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Photo of Ratatouille Bake by WW

Ratatouille Bake

2
Points® value
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
This classic French vegetable dish featuring ripe summer eggplant, zucchini, and tomatoes is traditionally a stew made on the stovetop and requires cooking each vegetable separately before simmering them together. Our beautiful, baked version slashes your hands-on cook time and makes for a show stopping presentation. Serve it as a vegetarian main or a hearty side.

Ingredients

Cooking spray

4 spray(s)

Plum tomato

4 large, sliced 1/4 inch thick

Olive oil

2 tbsp(s), divided

Sweet onions

1 large, thinly sliced

Garlic

4 tsp(s), finely chopped, about 4 cloves, divided

Kosher salt

1¼ tsp(s), divided

Fresh thyme

1½ tsp(s), chopped, divided

Black pepper

¼ tsp(s)

Zucchini

1 large, sliced 1/4 inch thick

Yellow summer squash

1 large, sliced 1/4 inch thick

Eggplant

1 small, Italian or Japanese, sliced 1/4 inch thick

Fresh basil

¼ cup(s), optional

Instructions

  1. Preheat your oven to 400 °F. Coat a 2-quart casserole dish with cooking spray.
  2. Spread tomato slices on a paper towel to drain while you prep the other ingredients.
  3. In a medium saute pan on medium-low, heat 1 tsp olive oil for 1 minute. Add onion, 2 tsp garlic, ½ tsp salt, and ½ tsp thyme. Cook, stirring often, until onion softens slightly, about 7-8 minutes. Spread onions across the bottom of prepared pan.
  4. In a small bowl, whisk together remaining 1 tbsp + 2 tsp olive oil, 2 tsp garlic, 1 ¼ tsp salt, and 1 tsp thyme.
  5. In a large bowl, place zucchini, summer squash, and eggplant slices. Drizzle evenly with the olive oil mixture, and toss to coat.
  6. Line up vegetable bowl and tomatoes in front of you with the prepared pan nearby. Working from the outer edge of your pan inward, arrange zucchini, squash, eggplant, and tomato slices slightly upright, alternating vegetables and overlapping like shingles. Repeat the pattern in a full circle around the outside of the pan. Repeat to create a smaller 2nd circle of alternating vegetables, then tightly fill in the center of the pan with any remaining vegetables, fitting in as many slices as possible.
  7. Bake, uncovered until vegetables are browned and tender, 50 to 55 minutes. Let gratin rest for 5 minutes before serving. Garnish with basil.
  8. Per serving: about ¾ cup

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