Easy Ratatouille Recipe: A Classic French Dish
Ratatouille is a classic French dish that is often served as a side dish or appetizer. This Ratatouille Recipe is made with a variety of vegetables, including eggplant, zucchini, tomatoes, and peppers. It is relatively easy to make, and can be made ahead of time so that it is ready to serve when your guests arrive.Ratatouille makes an elegant side dish for a formal dinner party that your guests will love. Ratatouille can be served hot or cold, so it is a great dish to make in the summer when the vegetables are fresh and in season.
Recipe Video
Recipe Ingredients
Produce
- 1 large onion, small diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 small eggplant, diced small remove excess seeds
- 1 large red bell pepper, diced
- 1 cup cherry tomatoes for color and sweetness
- 28 oz can Peeled Tomatoes or 2 cups Peeled, Seeded and Diced Fresh Tomatoes squeeze with your hand like a true chef!
- 3 cloves garlic, finely chopped
- 1 tbsp Fresh thyme, chopped
- ¼ cup Fresh basil, chopped plus extra for garnish
- Optional: extra cherry tomatoes or roasted red pepper strips for garnish
Herbs & Spices
- 1 tbsp Herbes de Provence
- Kosher Salt, to taste
- Freshly ground black pepper, to taste
Oils
- 3 to 4 tbsp extra virgin olive oil the good kind, not the one in a plastic bottle that’s been sitting in the back of the closet since who knows when
Other
- A good attitude and a bad French accent Optional but encouraged!
Recipe Instructions
Start with the Onion
- Heat olive oil in a large sauté pan to around 350–360°F (177-182°C. If you don’t have a thermometer, wait until it shimmers—not smokes!
- Toss in your diced onion. Caramelize it. Like, really caramelize it. That golden brown color? That’s the magic.Chef’s Note: Caramelized onions are non-negotiable. Anyone who throws onions in with everything else? That’s a one-way ticket to flavor jail.
Prep the Veggies Separately (Yes, It’s Worth It)
- In another pan (or the same one, batch by batch), sauté the zucchini and squash until slightly browned and caramelized. Season with salt and a pinch of Herbes de Provence.
- Sauté the eggplant the same way—get some nice color on it and let some moisture evaporate. Eggplant is like a sponge that cries flavor if you don’t handle it right.
- In the onion pan, add the diced bell peppers. Sauté until softened.
Build the Stew
- Add the eggplant to the pan with the peppers and onions.
- Add garlic and sauté for about 1 minute, just until it releases that glorious aroma. Don’t brown it.
- Toss in the chopped thyme, basil, and finally the crushed peeled tomatoes.
- Add cherry tomatoes for bursts of sweetness and beauty. We eat with our eyes, friends!
- Stir in the pre-cooked zucchini and squash.
- Let everything get to know each other on medium-low heat. Simmer for 45 minutes to 1 hour, uncovered or loosely covered, stirring occasionally.
Fancy Dinner Party Option (Optional but Very Impressive)
- Slice zucchini and yellow squash into thin coins using a mandoline (watch your fingers!).
- Roast slices at 350°F for 10–15 minutes with a sprinkle of salt until tender and pliable.
- Layer squash coins around the inside edge of a lightly oiled ramekin or ring mold.
- Spoon warm (not hot!) ratatouille into the center and gently pack it in.
- Bake or reheat until internal temperature hits 145°F. Then invert onto a plate.
Serve Your Masterpiece
- Drizzle with garlic-infused or Herbes de Provence olive oil.
- Add a chiffonade (a fancy word for rolled and sliced) of fresh basil on top.
- Garnish with a roasted red pepper ring if you want to glam it up.
Bon appétit!
Tip
- Ratatouille is even better the next day. Make it ahead!
Pro-Tips
Pro Tip: Make Every Bite Sing!
Right before serving, I like to drizzle a little garlic-infused olive oil over the top, then sprinkle a pinch of Herbes de Provence and a chiffonade of fresh basil. This amps up the aroma and makes each bite sing with Mediterranean flavor. Trust me, the nose is the first thing to eat—make it count!Bonus Pro Tip: Want to Impress?
If you really want to impress, double the recipe and serve it two ways: the traditional stew style for comfort, and the fancy dome presentation for flair. You can double the recipe and freeze half (if you must), or better yet—invite more friends over. Because good food is meant to be shared! Enjoyed this recipe? Please rate it ★★★★★ and leave a comment—I love hearing how it turned out for you!Equipment - You can find the items below at our online store!
Nutrition
Calories: 141.29kcalCarbohydrates: 18.11gProtein: 3.6gFat: 7.69gSaturated Fat: 1.11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.17gSodium: 199.71mgPotassium: 764.25mgFiber: 5.93gSugar: 10.24gVitamin A: 1414.4IUVitamin C: 70.73mgCalcium: 90.28mgIron: 3.16mg