A delicious tomato, garlic base that’s topped with tons of fresh vegetables and seasonings. Top it off with fresh parmesan cheese to make the most perfect baked ratatouille ever!


  • 15 ounce can diced tomatoes, drained
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 small eggplant, thinly sliced
  • 2 zucchini, thinly sliced
  • 2 yellow squash, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 tbsp olive oil
  • fresh thyme leaves (to taste)
  • grated parmesan cheese (to taste)


  1. Preheat the oven to 400°F. Spread the tomatoes over the bottom of a 9×9″ dish. Stir in the onions, garlic, salt and pepper. 
  2. Layer the eggplant, zucchini and yellow squash. Fill the red pepper in the gaps.
  3. Drizzle the olive oil over the top. Sprinkle thyme leaves and remaining salt and pepper over top.
  4. Baked covered with foil for 30 minutes. Remove foil and bake an additional 10 minutes, or until vegetables are tender. Top with parmesan cheese if desired. 
  5. Enjoy while hot!