This ratatouille is what happens when your CSA box meets your mandoline—an easy, stunning way to use up summer’s best. Layered and slow-roasted, it’s built from the season’s simplest produce into a knockout end-of-summer dish.
This is one of those recipes that looks fancy—but it’s actually just a spiral of summer vegetables, sliced thin and roasted slowly until they melt into something silky, herby, and deeply savory. It’s a ratatouille recipe, yes—but the layered kind. The kind that makes you feel like you’re creating a little masterpiece in cast iron, but it’s secretly simple and totally doable.
The whole thing bakes low and slow, so the edges caramelize and the centers go all jammy. All you have to do is slice, swirl, and let the oven do the work. It’s cozy, elegant, and it’s giving late-August abundance in the best possible way. Serve it hot with crusty bread, a drizzle of olive oil, or a glass of wine. This is the kind of dish that adds a little finesse to the table—and feels made for those relaxed, end-of-summer evenings.
Why You’ll Love This Ratatouille Recipe
August and September are when vegetables get out of control—in the best possible way. Zucchini, eggplant, tomatoes… they’re everywhere. This is the moment to make a layered ratatouille recipe when all of it needs to go somewhere delicious. It’s slow-roasted, herby, and just the right amount of fancy—but still totally doable on a weeknight. Here are more reasons you’ll love it:
- Spiral It, Bake It, Love It: Yes, there’s slicing. Yes, there’s layering. But the payoff? A golden, spiraled dish that looks like a masterpiece—and tastes like one too.
- Jammy Centers, Crispy Edges: Slow roasting turns summer vegetables into velvet—soft, savory centers with caramelized edges and a swirl of fresh herbs on top.
- Big Farmer’s Market Energy: This is what to do with that pile of zucchini and late-summer tomatoes. It’s built for this exact moment in the season.
- Hot, Cold, and Next-Day Delicious: Serve it warm with bread and olive oil, or cold with a drizzle of something briny. It’s even better the next day—tucked into a sandwich, layered over grains, or eaten straight from the fridge.
- Low Effort, High Reward: All you need is a mandoline, a little time, and a cast iron pan. This is a ratatouille recipe that’s part arts-and-crafts, part slow-roast comfort food. It looks like a flex—but it’s the kind of recipe you can totally pull off.
Key Ingredients
This ratatouille recipe keeps things simple, but every ingredient earns its spot. Together, they build that perfect balance of savory, herby, and slow-roasted goodness. No shortcuts—just a handful of summer vegetables, a few aromatics, and the kind of oven magic that comes from layering things with intention. Here’s what brings it all together:
- Zucchini & Yellow Squash: These two bring contrast—both in color and in flavor. Their mild, slightly sweet bite softens beautifully as it bakes, soaking up the garlic and herbs along the way. The thinner you slice, the better they melt.
- Eggplant: Earthy, rich, and essential. Eggplant adds depth and just enough structure to hold the spiral together. Look for small-to-medium ones with smooth skin—they’ll slice evenly and roast like a dream.
- Crushed Tomatoes: The base layer of this ratatouille isn’t just filler—it’s where the flavor starts. Crushed tomatoes simmer with garlic, onion, and herbs to create a jammy, savory sauce that everything else bakes into.
- Fresh Basil & Parsley: Herbs make the whole dish pop. Basil adds sweetness, parsley adds brightness, and together they balance the richness of the roasted vegetables. You’ll mix some into the sauce and sprinkle more over the top for a hit of green at the end.
- Garlic & Onion: Slow-cooked aromatics are what turn this from a vegetable bake into something with backbone. The garlic gets golden and mellow, and the onion adds softness and savory depth. Don’t skip them—they’re basic but crucial.
- Olive Oil: It’s what makes everything roast instead of steam. A good drizzle over the top helps the edges caramelize while keeping the centers soft and silky. You don’t need a ton—just enough to make it glisten.
- A Mandoline (Optional, But Game-Changing): Okay, not an ingredient—but it’s worth calling out. A mandoline slicer makes it easy to get even, paper-thin slices, which cook faster and layer more beautifully. If you don’t have one, a sharp knife and a little patience will do the job.
