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vegetable ratatouille bake in a wide horizontal shot, overlapping rows of eggplant, zucchini, and tomato over tomato sauce in a baking dish with thyme, natural light, shallow depth of field, landscape orientation

Vegetable Ratatouille Bake

Summer vegetables that have been cut into thin slices are arranged in a fan shape and baked with a delicious tomato sauce.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 eggplant sliced thin
  • 2 zucchini sliced thin
  • 3 tomatoes sliced thin
  • 2 cups marinara
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme

Method
 

  1. Preheat the oven to 375F and spread the marinara with garlic in the bottom of a baking dish.
  2. Slice the eggplant, zucchini, and tomatoes thinly.
  3. Arrange the slices in overlapping rows over the sauce.
  4. Drizzle with olive oil and sprinkle with thyme, salt, and pepper.
  5. Cover with foil and bake 30 minutes, then uncover and bake 15 more until tender.
  6. Serve warm with crusty bread.

Notes

Slice the vegetables evenly so they cook at the same rate.