Oven-Roasted Ratatouille Recipe

I pulled the produce drawer of my fridge open, and realized with delight that I had everything I needed to make ratatouille.

I can’t think of this iconic dish from Provence without thinking of my grandmother, who lived in the South of France for much of her adult life. She spoke with exquisite fondness of the summer vegetables that she would buy at the greenmarket there, and how she cooked each separately and with loving care until they glistened with her good olive oil, and reunited in the pot like long-lost friends.

But my grandmother was not a snob, and I know she didn’t think less of me when I laughed, and admitted that when I make ratatouille, I just arrange all the vegetables on a baking sheet, and let the oven do the work for me.

While unconventional, this method yields excellent results, and requires very little effort beyond prepping the vegetables.

Assuming you’re not going to do things my grandmother’s way (let’s be real here), you could decide to cook your ratatouille in a pot with all the vegetables together. But it can be hard then to get all the vegetables to cook properly, so that the eggplant ends up a little bitter and spongy, and the whole thing is somewhat waterlogged. And if you try to compensate by stirring frequently, you risk of making the vegetables mushy.

Vegetables for ratatouille

No such pitfalls here. My oven-roasted ratatouille turns out delightfully tasty every time, almost sweet with a wonderful roasted flavor, the texture so rich and pleasing it almost feels like you’re eating dessert.

I will note that this is a summertime-to-early-fall dish par excellence. Even if your grocery store sells those vegetables year-round, ratatouille tastes exponentially better with truly sun-ripened produce. My grandmother would not have compromised on that part.

I like to eat ratatouille with eggs, poached or fried, the velvety yolks melding with the juicy vegetables, but it is also a fine side that goes with practically everything — grilled meats, steamed fish, a bowl of pasta or brown rice.

A bonus feature of ratatouille is that it gets even tastier the next day and the day after that. And since it is equally good hot, at room temperature, or cold, it’s an ideal make-ahead dish. (And it freezes really well, too!) (I’ll stop now.)

Oven-Roasted Ratatouille

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Oven-Roasted Ratatouille Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 35 minutes

Serves 6.

Oven-Roasted Ratatouille Recipe


  • 2 medium eggplants, about 450 grams (1 pound), cubed
  • 2 medium zucchini, about 450 grams (1 pound), cut into bite-size chunks
  • 4 ripe tomatoes, about 450 grams (1 pound), cut into bite-size chunks
  • 1 red bell pepper, about 200 grams (7 ounces), seeded and sliced
  • 2 medium onions or shallots, about 250 grams (9 ounces), thinly sliced
  • 2 cloves garlic, crushed with the flat of your knife
  • 2 sprigs of fresh rosemary (or 1/2 teaspoon dried)
  • 2 sprigs of fresh thyme (or 1/2 teaspoon dried)
  • 60 ml (1/4 cup) olive oil
  • 1 1/2 teaspoons fine sea salt


  1. Preheat the oven to 180°C (350°F).
  2. Put all the vegetables and herbs on a rimmed baking sheet.
  3. Oven-Roasted Ratatouille
  4. Drizzle with the olive oil, sprinkle with the salt, and combine with your (clean) hands. Make sure the garlic is buried under the vegetables so it won't burn.
  5. Oven-Roasted Ratatouille
  6. Cover the vegetables loosely with a piece of foil, and bake for 45 minutes. At this point, the vegetables should be cooked through but not colored.
  7. Remove the foil and bake for another 30 minutes, keeping an eye on the progress, until the vegetables have browned to your liking.
  8. Oven-Roasted Ratatouille
  9. Serve immediately, or allow to cool to room temperature and refrigerate until the next day.


Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time.


Oven-Roasted Ratatouille

This post was first published in April 2005 and compleeeetely updated in July 2016.

  • This ratatouille seems also very nice, but I just wanted to have a little word about your fabulous asparagus and strawberry tart: it kind of inspired me for a more italian-style recipe, you can check it out here,asparagus and strawberry risotto,
    If you need a translation (it’s all in italian), you’re welcome of course,

  • Madeleine

    This looks wonderful, and absolutely perfect for all of the these vegetables I have from the farmers’ market.

  • Erin

    One of my favorite summer meals! Pretty soon all of the ingredients will be springing from my garden!

