It’s ratatouille season! Ratatouille is a timeless end-of-summer French stew that’s enjoyable to state (rat-tuh-TOO-ee) and enjoyable to make. It’s loaded with fresh fruit and vegetables: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer season, we tested genuine French ratatouille in Provence. I liked some ratatouille more than others, so I pledged to come up with my own preferred ratatouille dish when I got home. Today is the day!

ratatouille ingredients

In Provence, ratatouille is usually prepared on the range. Each veggie is prepared in olive oil up until it’s appropriately tender. In the end, all of the components are integrated and simmered to blend the tastes.

The French understand how to prepare, and this principle is absolutely one to follow. Ratatouille integrates a big volume of late-summer veggies that have various cook times. If you attempted to toss them all into a pot simultaneously, none of the veggies would have a possibility to caramelize, the eggplant would break down by the time the zucchini hurts, and your ratatouille would most likely never ever satisfy its complete capacity.

This dish is a bit various. We’re going to roast the veggies up until they’re delightfully caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll include those completely roasted veggies to a simmering fresh tomato sauce.

This approach yields fantastic ratatouille. My other half states it’s the very best he’s ever had. It’s likewise much easier to make than correct stovetop ratatouille, because it needs less time dominating the range. Hooray!

squash, bell pepper and grated tomatoes

5 Factors to Love Ratatouille

  1. It’s a terrific method to consume a surplus of late-summer veggies. If you get home from the farmers’ market with excessive, make ratatouille.
  2. Ratatouille turns standard veggies into magic. Even if you do not usually enjoy eggplant or summer season squash, I wager you’ll enjoy this ratatouille.
  3. It’s vegan and gluten totally free for all to delight in. Simply select your accompaniments appropriately.
  4. Ratatouille is a terrific make-ahead dish. It tastes even much better the next day and reheats wonderfully. (You can likewise freeze additional ratatouille for later on.)
  5. Make it a motion picture night and watch Disney’s Ratatouille!

sautéed onions and tomatoes

Ratatouille Active Ingredients

This dish includes standard ratatouille components, which are:

Fresh Tomatoes

Fresh tomatoes are essential for making ratatouille that tastes fresh and dynamic, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food mill) and prepare them with onion and garlic to make a tempting tomato sauce.

I attempted this dish with canned tomatoes and it didn’t taste almost as great. You can do it if you need to (utilize one big 28-ounce can of crushed tomatoes), however fresh tomatoes actually are best.


Eggplant is understood for being tough to prepare, however it’s simple to roast! No salting essential. The oven looks after whatever.

Zucchini & Yellow Squash

I enjoy the visual mix of green zucchini and yellow squash If you wish to utilize 2 of one type rather of both, no issue.

Bell Pepper

Choose from red, orange or yellow bell pepper

Olive Oil

Extra-virgin olive oil should have a shout-out. We’re just utilizing as much as essential, so this ratatouille is not greasy like some can be.

Tossing the veggies gently in oil raises their surface area temperature level, which assists us attain those scrumptious caramelized edges. Lastly, stirring a teaspoon of olive oil into the pot uses some additional richness and organic taste. Do not avoid it!

Fresh Basil & Seasonings

We’ll round off our ratatouille with a handful of sliced basil, which spruces up our stew with fresh taste. We’ll likewise include a spray of dried oregano— collapse it in between your fingers as you include it to get up the taste. Then, include salt and pepper up until your ratatouille tastes entirely terrific.

roasted eggplant, squash and bell pepper

How to Make Ratatouille

You’ll discover the complete rundown in the dish listed below. Do not be frightened by the length of the dish it’s not tough. Here’s the essence:

  1. Preparation your veggies and pre-heat the oven.
  2. Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Set up the veggies in an even layer. (Utilizing 2 pans provides the veggies space to breathe and lets us divided the veggies by cook times.)
  3. Bake both pans in the oven simultaneously, stirring midway. The eggplant will complete faster than the other pan.
  4. On the other hand, make a basic tomato sauce on the stovetop. Stir the roasted veggies into the simmering tomato sauce as they’re all set.
  5. Finally, include fresh basil and flavorings. Serve right away, or let it cool to space temperature level prior to cooling for later on.

Watch How to Make Ratatouille

adding roasted squash to ratatouille

Ratatouille Serving Tips

Ok, another factor to enjoy ratatouille you can serve it many various methods! Here are a couple of concepts:

  • Serve ratatouille as a stew, with crusty bread on the side. Toasted if you want.
  • Serve it over newly prepared pasta. So great.
  • Leftovers make a terrific breakfast. Simply include prepared eggs: fried, rushed or poached.
  • Turn it into an appetiser by stacking spoonfuls onto toasted baguette.

