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.

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 baked 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: ¼ cup olive oil; 1 (28 oz) can crushed tomatoes; 1 green pepper, seeded and diced; 1 teaspoon crushed red pepper; 2 cloves garlic, chopped; 2 sprigs fresh thyme; Salt and pepper to taste; 2 small yellow squash, sliced in ¼ inch rounds; 2 small zucchini squash sliced in ¼ inch rounds; 1 small eggplant sliced in ¼ inch rounds; 2 round tomatoes, sliced into ¼ inch rounds

Ingredients

Units Scale

For the tomato sauce:

1/4 cup olive oil
1 (28 oz) can crushed tomatoes
1 green pepper, seeded and diced
1 teaspoon crushed red pepper
2 cloves garlic, chopped
2 sprigs fresh thyme
Salt and pepper to taste

For the vegetables:

2 small yellow squash, sliced in 1/4 inch rounds
2 small zucchini squash sliced in 1/4 inch rounds
1 small eggplant sliced in 1/4 inch rounds
2 round tomatoes, sliced into 1/4 inch rounds

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Instructions

Preheat oven to 375°F.
In a medium sauce pan, combine olive oil, crushed tomatoes, green pepper, crushed red pepper, garlic, and thyme. Cook over medium heat for 15 minutes (or use our Quick Tomato Sauce recipe).
While the sauce cooks, slice the yellow squash, zucchini, eggplant and tomatoes into ¼ inch slices. Try to keep them similar in size for even cooking and a beautiful presentation.
Remove thyme sprigs from the sauce and discard. Season with salt and pepper to taste.
Spoon enough sauce into the bottom of an oven-safe casserole dish or cast iron skillet to coat.
Arrange vegetables in an alternating pattern, standing them upright like books on a shelf. Continue layering in a circular pattern until the dish is full.
Drizzle remaining sauce over the top, making sure the vegetables are not fully covered.
Cover with foil and bake for 20 minutes.
Remove foil and bake another 10 minutes.
Remove from oven and rest for 15 minutes before serving.

Notes

Choose similar-sized vegetables. The more uniform the slices, the better presentation and the more evenly everything cooks.
Don't skip the rest. Fifteen minutes out of the oven lets the sauce settle and makes the dish easier to serve cleanly.
This dish tastes better the next day. The flavors deepen overnight, making it a great make-ahead option for entertaining.

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