Ratatouille is one of those dishes that makes you appreciate the beauty of fresh vegetables. It’s a classic recipe from the south of France, where they know a thing or two about making simple ingredients shine.
This dish is all about taking summer veggies like eggplant, zucchini, bell peppers, and tomatoes, and cooking them together until they’re tender, juicy, and full of flavor.
What’s great about Ratatouille is how easy it is to make. You don’t need any fancy ingredients or techniques, just fresh veggies, some good olive oil, and a few herbs like thyme and basil. The result is a colorful and delicious dish that you can serve warm as a side, or even as a main meal with some crusty bread.
Plus, it gets even better if you make it ahead—the flavors meld together beautifully after a day in the fridge.
This dish is a true celebration of summer’s best produce, and it’s a great way to enjoy healthy, wholesome food.
Why I Love This Recipe?
- Simple ingredients and easy steps make this a stress-free recipe.
- Serve it as a side, a main dish, or even on top of grilled meats.
- The flavors get even better the next day.
- Packed with fresh veggies and natural flavors.
Ratatouille Recipe
Equipment
- 10-inch non-stick sauté pan
- 2-quart Baking Dish
Ingredients
- 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 into 1/8-inch thick circles
- 2 small Zucchini sliced into 1/8-inch thick circles
- 3 Roma tomatoes sliced into 1/8-inch thick circles
- Salt to taste
- Black pepper to taste
Instructions
Preheat the Oven:
- Set your oven to 375°F (190°C).
Prepare the Sauce:
- In a large non-stick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
- Add the onion, garlic, and carrot, and cook until tender, about 5 minutes.
- Stir in the crushed tomatoes, basil, and parsley. Simmer for 15 minutes, allowing the sauce to thicken. Taste and season with salt and pepper.
Assemble the Dish:
- Pour the tomato sauce into a 2-quart baking dish, spreading it evenly across the bottom.
- Arrange the sliced vegetables in a circular pattern, standing upright over the sauce. Alternate between the eggplant, zucchini, and Roma tomatoes for a colorful display.
- Brush the vegetables with the remaining 2 tablespoons of olive oil.
Bake the Ratatouille:
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover and continue baking for an additional 15-20 minutes, or until the vegetables are tender.
Serve:
- Serve immediately, garnished with fresh herbs if desired. Enjoy the vibrant, fresh flavors of this classic dish!
Notes
- For the best texture and flavor, use fresh, firm vegetables. Eggplant, zucchini, and tomatoes that are slightly underripe will hold up better during baking and maintain their shape.
- Feel free to customize the seasoning to your taste. Fresh herbs like thyme, rosemary, or even a pinch of red pepper flakes can add extra depth to the dish. You can also layer the vegetables with additional garlic or a sprinkle of cheese for a richer flavor.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 147 kcal |
| Carbohydrates | 15g |
| Protein | 4g |
| Fat | 11g |
| Sodium | 101mg |
| Sugar | 6g |
| Calcium | 55mg |
