Ratatouille is a versatile and naturally vegan dish that brings out the best in seasonal vegetables. It’s packed with nutrients, easy to make, and full of comforting, savory flavors. You can serve it hot or cold, on its own, over rice, pasta, or with crusty bread. Plus, it’s even better the next day as the flavors meld together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini, sliced
Eggplant, diced
Bell peppers (red, yellow, or green), chopped
Tomatoes, chopped (or use canned if fresh aren’t available)
Onion, chopped
Garlic, minced
Olive oil
Fresh thyme
Fresh basil
Salt and pepper
Optional: tomato paste for a richer sauce, or balsamic vinegar for added depth
Directions
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and sauté for 2–3 minutes until softened.
Stir in garlic and cook for another minute until fragrant.
Add the eggplant and cook for about 5 minutes, stirring occasionally.
Add bell peppers and zucchini, and cook for another 5–7 minutes until beginning to soften.
Stir in the tomatoes, thyme, salt, and pepper. Add tomato paste if using.
Reduce heat to low, cover, and let simmer for 20–30 minutes, stirring occasionally.
Remove from heat and stir in fresh basil just before serving.
Taste and adjust seasoning if needed. Serve warm or chilled.
Servings and timing
This recipe serves 4–6. Preparation time: 15 minutes Cook time: 30–40 minutes Total time: 45–55 minutes
Variations
Add chickpeas or white beans for extra protein.
Use rosemary or herbes de Provence for different herb flavors.
Make a layered, baked version for a fancier presentation.
Add a splash of red wine or balsamic vinegar for deeper flavor.
Top with a poached egg or serve with goat cheese for extra richness.
Storage/Reheating
Store ratatouille in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until warmed through. Ratatouille also freezes well—store for up to 2 months and thaw overnight before reheating.
FAQs
What is ratatouille exactly?
Ratatouille is a traditional Provençal dish made with stewed vegetables, typically zucchini, eggplant, tomatoes, peppers, onions, and herbs.
Can I bake ratatouille?
Yes, you can layer thinly sliced vegetables in a dish, top with herbs and olive oil, and bake for a more refined presentation.
Do I have to peel the vegetables?
No, peeling is not necessary. Leaving the skins on adds texture and color.
Can I use canned tomatoes?
Yes, canned diced or crushed tomatoes work well when fresh tomatoes aren’t in season.
Is ratatouille vegan?
Yes, it’s naturally vegan and gluten-free, making it a great option for many diets.
Can I serve ratatouille cold?
Yes, it can be enjoyed warm, at room temperature, or chilled, making it perfect for picnics or meal prep.
How do I keep the vegetables from getting mushy?
Cook each vegetable just until tender and avoid over-stirring during simmering to retain texture.
What’s the best way to serve ratatouille?
It’s great on its own, over rice, pasta, polenta, or with a slice of crusty bread.
Can I add meat to ratatouille?
Yes, though it’s traditionally vegetarian, you can add cooked sausage, chicken, or ground meat if desired.
What wine pairs well with ratatouille?
A dry rosé, light red, or white wine like Sauvignon Blanc complements the dish nicely.
Conclusion
Ratatouille is a timeless dish that turns simple vegetables into something truly special. With its rustic charm, rich flavor, and flexible serving options, it’s a perfect recipe to enjoy year-round. Whether served fresh from the stove or chilled from the fridge, this classic French favorite is as nourishing as it is delicious.
Ratatouille is a rustic French vegetable stew made with a vibrant mix of zucchini, eggplant, bell peppers, tomatoes, onions, and herbs. It’s healthy, flavorful, and perfect as a side, main, or appetizer—served hot or cold.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4–6 servings
Category:Main Course or Side Dish
Method:Stovetop
Cuisine:French
Diet:Vegan
Ingredients
2 zucchini, sliced
1 medium eggplant, diced
2 bell peppers (red, yellow, or green), chopped
4 ripe tomatoes, chopped (or 1 can diced tomatoes)
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add chopped onion and sauté for 2–3 minutes until softened.
Stir in garlic and cook for 1 minute until fragrant.
Add eggplant and cook for about 5 minutes, stirring occasionally.
Add bell peppers and zucchini, cooking another 5–7 minutes until they begin to soften.
Stir in tomatoes, thyme, salt, pepper, and optional tomato paste. Mix well.
Reduce heat to low, cover, and let simmer for 20–30 minutes, stirring occasionally.
Remove from heat and stir in fresh basil. Adjust seasoning to taste.
Serve warm, at room temperature, or chilled as desired.
Notes
Add white beans or chickpeas for extra protein.Use herbes de Provence or rosemary for a different herb profile.Try a layered baked version for elegant presentation.A splash of red wine or balsamic vinegar deepens the flavor.Top with goat cheese or a poached egg for richness.
