This simple ratatouille recipe is made in one pot with colorful vegetables like zucchini, eggplant, and tomatoes, then simmered until hearty and flavorful with herbs and seasonings. It’s a classic summer vegetable stew full of the best fresh flavor!
Filled with a vibrant medley of vegetables, this simple ratatouille recipe is not only visually appealing but full of delicious flavor! It’s fresh, healthy, and you’ll be amazed at how simple ingredients transform into a rich, flavorful summer vegetable stew.
Ratatouille recipes are often made with a long simmer, but with a few simple techniques this version is ready in just over an hour for a weeknight dinner while maintaining all the classic flavors.
Serve this dish with some crusty bread on the side and it ranks right up there with other vegetarian favorites like this Eggplant Ricotta Casserole, Asparagus Quiche, or Cheesy Baked Broccoli.
Because you’ll love this simple ratatouille recipe
- Healthy: This dish is naturally healthy, gluten-free, low carb and suitable for both vegan and vegetarian diets.
- Tasty: Fresh seasonal summer vegetables transform into a savory, jammy texture and herb seasonings add a classic, savory taste to the best ratatouille recipe!
- Versatile: Ratatouille is a truly flexible dish! It can be served hot or cold, at any time of the day, alone, as a vegetarian main dish or as a side dish.
What is Ratatouille?
This flavorful dish has its roots in Provence, France in the 18th century (long before the adorable cartoon movie). It was a convenient way for farmers to use fresh seasonal produce from their garden to create a flavorful yet filling meal.
Simple yet delicious, the traditional ratatouille recipe showcases the vibrant flavors of Mediterranean cuisine with its fresh ingredients and bold flavor. It’s often made into a stew like I did in this recipe, but you can also find it cooked as a layered casserole.
Ingredients for the simple Ratatouille recipe
If you can get your vegetables during the summer or warmer months from a local farmers market, you will get the best results!
- Fresh vegetables: Onions, garlic, fresh ripe tomatoes, aubergines, peppers (any color) and courgettes cook together until smooth.
- Dry seasonings: Oregano, basil, thyme and chilli flakes, optional but recommended.
- Fresh herbs: Parsley and fresh basil add a light, fresh flavor.
- Olive oil: A quality olive oil adds a rich flavor to this delicious ratatouille recipe.
Substitutions and variations
- Vegetables: Instead of courgettes, try yellow summer squash! Feel free to use any color of peppers you like.
- Tomatoes: If you don’t have fresh tomatoes you can replace them with quality canned tomatoes or tomato pulp.
- Balance the acidity: Adding some grated carrots can help balance the acidity of the tomatoes.
- Deepen the flavor: A splash of red wine or balsamic vinegar can help deepen the flavors.
- Revive the taste: You could also brighten up the flavors with a little sherry vinegar or a squeeze of fresh lemon juice.
- Herbs and spices: Along with the other dried herbs, add some sweet paprika and dried rosemary to the ratatouille dish.
How to prepare ratatouille
To start, add the chopped aubergine to a large bowl, sprinkle with salt and stir to combine, leave to rest, then drain, place in a cloth and gently wring out any excess moisture.
In a large pot or Dutch oven, add the olive oil, garlic, and onion. Sauté until the onion is translucent, then add the peppers and cook.
Add the chopped tomatoes and half the spices. Next, add the reserved eggplant and zucchini and garnish with the remaining spices.
Cook over low heat, stirring often, until the vegetables have reached the desired doneness. Let the ratatouille rest and then enjoy!
Expert advice
- Chopped vegetables: Try to cut the vegetables to about the same size so they cook evenly. You can dice them small or store them in larger pieces for a more rustic touch.
- Salt the aubergines: Don’t skip this step! Salting the aubergines eliminates the bitter taste, improves the spongy texture and also helps them cook faster.
- Flavor development: If time permits, let the ratatouille rest for an hour before serving. This allows the flavors to deepen and become more pronounced when you serve it at room temperature.
Serving Tips
The options are endless when it comes to what to serve with ratatouille, from serving it as a vegetable main course or even as a great side dish!
- Grains: For a vegetarian dish, serve it over rice, quinoa or any other grain of your choice.
- Pasta: If you have time, serve it over homemade pasta, it’s a real delight!
- Protein: Simple meats like lamb, pan-fried chicken or Italian baked fish pair well
- Bread: A family favorite is to simply serve it with crusty bread or Italian focaccia and a little dipping oil on the side.
Recipe FAQs
Yes and I encourage you to do so as the flavors develop further while it sits in the fridge. Make it a day ahead to really get the best flavor.
Store leftovers in an airtight container in the refrigerator for up to 5 days. It’s great cold or hot. You could also serve it for brunch with a fried egg on top.
YES! This is a great way to preserve the fresh taste of summer. Cool completely then store in the freezer for up to 3 months in an airtight container. Thaw and then reheat to desired temperature.
More summer vegetable recipes
Plus, it being April, and between the cool, the rain and the desire to be comfortable, Ratatouille is the perfect comfort dish for this time of year. Enjoy your meal!
- 1 great aubergines (or 2 medium) (medium large chopped)
- ½-¾ teaspoon salt (or to taste) divided
- 3 spoons olive oil
- 2 Cloves garlic (chopped)
- 2 onions (medium large chopped)
- 1-2 medium peppers (thinly sliced)
- 2 great ripe, firm tomatoes (chopped and seeded)
- 2 medium zuchinis (medium large chopped)
- 1 teaspoon Origan
- ½ teaspoon basil
- 4-5 leaves fresh basil
- ¼ teaspoon thyme
- 2 teaspoons Finely chopped Italian parsley
- 1-2 dashes chili flakes (optional)
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In a large bowl, add the chopped aubergines and sprinkle with half a teaspoon of salt, stir to combine, leave to rest for 20 minutes. Drain and squeeze gently to remove some moisture (before adding to the pot)
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In a large pot (Dutch oven) add the olive oil, garlic and onion, when the onion turns pale add the peppers, stir and cook over medium heat for about 10 minutes.
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Add the chopped tomatoes and half the spices, add the aubergines and courgettes, cover with the other half of the spices. Stir often and cook over low heat for approximately 45-60 minutes or until the vegetables have reached the desired doneness. (I found that 50 minutes was fine for me) Enjoy!
To freeze: Cool completely, then store in the freezer for up to 3 months in an airtight container. Thaw and then reheat to desired temperature.
Calories: 126kcal | Carbohydrates: 14G | Protein: 3G | Fat: 8G | Saturated fats: 1G | Polyunsaturated fats: 1G | Monounsaturated fat: 5G | Sodium: 209mg | Potassium: 598mg | Fiber: 5G | Sugar: 8G | Vitamin A: 1355UI | C vitamin: 50mg | Soccer: 42mg | Iron: 1mg
Updated as of April 27, 2017.
