This dish takes the classic French ratatouille and turns it into an easy-to-make casserole that’s perfect for busy weeknights or a hearty family dinner. With a rainbow of vegetables and a medley of herbs, this casserole is a nutritious and delicious way to enjoy your veggies.

plate of ratatouille

Chef’s Tips

  • Layering: For an extra touch of elegance, arrange the sliced veggies in overlapping circles before baking.
  • Roasting: If you prefer a deeper flavor, consider roasting the vegetables separately before combining them with the tomato sauce and baking.


basket of vegetables and small bowls of spices on a table
  • 1 eggplant: Sliced, bringing a meaty texture and rich flavor.
  • 2 zucchinis: Sliced, for their mild, slightly sweet taste.
  • 1 red pepper: Diced, adding a pop of color and sweetness.
  • 1 onion: Thinly sliced, for a base of savory flavor.
  • 1 cup large button mushrooms: Sliced, offering an earthy depth.
  • 3 cloves garlic: Minced, the heart of any great dish’s flavor.
  • 1/4 cup tomato sauce: Adds tanginess and binds the casserole together.
  • 2 tablespoons olive oil: For sautéing, lending a fruity note.
  • 1 teaspoon dried basil and oregano: For that classic herby backdrop.
  • Salt and pepper: To taste, for seasoning.
  • Fresh basil: For garnish, adding a fresh, aromatic touch.


  • Vegetables: Feel free to swap in or add other vegetables like yellow squash or cherry tomatoes.
  • Herbs: Fresh herbs can be used in place of dried for a more vibrant flavor; just remember to triple the amount as fresh herbs are less potent than dried.
chopped vegetables on a cutting board


Preparing the Veggies

  1. Sauté the Base: Start by softening the garlic and onion in olive oil; this foundation adds immense flavor to the casserole.
  2. Cook the Veggies: Add the eggplant, zucchini, bell pepper, and mushrooms. The goal is to slightly tenderize them, enriching their flavors before baking.

Seasoning and Baking

  1. Season: With dried basil, oregano, salt, and pepper, you’ll introduce a Mediterranean flair to the dish.
  2. Combine: Stir in the tomato sauce to coat the veggies, ensuring every bite is juicy and flavorful.
  3. Bake: Transfer everything into a casserole dish and bake until everything is tender and beautifully browned.
pot cooking mixed vegetables

Storage and Reheating

  • Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in the oven or microwave until heated through, adding a splash of water if it seems dry.


Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate, then bake just before serving.

Is this dish vegan?

Yes, this Ratatouille Casserole is naturally vegan and packed with plant-based goodness.

How can I add protein to this dish?

For a heartier meal, mix in cooked lentils or chickpeas with the vegetables before baking.

plates of ratatouille next to serving dish


Sea Salt Savorings
Ratatouille Casserole, a veggie-packed, easy-to-make dish perfect for any dinner table. Ready in just 45 minutes, it's a delicious way to enjoy your vegetables.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Cuisine French
Servings 6 servings
Calories 89 kcal


  • 1 eggplant sliced
  • 2 zucchinis sliced
  • 1 red pepper diced
  • 1 onion thinly sliced
  • 1 cup large button mushrooms sliced
  • 3 cloves garlic minced
  • 1/4 cup tomato sauce
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish


  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, sauté for about 2 minutes, until softened.
  • Add the sliced eggplant, zucchini, bell pepper, and mushrooms to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender.
  • Season the vegetables with dried basil, oregano, salt, and pepper. Stir in the tomato sauce and mix well.
  • Transfer the vegetable mixture to a casserole dish, spreading it evenly.
  • Bake in the preheated oven for 25-30 minutes or until the vegetables are tender and the top is lightly browned.
  • Garnish with fresh basil before serving.


Calories: 89kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 57mgPotassium: 455mgFiber: 4gSugar: 6gVitamin A: 815IUVitamin C: 41mgCalcium: 31mgIron: 1mg

Nutrition values are estimates, for exact values consult a nutritionist.

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