Classic Ratatouille

Why You’ll Love This Recipe

This recipe is naturally vegetarian, healthy, and packed with vibrant summer flavors. It’s versatile serve it warm as a comforting main, or chilled as a refreshing side. Ratatouille also stores well, making it ideal for meal prep or entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
2 yellow onions, sliced
4 cloves garlic, roughly chopped
4–5 medium tomatoes, sliced
4 small to medium zucchini, sliced
2 medium eggplant, stemmed and sliced
1 medium yellow pepper, sliced
1 medium green pepper, sliced
1 teaspoon dried thyme
¼ teaspoon dried dill
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)

Directions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add onions and garlic, cooking for 4–5 minutes until softened and fragrant. Spread evenly in the bottom of a large baking dish.
3. Layer sliced tomatoes, zucchini, eggplant, and peppers alternately over the onion mixture, overlapping slightly to create a colorful pattern.
4. Sprinkle with thyme, dill, oregano, and basil. Drizzle with a little extra olive oil if desired.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes, until vegetables are tender and slightly caramelized.
6. Serve warm or at room temperature, garnished with extra fresh basil if desired.

Servings and timing

Serves 6
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes

Variations

• Add sliced potatoes or sweet potatoes for a heartier dish.
• Mix in capers or olives for a briny flavor boost.
• Use a splash of balsamic vinegar for added depth.
• Include fresh parsley or chives for extra herbal brightness.
• Top with shredded Parmesan or goat cheese before serving for a creamy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F or on the stovetop over low heat until warmed through. Ratatouille can also be enjoyed cold as part of a salad or sandwich.

FAQs

Can I make ratatouille ahead of time?

Yes, ratatouille often tastes even better the next day as the flavors meld.

Do I need to peel the vegetables?

No, the skins add flavor and color, but you can peel eggplant if you prefer a softer texture.

Can I grill the vegetables instead of baking?

Yes, grilling adds a smoky flavor just assemble after grilling.

What’s the best way to slice the vegetables?

Use a sharp knife or mandoline for even, thin slices so they cook evenly.

Can I freeze ratatouille?

Yes, freeze in airtight containers for up to 3 months, though texture may soften slightly upon reheating.

Is this recipe vegan?

Yes, it’s naturally vegan and gluten-free.

Can I use canned tomatoes instead of fresh?

Fresh tomatoes are ideal, but canned can work in a pinch use whole peeled or sliced varieties.

What do I serve with ratatouille?

It pairs well with crusty bread, pasta, rice, or grilled proteins like chicken or fish.

Can I make it in a skillet instead of the oven?

Yes, cook the vegetables in layers on the stovetop over low heat until tender.

How can I make the flavors stronger?

Increase the herbs, add roasted garlic, or include a splash of wine during cooking.

Conclusion

Classic Ratatouille is a beautiful, healthy, and flavorful way to enjoy fresh vegetables. With its tender layers of zucchini, eggplant, peppers, and tomatoes seasoned with aromatic herbs, it’s a versatile dish that’s as delicious as it is stunning on the table.

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