Baked Ratatouille

Yesterday afternoon my sisters and I were hanging out eating cold pizza that was at LEAST 4 days old. And not just any 4-day old pizza: hot-dog stuffed-crust 4-day old pizza.

I thought we had reached the depths of trashiness, when Nikki turns from where she was standing at the counter: “I have to say, putting butter on your cold pizza is the way to go.”

And there you have it my friends: What’s Wrong With America.

When I was little I used to be grossed out by how much butter my mom put on her rolls, but these days I’m the one slathering it on. Nikki was just telling me yesterday that when her friends comment on the yummy-looking food on my blog, she tells them, well yeah, if I started every recipe with a stick of butter, my food would be that good too. (Butter is where it’s at guys.)

Why this recipe for Ratatouille is the best

The first time I had Ratatouille I was not exactly overwhelmed with joy. The vegetables were cooked right, they just didn’t have anything special about them. Then I added MORE: more roasted garlic, more seasoning in the form of a ranch dressing packet, and more flavors and textures by serving it on top of a slice of crusty, toasted French bread slathered generously in goat cheese. If you’re not drooling I don’t know what to tell you. I guess make this as soon as possible so you, too, can start craving veggies!

Why is it called Ratatouille?

Ratatouille comes from a French word meaning “to stir up.” Basically it was any kind of coarse stew where the ingredients were cooked just enough, not too much, so that they held together and retained their shape. Now it’s a dish of zucchini, squash, bell pepper, and eggplant, made beloved by that famous Pixar film we all love.

Baked Ratatouille ingredients

Here’s a quick shopping list so you can grab what you need at the store. Scroll down to the recipe card below for a complete list. 

How to make Ratatouille

Have you ever had Ratatouille? I first heard of it from the movie, of course, and I tried my first traditional version just a couple months ago. Honestly? Kind of bland! After all that hype and rat endorsement, I was like really, this is it?

Enter ranch dressing, king of flavor! I sprinkled a packet of ranch dressing mix into some of the roasted garlic sauce and on top of the veggies, and it was pretty magical. I made this here at my sister Nikki’s house and she LOVED it. I didn’t use an entire packet in the original version, and she kept going back to sprinkle more on top, even after it was baked. (No, she didn’t add butter this time.)

Here’s a quick overview of how to make this Ratatouille. Scroll down to the recipe card at the bottom of the post for complete instructions!

1. Preheat your oven and roast your garlic.
2. Mash the roasted garlic and add cream, wine, onion, and a small amount of the dip package. Add the Parmesan and stir until the mixture thickens slightly. Add fresh thyme to taste. Pour the sauce into a cast iron skillet and set aside.
3. Slice the zucchini, squash, peppers, and eggplant. Layer the vegetables in the skillet with the sauce, starting on the outside edge. Sprinkle the remainder of the ranch packet over the vegetables.
4. Bake the ratatouille, then serve with crusty French bread and goat cheese.

What to eat with this Ratatouille Dish

You could eat ratatouille with potatoes, polenta, couscous, pretty much any grain you can think of. I spread softened goat cheese on a slice of toasted French bread and put the veggies on top, like in this photo. SO GOOD. We ate nearly the whole pan, and then tonight I had a ratatouille taco with the leftovers.

How to store this Ratatouille Recipe

Ratatouille can be kept covered in the fridge for 3-4 days. You can also freeze it for 2-3 months, as an entire dish or in individual portions. Make sure that they’re tightly sealed so they don’t get freezer burned.

Ratatouille Dish FAQs

More summer dishes like this Baked Ratatouille