One-Pan Oven easy ratatouille recipe for Two
A simple one-pan oven ratatouille that yields a gentle, comforting vegetable meal for one or two with minimal cleanup.
This recipe is sized for one to two servings so you avoid waste and get just enough for dinner plus a small lunch. Using a single oven safe skillet or small baking dish means fewer dishes to wash.
Vegetables are sliced thin and cooked covered first so they steam and become very soft. You can adjust textures and seasoning to suit easier chewing or lighter digestion.
Ingredients You’ll Need
- 1 small eggplant about 8 ounces or 1 cup cubed
- 1 small zucchini
- 1 small tomato or 8 to 10 cherry tomatoes
- 1/2 red bell pepper
- 1 small yellow or sweet onion
- 2 garlic cloves minced use 1 if you prefer milder
- 2 tablespoons olive oil divided
- 1/2 cup crushed tomatoes or plain tomato sauce
- 1 teaspoon dried thyme or herbes de Provence
- Salt and black pepper to taste use less if your doctor advised you
- Fresh basil or parsley for garnish optional
You can serve this ratatouille with a small side of soft bread mashed potatoes or creamy polenta if you like.
Step-by-Step Recipe
- Preheat the oven to 375 F and lightly oil a small oven safe skillet or a 9-inch round baking dish.
- Thinly slice the eggplant zucchini tomato and bell pepper into similar thickness about 1/8 to 1/4 inch. Peel eggplant and zucchini if you prefer very soft textures.
- Warm 1 tablespoon olive oil in the skillet or a small saucepan over medium heat. Add the chopped onion and cook until translucent about 5 minutes, then add the garlic and cook 30 seconds more.
- Stir in the crushed tomatoes and thyme and simmer 2 to 3 minutes to warm and slightly reduce. Spread this tomato base evenly across the skillet or dish.
- Arrange the sliced vegetables in a single overlapping spiral or rows on top of the tomato base, alternating types for even cooking.
- Drizzle the remaining 1 tablespoon olive oil over the top and sprinkle a small pinch of salt and some black pepper.
- Cover the pan tightly with foil or a lid and bake 30 to 35 minutes until the vegetables are very tender and easily pierced with a fork.
- Remove the foil and bake uncovered 5 to 8 minutes more for a little browning if desired. Let rest 5 minutes before serving and garnish with fresh herbs if using.
Tips and Easy Variations
Texture and gentle eating
- Slice vegetables thinner and bake covered for longer to steam them until very soft
- Peel eggplant or zucchini to make chewing easier
- Reduce garlic to one clove or omit if you need milder flavor
Ingredient swaps
- Use yellow squash instead of zucchini
- Swap crushed tomatoes for a can of diced tomatoes if that is what you have
- Replace eggplant with a cup of mushrooms or extra zucchini for eggplant free option
One-pan convenience
- Use a shallow ovenproof skillet to make the tomato base and bake in the same pan for fewer dishes
- Prepare the tomato base ahead and refrigerate until ready to assemble
- Serve with soft sides like rice mashed potatoes or polenta to make a soothing meal
Quick tips
- For softer texture slice thinner and extend covered baking time
- To reduce sodium skip salt during cooking and add fresh herbs for flavor at the table
- Garnish with fresh basil or parsley for a bright finish
Storage and Leftovers
Fridge
Cool leftovers to room temperature then store in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer
Freeze portions in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or in the oven covered to keep the vegetables moist.
Conclusion
Give this one-pan oven ratatouille a try for a small soothing vegetable meal that is simple to make and gentle to eat. The layered tender vegetables and single pan method make it perfect for easy weeknight cooking and minimal cleanup.
This small batch recipe is easy to adapt for softer texture or lighter digestion and pairs well with simple sides for a comforting meal.
FAQ
Can I make this without eggplant?▶
Yes. Use extra zucchini or a cup of mushrooms. The dish still cooks the same way and will be tender when baked covered then uncovered briefly.
How do I make it very soft for easier chewing?▶
Slice vegetables thin, peel where helpful, and bake covered for longer at the same temperature until very tender.
Is this suitable for freezing?▶
Yes. Cool fully then freeze in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Can I use fresh herbs instead of dried?▶
Yes. Add fresh herbs at the end after baking for brighter flavor. Use about one tablespoon chopped basil or parsley.
How can I reduce salt but keep flavor?▶
Skip added salt while cooking and boost flavor with extra garlic lemon juice or fresh herbs at the table to reduce sodium.
