Prep Time: 15 Min | Cook Time: 55-60 Min


  • 1
    1-2 C. tomato-basil sauce
  • 2
    2 garlic cloves, minced
  • 3
    3-4 thyme sprigs
  • 4
    2 Tbsp. olive oil
  • 5
    ½ Tsp. chili flakes
  • 6
    1 eggplant, thinly sliced
  • 7
    1 yellow squash, thinly sliced
  • 8
    1 zucchini, thinly sliced
  • 9
    1 red bell pepper, stemmed, cored and thinly sliced
  • 10
    Salt and pepper, to taste
  • 11
    1 Tbsp. unsalted butter
  • 12
    1 Tbsp. all-purpose flour
  • 13
    1 C. milk
  • 14
    1/8 Tsp. nutmeg


1. Pre-heat grill to 375°F.

2. Heat butter in a small saucepan, add flour and cook for 1-2 minutes. Gradually add milk, stirring continuously to avoid lumps. Continue cooking until béchamel sauce thickens and coats the back of a spoon.

3. Season with nutmeg, salt and pepper and stir. Set aside.

4. Spray an oval baking dish with cooking spray. In a medium bowl, mix together tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil. Spread a layer in bottom of baking dish.

5. Drizzle béchamel sauce on top and swirl into the tomato sauce.

6. Layer sliced vegetables on top in a spiral pattern. Drizzle with olive oil and sprinkle salt, thyme, and black pepper on top. Cover with parchment paper.

7. Transfer baking dish to grill and bake at 375°F for 55-60 minutes or until all vegetables are tender and tomato sauce is bubbling on the sides. Remove from grill and allow to cool for 5 minutes.

Serve ratatouille with crusty bread to scoop up the sauce, if desired. Enjoy!

Note: To same time in making spiral layers, pick slices of each vegetable and make a small stack, then place into the baking dish.

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