How To Make This Layered Ratatouille
There’s no rushing a ratatouille this beautiful—but there’s also nothing complicated about it. You’ll start with a jammy tomato base, layer in rows of thin-sliced vegetables, then roast low and slow until everything turns soft, savory, and golden around the edges. Here’s exactly how to pull it off. For full ingredient amounts and instructions, scroll to the recipe card below.
- Step 1: Build the Base – Start by gently simmering chopped onion in olive oil with thyme, oregano, red pepper flakes, and salt. Add sliced garlic, then stir in crushed tomatoes, parsley, and basil. Let it cook down until everything’s soft, herby, and saucy. Pro Tip: This is your flavor foundation. The vegetables will roast into it—so take your time here.
- Step 2: Preheat & Prep: Set your oven to 250°F (120°C). While it heats, layer the tomato sauce across the bottom of a cast iron pan, then add a layer of thinly sliced onion for sweetness and structure.
- Step 3: Spiral Like a Pro – Use a mandoline to slice your zucchini, yellow squash, and eggplant paper thin. Start in the center of the pan with one slice of zucchini, then alternate squash and eggplant in a tight spiral, slightly overlapping as you go.
How to Nail the Spiral
- Step 4: Cover & Roast Low and Slow – Sprinkle chopped tomato over the top. Cover with parchment, then foil, and roast for 2 hours until the vegetables are soft, silky, and infused with the herby base.
- Step 5: Uncover & Finish at High Heat – Remove the parchment and foil, increase the oven to 400°F (200°C), and bake for another 20–30 minutes until the top is golden and the edges start to crisp.
- Step 6: Serve It Up – Top with chopped parsley and oil-cured olives. Serve warm with crusty bread, spooned over rice, or chilled straight from the fridge with a drizzle of olive oil.
What Is Confit Byaldi?
Confit Byaldi is a modern take on traditional French ratatouille, made famous by chef Thomas Keller and the animated film Ratatouille. Instead of the usual rustic stew, it features thinly sliced vegetables layered in a spiral over a slow-cooked tomato base—then roasted gently until meltingly tender.
Originally created by French chef Michel Guérard, Confit Byaldi was later refined by Keller, who consulted on Ratatouille and designed the stunning version you see in the movie’s final scene. His technique swaps chunky vegetables for precision-sliced ones, arranged beautifully and roasted until they practically melt into each other.
Think of it as ratatouille’s elegant cousin—same ingredients, new glow-up.
Today, “confit byaldi” and “layered ratatouille” are often used interchangeably. Both refer to this spiraled, visually striking version of the dish—less stew, more showstopper.
How To Serve
This dish can be the whole show or play a stunning supporting role. Whether you’re serving it solo or building a full meal around it, here’s how to make the most of every roasted, garlicky, tomato-kissed bite.
Make It a Main Course
- Crusty Bread or Garlic Toast: Trust us—you’ll want something to swipe through the bottom of the pan. A thick slice of toasted sourdough or baguette is ideal for catching all that slow-roasted tomato and olive oil goodness.
- Creamy Polenta or Mashed Potatoes: These soft, cozy sides are a perfect contrast to the structured veg and give you a warm, rich base to build on.
- Herbed Couscous or Quinoa: Light, fluffy grains keep the focus on the ratatouille while adding substance. Try stirring in a little lemon zest or chopped parsley to echo the dish’s brightness.
Pair It With a Salad
- Bright Lemon-Dressed Greens: A simple salad with arugula, spinach, or mixed greens cuts through the richness and resets your palate between bites. Bonus points for sliced fennel or shaved radish.
- White Bean Salad: Something hearty but cold, like a white bean salad with olive oil, lemon, and fresh herbs, balances the roasted flavors with simple protein and texture.
Turn It Into a Showstopper
- Serve It as a Holiday Side: This dish looks like a centerpiece—especially when baked in a round dish or cast iron skillet. It’s not a cold-weather classic, but if you can find good zucchini and eggplant, it makes a stunning side next to a plant-based main like our mushroom Wellington or vegan Bourguignon. For tips on building meaty flavor with mushrooms, see our Mushroom Meat Guide.
- Add Vegan Ricotta or Pesto: A dollop of cultured cashew ricotta or a swirl of basil pesto takes this from rustic to restaurant-level. It adds creaminess and another layer of flavor.
- Pack It for a Picnic or Potluck: It’s sturdy, delicious warm or at room-temp, and only gets better as it sits. Tuck it into a container with a hunk of bread and you’re golden.
