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Roasted Ratatouille (Baby Friendly)

roasted ratatouille for babies on a green baby plate.

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This easy baby-friendly oven roasted ratatouille is a delicious recipe the whole family will enjoy when summer's vegetable harvest is overflowing, and the texture is perfect for baby led weaning and toddlers. It's a great dish for introducing tons of veggies to little ones! (vegan, gluten-free)

Ingredients

Scale
  • 1 small zucchini
  • 1 small yellow squash
  • 1 very small eggplant, or 1/2 medium
  • 1 medium bell pepper
  • 1/2 medium onion
  • 1 large tomato, or 2 plum/roma tomatoes
  • 2 large cloves garlic
  • 1 tbsp chopped fresh herbs (basil, oregano, thyme, marjoram), or 1.5 tsp dried
  • 3-4 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • salt and black pepper to taste

Instructions

  1. Heat oven to 400°F. 
  2. Cut the vegetables. Cut squash, zucchini and eggplant in half down the center then slice thinly (1/4 to 1/2" thick) on the diagonal into half moons. You want long, thin pieces. Thinly slice the pepper and onion. Dice the tomato and mince the garlic and herbs.
  3. Mix all ingredients together well in a large baking dish (9 x 13" or larger).
  4. Roast for 1.5 to 2 hours, stirring every 30 minutes or so. If you want your ratatouille really saucy and broken down, you can cook for 3 hours and/or cover with foil for the end of cooking.
  5. Serve with polenta, pasta, your favorite grain, or any other way you prefer. 

Notes

  • For spoon fed babies or for toddler pasta sauce, you can puree after cooking, adding liquid as needed.
  • Don't worry about precise amounts too much. Just use what you have.
  • You can use 2 squash or zucchini instead of 1 of each. You can sub 1 cup canned tomatoes for the fresh tomatoes. You can use dried herbs in place of fresh. 
  • If you are serving to little ones under 1 year, go easy on the salt or omit it altogether if you like. 
  • If your ratatouille is looking dry, add a little more olive oil as needed.
  • Recipe inspired by Alexandra's Kitchen.