Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor.
I am intimidated by a lot of French recipes. French cooking is such a classic, revered technique. However, once I try a French recipe I realize that it is easier than I thought, and of course it tastes amazing! That was my experience with Ratatouille. My kids asked me to make it after watching the Pixar movie (I don’t think they realized that it was all vegetables haha) and now I make it all the time. I love the fresh, summer vegetables and the rich tomato sauce. Sometimes I serve it over pasta, but it is also great by itself.
- First you want to slice all of your vegetables. I sliced them all in rounds, except for the eggplant which was much bigger than the others so I cut it in fourths. For this recipe I used eggplant, zucchini, roma tomatoes, and red onions. Ratatouille also usually includes yellow squash, but these are the veggies I had on hand.
- Next, make your sauce. I used a cast iron skillet so I could transfer the dish directly into the oven. However, you can also use a saucepan to make the sauce and then transfer it into a casserole dish before adding your veggies on top. Saute the onions, garlic, and bell peppers. Add crushed tomatoes, fresh basil, salt, and pepper.
- Now for the fun part! Place your sliced vegetables in an alternating pattern in a swirl around the skillet.
- Then, drizzle a little bit of olive oil over the top and add salt and pepper to taste. Cover with aluminum foil and bake for 40 minutes at 375. When the timer goes off, take off the aluminum foil and bake for 20 more minutes. Serve hot!
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How to Make Ratatouille
- Preheat oven to 375.
- Slice the eggplant, zucchini, red onion, and roma tomatoes. Set aside.
For the Sauce
- Heat olive oil in a cast iron skillet over medium heat.
- Add onions, garlic, and peppers, and saute until soft and fragrant.
- Add crushed tomatoes, basil, and salt and pepper.
For the Ratatouille
- Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center.
- Drizzle lightly with olive oil and top with salt and pepper.
- Cover with aluminum foil and bake for 40 minutes.
- Remove foil and bake for 20 more minutes.
- Serve hot over pasta or as a stand alone dish.