Layered Ratatouille

Layered ratatouille, served in a shallow casserole.

This layered ratatouille brings the essence of the French countryside into your kitchen. Inspired by the beautifully stacked version seen in Disney’s Ratatouille, this recipe is all about simplicity and balance. And letting the natural sweetness of Mediterranean vegetables shine through. It’s comforting and elegant, and while it’s great on its own, the options to serve it alongside other dishes are endless. Whether it’s over rice, pasta, or served with crusty bread, this dish is versatile enough to complement whatever you’re in the mood for.

Table of Contents

Layered ratatouille in a shallow casserole.

Layered Ratatouille: Ingredient Breakdown

  • Extra-virgin olive oil: Provides a rich, fruity base for the sauce and helps crisp up the vegetables.
  • Onion: Adds sweetness and depth to the sauce, balancing the acidity of the tomatoes.
  • Red sweet pointed peppers: These bring a mild sweetness to the sauce, making it more flavourful than standard bell peppers.
  • Garlic: A must-have in any good Mediterranean dish, garlic lends an aromatic, earthy quality that rounds out the sauce.
  • Dried herbs (oregano, basil, parsley): These are essential for adding complexity and that quintessential herbaceousness to the sauce and the vegetables.
  • Passata: The smooth, rich base of the sauce. It binds all the flavours together.
  • Fresh basil: Adds a burst of freshness at the end, lifting the sauce with its vibrant, peppery aroma.
  • Courgette, aubergine, tomatoes: The stars of the show, these vegetables create a symphony of textures and flavours once roasted. Their natural sweetness comes out, and they take on a buttery softness.
  • Garlic granules: Perfect for evenly distributing garlic flavour over the vegetables without burning.
  • Sea salt and freshly-ground black pepper: These bring out the natural sweetness and earthiness of the vegetables.

A Good Ratatouille Needs A Good Sauce

The base of any good ratatouille is its tomato sauce. In this Layered Ratatouille recipe, the sauce is more than just a backdrop—it’s the foundation that carries the entire dish. By using sweet pointed red peppers alongside onions, the sauce takes on a natural sweetness that balances beautifully with the acidity of the passata. While I’ve kept the herb mix simple with dried oregano, basil, and parsley, don’t underestimate their impact. These herbs deepen the flavour, providing warmth and familiarity with each bite.

The key to a good sauce lies in patience. It’s essential to give the onions and peppers enough time to soften and develop their natural sugars. This not only enhances the sauce’s flavour but also helps create a rich, velvety texture. When you add the garlic, it’s important to keep stirring. Garlic can go from golden to burnt quickly, and you want to avoid bitterness at all costs.

Layering the Ratatouille Vegetables

The most visually stunning part of this Layered Ratatouille is, of course, the perfectly layered vegetables. But it’s not just about looks. The layering allows each vegetable to cook at its own pace, melding together into a tender, flavour-packed combination. Thin slices are crucial here – you can use a mandoline to make things easier (this is the one I use). You want the courgettes, aubergines, and tomatoes to cook evenly, becoming soft but not mushy.

When arranging the vegetables, you have two options: you can stack them in neat rows, which gives the dish a more structured appearance, or you can spiral them, creating a more dramatic presentation. Both methods work, but I personally love the spiral.

Garlic & Herb Oil: The Finishing Touch

Before baking the Layered Ratatouille, brushing the vegetables with a garlic and herb oil brings everything together. This isn’t just about adding moisture—it’s about infusing the vegetables with flavour as they roast. Dried thyme, basil, and parsley provide a gentle earthiness, while the garlic granules give just enough punch without overpowering the dish. I prefer using garlic granules instead of fresh garlic here because it distributes more evenly and avoids the risk of burning during the baking process.

Make sure to generously brush the oil over the vegetables so they absorb the flavours and develop a nice, slightly caramelised finish after roasting.

Baking the Layered Ratatouille to Perfection

Baking the ratatouille covered for the first 40 minutes helps the vegetables steam in their own juices, becoming soft and delicate. Removing the foil for the final 20 minutes is where the magic (I know you don’t want me to use that word, but there’s no other way to describe it!) happens. This step allows the vegetables to caramelise slightly, intensifying their flavours and giving the top layer a beautiful golden hue.

