Redneck Ratatouille

Paula Mullins


Ever see the movie, Ratatouille? Found a recipe for it but I didn't have some of the ingredients, so I came up with my own version. This time of year is wonderful because of the abundance of these veggies.

Blue Ribbon Recipe

This ratatouille recipe is easy and delicious! It's filled with eggplant, zucchini, yellow squash, tomatoes, and mushrooms. Rich garlic tomato sauce bakes in between the layers of veggies. Topped with melted cheese, it's a fantastic summertime dinner. Test Kitchen Avatar The Test Kitchen


★★★★★ 3 votes

20 Min
55 Min


  • 1 jar(s)
    spaghetti sauce, original flavor (24 oz)
  • 1
    onion, diced
  • 3 Tbsp
    garlic, minced (I used pre-minced in oil)
  • 1 Tbsp
    olive oil, extra virgin
  • 2 tsp
    thyme, fresh
  • 1 small
    eggplant, sliced thin
  • 2
    zucchini, sliced thin
  • 1
    yellow squash, sliced thin
  • 1 pkg
    fresh mushrooms, sliced
  • 2
    tomatoes, sliced thin
  • 3 Tbsp
    olive oil, extra virgin
  • ·
    salt and pepper, to taste
  • 1 c
    Monterey Jack cheese
  • ·
    rice, cooked

How to Make Redneck Ratatouille


  1. Preheat oven to 375 degrees. Put spaghetti sauce, onions, garlic, and thyme in the bottom of a 9x13 casserole dish. Stir to mix.
  2. Arrange eggplant, zucchini, squash, mushrooms, and tomatoes (like laid-over dominoes) around the dish in the sauce.
  3. Drizzle olive oil lightly over the veggies and sprinkle with salt and pepper to taste.
  4. Lay a piece of parchment paper, cut to size of the casserole dish, over veggies (just learned this new trick).
  5. Bake for 45 minutes.
  6. Remove parchment paper and add Monterey Jack cheese. Return to oven and bake for 10 more minutes. Serve over cooked rice.

Printable Recipe Card

About Redneck Ratatouille

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Collection: Fresh Finds
Other Tag: Quick & Easy

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