Cozy Baked Ratouille With Squash And Tomatoes (Vegetarian, GF)

I bet you know what I think of every time I hear “Ratatouille.”

Yup. The Pixar movie of the same name.

literally me

I wanted to make a meal prep-friendly Ratatouille for awhile.

It’s the perfect veggie side to go with a carb and protein. And I can’t turn down a dish that’s packed with flavor simple ingredients and takes under an hour to whip up.

Like most of my favorite meal preps, Ratatouille is versatile.

My recipe includes tomato, yellow squash, zucchini and yellow onion. You could easily throw in sweet potato, eggplant, carrots and more.

Truth be told, I picked these ingredients because I knew they would be gorgeous (and I also hate eggplant).

I layered my veggie mixture to look pretty, which took an extra five minutes, but I think it was worth it.

This dish can be served alone as part of a larger meal or divided into different preps. You can get about four servings out of this recipe for the average person, but if you tend to eat more then it will be about three servings.

I put parmesan cheese on mine, but this could easily work with breadcrumbs as a replacement just for a little extra texture.

As always, this meal can be stored in the fridge for up to four or five days in an airtight container. Because it’s roasted squash, I would try to eat it all within four days.

Happy cooking!

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Cozy Baked Ratouille With Squash And Tomatoes (Vegetarian, GF)
You cant go wrong by throwing a bunch of veggies into a dish and baking them. This ratatouille requires five main ingredients, 45 minutes and an oven. So easy!
Prep Time 10 mins
Cook Time 35 mins
Prep Time 10 mins
Cook Time 35 mins
  1. Preheat your oven to 400 F. Add 1 TBSP olive oil to a skillet over medium heat. Add the garlic and onion, cook for about 5 minutes, stirring often until the onion is translucent.
  2. In a 9x9 baking dish add the red sauce and spread it on the bottom of the dish. Then add the cooked onions and garlic mixture on top, spreading evenly. Top with a sprinkle of parmesan cheese.
  3. Start layering the zucchini, yellow squash and tomato. Be creative with your design! There's no right or wrong way to do it.
  4. After your veggies are all in the dish, drizzle with the remaining olive oil. Then add the salt and pepper, thyme, rosemary sprigs, red pepper to taste if using and parmesan cheese if using.
  5. Cover with foil and bake for 30 minutes. After removing from the oven, serve immediately OR let it cool and divide the ratatouille into four portions and add each to a meal prep container with a protein and carb to make it a complete meal prepped meal.
Recipe Notes

This dish would reheat best in the oven or the microwave. Store in an airtight container for up to five days. This is not a freezer meal.

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