Rustic Garden Ratatouille Bake
A vibrant, oven-baked vegetable casserole inspired by classic ratatouille—layered with tender slices of zucchini, eggplant, and sweet potato, all infused with rich tomato sauce and fragrant herbs. It’s simple, wholesome, and bursting with Mediterranean flavor.
Ingredients
2 cups zucchini, thinly sliced
2 cups eggplant, thinly sliced
2 cups sweet potato, thinly sliced
1 cup red onion, sliced
1 cup tomato sauce
¼ cup olive oil
¼ cup grated cheese (optional, for a golden finish)
¼ cup fresh thyme (or mixed herbs)
1 teaspoon salt
1 teaspoon black pepper
Instructions
Preheat the oven to 180°C (350°F). Lightly grease a baking dish with a bit of olive oil.
Prepare the base: Spread the tomato sauce evenly across the bottom of the dish.
Layer the vegetables: Arrange the zucchini, eggplant, sweet potato, and onion slices in an overlapping pattern (vertical or spiral for a красив presentation).
Season generously: Drizzle olive oil over the top, then sprinkle with salt, pepper, and fresh herbs.
Bake covered with foil for 35–40 minutes, until the vegetables begin to soften.
Add cheese (optional): Remove the foil, sprinkle grated cheese on top, and return to the oven for another 10–15 minutes until golden and slightly crisp.
Rest and serve: Let it cool for a few minutes before serving to allow the flavors to settle.
Serving Tips
Serve warm as a main dish with crusty bread or as a side with grilled meat or fish.
Add a drizzle of extra olive oil or a sprinkle of fresh herbs just before serving for extra freshness.
