Ratatouille

5 from 7 votes
9 Comments

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Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor.

Ratatouille in a cast iron pan with a black and white striped napkin

Ratatouille

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 Disney 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, tender vegetables and the rich tomato sauce.

Frequently Asked Questions:

Should ratatouille be eaten warm or cold?

The terrific thing about a traditional ratatouille recipe is that you can eat it hot for dinner, then serve leftovers cold for brunch or lunch the next day. It’s delicious either way.

Does ratatouille get soggy?

To avoid mushy veggies, be careful to not overcook them. They should be soft and cooked through, but not too soft. Otherwise you’ll end up with a more of a vegetable stew consistency. 

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to three days. Even better, you can store it in the freezer for up to a month. 

Is Ratatouille gluten free?

Yes, this dish is ideal for gluten free, paleo or vegan diets.

What to Serve with Ratatouille

Eat this ratatouille recipe on its own, or pour the veggie dish over pasta, potatoes, bread or rice. Or if you want a more substantial meal, serve in a simple baking dish alongside any of your favorite main courses. It’s perfectly paired with herb chicken, steak, or a hearty meatloaf.

Step-by-Step Instructions

  • 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. You could also add yellow bell pepper or red peppers.
Sliced eggplant, zucchini, tomatoes, and red onion
  • 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 stir 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. For a spicier dish, add some red pepper flakes. You can also top with fresh parsley, thyme or any other herbs you have on hand.
Ratatouille sauce in a cast iron skillet
  • Now for the fun part! Place your sliced vegetables in an alternating pattern in a swirl around the skillet.
Ratatouille right before it goes in the oven so the veggies are still raw.
  • 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.
Ratatouille on a white plate

Other Veggie-Packed Recipes You Will Love

Veggies don’t have to be bland or boring. There are dozens of ways to add flavor to ordinary sidessalads or soups and make them the stars of your supper table. Try our tender oven roasted vegetableschopped broccoli salad or our weight loss magic soup and discover how delicious vegetables can truly be! Eating your vegetables doesn’t have to be hard when they taste delicious. Try some of our other healthy favorites!

How to Make Ratatouille

Ratatouille

5 from 7 votes
Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor.
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Dinner
Cuisine French
Servings 8

Video

Ingredients

For the Sauce

Instructions

  • Preheat oven to 375.
    Slice the eggplant, zucchini, red onion, and roma tomatoes. Set aside.
    Sliced eggplant, zucchini, tomatoes, and red onion

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.
    Cooking onion and garlic in a large skillet
  • Add crushed tomatoes, basil, and salt and pepper.
    Ratatouille sauce in a cast iron skillet

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.
    Ratatouille right before it goes in the oven so the veggies are still raw.
  • Cover with aluminum foil and bake for 40 minutes.
    Remove foil and bake for 20 more minutes.
    Covering Ratatouille with Foil for baking
  • Serve hot over pasta or as a stand alone dish.
    Ratatouille in a cast iron pan with a black and white striped napkin

Nutrition Information

Serving: 1gCalories: 115kcalCarbohydrates: 19gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 141mgPotassium: 763mgFiber: 6gSugar: 11gVitamin A: 1664IUVitamin C: 66mgCalcium: 61mgIron: 2mg

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About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

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Comments

  1. 5 stars
    I just made this recipe……..fantastic! I substituted whole mushrooms for the roma tomatoes on top……..and it still was great. I am so glad I found this recipe, will be a favorite from now on. Oh yes—No Carbs!! Thank You!

  2. 5 stars
    Despite loving the movie, I’ve never actually eaten ratatouille before. I’ll definitely have to give it a try now that I see it’s not all that difficult to make!

  3. 5 stars
    Wow! How easy and wholesome is this recipe! I love the addition of tomato sauce to make the vegetables just that more flavorful and juicy. Thanks for sharing!

  4. 5 stars
    I always used to think ratatouille was a complicated French dish but so glad to find out it’s not at all and a great way to use up summer vegetables!