Baked Ratatouille with Havarti Cheese Recipe

Baked Ratatouille with Havarti Cheese Recipe

How To Make Baked Ratatouille with Havarti Cheese

Have a vegetarian meal with this baked ratatouille made with layers of grilled eggplant, zucchini, and squash topped with spiced tomato sauce and cheese.

Preparation: 10 minutes
Cooking: 55 minutes
Total: 1 hour 5 minutes



  • 1medium eggplant,sliced ⅛-inch thick
  • 1tspkosher salt
  • 1tbspolive oil
  • ½small onion,diced
  • 3clovesgarlic,crushed
  • tspcracked black pepper
  • 2cupscrushed tomatoes
  • tspred pepper flakes,optional
  • 1bay leaf
  • 1tspfresh thyme
  • 4fresh basil leaves,finely chopped
  • 1small red bell pepper,diced
  • 1small yellow bell pepper,diced
  • 6ozzucchini,(1 small), sliced ⅛th inch thick
  • 6ozyellow squash,(1 small), sliced ⅛th inch thick
  • 3ozlight Havarti cheese,shredded


  1. Preheat oven to 375 degrees F.

  2. In a large non-stick skillet, add olive oil and sauté onions and garlic for 2 to 3 minutes.

  3. Add 1 teaspoon salt, black pepper, tomato sauce, red pepper flakes if using, bay leaf, thyme, basil, red and yellow bell pepper. Sauté for another 5 to 8 minutes on medium-low heat.

  4. In a large nonstick grill pan, grill the zucchini and eggplant for 2 to 3 minutes on each side.

  5. Add 1 cup of the sauce to a casserole dish.  Layer the eggplant, squash, and zucchini.  

  6. Pour the remaining sauce over the top and top with the cheese. Cover with foil and bake for 40 minutes.


  • Calories: 222.43kcal
  • Fat: 9.84g
  • Saturated Fat: 4.20g
  • Monounsaturated Fat: 4.07g
  • Polyunsaturated Fat: 0.83g
  • Carbohydrates: 28.16g
  • Fiber: 8.48g
  • Sugar: 12.41g
  • Protein: 10.19g
  • Cholesterol: 21.69mg
  • Sodium: 865.28mg
  • Calcium: 238.04mg
  • Potassium: 1080.67mg
  • Iron: 2.84mg
  • Vitamin A: 114.66µg
  • Vitamin C: 115.89mg
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