Ratatouille incorporates the fresh flavors of summer veggies, either simmered or baked in one delicious dish! Made with zucchini, bell peppers, eggplant and tomatoes it is perfectly fresh and delicious.
What is Ratatouille?
It’s not just a movie about a mouse, it’s a delicious vegetable dish!
Ratatouille comes from France and is a simple vegetable stew that can be served either hot or room temperature (we always serve it hot). It’s made with bell peppers, zucchini, onions, tomatoes, and eggplant simmered until tender.
This dish can be simmered for as little as 20 minutes or as long as you’d like. A shorter time gives you veggies that hold their shape and texture while a longer time will make a delicious vegetable stew as the tomatoes break down and create a sauce.
How to Make Ratatouille
This fancy-sounding dish is as easy as 1, 2, 3! With an assortment of fresh veggies, this traditional dish is ready in no time!
- Prep and chop veggies.
- Saute the garlic and onion in oil and add the eggplant. Cook until tender.
- Stir in remaining ingredients and simmer uncovered 20 minutes or longer if desired.
Serve hot, warm, or cold topped with baked chicken breasts for a refreshing salad.
Additions to Ratatouille
The best ratatouille recipe stands alone, but why not make it your own?
- Vegetables: Add veggies like sliced mushrooms or whatever your garden seems to be overflowing with these days.
- Tomatoes: I allow the tomatoes to simmer and break down to create somewhat of a sauce, you can also substitute a can of diced tomatoes in place of fresh (with juices) if you’d like your ratatouille to be a little bit saucier!
- Herbs & Flavors: Add in your favorite herbs, there are no wrong answers! Reserve a bit of fresh parsley/basil for serving for a pop of flavor. Other great additions include a splash of wine or broth, chili flakes, fresh herbs, paprika, or even a sprinkle of cheese before serving!
What to Serve with Ratatouille
My favorite is a large crusty loaf of bread or garlic bread for dipping and dunking and sopping up all of the delicious juices from the veggies!
Storing the Leftovers
Ratatouille will keep in the fridge about a week or so (and in fact, it’s one of those dishes like chili that always seems to taste even better the next day). Add a little bit of salt and pepper to refresh the flavors. Or add some new veggies to thicken it up a bit and it’s good as new!
- To freeze, place in gallon-sized zippered bags or freezer-safe containers. Be sure to write the dates on the outside.
- To reheat, let the ratatouille thaw in the fridge overnight and heat on the stovetop or in the microwave.
Delicious Vegetable Dishes
- Roasted Root Vegetables – comforting dish all year round
- Eggplant Parmesan – classic Italian favorite
- Zucchini Noodles – 3 simple ingredients!
- Parmesan Oven Baked Tomatoes – topped with a garlic parmesan crust
- Easy Baked Zucchini – ready in 15 mins!
- Easy Layered Ratatouille – bursting with flavor
Did you enjoy this easy Ratatouille? Be sure to leave a rating and a comment below!
- 1 small eggplant diced
- ½ teaspoon salt
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 onion chopped
- 1 large zucchini chopped
- 1 bell pepper green, yellow or orange, chopped
- 2 cups tomatoes finely diced
- 1 teaspoon dried basil
- ¼ teaspoon dried thyme leaves
- 2 teaspoons dried parsley
- ½ teaspoon salt or more to taste
- ⅛ teaspoon black pepper
- fresh basil and parsley for serving
- Toss eggplant with salt and let drain in a strainer 15 minutes. Rinse and pat dry.
- Cook onion and garlic in olive oil over medium heat, 2-3 minutes. Add eggplant and cook until tender, about 6-8 minutes.
- Stir in remaining ingredients and bring to a simmer.
- Cook uncovered 20-30 minutes stirring occasionally until vegetable reaches desired doneness. (Shorter for tender crisp veggies, longer for softer veggies and stewed tomatoes).
- Taste and season with salt and pepper to test. Sprinkle with fresh basil and serve hot or warm.