This oven‑baked ratatouille layers thin slices of aubergine, courgette and tomato in neat concentric circles for maximum flavour and a beautiful finish. Seasoned with Maldon Original Sea Salt, oregano and olive oil, the vegetables bake until tender with lightly caramelised edges. It’s an easy ratatouille recipe that celebrates peak‑summer produce, delicious warm or at room temperature and perfect as a vegetarian side or light main with crusty bread.
How to Make Oven-Baked Ratatouille?
- Slice aubergine, courgette and tomato to 3 mm; season with Maldon Sea Salt.
- Arrange in concentric circles; add oregano and olive oil.
- Bake at 180°C fan for 30 minutes until tender and caramelised; finish with basil.
How to Make Oven-Baked Ratatouille (Detailed Version)
Step 1 – Heat the Oven & Slice Evenly
- Preheat oven to 180°C fan (200°C conventional / 400°F).
- Thinly slice aubergines, courgettes and tomatoes to pound‑coin thickness (~3 mm) using a mandolin or sharp knife for even cooking. Make sure you pat the wet tomatoes slices dry before arranging to avoid pooling which can cause the dish to become soggy!
- Sprinkle the slices with Maldon Original Sea Salt to season and draw out a little moisture.
Step 2 – Arrange the Vegetables
- In a round baking dish, lay slices in concentric circles, alternating aubergine, courgette and tomato.
- Sprinkle over dried oregano and drizzle generously with olive oil.
Step 3 – Bake to Tender & Caramelise
- Bake for about 30 minutes until the top is lightly caramelised and vegetables are tender when pierced. The edges of the dish should be lightly browned, centres soft but holding their shape.
- Rest 5 minutes; scatter basil leaves and finish with a final pinch of Maldon.
Tips & FAQs
Tips
- Even thickness is key: 3 mm slices cook at the same rate and layer neatly.
- Season in layers: a light pre‑salt plus a finishing sprinkle of Maldon brightens flavours.
- For extra colour, switch to grill/broiler for 1–2 minutes at the end.
- If your dish is deep, cover loosely with foil for the first 15 minutes, then uncover to caramelise.
FAQs
- What’s the difference between this and classic stewed ratatouille?
- This is a sliced, baked version (often called confit byaldi style) with neat layers; classic ratatouille is a chopped, stovetop stew.
- Can I add peppers or onions?
- Yes—very thinly sliced red pepper or onion can be tucked between layers without changing timing much.
- Do I need to salt and drain the aubergine?
- Not essential with thin slices and modern aubergines; a light pre‑salt is sufficient.
- How thick should I slice the vegetables?
- About 3 mm (pound‑coin thickness). Thicker slices may need 5–10 extra minutes.
- Can I make ratatouille ahead?
- Bake, cool and refrigerate up to 2 days. Reheat covered at 170°C (340°F) for 12–15 minutes or enjoy at room temperature.
Serving Suggestions
- Serve as a side with roast chicken, grilled fish, steak or lamb.
- Make it a main: add torn mozzarella or crumbled goat’s cheese after baking; serve with crusty bread, couscous or soft polenta.
- Finish with a drizzle of good olive oil, extra basil, or a splash of balsamic.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat at 170°C (340°F) until hot (10–15 minutes) or enjoy room‑temperature.
- Not ideal for freezing (tomatoes can become watery), but can be frozen for up to 1 month if needed; reheat from thawed and finish under the grill to re‑caramelise.
