Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It features an assortment of fresh veggies and herbs including eggplant, zucchini, bell peppers, tomatoes, and basil.
This chunky French stew takes a little over an hour to make, but is well worth the time and effort. We’ve broken it down into three easy-to-follow parts: prepare the vegetables, make the sauce, and then combine and bake. Despite the tricky-to-pronounce name, this ratatouille recipe is beginner-friendly and will impress all who taste it!
Why You'll Love this Ratatouille Recipe
- It’s packed with veggies. Ratatouille is chockful of different kinds of vegetables! If you’re looking for a veggie-heavy dish, it will certainly satisfy with tender bits of eggplant, zucchini, bell pepper, tomato, onions, and garlic.
- Traditional French flavors. Ratatouille is a vegetable stew that was originally created in the French countryside. It’s widely regarded as a comfort food because it’s so hearty, but it’s healthier than your average comfort meal. It’s a great way to use home-grown vegetables or farmer’s market produce.
- Super versatile. Ratatouille is a great dish for just about any occasion, from casual dinners at home to special occasions and date nights. It can also be served as a main dish or a side dish. You can make the most of it by serving it with rice and a crusty bread to soak up every last bit of the sauce!
Ingredient Notes
To make this delicious Ratatouille, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - if you don’t have avocado oil on hand, use olive oil or any vegetable oil.
- eggplant - choose a heavy, slightly firm, smooth-skinned eggplant for best results.
- zucchini - the fresher the better! Be sure to inspect your zucchinis for bruising or cuts that will cause the flesh underneath to go bad.
- yellow bell pepper - you can also use red or orange bell pepper.
- Roma tomatoes - or another dense, meaty tomato like an Amish paste tomato.
- Italian seasoning - both store-bought and homemade Italian seasoning are both okay to use! Italian seasoning is a combination of marjoram, thyme, oregano, rosemary, and basil.
- olive oil - avocado oil will also work here.
- onion - use whatever kind of onion you have!
- garlic - fresh garlic works best in this recipe, but you can use store-bought minced garlic as well.
- dried oregano - you can swap this for more Italian seasoning.
- red pepper flakes - you can omit these if you want to avoid a little hint of heat or add more if you want to kick it up a notch.
- canned whole tomatoes - canned crushed tomatoes will also work if you can’t find whole tomatoes.
- fresh basil - fresh basil is called for in traditional ratatouille, but you can use another soft herb or swap it for dried basil if you need to.
- sugar - this is optional, if you feel you need to balance out the tangy tomato sauce.
- salt and pepper
You will also need measuring cups and spoons, large skillet, and 9x13-inch baking pan.
How to Make the Best Ratatouille
- Sauté the vegetables. Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add eggplants, zucchini, bell pepper and tomato. Sauté until softened, stirring frequently, about 6-8 minutes.
- Season. Season with salt, pepper and Italian seasoning. Turn off the heat and transfer the vegetable mixture into a 9x13-inch baking pan.
- Make the sauce. In the same skillet or in a large pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Simmer. Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Bring the mixture to a simmer over low heat. Stir occasionally and simmer uncovered until thickened to a desired consistency, about 10 minutes.
- Assemble. Slowly pour the sauce mixture into the vegetable mixture in the baking pan and toss well.
- Bake. Bake uncovered in a 350F preheated oven until vegetables are tender, about 20-25 minutes. Serve immediately.
Recipe Variations
- Switch up the veggies. We used the traditional combination of veggies in this classic French stew, but feel free to throw in what you have.
- Add potatoes. Add diced potatoes to the veggie medley to bulk it up into a more filling version of this dish.
- Add chickpeas. Add in some cooked chickpeas or butter beans to give this dish a protein boost.
- Make it spicy. Kick up the heat by adding in some red pepper flakes or cayenne pepper into the sauce.
- Add cheese. Add some shredded Parmesan or mozzarella on top before baking for a gooey melty layer of cheese on top. You can also top with feta or goat cheese for a tangy twist.
