Ratatouille is a classic French vegetable dish made with eggplant, zucchini, tomatoes, bell peppers, and herbs. Ours is a baked version that layers vegetables for a beautiful, composed presentation and bold, roasted flavor.

How do I keep the vegetables from getting mushy?

Slice everything evenly and don't overcrowd the pan. Layering the vegetables upright (like books on a shelf) lets them roast gently instead of steaming, so you get tender texture without the mush.

Can I make Ratatouille ahead of time?

Yes! This dish actually tastes better after the flavors have had time to develop. You can bake it ahead, let it cool, and reheat before serving. Or enjou it at room temperature.

Is Ratatouille vegetarian or vegan?

Yes, Ratatouille is naturally vegan and gluten-free. It’s made entirely from vegetables, olive oil, and herbs, with no animal-based ingredients.

Do I need to peel the vegetables?

Nope. There's no need to peel the eggplant, zucchini, or squash. The skin helps the slices hold their shape and texture.

How do you serve Ratatouille?

Ratatouille can be served as a main dish or a side. Enjoy it with crusty bread, over pasta or rice, or alongside proteins like chicken or fish. It's versatile and pairs well with many dishes.

Ratatouille

Name: Ratatouille recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1/4 c olive oil; 28 oz can crushed tomatoes (or 4 Roma tomatoes); 1 green pepper, seeded and diced; 1 tsp crushed red pepper; 2 cloves garlic, chopped; 2 sprigs fresh thyme; salt and pepper, to taste; 2 small yellow squash, sliced in 1/4" rounds; 2 small zucchini squash sliced in 1/4" rounds; 1 small eggplant sliced in 1/4" rounds

Ingredients

Scale

1/4 c olive oil
28 oz can crushed tomatoes (or 4 Roma tomatoes)
1 green pepper, seeded and diced
1 tsp crushed red pepper
2 cloves garlic, chopped
2 sprigs fresh thyme
salt and pepper, to taste
2 small yellow squash, sliced in 1/4" rounds
2 small zucchini squash sliced in 1/4" rounds
1 small eggplant sliced in 1/4" rounds

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Instructions

Preheat oven to 375°F.
Place a medium sauce pan on stove and place olive oil, crushed tomatoes, diced pepper, crushed red pepper, garlic and thyme and allow to cook for 15 minutes on medium heat (or use our Quick Tomato Sauce recipe).
While sauce is cooking, slice your squash and eggplant into 1/4 inch slices.
Remove sauce from stove. Remove the thyme and discard. Add salt and pepper to taste.
Using an oven safe low casserole dish or cast iron skillet, place enough sauce in bottom to coat. This will prevent vegetables from burning.
Layer vegetables in alternating fashion and shingle them so that they are standing up like books on a book shelf.
Continue adding vegetables in a circular pattern until the dish is full.
Layer more sauce over the vegetables in a circular way so that they are standing vegetables are not covered completely.
Cover with foil and place in oven for 20 minutes.
After 20 minutes, remove foil and cook an additional 10 minutes.
Remove from oven and allow to rest for 15 minutes. Then serve.

Notes

For best results, try to pick vegetables that are equal in size and shape. This will make for the most appealing presentation.

Author: Superman Cooks
Prep Time: 30 min
Cook Time: 30 min
Cuisine: French

Nutrition

Serving Size: 1/6
Calories: 117
Sugar: 4.9 g
Sodium: 477.2 mg
Fat: 9.9 g
Carbohydrates: 7.7 g
Protein: 2.2 g
Cholesterol: 0 mg