This Cheesy Baked Ratatouille Vegetable Casserole is colorful and cheesy! It’s packed with tasty veggies like zucchini, eggplant, and peppers, all baked together with gooey cheese.
It’s a fun way to sneak in some veggies! I love serving this with crusty bread to soak up all the yummy sauce. Plus, it makes great leftovers—if there are any left! 😄
Key Ingredients & Substitutions
Eggplant: Choose a medium-sized eggplant for the best texture. If you’re not a fan, zucchini or mushrooms can be a great substitute!
Zucchini: Fresh zucchini is key for its light flavor. If zucchini isn’t available, yellow squash works well too and gives a similar texture.
Bell Peppers: I recommend using a mix of red and yellow bell peppers for color and sweetness. Green peppers can be used, but they have a more bitter taste. For a spicy kick, try adding jalapeños!
Cheese: Mozzarella is my favorite for this recipe, but you can swap it out for provolone or a dairy-free cheese if you prefer. If you like extra cheese, you can add another layer of your favorite type!
Herbs: Fresh herbs can really enhance the flavor! If you have fresh thyme or basil, feel free to use them instead of dried.
What’s the Best Way to Layer a Casserole?
Layering evenly helps all the flavors meld beautifully. Start with a solid base of eggplant to provide structure. Alternate layers of zucchini and the sautéed veggie mix, finishing with a good layer of cheese on top.
- Make sure each vegetable layer is visible but packed closely to cook evenly.
- Don’t skimp on the cheese! It adds flavor and helps bind everything together.
- Covering with foil initially traps moisture, but removing it towards the end lets the cheese brown beautifully.
Cheesy Baked Ratatouille Vegetable Casserole
Ingredients You’ll Need:
Vegetables:
- 1 medium eggplant, sliced into 1/4-inch rounds
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 medium tomatoes, diced (or 1 can diced tomatoes, drained)
Cooking Essentials:
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Cheesy Goodness:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese (optional for extra cheesiness)
For Garnish:
- Fresh basil or parsley (optional)
How Much Time Will You Need?
This cheesy ratatouille casserole takes about 15 minutes to prepare, plus 35-40 minutes of baking time. So, in total, plan for about 55-60 minutes from start to finish. It’s simple and worth every minute!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This way, it’s nice and hot when the casserole goes in!
2. Sauté the Aromatics:
In a large pan, heat the olive oil over medium heat. Add the sliced onions and minced garlic. Sauté them for about 3 minutes until they become soft and fragrant. This step really brings out the flavors!
3. Add the Bell Peppers:
Next, toss in the diced red and yellow bell peppers. Cook for about 4-5 minutes until they’re slightly tender, stirring occasionally.
4. Mix in the Tomatoes and Herbs:
Stir in the diced tomatoes, dried thyme, and oregano. Season with salt and pepper to your liking, then let it simmer for about 5 minutes. This helps all the flavors blend beautifully!
5. Build the Casserole Layers:
In a large baking dish, start layering! Begin with a layer of eggplant slices at the bottom, then add a layer of zucchini slices. Spread some of the sautéed vegetable and tomato mixture evenly over this layer.
6. Repeat the Layers:
Keep building by repeating the layers, using up the remaining eggplant, zucchini, and vegetable mixture, finishing with the veggie mixture on top.
7. Add the Cheese:
Sprinkle the shredded mozzarella, Parmesan, and cheddar cheese evenly over the casserole. More cheese equals more happiness!
8. Bake the Casserole:
Cover the dish with foil and bake in the preheated oven for 25 minutes. After that, remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden brown on top.
9. Cool and Serve:
Let the casserole cool for about 5 minutes before serving. This helps set the layers a bit and makes it easier to serve. Garnish with fresh basil or parsley if you like!
Enjoy your hearty, cheesy baked ratatouille casserole with friends and family!
FAQ for Cheesy Baked Ratatouille Vegetable Casserole
Can I Use Different Vegetables?
Absolutely! This recipe is very flexible. You can substitute or add vegetables like mushrooms, spinach, or even butternut squash according to your taste preferences. Just keep the cooking times in mind, as some veggies may require different cooking times.
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or warm it in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Yes, you can prep this casserole ahead of time! Assemble it and cover it tightly with foil. It can be stored in the fridge for up to a day before baking. Just increase the baking time by about 10-15 minutes since it will be cold going into the oven.
Can I Freeze the Casserole?
Definitely! You can freeze the assembled (but unbaked) casserole for up to 3 months. Just cover it well with foil or plastic wrap. When you’re ready to bake it, thaw it in the fridge overnight and then bake as directed. You might need to add a few extra minutes to the baking time.
