Ratatouille

This ratatouille recipe is one of those dishes that looks far more impressive than the effort involved. Layered summer vegetables, a rich tomato sauce, and about an hour in the oven is all it takes.

This post was created in partnership with Emmolo Wines. All opinions are our own.

A French classic worth making at home

The first time I made ratatouille in a professional kitchen, I understood immediately why it has lasted for centuries. The technique is simple but the result is stunning. It's a composed dish that tastes as good as it looks. Layering the vegetables upright rather than flat is what gives it that signature presentation and ensures they roast evenly rather than steaming into mush.

It works beautifully as a main dish with crusty bread or alongside our Easy Homemade Meatballs for something heartier. If you love summer vegetables, our Panzanella Salad is another great option. The Pixar movie introduced most to the name, but the real dish is worth knowing on its own terms.

What you'll need

• Crushed tomatoes: the base of the sauce. A good quality canned crushed tomato works perfectly.
• Green pepper, garlic, and thyme: the aromatic base that gives the sauce its Provençal flavor.
• Crushed red pepper: adds a subtle heat that balances the sweetness of the tomatoes.
• Yellow squash, zucchini, and eggplant: look for small to medium vegetables so the slices are similar in size. Uniform slices mean even cooking and a beautiful presentation.
• Round tomatoes: sliced and layered with the other vegetables. They add moisture and freshness as they roast.
• Olive oil: use a good quality extra virgin olive oil since it's the foundation of the sauce.

👉 see recipe card below for exact quantities.

How to make it

1. Make the sauce first. It needs 15 minutes to develop flavor while you prep the vegetables. Don't rush this step. The sauce is the foundation of the whole dish.
2. Slice everything the same thickness. Quarter inch rounds for all the vegetables. Uniform slices mean even cooking and a presentation that actually looks like the photos.
3. Layer upright, not flat. Standing the vegetables on their edges like books on a shelf is what gives ratatouille its signature look and ensures they roast rather than steam.
4. Cover first, then uncover. Twenty minutes covered keeps the moisture in. Ten minutes uncovered concentrates the flavors and gives the top a slightly roasted finish.
5. Rest before serving. Fifteen minutes out of the oven lets the sauce settle. Serve too soon and it falls apart on the plate.

Variations

• Add cheese: sprinkle Parmesan or crumbled goat cheese over the top before the final 10 minutes of baking.
• Make it spicy: add an extra pinch of red pepper flakes to the tomato sauce.
• Add a finishing drizzle: a little Balsamic Glaze over the top adds depth and a subtle sweetness.
• Make it heartier: add thick slices of potato or sweet potato to the vegetables layers.

Make ahead and storage

• Make ahead: bake up to 2 days in advance and refrigerate. The flavors actually deepen overnight making this one of the best make-ahead dishes in our collection.
• Store: refrigerate leftovers in an airtight container for up to 5 days.
• Reheat in a 375°F oven uncovered for 7 to 10 minutes. Also excellent at room temperature.
• Freeze: not recommended. The vegetables become mushy once thawed.