FAQs
Confit byaldi is a refined version of ratatouille made with thinly sliced vegetables layered in a spiral. It’s slow-roasted over a garlicky pepper base until tender and caramelized. This modern take was created by chef Thomas Keller and popularized in the film Ratatouille.
Ratatouille is a classic French dish from the Provence region. It’s made with summer vegetables like eggplant, zucchini, and tomato—typically cooked low and slow with olive oil and herbs.
Ratatouille is traditionally served warm or at room temperature with crusty bread, rice, or white beans. It’s also great cold the next day—spooned over toast, tucked into wraps, or layered in grain bowls.
More Vegan Summer Recipes to Try Next
- Stuffed Zucchini Blossoms
- Beetroot Burgers
- White Wine Sauce For Pasta
- Vegan Scallops With Pea Puree in Pasta
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Ratatouille (Confit Byaldi)
- Total Time: 3 hours 15 minutes
- Yield: 2 servings
- Diet: Vegan
Description
This layered ratatouille recipe is a love letter to late-summer vegetables—slow-roasted, herby, and full of sun-soaked flavor. Thin slices of zucchini, squash, and eggplant nestle into a garlicky tomato base, then roast until the edges caramelize and the centers turn jammy and soft. It’s part kitchen meditation, part knockout main dish.
Ingredients
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 5 cloves garlic, thinly sliced
- 2 tablespoons flat-leaf parsley, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup crushed Roma tomatoes (prepared or canned)
- 1/2 small onion, sliced
- 1 small zucchini, sliced thin on a mandoline
- 1 small squash, sliced thin on a mandoline
- 1 small eggplant, sliced thin on a mandoline
- 1 ripe tomato, chopped
- extra parsley, chopped (for serving)
- handful of oil-cured olives, chopped (for serving)
Instructions
- Start the sauce base: In a small cast-iron pan, heat the olive oil over low heat. Add the chopped onion and let it cook gently for about 5 minutes. Sprinkle in the thyme, oregano, salt, and red pepper flakes. Let the mixture simmer without stirring for 15 minutes.
- Add the aromatics: Stir in the sliced garlic and continue to simmer for another 10 minutes, stirring occasionally. Add the chopped parsley, basil, and crushed tomatoes. Stir well and let everything simmer for 5 more minutes.
- Preheat the oven to 250°F (120°C).
- Build the base layer: Remove the pan from the heat and carefully lay the thinly sliced onion over the tomato-garlic mixture in an even layer.
- Layer the vegetables: Begin in the center of the pan by placing one slice of zucchini. Layer one slice of squash slightly overlapping, followed by one slice of eggplant. Continue this pattern—zucchini, squash, eggplant—in a spiral until the pan is filled. It should take about 20 minutes to complete the spiral.
- Top and cover: Sprinkle the chopped tomato over the layered vegetables. Cover the pan with a round piece of parchment paper, then seal the pan with foil.
- Bake low and slow: Place the covered pan into the oven and bake for 2 hours.
- Finish at high heat: After 2 hours, remove the foil and parchment. Increase the oven temperature to 400°F (200°C) and continue baking for 20–30 minutes, or until the top is lightly browned and caramelized.
- Serve: Sprinkle with extra chopped parsley and oil-cured olives before serving. Serve this ratatouille warm or at room temperature with crusty bread or a drizzle of olive oil.
Notes
- Leftovers? Even better. This ratatouille gets deeper and more jammy after a day in the fridge. The herbs settle in, and the flavors really come alive.
- How to store: Let it cool completely, then cover and refrigerate for up to 3–4 days. A glass container with a lid works great.
- How to reheat: Warm in a 350°F oven for about 15–20 minutes until heated through, or microwave individual portions in 30-second bursts.
- Can you eat it cold? Absolutely. It’s amazing chilled, especially with a drizzle of olive oil or spooned over grains or toast.
- Freezer-friendly? Not ideal. Because of the delicate slicing and presentation, this layered ratatouille doesn’t freeze well. Save it for fridge leftovers instead.
- Serving tip: This layered ratatouille shines with a crusty baguette, a scoop of rice or couscous, or as a side next to creamy white beans or a swipe of vegan goat cheese.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: French
This recipe was originally published in 2012 and updated in 2025 with enhanced instructions and serving suggestions.