Layered Ratatouille: Serving Options

The beauty of this layered ratatouille is how flexible it is when it comes to serving. Personally, I love having it with crusty French bread to mop up all the sauce, but there are so many ways you can enjoy this dish.

  1. Over rice or quinoa: This creates a more substantial, hearty meal, turning the ratatouille into a comforting bowl of goodness.
  2. With pasta: The sweetness of the sauce pairs wonderfully with a light pasta like orzo or penne. It’s a great way to turn this into a quick midweek dinner.
  3. Topped with a fried egg: This adds an extra layer of richness, making it perfect for brunch or a light lunch.
  4. On its own: If you’re after something lighter, just enjoy the ratatouille as is. It’s delicious and filling enough to be served as a standalone dish.

Why This Dish Works

This layered ratatouille is a celebration of simplicity. The ingredients are humble, but when treated with care, they transform into something truly special. The slow baking process coaxes out the natural sweetness in the vegetables, while the herb-infused oil adds depth and complexity. Every bite is a balance of tender, sweet, and savoury, with the fresh basil at the end providing a bright, peppery note that brings the dish to life.

There’s something incredibly satisfying about taking basic ingredients—tomatoes, courgettes, aubergines—and elevating them into a dish that feels both homey and elegant. Whether you’re cooking for a crowd or just looking to treat yourself, this layered ratatouille hits all the right notes.

Final Thoughts

What I love most about this ratatouille is its flexibility. It’s one of those dishes you can make in advance, and it gets better with time. The longer it sits, the more the flavours meld together, making it an ideal make-ahead option for dinner parties or meal prep. It’s also a great way to showcase summer vegetables, making the most of what’s in season.

If you’ve been intimidated by the idea of making a layered ratatouille, don’t be! This recipe simplifies the process while still delivering on flavour. Plus, with its stunning presentation, it’s guaranteed to impress—whether you’re cooking for family, friends, or just yourself. So next time you’re looking for a dish that’s simple, versatile, and full of vibrant flavours, give this layered ratatouille a try. You won’t regret it. And if you fancy a more classic rendition, why not try my Classic Ratatouille.

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Layered Ratatouille

Layered ratatouille in a shallow casserole.

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Bringing Disney’s ratatouille to your dinner table!

  • Prep Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6 1x
  • Category: Vegan, Vegetarian, Sides, Veggies

Ingredients

Scale
For the sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 red sweet pointed peppers (Romano peppers), diced
  • sea salt and freshly-ground black pepper
  • 2 garlic cloves, minced
  • 1/2 tbsp herbes de Provence
  • 400 g passata
  • 5 g fresh basil, roughly chopped
For the ratatouille:
  • 400 g courgette
  • 400 g aubergine
  • 400 g plum or large vine tomatoes
  • sea salt and freshly-ground black pepper
  • 3 tbsps extra-virgin olive oil
  • ¼ tsp garlic granules
  • 1 heaped tsp herbes de Provence

Instructions

Making the sauce

  1. Heat the extra-virgin olive oil in a medium saucepan over medium-low heat. Add the onion and red pepper, season with a good pinch of sea salt and freshly-ground black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
  2. Add the garlic and herbs and cook, stirring constantly, until fragrant, around 1 minute.
  3. Add the passata and bring to a simmer. Turn the heat down to medium-low and cook uncovered for 10 minutes, stirring occasionally.
  4. Remove the saucepan from the heat and stir in the fresh basil. Taste and season with sea salt and freshly-ground pepper.

Making the ratatouille

  1. Heat the oven to 200℃ / fan 180℃. While the sauce is simmering, thinly slice the courgette, aubergine and tomato.
  2. Spread the sauce onto the base of a medium roasting tin. Layer the sliced vegetables over the sauce, either in rows or in a spiral. Season with sea salt and freshly ground black pepper.
  3. Combine the olive oil, garlic granules, dried thyme, dried basil and dried parsley in a small bowl. Brush or spoon the oil over the vegetables.
  4. Cover with foil and bake for 40 minutes; remove foil and bake for another 20 minutes. Enjoy!

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Hi! I’m Zena. A recipe developer with a love for big, bold flavours and vibrant, colourful dishes. Expect lots of easy, delicious recipes, influenced by global flavours and techniques. Happy cooking!

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