Gluten Free Ratatouille

Ingredients

• 1aubergine, sliced into rounds
• 1red or yellow onion, sliced
• 1courgette, sliced into rounds
• 1yellow squash, sliced into rounds
• 3Roma tomatoes, sliced into rounds
• 50 g (½ cup)grated Parmesan
• 1 jartomato sauce of your choice

Instructions

1. 1

   Slice the vegetables

   Cut all the vegetables into rounds, slicing the onion as well.

2. 2

   Add the sauce

   Pour the tomato sauce into the bottom of a baking dish. Choose any flavour you like; the recipe suggests using what you have in the pantry.

3. 3

   Arrange the vegetables

   Stand the vegetable slices upright in the dish, adding a little tomato sauce between each one as you arrange them. Continue until you have used all the vegetables or the dish is full.

4. 4

   Add the Parmesan

   Sprinkle the grated Parmesan over the vegetables.

5. 5

   Bake until tender

   Bake at 190°C (375°F) for about 30–45 minutes, until the sauce is bubbling, the vegetables are tender and the cheese has melted.

What is ratatouille?

Ratatouille is a vegetable dish associated with Provence in southern France, commonly made with aubergine, courgette, tomatoes and other summer vegetables. This version stacks sliced vegetables upright over tomato sauce and bakes them together.

The layers make the vegetables easy to arrange and serve, while the sauce helps keep the dish moist. Parmesan adds a savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 4g protein, 14g carbs, 3g fat.

The vegetables and tomato sauce provide most of the carbohydrates, while the Parmesan contributes fat and some protein. Serve a portion alongside beans, lentils or another protein-rich main to make the plate more substantial.

Choosing the vegetables

Even slices: Cut the vegetables to a similar thickness so they soften at roughly the same pace. The recipe does not specify a slice thickness, so aim for rounds that are easy to stand upright.

Ripe tomatoes: Roma tomatoes hold their shape well when sliced. Choose a firm aubergine and courgette so their rounds are easier to arrange.

Make the arrangement

Start with sauce: Spread tomato sauce across the bottom of the baking dish before adding the vegetables. This gives the base a saucy layer and helps prevent the vegetables from sticking.

Stand them close: Alternate the vegetable rounds and support them against one another as you fill the dish. Spoon or smear a little sauce between slices as you go, as the method directs.

Check for doneness

Tender vegetables: The recipe gives a baking range of 30–45 minutes. Check that the aubergine and squash are tender before taking the dish out.

Bubbling sauce: Look for bubbling around the edges and melted Parmesan on top. If the vegetables need more time, continue baking and check again.

Pick a tomato sauce

Flexible base: Marinara, vodka-style sauce or another jarred tomato sauce can all work here. The sauce changes the flavour, so choose one you enjoy.

Check the label: To keep the dish gluten-free, make sure the chosen sauce is labelled gluten-free, since ingredients vary between brands.

Serving ideas

As a side: Serve the ratatouille alongside grilled fish, chicken or a plant-based main. The vegetables and sauce also pair well with rice or gluten-free bread.

For a fuller meal: Add a protein-rich accompaniment such as beans or lentils, or serve a larger portion with a simple salad.

Recipe notes & tips

• Slice the vegetables evenly so they cook at a similar rate.
• Choose a baking dish that holds the vegetables upright without packing them too tightly.
• Add the sauce a little at a time between slices to avoid knocking the arrangement over.
• Check the dish near the 30-minute mark, as baking time depends on the thickness of the slices and the dish.
• Check the tomato sauce label if you need the finished dish to be gluten-free.

Variations

• Change the sauce: Use a different jarred tomato sauce to alter the flavour.
• Add herbs: Scatter fresh basil or thyme over the dish after baking.
• Use another cheese: Replace the Parmesan with a different hard cheese that melts well.
• Make it dairy-free: Leave out the Parmesan or use a dairy-free alternative.
• Add a little heat: Choose a spicy tomato sauce for a warmer flavour.

Common mistakes to avoid

• Uneven slices: Thick and thin rounds cook at different rates; cut them to a similar thickness.
• Loose arrangement: Slices can fall over if they are too far apart; stand them close together in the dish.
• Too much sauce between slices: Excess sauce can make the arrangement difficult to keep upright; add just a little as you build the layers.
• Taking it out too soon: The vegetables may still be firm; bake until tender and the sauce is bubbling.
• Assuming every sauce is gluten-free: Check the jar label, as formulations vary.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout, or microwave individual portions.

Frequently asked questions