Ratatouille Gratin

In this vegetable au gratin recipe, I have added slices of the various vegetables typically included in ratatouille, a Provençal French dish, to a pan in a circular arrangement and then topped it with breadcrumbs and cheese (a gratin) making for a simple and aesthetically pleasing side.

While taking the time to alternate the vegetables takes a little more time, it makes it look picture perfect. To get even slices I recommend using a mandolin.

Ratatouille Gratin

What is Gratin?

A French dish with a crust of browned breadcrumbs or melted cheese typically prepared in a shallow dish. Gratins are frequently made with potatoes like this recipe here, though it can be made with other vegetables as well. For a more unique twist try it with Brussels sprouts like this recipe here.

Key Ingredients in This Recipe

• Eggplant – I use Chinese eggplants because they are thinner and longer, therefore more similar to the size of the zucchini, yellow squash and tomatoes, which makes it easier to layer the vegetables.
• Zucchini – When available I buy my zucchini at the local farmers market. Look for firm zucchini with unblemished skin.
• Yellow squash – When buying yellow squash, look at the stem. It should be intact and the squash should feel for its size. Yellow squash will have a more bulb shaped base and thinner stem.
• Tomatoes – Roma tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this since, as they cook, they won’t water the dish down and there’s no need to peel them first. They add just enough moisture and color to complement the other ingredients in this dish. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months. 

How to Make Ratatouille Gratin

1. Make herb oil. In a small saucepan over medium-low heat, add the olive oil, half the thyme and the garlic. Cook until the garlic is golden brown, about 5 minutes. Strain the oil into a small bowl and discard the thyme and garlic.
2. Sauté onion. In a medium sauté pan over medium heat, add 1 tablespoon of the garlic thyme oil and heat through. Add the onion and sauté, stirring occasionally, until golden brown and slightly caramelized, about 10 minutes.
3. Salt tomatoes. Arrange the sliced tomatoes on a paper towel-lined baking sheet and sprinkle with salt. Pat the tomatoes dry.
4. Heat oven. Preheat oven to 400ºF.
5. Alternate vegetables. Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, tomato, zucchini and summer squash in the ceramic dish in a spiral formation. Drizzle the remaining olive oil over the top.
6. Toast the breadcrumbs. Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring constantly, until the breadcrumbs are golden brown, about 5 minutes. Sprinkle over the top of the vegetables and top with the Parmesan cheese.
7. Bake the vegetable gratin. Bake until the top is golden brown, about 20 minutes.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Vegetable Quinoa Salad
• Grilled Summer Vegetable Pasta Salad
• Moroccan Vegetable Stew

Ratatouille Gratin

Print Pin

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Serves 6

US Customary – Metric

Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh thyme
• 2 cloves garlic, chopped
• 1 medium yellow onion, thinly sliced
• 4 medium Roma tomatoes, thinly sliced
• Kosher salt, to taste
• 3 medium Chinese eggplants, thinly sliced
• 2 large zucchini, thinly sliced
• 2 large summer squash, thinly sliced
• 3 tablespoons unsalted butter
• ½ cup plain breadcrumbs
• ¼ cup grated Parmesan cheese

Instructions:

• In a small saucepan over medium-low heat, add the olive oil, half the thyme and the garlic. Cook until the garlic is golden brown, about 5 minutes. Strain the oil into a small bowl and discard the thyme and garlic.
• In a medium sauté pan over medium heat, add 1 tablespoon of the garlic thyme oil and heat through. Add the onion and sauté, stirring occasionally, until golden brown and slightly caramelized, about 10 minutes.
• Arrange the sliced tomatoes on a paper towel-lined baking sheet and sprinkle with salt. Pat the tomatoes dry.
• Preheat oven to 400ºF (200ºC).
• Add the onions to the bottom of a 12-inch oval ceramic dish. Alternate the slices of eggplant, tomato, zucchini and summer squash in the ceramic dish in a spiral formation. Drizzle the remaining olive oil over the top.
• Heat a medium non-stick sauté pan over medium heat, add the butter and allow to melt. Add the breadcrumbs and sauté, stirring constantly, until the breadcrumbs are golden brown, about 5 minutes. Sprinkle over the top of the vegetables and top with the Parmesan cheese.
• Bake until the top is golden brown, about 20 minutes.

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