Honestly, if it weren’t for that Disney movie about the rat, I doubt my kids would have been so eager to try my ratatouille recipe. But once they did, they were delighted and now it’s a dish I love to make when I feel like we should have something meatless. Made with a bounty of fresh, colorful vegetables, you’ll love the garden-fresh flavors in this tasty meal!
Best Ratatouille Recipe
This delicious summer vegetable stew is truly something. If you love fresh vegetables, grab them from your farmer’s market and plan on making this best ratatouille recipe ASAP. It’s rich and satisfying, yet wonderfully healthy. Be sure to pick up French bread to go with this iconic French dish!
- Eggplant – Just one adds a nice purple color to a traditional ratatouille recipe.
- Zucchini – Take 2 of these and slice them up to add more color.
- Roma tomatoes – Slice these up to add red to the arrangement.
- Crushed tomatoes – Now these are for that sublime sauce!
- Carrot – Shredded, it goes into the sauce.
- Garlic cloves and onion – You need these to add some flavor and pungent tastes to your sauce.
- Dried herbs – You’ll need basil and parsley to bring out the natural flavors of the veggies.
- Olive oil – A signature fat needed to sauté the onions and garlic.
If you are what you eat, eat the good stuff.
Easy Ratatouille Recipe
A traditional ratatouille dish looks like it would be hard. But it’s quite easy! In just 20 minutes, you’ll have it ready for the oven. After that, you can go read a book while it cooks to perfection!
How do you Make Ratatouille from Scratch
Believe it or not, there are very few steps here. You’ll preheat the oven and meanwhile cook the onion, garlic, and carrot until it’s tender on the stove top. Add the crushed tomatoes and seasonings and simmer for about 15 minutes. Taste at this point to see if the seasoning is balanced, and once the sauce is thick, pour it into your baking dish. Now you’ll arrange the slices of vegetables in a pretty circular pattern and brush with olive oil. Cover it and bake until done!
Expert Tips and Tricks for the Perfect Ratatouille Dish Every Time
- Use the freshest produce. Don’t take those tomatoes that look like you’d better use them up. The success of ratatouille depends on the freshness of your vegetables. Take the time to choose fresh vegetables and your vegetable ratatouille will taste vibrant and delicious!
- Slice all the vegetables as uniformly as you can. This will ensure they cook evenly.
- Cover the dish. You don’t want the top burning while it takes its time in the oven!
- Get bread. You won’t regret having slices of bread to dunk in this amazing sauce!
How to Cook Ratatouille
Ratatouille involves a little stove top action for the sauce followed by layering everything together in a baking dish. You spend very little time prepping compared to the cook time. It’s a great recipe for a weekend or special occasion.
What exactly is ratatouille?
Traditionally, it is a stew of French origin that is often made at the end of summer to capitalize on the freshness of summer vegetables before the season changes.
What is ratatouille made of?
Ratatouille is made of eggplant, zucchini, and tomatoes in a sauce of crushed tomatoes, herbs, garlic, onion, and carrots.
Is ratatouille a main dish?
It is both a side and a main, depending on how you’re serving it. You can easily make it a main dish if you choose!
Is Ratatouille eaten hot or cold?
Ratatouille should be eaten hot. Serve it immediately after removing from the oven to have the best experience.
What is the difference between ratatouille and caponata?
While caponata is similar, it is from Sicily. It also contains anchovies while ratatouille is a vegetarian dish.
Do I need to peel eggplant for ratatouille?
That depends on your preference. In eggplant ratatouille, some people peel it while others want that pretty purple hue to be part of the visual when arranging the vegetables in the pattern.
Does ratatouille have meat in it?
Nope, not a trace! So feel free to serve it for meatless meals and to meatless guests!
How do the French eat ratatouille?
If you go to France, you will see them serve ratatouille with tuna and other fish. It often is paired with quiche and souffle as well.
Is Ratatouille supposed to be mushy?
While ratatouille is supposed to be soft like a stew, it shouldn’t be mushy. If you follow this recipe, your ratatouille should come out beautifully!
What goes well with Ratatouille
Goodness, where do I begin? French bread is a must in my book to sop up that sauce. I’ve also served this with flank steak, broccoli salad with lemon vinaigrette, mushroom rice pilaf, and pasta.
What do you serve with ratatouille?
Bread and pasta are traditional accompaniments for ratatouille. But you can add other things too like a nice salad or even something with meat like a flank steak if you’d prefer.
How to Store Ratatouille
Let your ratatouille cool first, then place it in an airtight container in your fridge.
How Long Does Ratatouille Last?
Ratatouille will last about 5 days in your fridge so if you have leftovers, you can really have at them!
Can You Freeze Ratatouille?
Of course you can! If you make a lot of it and you can’t eat it all within 5 days, wrap it well in the freezer and label it so you’ll be sure to put it to good use. Generally, it will be best if you eat it within 3 months.
How to Reheat Ratatouille?
Let it thaw in the fridge overnight, then bake it at 375F for about 7 minutes until it’s warmed through. Adding a little cheese on top during this reheating is a great idea!
Watch How To Make Ratatouille (Video)
Homemade Ratatouille Recipe (Layered)
- 4 tbsp olive oil (divided)
- 4 garlic cloves (minced)
- 1/2 small onion (chopped)
- 1/3 cup carrot (shredded)
- 14 oz crushed tomatoes
- 2 tsp dried basil
- 1/2 tsp dried parsley
- 1 small eggplant (sliced 1/8 inch thick circles)
- 2 small zucchini (sliced 1/8 inch thick circles)
- 3 Roma tomatoes (sliced 1/8 inch thick circles)
- salt (to taste)
- black pepper (to taste)
- Preheat the oven to 375F. In a large nonstick pan, heat 2 tablespoons of olive oil over medium high heat. Add in the onion, garlic, and carrot and cook until tender, about 5 minutes. Next, add in the crushed tomatoes and seasonings and simmer for 15 minutes. Taste and adjust the seasoning with salt and pepper. Once the sauce has thickened, pour into a 2 quart baking dish. Arrange the sliced vegetables in a circular pattern standing upright in the dish over the sauce. Brush with the remaining olive oil. Cover and bake for 30 minutes, then uncover and bake until vegetables are tender. Serve immediately.
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