Delish editors handpick every product we feature. We may earn commission from the links on this page.

Ratatouille, a classic end of summer dish from the South of France that features our favorite late-season produce, takes on a new form in this beautiful spiraled casserole. Instead of cooking the ratatouille on the stovetop, enjoy it right out of the oven, or you can bake the dish ahead of time and let the ingredients mingle in the refrigerator overnight for even more flavor. Serve with a French dessert at the end to round out a memorable meal, like our clafoutis or apple tart.

For the prettiest look, select zucchini with the same diameter as the Roma tomatoes. Italian eggplant, however, has a much thicker diameter than either, so you can cut each round in half and arrange in the dish with the skin side up. If you have access to skinnier Japanese or Chinese eggplants, you can use those instead of the Italian version.

diced roasted red bell peppers

medium Roma tomatoes (about 3/4 lb. total), thinly sliced

large zucchini (about 12 oz.), thinly sliced

small globe eggplant (about 12 oz.), halved lengthwise, thinly sliced into half moons

roughly chopped fresh thyme leaves