Do you like your ratatouille crunchy or soft? This tasty oven-baked ratatouille recipe takes the best from both worlds. The oven-baked version allows for soft vegetables at the bottom and crunchy edges. This recipe goes great by itself or served with a main course. Tasty oven-baked Ratatouille Serves up to 5


  • 1 large onion, cut into chunks
  • 1 large zucchini, cut into chunks
  • 1 large eggplant, cut into chunks
  • 2 red and 2 yellow bell peppers seeded and cut into chunks
  • 1-pound small tomatoes
  • 5 garlic cloves, chopped
  • 3 tablespoons olive oil
  • Salt and pepper
  • Several springs’ fresh basil


  1. Preheat oven to 475 °F
  2. Put all the vegetables and garlic in a roasting pan or large shallow ovenproof dish. Sprinkle with the oil and some salt and pepper, then mix with your hands so that all are coated evenly.
  3. Put the dish into the oven and cook uncovered for 35-45 min or until the vegetables are browned at the edges, tender and smelling fragrant.
  4. Tear the basil leaves over the top and serve.