This ratatouille recipe is absolutely stunning and delicious! It uses a mix of fresh, colorful veggies and a homemade tomato sauce for one flavorful and satisfying dish.
The Disney movie Ratatouille made this unique dish ultra-popular, but I actually first came across it on YouTube. I saw this viral video from Binging with Babish, and the dish looked so fun!
I then watched the movie to get a better feel and appreciation for the craze around the recipe and created my own modified version!
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Why You'll Love This Recipe
It's easier to make. Some ratatouille recipes are really involved, but this one is fit for cooks of all levels! So don't be intimidated. You'll have no trouble making it turn out perfect.
It uses simple ingredients. This recipe is made with a bunch of fresh veggies along with household spices and seasonings.
It's a crowd-pleaser. If anyone has seen the movie before, they go crazy for this recipe! It's always a huge hit with kids and is a great way to get the kiddos to eat more veggies and try something a little different.
Ingredients You'll Need
- Fresh vegetables- sliced eggplant, zucchini, and Roma tomato.
- Extra virgin olive oil- or another neutral oil, to cook the veggies.
- Onion- diced for the sauce. I used white onion here, but another cooking onion is great, too.
- Garlic- to give the sauce the best flavor.
- Bell peppers- red and green bell peppers that have been seeded and diced.
- Tomatoes- I used crushed to make the sauce more convenient.
- Salt and pepper- a pinch of each.
- Fresh herbs- fresh thyme, parsley, and oregano, to bring more flavor and freshness.
How To Make Ratatouille
Step 1: Cook the veggies. Preheat the oven to 350F (180ºC). Heat the olive oil in an oven-safe skillet over medium-high heat. Sauté the onion, garlic, and bell peppers for about 10 minutes until they're fork-tender.
Step 2: Make the tomato sauce. Season the veggies with salt and pepper, then add the crushed tomatoes. Stir to mix the tomatoes with the veggies to make the sauce.
Step 3: Assemble the dish. Slice the eggplant, tomato, and zucchini into ¼-inch thick round slices. Arrange the sliced veggies in alternating slices (for example, eggplant, tomato, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season everything with a little more salt and pepper.
Step 4: Make the herb seasoning. In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Drizzle the seasoning mix evenly over all of the vegetables.
Step 5: Bake and serve. Cover the oven-safe pan with aluminum foil and bake for 40 minutes. Uncover and bake for another 20 minutes, until the vegetables are softened. Serve warm with anything you want and enjoy.
Tips To Make The Best Recipe
- Add yellow squash slices or other summer vegetables for another layer of color and flavor.
- Be sure your vegetable slices are as close to the same size as possible so they cook evenly. Use Herbs De Provence instead of the herbs in this recipe for an authentic French cuisine flavor.
- Make the sauce from the video above for a different flavored dish.
- Covering the pan with foil allows the vegetables to steam as they cook. Don't remove the foil until the 40 minutes are up!
- Serve it with some crusty bread like this baguette garlic bread, a house salad, and pasta like my creamy carbonara for a complete meal.
How To Store Ratatouille
In the fridge: If you happen to have leftovers - a rare occurrence in my house - you can transfer them to an airtight container and refrigerate for up to 5 days.
In the freezer: If you want to store the leftovers for longer, allow the dish to cool completely, then transfer it to an airtight freezer-safe container or freezer-safe bag. It'll keep best for up to 3 months.
Reheating: I highly recommend reheating any leftovers in a baking dish in the oven at 350°F for about 20 minutes or until your desired temperature is reached. If you microwave the veggies, they'll get too soggy.
Frequently Asked Questions
What is Ratatouille?
Ratatouille is a traditional French dish that was made ultra-popular from the Disney movie. It showcases the delicious vegetables from the end of the summer harvest cooked on top of a flavorful sauce.
Can I make Ratatouille ahead of time?
Yes! You can actually assemble everything up until baking, then let it cool completely and store it covered in the fridge overnight. When you're ready to serve, just bake as directed first and add a few more minutes to the uncovered baking time.
Is Ratatouille a main dish or a side dish?
It's really up to you! It's hearty and satisfying enough to be a meal all by itself, but it also makes a terrific side if you serve it with a main dish like this Bear spaghetti or French onion pasta and another side like these Olive Garden breadsticks.
Should eggplant be peeled for this recipe?
No, you do not have to peel the eggplant. It adds more color to the dish along with some of the best health benefits of eggplants. However, you can totally peel it if you want!
- 2 eggplants, sliced
- 6 Roma tomatoes, sliced
- 2 zucchinis. sliced
- 2 tbsp. extra virgin olive oil
- 1 cup white onion, diced
- 2 cloves garlic, minced
- 1 cup red bell pepper, seeded and diced
- 1 cup green bell pepper, seeded and diced
- Salt and pepper
- 2 cups crushed tomatoes
- 4 tbsp. olive oil
- Fresh rosemary, parsley and thyme
- Preheat the oven to 350°F (180ºC).
- Using a sharp knife, slice the eggplant, tomatoes, and zucchini into approximately ¼-inch thick rounds, then set aside.
- Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated.
- Arrange the veggies in alternating slices, (for example, eggplant, tomato, zucchini) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
- To make the herb seasoning, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil in a small bowl. Spoon the herb seasoning evenly over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
If you don't have an oven-safe pan/skillet, make the sauce in any skillet and then pour it into a round baking dish. Assemble the sliced veggies on top, add the herb seasoning, then cover and bake as directed.
Serving Size:1 cup
Amount Per Serving: Calories: 246Total Fat: 14.8gSaturated Fat: 2.1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 177mgCarbohydrates: 27.7gFiber: 12gSugar: 16.3gProtein: 6.1g