Homemade Ratatouille Recipe

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When my family watched the Disney movie “Ratatouille”, I got really intrigued by this actual dish. If you haven't seen this Disney classic, please go check it out. My third try at this ratatouille recipe and it's creeping up to become a favorite in the household. Well, at least for those Meatless Mondays, or those days when we want more vegetables in our lives. This dish is made with so many fresh vegetables and fresh herbs that it bursts with flavor.

What is needed to make this Ratatouille?

For a full list of ingredients and instructions, please scroll down to the recipe at the bottom of the page.

• Eggplant
• Zucchini
• Yellow squash
• Roma tomatoes
• Sweet bell peppers (choose your favorite colors)
• Crushed Tomatoes
• Onion
• Garlic Cloves
• Fresh Herbs (Basil, Parsley, Thyme
• Olive Oil
• Salt & pepper to taste

What is Ratatouille?

Ratatouille is a traditional French vegetable stew made with summer vegetables. This can be served as a main dish or side dish.

How to make this Ratatouille recipe from scratch

This ratatouille recipe is really an easy dish to make. Once you get passed the cutting, the first cooking portion goes quick. You slice, dice, chop, get it in the pan, get the base done and pop it in the oven to finish.

Preheat the oven to 350 degrees. Get a cutting board and prep bowls (I use a baking sheet to hold all my veggies and prep bowls for my fresh herbs) and while the oven is preheating, start slicing the zucchini, squash, tomatoes, dice the bell peppers and onion, chop the fresh herbs and garlic cloves, then slice the eggplant. QUICK TIP: Slice the eggplant last as it will start to oxidize just a little bit and turn brown.

Once everything is sliced up, make the herb seasoning and set it aside.

***NOTE: Using a cast iron skillet is best otherwise, use a round casserole dish.

Cook the onion, garlic, and bell peppers until it's tender on the stove top. Add the crushed tomatoes, pinch of salt & pepper, stir until everything is incorporated and cook for about 3-4 minutes. Remove from heat and add basil. Taste and adjust seasoning to your liking. Smooth the tomato sauce over the skillet (or casserole dish) with spatula.

Arrange the veggies in alternating slices, on top of the sauce. Start on the outer edge to the center of the pan. Make it look pretty for you. For example, eggplant, squash, zucchini, tomato. Spoon the herb seasoning over the vegetables.

Cover with aluminum foil and bake for 40 minutes. Uncover, bake another 20 minutes, or until vegetables are softened. Serve hot and Enjoy!

Tips to Making this Ratatouille Recipe

• Use the freshest produce. This is sure to give you the best flavor and that pretty pop of color.
• Slice all the vegetables are uniformly as you can. This will help the veggies cook evenly.
• Slice the eggplant last as it will start to oxidize and turn brown.
• Cover with foil to keep the top from burning.

What to Serve with Ratatouille?

This dish is so versatile that you can serve this however you want and with whatever you want. First of all, this dish can stand on its own as a main dish with a crusty bread on the side and even a salad (yes…lots of veggies).

It can also be served as a side dish. Think grilled steaks or chicken and have the ratatouille on the side. Yes, please! Even adding this to a good omelet with some cheese would be a great option. Like I said, the possibilities are endless.

Ratatouille Recipe Made at Home

This homemade Ratatouille recipe is packed with flavor. It's a great dish to add to your meatless Mondays and perfect for vegetarians and vegans alike.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine French

Servings 6 people

Ingredients

  

1x2x3x

• 2 tbsp olive oil (divided)
• 1/2 small onion (chopped)
• 4 garlic cloves (minced)
• 1 small yellow bell pepper (chopped)
• 1 small red bell pepper (chopped)
• 1 small eggplant sliced 1/8 inch thick
• 2 small zucchini sliced 1/8 inch thick
• 2 small yellow squash sliced 1/8 inch thick
• 3 Roma tomatoes sliced 1/8 inch thick
• 14 oz crushed tomatoes
• 2 tbsp fresh basil thinly sliced
• salt and pepper to taste

Herb Seasoning

• 4 tbsp olive oil
• 2 tbsp fresh basil thinly sliced
• 2 tbsp fresh parsley chopped
• 2 tsp fresh thyme leaves
• 1 tsp garlic minced
• salt and pepper to taste

Instructions

 

• Preheat oven to 375 degrees.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Set aside.
• Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth out the sauce with a spatula.
• Arrange the veggies in alternating slices, (for example, eggplant, squash, zucchini, tomato) on top of the sauce, working from the outer edge to the center of the pan. Season with salt and pepper.
• Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes or until the vegetables are softened.

Notes

Cast-iron skillet is recommended for this dish. However, if you want to use a casserole dish instead. Prepare everything as stated above. Once the tomato sauce is done, pour into casserole dish and arrange veggies in dish and complete the rest of the instructions.

Keyword eggplant, fall recipe, meatless, meatless monday, meatless mondays, ratatouille, spring recipe, squash, tomato, vegan, vegetable, vegetarian, zucchini

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