- Substitute the herbs. Change the flavor profile of this dish by switching up the herbs. Try Herbes de Provence instead of oregano and parsley or thyme instead of basil.
How to Serve
This Ratatouille is delicious paired with a starchy side dish such as:
- French Baguette slices
- Mascarpone Mashed Potatoes
- Lemon Butter Pasta
- Steamed White Rice
- Quinoa
- Garlic Breadsticks
- Crispy Smashed Potatoes
- Couscous
Recipe Tips and Tricks
- Use high-quality ingredients. Ratatouille highlights an assortment of vegetables, so it’s important to use the best ingredients possible. Use the freshest produce you can find and inspect all the vegetables for blemishes or signs of age for the most flavorful ratatouille.
- Cut your vegetables evenly. The trick to making the best ratatouille is making sure the vegetables cook at the same rate. You can easily do this by making the vegetable pieces as even as possible! Take your time when chopping the vegetables to make sure that the pieces are uniform.
- Prepare ahead. If you’re planning on making it for a special occasion where you might be pressed for time, you can get ahead by chopping the vegetables and making the sauce a day or two ahead of time. Store in separate airtight containers in the fridge. Then all you have to do is assemble and cook!
- Use leftovers creatively. You can use leftover ratatouille as a filling for omelettes or frittatas, or use it as a topping for pizza.
Storing and Freezing Instructions
How to Store
You can refrigerate ratatouille for up to 5 days in an airtight container or tightly wrapped baking dish.
How to Reheat
Reheat leftover ratatouille in a 350F preheated oven for about 10 minutes until heated through. You can also reheat in a skillet on the stove over medium-low heat until warm or in the microwave in 30-second intervals.
How to Freeze
Cooked ratatouille can be frozen for up to 3 months. Freeze it in a freezer-safe baking dish (like an aluminum pan) and wrap it tightly in a layer of plastic cling wrap and a layer of aluminum foil to prevent freezer burn. Allow it to thaw overnight in the refrigerator before reheating.
More Vegetarian Recipes
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Recipe
Ratatouille
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It features an assortment of fresh veggies and herbs including eggplant, zucchini, bell peppers, tomatoes, and basil.
Ingredients
For the vegetables:
- 2 tablespoons avocado oil
- 1 large eggplant, cut into ½-inch cubes
- 2 medium zucchini, cut into ½-inch cubes
- 1 yellow bell pepper, diced
- 2 medium roma tomatoes, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon Italian seasoning
For the sauce:
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano (or Italian seasoning)
- ¼ teaspoon red pepper flakes (optional, to taste)
- 1 (28 ounce) can whole tomatoes
- ¼ cup fresh basil, finely chopped
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 teaspoon granulated sugar (optional, to reduce acidity)
Instructions
- Preheat oven to 350F.
- Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add eggplants, zucchini, bell pepper and tomato. Sauté until softened, stirring frequently, about 6-8 minutes. Season with salt, pepper and Italian seasoning. Turn off the heat and transfer the vegetable mixture into a 9x13-inch baking pan.
- In the same skillet or in a large pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Bring the mixture to a simmer over low heat. Stir occasionally and simmer uncovered until thickened to a desired consistency, about 10 minutes.
- Slowly pour the sauce mixture into the vegetable mixture in the baking pan and toss well.
- Bake uncovered until vegetables are tender, about 20-25 minutes. Serve immediately.
Notes
How to store: You can refrigerate ratatouille for up to 5 days in an airtight container or tightly wrapped baking dish.
How to reheat: Reheat leftover ratatouille in a 350F preheated oven for about 10 minutes until heated through. You can also reheat in a skillet on the stove over medium-low heat until warm or in the microwave in 30-second intervals.
How to freeze: Cooked ratatouille can be frozen for up to 3 months. Freeze it in a freezer-safe baking dish (like an aluminum pan) and wrap it tightly in a layer of plastic cling wrap and a layer of aluminum foil to prevent freezer burn. Allow it to thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Bake
- Cuisine: French
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