Ratatouille Recipe (Easy!) – Wholesome Deliciousness

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This simple ratatouille dish may look spectacular, but it’s surprisingly simple to put together and packed with healthy, fresh veggies that “screams summer.”make it a side chicken or fishor make it a star Vegetarian meals. (I’m not vegan, but this and eggplant rolls are two of my occasional favorites. ) After countless tests, this is the best Ratatouille Recipe I’ve tried it before…including once when we visited France!

What is Ratatouille?

Ratatouille is a traditional French vegetable dish from the south of France, made with eggplant, zucchini, onions, tomatoes, and sometimes green peppers. Some ratatouille recipes serve it as a stew, while others bake it as a casserole.

Ratatouille Ingredients and Substitutions

This section describes the ingredients in ratatouille, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Ratatouille Sauce:

• diced tomatoes – Since they will be made into a sauce, crushed tomatoes or tomato paste can be used as a substitute for diced tomatoes in this easy ratatouille recipe.
• olive oil – I prefer extra virgin olive oil, but you can use avocado oil, vegetable oil, or another oil of your choice.
• balsamic vinegar – This produces the best flavor and subtle sweetness, but you can also use red wine vinegar, lemon juice or apple cider vinegar in a pinch.
• Herbs de Provence – This spice blend is used in French cuisine and often includes dried herbs such as thyme, rosemary, oregano, marjoram, savory, and sometimes lavender flowers.you can substitute italian seasoning If you can’t find Herbs de Provence.
• garlic – I recommend fresh garlic, but if you need a shortcut, use 1 1/2 tsp canned garlic instead.
• fresh basil – You need 2 tablespoons for the sauce, plus more for garnish. If you don’t have fresh basil, you can substitute 2 tsp dried basil for the sauce and leave it ungarnished. You can also try other fresh herbs such as thyme, parsley, rosemary, and oregano.
• sea ​​salt

Tip: If you don’t have a blender, use tomato paste instead of diced tomatoes.

You’ll need a blender to make the sauce in the ratatouille recipe, but if you don’t have a blender, you can just use tomato paste and whisk the ingredients together.

vegetable:

• roma tomatoes – You can use any tomato large enough to slice, but Roma tomatoes are the perfect size for this dish.
• zucchini – You can also use other summer squashes such as yellow squash and Pie Plate Squashbecause they are similar in texture and taste.
• eggplant – You don’t need to peel it, but you can if you want.
• onion – Yellow or white onions are most commonly found in traditional ratatouille recipes.
• olive oil
• sea ​​salt and black pepper – If you like more heat, you can sprinkle some crushed red pepper flakes on.

Some ratatouille recipes also use bell peppers, but these are mostly used in stews. However, you can add them here if you wish.

Tip: Cut vegetables into equal sizes.

I prefer to slice about 1/4 inch thick for quick and even cooking. Quarter the eggplant slices so they are similar in size to the tomato and zucchini slices. Uniform size and thickness will ensure that all vegetables cook at the same rate.

How to Make Ratatouille

This section shows how to cook this ratatouille recipe, with step-by-step photos and details about techniques to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Make the sauce. Preheat oven.Combine the Ratatouille sauce ingredients in a blender. Puree until smooth.Spread a thin layer of sauce in the pan Medium Casserole.

2. Assemble the Ratatouille recipe. Arrange tomatoes, zucchini, eggplant, and onion alternately in a spiral. Drizzle with olive oil and sprinkle with sea salt and black pepper.

Tip: For easier arranging, you can start by setting up alternating rows on a cutting board.

Then, transfer them in piles to the pot while fanning them.

3. bake. Cook until the vegetables are tender and the sauce is bubbling around the edges. Garnish with fresh basil if desired.

storage instructions

• shop: Store Ratatouille in an airtight container for 3-5 days in the refrigerator. You can also just cover the baking sheet with foil.
• Meal Prep: You can cut up your medley ahead of time and store it in an airtight container in the refrigerator for a few days until ready to assemble.
• Reheat: To reheat this easy ratatouille recipe, bake it in the oven at 350 degrees Fahrenheit for 10-15 minutes, or in the microwave for a minute or so if you’re in a hurry.
• freeze: Ratatouille can be kept in the refrigerator for up to 3 months without basil. It’s best to cook them lightly before freezing to keep the vegetables from becoming too soft when reheated. You can reheat from frozen, but for best results, thaw in the refrigerator overnight first.

Tip: Do not freeze raw ratatouille.

The texture of the vegetables will degrade due to the enzymatic activity in the vegetables, so you should at least partially cook this dish before freezing it.

What to Serve with the Ratatouille Recipe

Ratatouille recipes are the perfect side dish to just about anything, but because the flavor is so rich, I like to keep the main protein on the simple side and let the ratatouille shine! Here are some of my favorites to try:

More Summer Vegetable Recipes

This ratatouille dish is one of my favorite summer vegetable recipes, but here are some other reader favorites that use the same vegetables with a summer twist:

Ratatouille Recipe (Easy!)

Make this easy ratatouille recipe with zucchini, eggplant, tomatoes, garlic, olive oil, balsamic, and herbs. Full of fresh flavors!

Prepare: 15 minute

chef: 30 minute

all: 45 minute

Serving Size: 4 (Adjust according to recipe ratio)

recipe video

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raw material

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instruct

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1. Preheat oven to 375°F (190°C).

2. Combine all sauce ingredients in one blender. Puree until smooth. Adjust salt and pepper to taste, if needed.

3. Spread the sauce thinly in a medium round or oval casserole dish (It’s the perfect size).

4. Arrange tomatoes, zucchini, eggplant, and onion alternately in a spiral. (You’ll want to quarter the eggplants so they’re similar in size to the tomato, zucchini, and onion slices.) Drizzle olive oil over the top and sprinkle with sea salt and black pepper.

5. bake approx. 30-35 minutesuntil the vegetables are tender and the sauce bubbles around the edges.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 128

fat 7.4 grams

protein 3.2 grams

total carbohydrates 14.9 grams

net carbs 9.4 grams

fiber 5.5 grams

sugar 9.1 grams

Nutrition Facts are provided as a courtesy. Questions about calculations or why do I get different results?Please see our nutrition policy.

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