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This image shows the finished ratatouille with layers of colorful sliced vegetables baked in a rich tomato sauce, served hot and garnished with fresh herbs.

Ratatouille Recipe

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!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine French
Servings 5
Calories 147 kcal

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.
    This image shows garlic, onion, and shredded carrot being sautéed in a non-stick pan as the base for the rich tomato sauce used in ratatouille.
  • 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.
    This image shows the tomato sauce simmering with crushed tomatoes, basil, and parsley, creating a flavorful and thickened sauce for the ratatouille.

Assemble the Dish:

  • Pour the tomato sauce into a 2-quart baking dish, spreading it evenly across the bottom.
    This image shows the tomato sauce being evenly spread across the bottom of a baking dish, providing a delicious base for the sliced vegetables.
  • 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.
    This image shows sliced eggplant, zucchini, and Roma tomatoes arranged in a colorful circular pattern over the tomato sauce, creating a beautiful vegetable display. the sliced vegetables being brushed with olive oil to enhance their flavor and help them cook evenly in the oven.
  • 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.
    This image shows the ratatouille baking uncovered in the oven, allowing the vegetables to become tender and slightly caramelized.

Serve:

  • Serve immediately, garnished with fresh herbs if desired. Enjoy the vibrant, fresh flavors of this classic dish!
    This image shows a serving of beautifully baked ratatouille with tender, colorful vegetables, arranged on a plate, ready to enjoy.

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.