top of page

My experience making Ratatouille

Updated: Feb 23, 2021

Since I have spent a lot of time inside the past few months due to COVID, I have been trying to find new ways to eat & new recipes to try. My taste buds can get bored easily. While scrolling through the thousands of recipes on Pinterest and other blogs, I created my own version of Ratatouille. For those that are not familiar with the Ratatouille dish (or haven't seen the Disney movie), in my opinion, it is a vegetable lasagna/casserole. This can be served as a main dish or a side item for any meal and tastes pretty food even if you are not really into vegetables.


1 Eggplant

4 Roma Tomatoes

1 Zucchini

1 Yellow Squash

Olive Oil

1/2 of an Onion, diced*

3 cloves of garlic

1/2 Red Bell Pepper, diced*

1/2 Yellow Bell Pepper, diced*



Crushed tomatoes 12 oz can

2 Tablespoon of Basil

1 Tablespoon of Parsley


  • Start by preheating your oven to 375 F.

  • Finely slice the tomatoes, eggplant, squash, and zucchini into 1/8 inch slices. The thicker the cut the longer it will take for the Ratatouille to cook. Try using a handheld slicer if you do not feel safe using a knife.

  • In a pan on medium-high heat, saute the onion, bell peppers, and garlic until soft.

  • Season with salt and pepper to taste then add crushed tomatoes. Since I used the frozen combination bag of peppers and onion from Kroger, I added a little bit of extra onion powder as well as 1 tablespoon of basil for added flavor. Remove from heat.

  • Pour sauce into an oven-safe pyrex dish and smooth the surface across the pan.

  • Arrange your sliced vegetables in alternating patterns across the top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper to taste. I accidentally squished one of my tomatoes so I did not have enough to continue it throughout the dish.

  • Before popping this in the oven, we are going to make an herb seasoning to drizzle over the top. In a small bowl or cup, mix together garlic powder (or 1 bulb of minced garlic) 1 tablespoon of parsley, 1 tablespoon of thyme, a pinch of salt and pepper, and olive oil.

  • Using a basting brush or spoon, apply the herb mixture over the top.

  • Cover pan with foil and cook for 40 minutes.

  • After the 40 minute mark, remove the foil and cook for another 20 minutes.

Voila, ladies and gents! There you have it! Tell me what you think about this recipe or how you made your own version of Ratatouille.

Until my next adventure in the kitchen,

Anastasia Shelton



bottom of page