep this a day ahead of time, but it wouldn’t be my first choice. Once you cut the veggies, they lose their moisture and shape. If you cover tightly, you may be able to do it a day ahead of time in the fridge. Do NOT freeze it though – with so much water in these veggies, when they freeze, they go mushy when you defrost them, and that is not what you want. You may be better off baking the whole thing the day before then cooling to room temp, covering tightly, and reheating the next day when you want to serve it.

  8. Gigi says:

    Do we need to add salt? Thanks a lot!

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