Suzanne’s Ratatouille

Ratatouille - traditional French Provencal vegetable dish cooked in oven. Diet vegetarian vegan food - Ratatouille casserole.
Suzanne, member of the Patient Advisory Board, MCT2D
Recommended by MCT2D Patient Advisory Board member. "You can eat this dish at different temperatures, either hot or cold."
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dinner
Cuisine French
Servings 8
Calories 136 kcal


  • 1 Oven
  • 1 Sauce pan or larger fry pan
  • 1 Casserole dish or sheet pan
  • Aluminum Foil
  • Cutting knife


  • 2 Eggplans
  • 6 Roma Tomatoes
  • 2 Yellow Squash
  • 2 Zucchinis
  • 3/4 Cup Greek Olives (optional)
  • 2 tbsp Olive Oil
  • 28 oz crushed tomatoes
  • 6 cloves garlic finely minced
  • 1 tsp Italian mixed herbs (Herbs de Provence)
  • 1/2 tsp Dried thyme
  • Salt and Pepper to tast


  • Preheatyour oven to 375 degrees F
  • Slice your eggplants, tomatoes, squash, and zucchinis into thin rounds, set aside.
  • To make the sauce, heat olive oil in a pan over medium heat. Add in your minced garlic and saute for 1 minute.
  • Add the can of crushed tomatoes, herbs de Provence, and thyme. Simmer for 5 minutes until flavors have melded together.
  • Season with salt and pepper to taste and set aside.
  • Transfer the sauce to an oven-safe casserole dish. Smooth the top with a spatula.
  • Next, arrange your sliced vegetables in alternating patterns (eggplant, tomato, squash, zucchini and repeat) over the tomato sauce until they are all used up.
  • Sprinkle Greek olives evenly over the casserole. (optional)
  • Cover the dish with foil and bake for 40 minutes.
  • Uncover and bake for an additional 20 minutes or until vegetables are nice and tender. Enjoy!


Calories: 136kcalCarbohydrates: 19gProtein: 4g
Keyword gluten free, low-carb
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