Ratatouille is a classic French Provencal vegetable stew with aubergines, red peppers, zucchini, tomatoes, onions, garlic, olive oil and herbs – a summer feast in one dish! Video.
Here’s one of our favorite ratatouille recipes. During the summer months, when aubergines, peppers, tomatoes and zucchini are in season, each vegetable’s flavor is particularly pronounced – you really don’t have to do too much to them! Making ratatouille is a wonderful way to highlight your garden veggies and captures the essence of summer!
Easy Ratatouille Recipe | 60 second video!
Why you will love this recipe!
- The best taste and texture! Roasting the vegetables instead of braising them intensifies their flavor, caramelizes them a little, and gives them a better texture.
- Fast and easy! The vegetables only take about 15 minutes to prepare and then pop into the oven to roast.
- Versatile! Serve over pasta, rice or polenta, or stack on toast. Get creative! Ratatouille can be served warm or cold.
- Nutritious and healthy! This recipe is all about veggies and it’s completely vegan!
- Perfect for meal prep! Make a large batch of ratatouille on a Sunday, then serve it a variety of ways throughout the workweek (see ideas below). You can also freeze ratatouille for the winter – a little summertime sweetheart when we need it most!
Ingredient Notes
- aubergine– Globe or Japanese are great, but either variant works here.
- paprika– Red, yellow, orange or green. Nice opportunity to get colorful!
- summer squash– Zucchini, yellow summer squash, pie pan, whatever is fresh and available.
- Tomatoes- Any kind works here!
- Herbs– Thyme, oregano or rosemary or a combination! Or make herbs de Provence!
- olive oil – For the best flavor, use a quality extra virgin olive oil.
- Vinegar– Just a splash. Balsamic or red wine vinegar both work.
For a full list of ingredients and measurements, see the recipe card below.
How to make ratatouille
- Prepare the vegetables: Cut all the vegetables into bite-sized pieces.
- Throw! Drizzle with olive oil, salt and pepper and place on 2 sheet pans.
- Bake! Stir every 20 minutes.
- season Season to taste with more salt and pepper and a dash of vinegar.
- serve immediately, or allow to cool and refrigerate (or freeze) until ready to use.
What is ratatouille eaten for?
- It makes a delicious appetizer with baguette or baguette slices to mop up the juice.
- Pour warm ratatouille over creamy polenta for a delicious dish vegetarian meal– Comfort Food in a Bowl This is probably my favorite way to eat it.
- A… create pasta dish out of here! Mix ratatouille with pasta, capers and grated pecorino for a special flavor!
- Process from ratatouille BreakfastServe on toast and top with an egg.
- Serve as a healthy drink vegetable side dish with grilled fish or meat.
And this is how you serve ratatouille for breakfast or brunch; Reheat and spoon over the toast and top with an egg if you like! So delicious.
FAQs
Ratatouille originated in the French Provence in the 18th century and was traditionally prepared as a stew with summer-ripening vegetables. The combination of eggplant, peppers, summer squash, herbs and olive oil with just a hint of vinegar provides the wonderful flavors.
In France, ratatouille is typically served with baguette, crusty baguette, polenta, pasta and rice.
Ratatouille essentially means a stirred, chunky stew. “Rata” means “to pot” in French, while “toiler” is a verb meaning “to stir and mix.”
More recipes you might like
I hope this easy, delicious ratatouille recipe inspires you to try something new and different this summer! Let us know how you like it…. It’s one of our favorite dishes!
I love this recipe? Please let us know in the comments and leave a 5-star rating ⭐️⭐️⭐️⭐️⭐️ under the recipe card.
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Description
Ratatouille is a classic French dish from Provence with aubergines, peppers, zucchini, tomatoes, onions, garlic, olive oil and herbs – a celebration of summer in one dish! Serve with crusty bread or baguette as a starter, serve with creamy polenta, rice or pasta for a delicious vegetarian meal, or serve as a side dish or for breakfast on sourdough toast with an egg.
Optional side dishes: Italian parsley or fresh basil strips, red chilli flakes, olive oil
- Preheat the oven to 200°C and line two baking trays with baking paper.
- Prepare the vegetables: If you like, peel eggplants with a vegetable peeler – or remove part of the skin in long strips. (Or leave the skin on, if you prefer.) Cut into bite-sized pieces, ½ inch thick. Cut the peppers into strips ½ inch wide. Cut the tomatoes into 3/4 inch wedges. Slice the zucchini lengthways, then cut into ½ inch thick crescents. Slice the onion into ¼-½ inch crescents.
- Arrange the vegetables on the tray in a single layer (That’s why you most likely need two sheet pans.)
- Drizzle with olive oil and toss, using enough oil to generously coat. Sprinkle with plenty of salt and pepper. Mix well.
- Roast in hot oven for 20 minutes; Then sprinkle the whole garlic cloves (peeled) and the herbs on top and mix the vegetables. Roast for another 20 minutes, mix again. Reduce the heat to 300°F and roast for a further 10-20 minutes, or until tender and beginning to caramelize the edges – paying close attention.
- take out of the oven, taste, adjust salt and pepper, and sprinkle with a small splash of vinegar and mix thoroughly.
- Use immediately or allow to cool and refrigerate (or freeze) until ready to use.
Remarks
Ratatouille will keep in the fridge in an airtight container for up to 4 days or can be frozen for up to 6 months. It can be eaten warm or chilled.
Garlic: I really love garlic so I’m adding a lot here; If you want, feel free to reduce the quantity!
To serve with pasta: Cook noodles according to instructions. Heat the ratatouille in a large pan and add a little more olive oil and capers (optional). Stir in the cooked pasta, add salt. Sprinkle with grated pecorino (optional) and fresh herbs.
To serve on toast: Toast the bread, heat the ratatouille and poach an egg. Drizzle some olive oil over toast, top with warm ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.
Nourishment
- Serving size: 1 cup
- Calories: 147
- Sugar: 7.1g
- Sodium: 202.8 mg
- Fat: 9.7g
- Saturated Fatty Acids: 1.4g
- Carbohydrates: 15.1g
- Fiber: 4.2g
- Protein: 2.5g
- Cholesterol: 0mg
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