Baked Ratatouille Tian
This healthy baked ratatouille tian is a beautiful and easy-to-make side dish that’s comforting and delicious.
I had some veggies in the fridge that were really needing to be used up so I went in search of recipe inspiration. I found a recipe for this beautiful baked ratatouille tian on Food to Glow that looked delicious and fun to make. I adapted the recipe to use what I had on hand and it turned out really tasty and paired nicely with some parmesan halibut and warm crusty bread.
How to Make a Baked Ratatouille Tian
Make the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes. Add the tomatoes, crushed red pepper flakes, dried basil, sea salt, and freshly cracked pepper, to taste, and cook stirring frequently for 3 minutes. Add the minced garlic and cook, stirring constantly for 1 minute.
Add the passata, balsamic vinegar, and sugar then simmer, stirring occasionally, for 15 minutes while you prep the vegetables. After simmering, taste the sauce and re-season to taste, if needed.
Preheat the oven to 350 degrees. Coat a small baking dish with olive oil cooking spray. Ladle the sauce into the baking dish and set aside to cool for a bit.
Layer the vegetables beginning at one end of the baking dish and start alternating the sliced vegetables in a semi-reclining, overlapping pattern. Side Note: The pattern depends on what shape your baking dish is.
Brush the vegetables with olive oil or garlic-infused olive oil, season with sea salt and freshly cracked pepper, to taste, then top with a sprig of fresh thyme and a couple of bay leaves.
Cover loosely with tin foil then place into the oven to bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are golden on the edges, cooked through, and tender. Remove from the oven and allow it to cool for 10 minutes. Serve with warm crusty bread. Enjoy.
Equipment
Ingredients
Sauce:
- 1 tbsp olive oil
- ½ yellow onion, diced finely
- 2 ripe Roma tomatoes, deseeded, diced
- 1½ cups passata **You can use tomato sauce
- Pinch of dried basil, to taste
- Pinch of crushed red pepper flakes, to taste
- Sea salt and freshly cracked pepper, to taste
- ¼-½ tsp good balsamic vinegar, to taste
- Pinch of sugar, to taste
Vegetables:
- 2 large (or 3 small) Roma tomatoes, sliced thinly **Cut all of the veggies the same thickness
- 1 medium zucchini, sliced thinly **Cut all of the veggies the same thickness
- 1 medium yellow squash, sliced thinly **Cut all of the veggies the same thickness
- ½ eggplant, sliced thinly **Cut all of the veggies the same thickness (If the eggplant is too big, cut each slice in half and use half-moons)
- ½ orange bell pepper, sliced in thin pieces similar to the other vegetable sizes
- Olive oil
- Sea salt and freshly cracked pepper, to taste
- 1-2 sprigs fresh thyme
- 1-2 bay leaves
Instructions
- Make the sauce by heating the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently for 3-4 minutes.
- Add the tomatoes, crushed red pepper flakes, dried basil, sea salt, and freshly cracked pepper, to taste, and cook stirring frequently for 3 minutes.
- Add the minced garlic and cook, stirring constantly for 1 minute.
- Add the passata, balsamic vinegar, and sugar then simmer, stirring occasionally, for 15 minutes while you prep the vegetables. After simmering, taste the sauce and re-season to taste, if needed.
- Preheat the oven to 350 degrees. Coat a small baking dish with olive oil cooking spray.
- Ladle the sauce into the baking dish and set aside to cool for a bit.
- Layer the vegetables beginning at one end of the baking dish and start alternating the sliced vegetables in a semi-reclining, overlapping pattern. Side Note: The pattern depends on what shape your baking dish is.
- Brush the vegetables with olive oil or garlic-infused olive oil, season with sea salt and freshly cracked pepper, to taste, then top with a sprig of fresh thyme and a couple of bay leaves.
- Cover loosely with tin foil then place into the oven to bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are golden on the edges, cooked through, and tender.
- Remove from the oven and allow it to cool for 10 minutes. Serve with warm crusty bread. Enjoy.
Such a pretty and delicious tian!
I love ratatouille but have never tried it baked, great idea will give this a try. Thanks. Happy Christmas, Diane
What a beautiful and impressive dish. Wonderful company recipe.