Ratatouille Recipes
This post contains affiliate links. This means I will make a commission at no extra cost to you should you click through and make a purchase. Read the full disclosure here.
Ratatouille is a traditional French vegetable dish that celebrates the flavors of summer produce, such as tomatoes, zucchini, eggplant, and bell peppers. Slowly simmered with garlic and herbs, this colorful and aromatic dish is as delicious as it is visually stunning. Serve it as a main course with crusty bread or as a side to roasted meats for a wholesome, flavorful meal.
Difficulty: Intermediate
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Cooking Temp: 180°C (350°F)
Estimated Cost: $12
Calories: 180 kcal per serving
Best Season: Summer
Table of Contents
Description
This classic ratatouille( casserole de ratatouille) is a beautiful and flavorful combination of tender summer vegetables cooked in a fragrant tomato and herb sauce. The vibrant colors and fresh flavors make it a wonderful addition to any table, whether served warm or at room temperature. Ratatouille is perfect as a vegetarian main course, or it can be served as a side dish with grilled meats or fish.
Ingredients
- 2 medium zucchinis, sliced into thin rounds
- 2 medium yellow squashes, sliced into thin rounds
- 1 medium eggplant, sliced into thin rounds
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 3 medium tomatoes, thinly sliced
- 1/2 cup tomato sauce
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 tbsp fresh basil, chopped (plus more for garnish)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F).
- Prepare the base: In the bottom of a round or oval baking dish, spread the tomato sauce evenly. Sprinkle half of the minced garlic over the sauce.
- Arrange the vegetables: Alternate slices of zucchini, yellow squash, eggplant, bell peppers, and tomatoes, arranging them in a circular pattern on top of the sauce. The vegetables should overlap slightly.
- Season and drizzle: Sprinkle the remaining garlic, salt, black pepper, thyme, rosemary, and basil over the vegetables. Drizzle with olive oil.
- Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the vegetables are tender and the edges are slightly browned.
- Serve: Garnish with extra fresh basil and serve warm, with crusty bread on the side if desired.
Nutrition Facts (per serving)
- Calories: 180 kcal
- Calories from Fat: 110 kcal
- Total Fat: 12g
- Saturated Fat: 2g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 650mg
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 8g
- Protein: 3g
- Vitamin A: 1800 IU
- Vitamin C: 120 mg
- Calcium: 50 mg
- Iron: 1 mg
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Make Ahead: You can prepare the vegetables and assemble the dish up to a day in advance. Cover and refrigerate, then bake when ready.
- Customization: Add a handful of olives or a sprinkle of Parmesan cheese for extra flavor.
- Serving Suggestion: Serve ratatouille with a side of garlic bread or over a bed of rice for a heartier meal.
