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Ratatouille is a classic French vegetable stew from Provence made with eggplant, red bell pepper, zucchini, tomatoes, onion, garlic, olive oil and herbs- a summer celebration in one dish! Video.
Summertime. It was a song. It was a season. I wondered if that season would ever live inside me.Benjamin Alire SAenz
Here is one of our favorite recipes for Ratatouille. During the summer months when eggplant, peppers, tomatoes and zucchini are in season, the flavor of each vegetable is elevated-you really don’t need to do too much to them! Making Ratatouille is a beautiful way to highlight your garden veggies and truly captures the essence of summer!
Easy Ratatouille Recipe | 60-sec video!
WhY You Will Love This recipe!
- The best flavor and texture! Roasting the veggies instead of stewing them intensifies their flavor, caramelizes them a bit, and gives them a better texture.
- Fast and easy! It only takes about 15 minutes to prep the veggies, and then they go into the oven to roast.
- Versatile! Serve it over pasta, rice or polenta, or pile on toast. Get creative! Ratatouille can be served warm or cold.
- Nutritious & Healthy! This recipe is all about the veggies and it is totally vegan!
- Perfect for meal prep! Make a big batch of Ratatouille on a Sunday, then serve it up in various ways during the workweek (see below for ideas). You can also freeze Ratatouille for winter- a little summer treasure when we need it most!
Table of Contents
- Eggplant– Globe or Japanese are great, but any variety will work here.
- Bell Peppers– Red, yellow, orange or green. Nice opportunity to get colorful!
- Summer Squash– Zucchini, yellow summer squash, patty pan whatever is fresh and available.
- Tomatoes- Any variety will work here!
- Herbs– Thyme, oregano, or rosemary or a combination! Or make Herbs de Provence!
- Olive oil – use a good quality extra-virgin olive oil, for the best flavor.
- Vinegar– Just a splash. Balsamic or Red wine vinegar both work.
See the recipe card below for a full list of ingredients and measurements.
How To Make Ratatouille
- Prep the veggies: Cut all the veggies into bite-sized pieces.
- Toss! Drizzle with olive oil, salt and pepper and place on 2 sheet pans.
- Bake! Stirring every 20 minutes.
- Season with more salt and pepper to taste, and a splash of vinegar.
- Serve immediately, or cool and refrigerate (or freeze) until ready to use.
What is ratatouille Eaten with?
- It makes a delicious appetizer with French bread or baguette slices to mop up all the juices.
- Spoon warm ratatouille over creamy polenta for a delicious vegetarian meal– comfort food in a bowl It’s probably my favorite way to eat it.
- Create a pasta dish out of it! Toss ratatouille with pasta along with capers and grated pecorino for a punch of flavor!
- Turn Ratatouille into breakfast, serving it over toast and topping it with an egg.
- Serve it as a healthy vegetable side dish to grilled fish or meat.
And here’s how to serve ratatouille for breakfast or brunch; warm and spoon over toast, and top with an egg if you like! So yummy.
Ratatouille originated in Provence France in the 1700’s, traditionally made as a stew with summer ripe vegetables. The combination of eggplant, bell peppers, summer squash, herbs and olive oil with just a touch of vinegar is what creates the beautiful flavors.
In France, ratatouille is typically served with baguette, crusty French bread, polenta, pasta and rice.
Ratatouille, in essence, means a stirred, chunky stew. “Rata” translates to ‘stew’ in French, while “toiler” is a verb meaning to ‘stir and mix’.
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I hope this easy, delicious Ratatouille Recipe inspires you to try something new and different this summer! Let us know how you like it…. it is one of our favorite meals!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
Ratatouille is a classic French dish from Provence made with eggplant, peppers, zucchini, tomatoes, onion, garlic, olive oil and herbs- a celebration of summer in one dish! Serve with crusty bread or baguette as an appetizer, serve over creamy polenta, rice, or pasta for a delicious vegetarian meal, or serve as a side dish or for breakfast over sourdough toast with an egg.
- 4 cups eggplant- 3 Japanese eggplant or one large globe eggplant
- 1–2 red bell pepper – or use yellow bell pepper or green bell pepper
- 2 medium tomatoes
- 2 medium zucchini or yellow summer squash
- 1 onion
- 8–14 garlic cloves, whole, peeled
- 2–3 tablespoons fresh herbs – fresh thyme, oregano, or rosemary or any combination.
- olive oil for drizzling
- salt and black pepper to taste
- splash balsamic vinegar or red wine vinegar
Optional Garnishes: Italian parsley or fresh basil ribbons, red chili flakes, olive oil
- Preheat oven to 400F and line two sheet pans with parchment.
- Prep the veggies: Using a vegetable peeler, peel eggplant if you want – or remove some of the skin in long strips. (Or if you prefer, leave the skin on.) Cut into ½-inch thick bite-sized pieces. Slice the bell pepper into ½-inch wide strips. Cut the tomatoes into 3/4-inch wedges. Slice the zucchini the long way and then slice into ½ inch thick half-moons. Slice the onion into ¼-½ inch thick half-moons.
- Spread out the veggies on the sheet pan in a single layer (this is why you most likely need two sheet pans).
- Drizzle with olive oil and toss, using enough oil to coat generously. Sprinkle with a generous amount of salt and pepper. Toss well.
- Roast in the hot oven for 20 minutes; then scatter the whole garlic cloves (peeled) and herbs and mix the veggies. Roast for 20 more minutes, mix again. Turn heat down to 300F and roast for 10-20 more minutes, or until tender and edges begin to caramelize- watch closely here.
- Remove from oven, taste, adjust salt and pepper, and drizzle with a little splash of vinegar, carefully mixing.
- Use immediately, or cool and refrigerate (or freeze) until ready to use.
Ratatouille will keep up to 4 days in the fridge in an air-tight container or can be frozen for up to 6 months. It can be eaten warm or chilled.
Garlic: I really love garlic, so I add a lot here; feel free to cut back if you like!
To serve with pasta: cook pasta according to directions. Heat Ratatouille in a large skillet adding a little more olive oil and capers (optional). Stir in the cooked pasta, adjust salt. Sprinkle with grated pecorino (optional) and fresh herbs.
To serve over toast: Toast the bread, heat up the Ratatouille and poach an egg. Drizzle toast with a little olive oil, top with warm Ratatouille and poached egg. Season with salt and pepper and top with fresh herbs.
- Serving Size: 1 cup
- Calories: 147
- Sugar: 7.1 g
- Sodium: 202.8 mg
- Fat: 9.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 15.1 g
- Fiber: 4.2 g
- Protein: 2.5 g
- Cholesterol: 0 mg
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