Ratatouille Bake & Garlic Bread
with Parmesan, Eggplant, Tomatoes & Zucchini
- Milk
- Soy
- Wheat
In this stunning version of the French summer stew, you'll arrange thin slices of eggplant, tomato, zucchini, and bell pepper over a chunky homemade tomato sauce. Bake until browned and tender, shower with Parmesan, and serve with crusty ciabatta garlic bread.
Ingredients
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)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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!
• 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.
• 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.