  • Ratatouille is one of those dishes that reminds me of my childhood and was the first recipe that I ever collected. I grew up in a small town in Canada and went to an all french speaking school. My teacher was from France and she sent a classroom of 7 year olds home one day with a recipe for Ratatouille that I kept for years and years. I’m sure the recipe is still packed away somewhere with all my other childhood paraphenalia. I’ve made variations of it since then, usually with eggplant, and I especially love eating it on its own with crumbled goat cheese or feta cheese.
    By the way Clotilde, I’ve just started reading your blog and I think it’s fantastic. Thanks!

  • michael

    that looks wonderful, but ratatouille will always be the long, vegetable-at-a-time affair that i learned from my french host mom during a summer in st roman de bellet, just inland from nice. i still make it that way. to say that that was the summer that lit my palate afire is an understatement. i’ve never eaten so consistently well, nor learned so much in a kitchen since. but of course, my culinary awakening could only have occurred in france. what good fortune that it was in provence and the cote d’azur! wherever mme tozzi is now, i’m sure she’s cooking up a storm and making some people very happy.

  • Ann/brighidsdaughter

    Thank you! I love ratatouille but have only ever made it the traditional way. Have always wanted to know a way that wasn’t so time consuming. Love roasted veggies too, so I *must* make this on the weekend.

  • Rainey

    Ratatouille is one of my very favorite foods. I have never thougth of having it with a poached egg but I will, surely, try it this summer.

    I like it with crumbled goat cheese. The sharpness and creaminess of the cheese compliment it nicely, I think.

  • willson

    Made this yesterday. Doubled the recipe ’cause we’ve got a hungry 17 year old boy here and I wanted leftovers.

    I added a jar of tomatoes because the ones I could get here did not seem very “rich” so I thought I needed a boost to the tomato flavor. Used only ground herbs as I did not have fresh.

    The oven time covered was 20 minutes more (due to the volume of veggies) and the uncovered cooking time I increased to a whole hour; stirring/mixing occasionaly.

    Very nice result and quite low effort. I’d do it again. . . . Thanks.

  • I first tasted this when my French husband, from Nice, made it for me. He cooks it on top of the stove but I think the roasting will add a whole new taste to it.
    A link to my blog on living in France, Frenchless in France, http://www.lindamathieu.com

  • Jean-Paul

    Dodo fait comme cela depuis longtemps. Avec un bon roti de porc un régal.

  • I have been looking up ratatouille recipes all week, and alighted on this one. It is unbelievably delicious, and foolishly easy. I didn’t use any peppers–didn’t have any–but substituted organic carrots, and it still came out excellently. The eggplant is perfect. I don’t normally love zucchini, but the flavor is gorgeous in this recipe. I will be making this with various combinations of things all summer long… Thank you!

  • Victorine

    I just saw Ratatouille the other day and now have an urge to see if the actual dish is as tasty as it looks in the movie. Thank you Clotilde!

  • I love making roasted vegetables (typically with red peppers, red onion and zucchini), so this ratatouille recipe looks absolutely delicious! Also, I grow both rosemary and thyme and love to use these in dishes. Thank you for the post. I will be trying this out soon.

  • Thanks so much for this post. It’s great to hear your perspective on a method *not* cooking each vegetable separately! I posted a link to your page.

  • Peg

    I made this and it was easy and delicious. But what did I do wrong? It took over 3 1/2 hours to cook. Yes it tasted great the next day, but we ate dinner without it the same day. Beware if you plan on serving this the same day.

  • Peg – The only explanation I can think of is that perhaps your oven runs a little low? It might be a good idea to check with an oven thermometer…

  • Sam

    I took my boys to see Pixar’s Ratatouille on the weekend, and they are itching for me to cook them the dish. We are in Australia, so they are thrilled at learning a French word! I will try your version, as it is oven roasted and “true to the movie”. Good way to get some veggies into unsuspecting kiddies!!

  • Pat

    I made your oven roasted ratatouille this past weekend for 60 people, and it was terrific! Naturally, I made a few changes: used yellow and red bell peppers instead of green, and since it was such a huge amount, decided I would add the herbs late, as I didn’t want them to burn. Basically, it was the process of covering the vegetables with foil to trap the juices, then removing the foil to carmelize them, that rendered the outcome so profoundly wonderful. The flavors were so pure that I decided to leave the herbs out all together. Thanks. I was not looking forward to sauteeing vegetables for three hours in buckets of olive oil.

  • Sarah

    this recipe is one of the easier ratatouille ones i have seen and i can’t wait to make it for dinner tonight! do you serve this over anything?…rice, orzo pasta, giant pearl couscous… what else goes along with this for dinner? a green salad?

