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Oven-baked ratatouille


This oven-baked ratatouille is one of those recipes I prepare immediately after reading them

I love baked vegetables but had a hard time trying to prepare them in a tasty way using little oil. The solution came with this oven-baked ratatouille. Here you have the right mix of vegetables with a limited quantity of the oil that could fit a diet. The difference is probably the balsamic vinegar that adds a special and unique taste that makes you forget about adding extra oil to your plate.

This oven-baked ratatouille is from the fabulous Alexandra Cooks. I have many recipes of her among my favorites, such as cheesecake and the eggplant with parmesan crust.

And last but not least, you know a recipe is approved when your son message you asking for the ratatouille recipe and right after lunch sends his plate quite empty.


  • 2 eggplants
  • 1 onion + 2 shallots
  • 2 zucchini
  • About 1 pound mature tomatoes
  • 4 minced garlic cloves
  • 1 tsp salt
  • 3 Tbsp extra virgin olive oil
  • 2 to 3 Tbsp balsamic vinegar
  • Fresh thyme
  • Some basil leaves


  1. Turn on the oven 396°F/200°C.
  2. Cut the vegetables in cubes of 1 inch each and put them inside a baking tray, trying not to overlap them.
  3. Mix it all with oil and balsamic vinegar and bake for 30 min.
  4. After 30 min, take the tray out of the oven and mix gently the vegetables and put them into the oven for 30 min more.
  5. Buon appetito!

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