You may delight in a spray of grated Parmesan or mozzarella over any of the above.

ratatouille recipe with basil

Recommended Devices

You most likely have the correct devices in your cooking area currently. Here’s what you’ll require (these are affiliate links):

  • 2 big, rimmed baking sheets for roasting your veggies. These pans (called “half-sheet pans”) are the ideal size for roasting one pound of diced eggplant without overlap. They are what all expert dish designers utilize, they’re economical, and I swear by them.
  • Cheese grater or food mill for breaking down the fresh tomatoes.
  • Dutch oven or heavy-bottomed soup pot for the stovetop.

roasted ratatouille recipe

Please let me understand how your ratatouille ends up in the remarks! It’s a little labor extensive, as all great ratatouilles are, however I hope it shows one hundred percent worth the effort.

Searching for more scrumptious late-summer dishes? Here are a few of my favorites:

  • Caponata
  • Double Tomato Pesto Spaghetti with Zucchini Noodles
  • Treasure Caprese Salad
  • Layered Panzanella Salad
  • Veggie Paella

ratatouille with bread


  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 1 hour
  • Yield: 4 portions 1 x
  • Classification: Stew
  • Approach: Roasted and stovetop
  • Food: French

4.9 from 408 evaluations

Find out how to make the very best French ratatouille with this sure-fire dish! The technique is to roast the veggies, then include them to a simmering tomato sauce. Dish yields 4 generous or 6 more modest portions.

Active Ingredients

  • 2 pounds ripe red tomatoes ( 6 medium or 4 big)
  • 1 medium eggplant ( 1 pound), diced into 1/2- inch cubes
  • 1 big red, orange, or yellow bell pepper (about 8 ounces), cut into 3/4- inch squares
  • 1 medium-to-large zucchini (about 8 ounces), diced into 1/2- inch cubes
  • 1 big yellow squash (about 8 ounces), diced into 1/2- inch cubes
  • 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 3/4 teaspoon great sea salt, divided, more to taste
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, pushed or minced
  • 1/4 cup sliced fresh basil
  • 1/4 teaspoon red pepper flakes, basically to taste
  • 1/4 teaspoon dried oregano
  • Newly ground black pepper, to taste


  1. Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line 2 big, rimmed baking sheets with parchment paper for simple clean-up, if preferred.
  2. To prepare your tomatoes, get rid of any woody cores with a paring knife. Then, grate them on the big holes of a box grater into a bowl (this is simplest if you hold the tomato at a diagonal), and slice any staying tomato skin. Or, blitz the tomatoes in a food mill up until they are burglarized a frothy pulp. Reserve.
  3. On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil up until gently covered. Set up the eggplant in a single layer throughout the pan, spray with 1/4 teaspoon of the salt, and reserved.
  4. On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Set up the veggies in a single layer. Location the eggplant pan on the middle rack and the other veggies on the leading rack. Set the timer for 15 minutes.
  5. On the other hand, warm 2 tablespoons of the olive oil in a big Dutch oven or soup pot over medium heat. Include the onion and 1/4 teaspoon salt. Cook, stirring periodically, up until the onion hurts and caramelizing on the edges, about 8 to 10 minutes.
  6. Include the garlic, stir, and cook up until aromatic, about 30 seconds. Include the tomatoes, and utilize a wood spoon or durable silicone spatula to stir any browned bits adhered to the bottom of the pan into the mix. Minimize the heat to medium-low, or as essential to keep a mild simmer.
  7. As soon as 15 minutes are up, get rid of both pans from the oven, stir, and rearrange the contents of each equally throughout the pans. This time, put the eggplant on the leading rack and other veggies on the middle rack.
  8. Bake up until the eggplant is great and golden on the edges, about 10 more minutes (the eggplant will be done faster than the rest). Get rid of the eggplant from the oven, and thoroughly stir the eggplant into the simmering tomato sauce.
  9. Let the squash and bell pepper pan continue to bake up until the peppers are caramelized, about 5 to 10 more minutes. Then, move the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to offer the tastes time to blend.
  10. Get rid of the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Fall apart the dried oregano in between your fingers as you drop it into the pot. Season to taste with extra salt (I generally include 1/4 teaspoon more) and black pepper.
  11. Serve in bowls, possibly with a little drizzle of olive oil, extra sliced basil, or black pepper on top (all optional). Like all stews, this ratatouille’s taste enhances as it cools. It’s even much better reheated the next day. Ratatouille keeps well in the fridge, covered, for 4 days, or for numerous months in the freezer.


Serving ideas: This stew is fantastic by itself, with crusty (possibly toasted) bread, with Parmesan cheese sprayed on top, with prepared eggs, or on pasta.

▸ Nutrition Details

The info revealed is a price quote offered by an online nutrition calculator. It must not be thought about a replacement for an expert nutritional expert’s recommendations. See our complete nutrition disclosure here.

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