Baked Ratatouille Tian Recipe

This baked ratatouille tian is a vibrant, delicious vegetable side dish consisting of thin vegetable slices, sea salt, herbs and plenty of olive oil. The result is not only a gorgeous dish but a flavorful one that is best enjoyed with pasta, grilled meat or fish. 

I cannot write this recipe post without the mention of the film which highlighted a tian version of ratatouille. If you don’t know about the Disney movie Ratatouille, you simply must watch it.  It’s one of my all-time favorite films (I am sure the cooking has something to do with it). It has been on the list for many years to recreate a version to enjoy here, possibly on a Friday night with the movie going and us enjoying the real thing right along with Ego. This may or may not have, but more then likely, did happen.

Ratatouille is not only a classic movie, but a classic dish as well. Now this version, a tian, just like in the movie, is not a traditional ratatouille. Nevertheless, it is just as delicious but I must say, this version is so much more beautiful. Setting it on the table will impress even your biggest critic. 

​The vegetable slices are laid out in a single layer with rows of vegetables that I find best to arrange in a pattern form to get the most in taste and presentation. This baked ratatouille tian takes just a few minutes of prep time and can be served warm or at room temperature. 

Baked Ratatouille Tian Is…

• A vegetable tian with thin slices of vegetables.
• Rustic French food that was considered a peasant dish.
• Gorgeous and delicious at the same time. 
• A dish straight out of a French kitchen. 
• Excellent served with good bread. 
• One of those dishes where the flavor will get better after it sits. It is even more delicious the next day. 

​Ingredient

Eggplant- use globe or Italian eggplants for best results. Cut the wider circles into halves to they fit evenly with the zucchini and tomato slices. 

Zucchini- use large zucchini. I like to cut them at a diagonal to make the slices a little wider. 

Tomatoes- use large tomatoes cut the same way as the large circles of eggplant (in halves). This way the slices of each vegetable are similar in size. If you use Roma tomatoes cut them lengthwise and keep in mind you will need about 7-8 Roma tomatoes.

Herbs- I like to use fresh herbs but you can use dried herbs if you like. Fresh oregano, thyme sprigs, and bay leaves give this ratatouille a nice depth of flavor. 

Garlic- use large garlic cloves, fresh preferably. 

Oil- I like to use extra virgin olive oil but you can also use pure olive oil or avocado oil if you prefer.

Seasoning- flaky sea salt and freshly cracked black pepper make the perfect simple seasoning to top a ratatouille tian. You can use standard salt and pepper. 

Tools

9 x 12 Baking Pan

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Directions

Slice the eggplants in thin slices and halve the larger circles. Sprinkle with sea salt and let them sit for 20 minutes. This will help reduce their bitterness and release extra moisture. Rub the moisture and salt off the eggplant slices. Continue to slice the tomatoes and zucchini in the same thickness.

Halve a garlic clove and rub it on the inside of the baking pan. Make sure to get the bottom of the dish and the sides. Drizzle the bottom of the pan with olive oil.

Mince the remaining garlic and add it to a small bowl with 1/4 cup extra virgin olive oil and the oregano. Sprinkle a pinch of sea salt over the sliced tomatoes and zucchini.

Lay the slices of eggplant, tomato and zucchini in tight rows. Pour the olive oil mixture over the rows evenly. Salt and pepper generously then lay two bay leaves on top.

Bake at 400F for 40-45 minutes until the vegetables are cooked. 

Cooking Notes

• Use a sharp knife or mandolin slicer if you have one. You want to cut thin rounds not thick slices. 
• Sprinkle salt and even a bit of pepper on the tomatoes and zucchini before arranging them in the pan. This will help season the vegetables through. The eggplant will have salt absorbed somewhat in it already. 
• ​Cutting the zucchini at a slight diagonal will help give them a little bit of length to fit up against the eggplants and tomato slices. 

How To Store

Store leftover ratatouille tian in the fridge. You can transfer it into an sealed container or leave it in the pan to rewarm the next day. Wrap the top with a piece of aluminum foil or plastic wrap. Ratatouille will keep for up to 4 days in the fridge. The next day, do as the French do, enjoy reheated ratatouille with a fried egg. 

FAQ

Can I use an oval baking dish to make this?

Absolutely! Depending on the size of the baking dish, you might have leftover slices of vegetables which you can save for another dish. 

Is this ratatouille vegan?

​Yes this is can be considered a vegan ratatouille as there are no animal products present in the recipe. 

Could I make this yellow zucchini?

Yes! Yellow zucchini would be a great pop of color and yield the same results. 

Is this a true ratatouille? 

Classically speaking, no. This is vegetable tian technically speaking but made with the ingredients of a traditional ratatouille, 

What do you serve this ratatouille tian with?

I like serving it with a simple pasta dish. Lemon or creamy pasta work nicely. This tian is also a very complimentary side dish for grilled meats like this Spatchcock chicken or  sirloin with herb butter and even this non grilled whole bird salt-crusted chicken. Fish is also a great choice of protein to serve alongside it. 

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