  • I’m making this at the moment! I’m sure it will be wonderful. Just wondering, how large do you slice your vegetables for this?

  • Kerry

    I made this over the weekend and it was wonderful. I didn’t think that I added that many more veggies (3 stalks of celery and some green olives) but I also had to roast it about another hour before it reached the consistency that I was looking for. Very nice, though.

  • qvole

    I had partial red & yellow bell peppers to use up, so I got a few tiny eggplants & zucchini at the farmers’ mkt & went looking for a ratatouille recipe — yours is so much easier than the usual way, & with tastier results. I added a small sweet potato & some mushrooms — no fresh herbs, so I used dry herbs de Provence — all worked fine.

    I served it over polenta with goat cheese on top & it’s lovely.

    Thanks very much indeed.

  • Ena

    So easy to make, I changed it a bit, since there are no fresh tomatoes I used a bit of canned tomatoes, 1 onion and a green, red and yellow pepper, it was a feast for the eyes as well as for the stomach.:-)

  • I am making this right now but I forgot to add thyme and rosemary in the beginning and forgot the tomatoes alltogether (??). Breastfeeding sure messes up your brain a bit. Hope it will taste nice anyway.

  • Clotilde – I’m glad to see this pop up in my Feedly this morning! I have just finalised the oven-baked version of ratatouille for my cookbook and am pleased to see you “cheat” a little by doing it this way too! I’m offering three versions of ratatouille – stove-top, oven-baked and tian to accommodate varying knife-skill levels in kids :) (PS: I can’t believe this is 11 years old, this post!!)

  • Taste of France

    Looks so good! And so practical. I have seen it sliced and roasted, which is very pretty. Not sure how it cooks up, though. Right now it’s still too hot to turn on the oven (34!!!) but I have thought of doing this on the grill, with sliced vegetables that I then cut into cubes and toss. Usually, though, I do like grandma and cook the vegetables separately, then combine.

  • Annabel Smyth

    “Roasted rat” – one of my favourites, but I haven’t been using the oven much recently, as it’s been too hot. Sometimes I make it in the slow cooker, in the summer – a quite different take on it – or else just in a lidded pan on top of the stove.

  • Theresa H. Wessman

    Dear Clotilide, The Oven=Roasted Ratatouille looks so delicious. Just have to get a few more vegetables and I can make it for tomorrows evening meal. It looks fairly easy to make and I know that we will enjoy your recipe. Thank you.

  • Paul Fout

    Clotilde, thank you for the great idea. I’ve been oven roasting root vegetables for a number of years using harissa or other combinations of spices. Made the roasted ratatouille last night since it was only 96 degrees here is Las Vegas, Nevada. I missed the step to include the herbs with the vegetables but sprinkled Herbs de Provence over the vegetables when I pulled the tray out of the oven. Thanks again.

  • i must try this reciepe tonight

  • Heather

    I tried this recipe and it was fantastic. One note, I added a bit too much salt as I had already salted the eggplant, so I will be a bit more gentle with the shaker next time. Also, mine looked a bit more cooked than yours, but the flavors were divine and the recipe was simple. I served it with crusty warm baguette. THANK YOU!

  • rebecca_taiwan

    I just made this today with the “help” of my four year old sister (she was so proud xD). My family loved it, but it was my little sister who clearly loved it the most, as she even finished a second helping- declaring Ratatouille her favourite vegetable dish. Merci beaucoup pour la recette!

  • Joanne

    I make this in my very large Le Creuset braiser – no need for foil, just use the cover. It works perfectly and is even easier. This has become the go-to recipe for summer when there is a glut of really good vegetables. I make it ahead in the morning. It reheats and freezes well (not that I usually do the latter because we always end up eating it all.) A meal in itself, or a very classy accompaniment to grilled fish/meat/game, or brunch with a poached egg – it is fabulous.

    • Do you mean on the stovetop or in the oven?

      • Joanne

        In the oven – exactly the same way, but in the big braiser. It has to be a big enough pot – and with shallowish sides, otherwise, the vegetables would steam, I think, rather than roasting.

  • Heather

    I make roast veggies medley depending on what veggies i have and i saute the onions in cast iron first then add the summer squash and zucchini and tomatoes and eggplant with olive oil then onto parchment paper on tray and roast in oven at 350 F degrees for like maybe 30 minutes. to make it more nutritional i cook 1/3 cup quinoa with one cup water or veg broth and combine makes very filling and is gluten free with the quinoa. if you eat dairy a little locally sourced farm feta is just right not too strong.

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