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Ratatouille Bake & Garlic Bread

Ratatouille Bake & Garlic Bread

with Parmesan, Eggplant, Tomatoes & Zucchini
Recipe Development Team
Recipe Development TeamUpdated on October 15, 2025
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Calories
730 kcal
Protein
17g protein
Total Time
1 hour 15 minutes
Difficulty
Hard
Allergens:
  • Milk
  • Soy
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit

Parmesan Cheese Block

(Contains: Milk)

1 unit

Onion

2 unit

Tomatoes

1 unit

Eggplant

1 tablespoon

Herbes de Provence

1 unit

Crushed Tomatoes

1 teaspoon

Garlic Powder

1 unit

Bell Pepper

1 unit

Zucchini

2 unit

Ciabatta Bread

(Contains: Soy, Wheat)

Not included in your delivery

Salt

Pepper

Olive Oil

Butter

(Contains: Milk)

/ per serving
Calories730 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate79 g
Sugar19 g
Dietary Fiber10 g
Protein17 g
Cholesterol40 mg
Sodium710 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small Bowl
Large Pan
Grater
Baking Dish
Baking Sheet

Cooking Steps

Prep
1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Peel, halve and finely dice half the onion (all for 4 servings). Thinly slice tomatoes into rounds. Thinly slice zucchini into rounds. Thinly slice eggplant into rounds (If your eggplant is large, halve or quarter it before slicing to roughly match the size of the tomato and zucchini slices). Halve, core, and thinly slice bell pepper into strips. Halve ciabattas.

Cook Sauce
2

• Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced onion, salt, and pepper; cook, stirring occasionally, until softened, 4-5 minutes. • Stir in crushed tomatoes, herbes de Provence, half the garlic powder (you’ll use the rest later), salt, and pepper; cook, stirring occasionally, until sauce has reduced slightly, 2-3 minutes. • Grate in half the Parmesan; stir to combine. Remove from heat.

Assemble Ratatouille
3

• In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), spread tomato sauce in an even layer. • Arrange alternating slices of tomato, zucchini, eggplant, and bell pepper upright in dish. TIP: Don’t worry if bell pepper strips stick out a little bit! If you have extra vegetables, save for another use.

Bake Ratatouille
4

• Brush tops of veggies with 2 TBSP olive oil (4 TBSP for 4 servings); season generously with salt and pepper. • Bake on top rack until veggies are browned and tender, 45-60 minutes. TIP: The thicker your vegetables are cut, the longer they will take to cook!

Make Garlic Bread
5

• Meanwhile, place remaining garlic powder and 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until butter has melted, about 30 seconds; stir to combine. • Place ciabatta halves, cut sides up, on a baking sheet. Evenly drizzle with butter mixture. Bake on middle rack until crisp and golden, 5-6 minutes. • Halve ciabattas on a diagonal.

Finish & Serve
6

• Grate as much remaining Parmesan as you like over ratatouille. • Serve family style directly from baking dish with garlic bread on the side.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many enjoyed the dish's rich, herby taste; some found it bland and suggested adding extra garlic or cheese for more depth.
  • Ease of prep: Slicing vegetables evenly was challenging for many; consider using a mandolin or adjusting cooking time for varied sizes.
  • Suggestions: Try layering like a casserole for easier assembly. Adding ricotta or mozzarella between layers boosted flavor and satisfaction.
  • Portions: Several had extra veggies; repurpose leftovers into a delicious pasta sauce for another meal 🍝.
  • Appearance: Despite uneven vegetable sizes, many found the final dish beautifully colorful and impressive-looking.
AI-generated from customer reviews

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