Ratatouille French Vegetable Bake (Print-Friendly Version)
Colorful vegetables layered with rich tomato and béchamel, baked till tender and flavorful.
# What You’ll Need to Make This:
→ Ratatouille Base
01 -
250–500 ml quality tomato basil sauce
02 -
2 garlic cloves, minced
03 -
3–4 sprigs fresh thyme
04 -
2 tablespoons olive oil
05 -
0.5 teaspoon chili flakes
06 -
1 thin eggplant (aubergine), thinly sliced
07 -
1 yellow squash, thinly sliced
08 -
1 zucchini, thinly sliced
09 -
1 red bell pepper, thinly sliced
10 -
2–3 medium potatoes, thinly sliced
11 -
Salt
12 -
Black pepper
13 -
Oil spray
→ Béchamel Sauce
14 -
1 tablespoon unsalted butter
15 -
1 tablespoon all-purpose flour
16 -
240 ml milk (2% or whole)
17 -
0.125 teaspoon ground nutmeg
18 -
Salt
19 -
Black pepper
# How to Prepare:
01 -
Preheat oven to 190°C. Bring 500 ml water to a rolling boil and season with salt. Slice potatoes and parboil for 3–4 minutes until just tender, then drain on a paper towel. While potatoes cool, thinly slice eggplant, yellow squash, zucchini, and red bell pepper.
02 -
Warm milk in a microwave-safe container. In a saucepan, melt butter over medium heat. Add flour and stir continuously until raw aroma dissipates, about 1–2 minutes. Gradually add warm milk, whisking to prevent lumps. Continue cooking until sauce thickens to coat the back of a spoon. Season with salt, nutmeg, and black pepper. Remove from heat and set aside.
03 -
Lightly coat a 24 cm ovenproof pie or casserole dish with oil spray. Spread tomato basil sauce evenly over the base. Add minced garlic, thyme, chili flakes, salt, and olive oil, blending gently while maintaining an even layer. Drizzle béchamel over the top and swirl through the tomato sauce.
04 -
Arrange alternating slices of eggplant, yellow squash, zucchini, red bell pepper, and potato in a spiral pattern atop the sauce. Once layered, drizzle with remaining olive oil and sprinkle with salt, black pepper, and thyme.
05 -
Cover dish with parchment paper and bake for 55–60 minutes, or until all vegetables are tender and the tomato sauce is bubbling at the edges.
06 -
Allow to cool for 5 minutes before serving. Accompany with crusty bread for optimal enjoyment.
# Extra Tips:
01 -
For efficient assembly, stack alternating vegetable slices by hand and arrange batches simultaneously in the dish for even, elegant presentation.
02 -
To achieve evenly cooked vegetables, maintain uniform thinness when slicing.