How to make ratatouille, a vegetable dish that's both hearty and healthy Editors

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This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too.

TOTAL TIME: 1 hour 20 minutes
YIELD: 4 servings


  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil (plus more for drizzling)
  • 1/4 teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, sliced
  • 1 teaspoon herbs de Provence 
  • 1/4 teaspoon chili powder
  • 1-2 large zucchini, sliced (about 1 1/2 cups)
  • 1 large Japanese eggplant, sliced (about 3 cups)
  • 3 large Roma tomatoes, sliced (about 3 cups)
  • salt (for seasoning)
  • 1 sprig of rosemary


  1. Preheat oven to 350° F. Lightly grease a round baking dish and set aside. 
  2. In a medium mixing bowl, combine the crushed tomatoes, oil, vinegar, garlic, basil, herbs de Provence and chili powder.
  3. Pour the tomato mixture into the prepared baking dish and smooth it into an even layer.
  4. Stack the veggie slices in alternating patterns on their sides in the dish (with the skin sides up), leaning against the edge of the dish. Repeat until you've formed a couple of rows of veggies, filled the dish and used up all of your veggie slices.
  5. Drizzle the veggies with olive oil and a dash of salt. 
  6. Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are just tender.
  7. Garnish with chopped fresh rosemary and serve.