Dutch Oven Ratatouille Vegetable Bake with Zucchini and Eggplant

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes

Quick Ingredients

• 3 tbsp extra-virgin olive oil, divided
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 1 tbsp balsamic vinegar
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 1/2 tsp dried thyme, divided
• 1 tsp dried basil (or Herbes de Provence)
• Pinch red pepper flakes (optional)
• 1 medium eggplant (about 12 oz / 340 g)
• 2 medium zucchini (about 14 oz / 400 g total)
• 2 bell peppers (1 red, 1 yellow), cored
• 4 Roma tomatoes
• 1/4 cup (25 g) finely grated Parmesan, optional
• 2 tbsp chopped fresh parsley or basil, for serving

Do This

• 1. Heat oven to 375°F (190°C). Thinly slice eggplant, zucchini, peppers, and tomatoes into 1/8-inch (3 mm) slices.
• 2. In a 5–6 quart Dutch oven, sauté onion in 2 tbsp oil for 6–8 minutes; add garlic for 30 seconds.
• 3. Stir in tomato paste for 1 minute, then add crushed tomatoes, balsamic, 1 tsp salt, pepper, 1 tsp thyme, basil, and pepper flakes; simmer 5 minutes.
• 4. Arrange sliced vegetables in a tight spiral (or rows) on top of the sauce. Drizzle with 1 tbsp oil and sprinkle with remaining salt and thyme.
• 5. Cover and bake 40 minutes. Uncover and bake 20–25 minutes until tender and lightly browned at the edges.
• 6. Rest 10 minutes. Top with Parmesan (optional) and herbs; serve warm.

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Why You’ll Love This Recipe

• Big flavor, simple method: A quick tomato-onion base plus oven baking does most of the work.
• Rustic and impressive: Layered vegetables look special without being fussy.
• All-in-one Dutch oven: Sauté, bake, and serve from the same pot.
• Flexible: Works as a main with bread or as a side with chicken, fish, or beans.

Grocery List

• Produce: 1 medium yellow onion, 4 cloves garlic, 1 medium eggplant, 2 medium zucchini, 2 bell peppers (red and yellow), 4 Roma tomatoes, fresh parsley or basil
• Dairy: Parmesan cheese (optional)
• Pantry: Extra-virgin olive oil, tomato paste, 1 can crushed tomatoes (14.5 oz), balsamic vinegar, kosher salt, black pepper, dried thyme, dried basil (or Herbes de Provence), red pepper flakes (optional)

Full Ingredients

Tomato Base

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz / 411 g) crushed tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried thyme
• 1 tsp dried basil (or 1 1/2 tsp Herbes de Provence)
• Pinch red pepper flakes (optional)

Vegetable Layers

• 1 medium eggplant (about 12 oz / 340 g), sliced into 1/8-inch (3 mm) rounds or half-moons
• 2 medium zucchini (about 14 oz / 400 g total), sliced into 1/8-inch (3 mm) rounds
• 2 bell peppers (1 red, 1 yellow), cored and sliced into 1/8-inch (3 mm) rings or wide strips
• 4 Roma tomatoes, sliced into 1/8-inch (3 mm) rounds
• 1 tbsp extra-virgin olive oil (for drizzling)
• 1/2 tsp kosher salt (for sprinkling)
• 1/2 tsp dried thyme (for sprinkling)

To Finish

• 1/4 cup (25 g) finely grated Parmesan (optional)
• 2 tbsp chopped fresh parsley or basil

Step-by-Step Instructions

Step 1: Preheat the oven and prep your slices

Preheat the oven to 375°F (190°C). Set out a 5–6 quart Dutch oven with a lid.

Slice the eggplant, zucchini, bell peppers, and Roma tomatoes into 1/8-inch (3 mm) slices. Keeping the slices thin and consistent helps everything cook evenly and makes the layered top look naturally beautiful.

Step 2: Build a quick, rich tomato-onion base

Place the Dutch oven over medium heat and add 2 tbsp olive oil. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, 6–8 minutes.

Add the garlic and cook until fragrant, 30 seconds.

Step 3: Concentrate the tomato flavor

Stir in the 2 tbsp tomato paste and cook, stirring constantly, for 1 minute. This quick step deepens the flavor and makes the final bake taste slow-cooked, even though it’s weeknight-friendly.

Add the crushed tomatoes, balsamic vinegar, 1 tsp kosher salt, black pepper, 1 tsp dried thyme, dried basil (or Herbes de Provence), and red pepper flakes (if using). Stir well and simmer for 5 minutes to thicken slightly.

Step 4: Layer the vegetables for a rustic bake

Turn off the heat. Starting at the outer edge of the Dutch oven, arrange the sliced vegetables upright in a tight spiral (or in rows), alternating eggplant, zucchini, bell pepper, and tomato. Keep the slices snug; tight layering helps them steam-tenderize first, then roast and concentrate.

Drizzle the top with 1 tbsp olive oil. Sprinkle evenly with the remaining 1/2 tsp kosher salt and 1/2 tsp dried thyme.

Step 5: Bake covered until tender

Cover with the lid and bake at 375°F (190°C) for 40 minutes. The covered bake gently steams the vegetables so they become soft without drying out.

Step 6: Uncover and roast for color and deeper flavor

Remove the lid and continue baking for 20–25 minutes, until the vegetables are very tender and the edges on top are lightly browned. If your vegetables released a lot of liquid, this uncovered time helps it reduce into the sauce.

Step 7: Rest, finish, and serve

Remove from the oven and let the ratatouille rest uncovered for 10 minutes. This helps the sauce thicken slightly so servings hold together better.

Top with Parmesan (if using) and sprinkle with fresh parsley or basil. Serve warm straight from the Dutch oven.

Pro Tips

• Uniform slices matter: Aim for 1/8-inch (3 mm) slices. A mandoline makes this fast (use the hand guard).
• Keep the spiral tight: Snug slices cook more evenly and look better when served.
• Want less eggplant bitterness? Toss eggplant slices with 1/2 tsp kosher salt and let sit 15 minutes, then blot dry before layering (skip the extra salt later or season lightly).
• Reduce excess liquid: If the bake seems watery after uncovering, bake an extra 5–10 minutes uncovered.
• Serving ideas: Great with crusty bread, polenta, couscous, or a fried egg on top.

Variations

• Cheesy rustic bake: Sprinkle 1 cup (100 g) shredded mozzarella over the top for the last 10 minutes uncovered.
• Protein-boost: Add 1 can (15 oz / 425 g) chickpeas, drained and rinsed, stirred into the tomato base before layering.
• Smoky twist: Replace 1 bell pepper with 1 roasted red pepper (jarred, drained), torn into pieces and tucked into the layers.

Storage & Make-Ahead

Cool to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat covered in a 350°F (175°C) oven for 20–25 minutes or microwave individual portions until hot. The flavors get even better overnight, making this an excellent make-ahead dish.

To make ahead: prepare the tomato base up to 2 days in advance, refrigerate, then rewarm it in the Dutch oven before layering fresh-sliced vegetables and baking.

Nutrition (per serving)

Approximate (based on 6 servings, with optional Parmesan): 220 calories, 12 g fat, 24 g carbs, 7 g fiber, 6 g protein, 680 mg sodium.