5 from 23 votes

Ratatouille is a visually stunning end-of-summer meal that is easy to prepare and so good! Enjoy it as a vegetarian main dish or as a side with chicken, shrimp, or other protein.

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My kids love the Ratatouille movie, so of course, I just had to try and recreate the iconic recipe that turned Anton Ego from a bitter food critic to a joyful foodie. Ratatouille has become a family favorite in our house, especially since the kids get such a kick out of seeing the same dish that Remy made right on our dinner table.

Ratatouille in baking dish garnished with red wine vinegar and freshly shredded parmesan cheese with serving spoon nearby.
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Making ratatouille might seem intimidating, but it’s actually pretty straightforward and fun. You get to layer eggplant, zucchini, and bell peppers in a colorful spiral pattern, and the end result looks so impressive. The key is slicing the vegetables thinly and evenly so they cook at the same time (no one likes hard eggplant!). Topped with fresh thyme, a hint of red wine vinegar, and a sprinkle of Parmesan cheese, this ratatouille recipe is a great way to enjoy a mix of fresh vegetables. Plus, it’s an awesome way to get the kids excited about eating their veggies!

Recipe At a Glance

Cuisine Inspiration: French
Primary Cooking Method: Oven
Dietary Info: Vegan (with the use of plant-based parm)
Key Flavor: Savory and herby
Skill Level: Intermediate


  • A Recipe the Whole Family Can Get Involved In: While I’m slicing the veggies, the kids are helping layer! Ratatouille is a great interactive recipe for kids, with patterns, layering, and a fun design. It’s so cool to see them get excited about creating something beautiful and delicious.
  • Healthy and Fresh: This dish is packed with a variety of fresh vegetables. I love how it’s an easy way to get more veggies into our diet without it feeling like a chore.
  • Versatile Side or Main: Ratatouille can be served as a side dish or a main course. I often pair it with baked chicken (cooks in the oven at the same time.. win!), pan-seared halibut, or lemon pepper salmon.
  • Make-Ahead Friendly: You can prepare the vegetables and even assemble the dish ahead of time. Just pop it in the oven when you’re ready.
  • Perfect for Using Up Summer Vegetables: We’ve all been there—bringing home fresh vegetables only to watch them waste away in the fridge. This recipe is a fantastic way to use up those summer veggies.

Ingredients to Make Ratatouille

Ingredients to make recipe: eggplant, red bell pepper, yellow squash, zucchini, seasoning blend, red wine vinegar, parmesan cheese, dried oregano, garlic cloves, fire roasted diced tomatoes, and an onion.
  • Onion: A white or yellow onion will work here. I chop the onion finely so it kind of “melts” into the tomato sauce, giving it a rich and savory taste.
  • Garlic: Fresh garlic cloves are a must! I always mince the garlic finely to ensure they spread evenly throughout the dish.
  • Fire-roasted diced Tomatoes: These tomatoes add a smoky, slightly sweet flavor to the base of the dish. Using canned fire-roasted tomatoes saves time, but if you’re really ambitious, you can try fire-roasted fresh tomatoes!
  • Fresh Thyme: Thyme adds an earthy flavor and gives it that taste you’d expect in a French dish.
  • Seasonings: Salt, black pepper, oregano, and crushed red pepper are simple seasonings essential for bringing out the natural flavors of the vegetables. I like to add a bit more salt and pepper to taste as I go.
  • Eggplant: Thinly sliced eggplant adds a slightly creamy texture when cooked. It’s one of my favorite vegetables to include because it soaks up the flavors.
  • Zucchini and Yellow Sqaush: Zucchini and yellow squash add a mild, slightly sweet taste and a tender texture when baked. You also want to slice the zucchini thin as well the squash, keep the same thickness.
  • Red Bell Pepper: These peppers not only add color but sweetness!
  • Red Wine Vinegar: A little drizzle of red wine vinegar at the end adds a tangy brightness. It’s a small touch that makes a big difference.
  • Parmesan Cheese: Totally optional, but I love adding a sprinkle of Parmesan cheese just before serving. It adds a bit of salty cheese flavor.
  • Swap Fresh Thyme for Dried Thyme: If you’re like me and sometimes forget to buy fresh herbs, dried thyme works great too. Just use about one-third the amount of dried thyme, so for this recipe, use 2 teaspoons of dried thyme instead of fresh.
  • Use Balsamic Vinegar Instead of Red Wine Vinegar: Sometimes I switch it up and use balsamic vinegar or a balsamic glaze instead of red wine vinegar.
  • Cheese Options: If Parmesan isn’t your thing, try using feta or goat cheese. I’ve done this a few times, and it’s so good. Just sprinkle it over the top before serving. You can also use nutritional yeast if you’re keeping it vegan.
  • Herb Variations: If you don’t have thyme, fresh basil or rosemary works well too. Each herb brings its own unique flavor that complements the vegetables well.

How to Make Ratatouille

Onions, garlic, tomatoes, salt, pepper, and crushed red pepper in oval baking dish.
Step 1: Add the onions, garlic, tomatoes, salt, pepper, and crushed red pepper to your baking dish and stir to combine.
After combining with slicings of eggplant, zucchini, squash, and bell pepper alternating around edge of dish, about halfway full.
Step 2: Arrange the slices of eggplant, zucchini, yellow squash, and red bell pepper, alternating each one and working concentrically towards the center. Overlap slices a little to display colors.
After dish is full with oil and remaining seasonings added, before baking.
Step 3: Drizzle the vegetables with olive oil and season with oregano and the remaining salt and pepper. Cover the baking dish with aluminum foil and bake.
Dish after baking.
Step 4: In the last few minutes of baking, remove the foil and continue cooking until the veggies are tender. Drizzle with the red wine vinegar and add the parmesan cheese on top, if desired.

Tips for Making the Best Ratatouille

  1. Slice Evenly: Make sure to slice all your veggies evenly. This helps them cook at the same rate and makes your dish look super pretty. I like to use a mandoline for those perfectly thin slices, but a sharp knife works well too.
  2. Be careful not to over cook the vegetables. They should be soft and cooked through, but if you over cook them they will become mushy and you will end up with more of a soupy consistency.
  3. Use firm vegetables. I found that this is the best mix of vegetables and the most traditional. Other vegetables you could use are mushrooms, red onions or different colored bell peppers.
  4. Don’t skip the red wine vinegar. It may seem odd to add red wine vinegar but it’s traditional and the acid at the end really livens up the recipe quite a bit. You can substitute with apple cider vinegar.
Baking dish of ratatouille with serving removed to show tomato sauce mixture on the bottom of pan.

What to Serve With Ratatouille

Frequently Asked Questions

How to Store & Reheat Ratatouille

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors often deepen as it sits, making it even more delicious the next day. Reheat your ratatouille in the oven at 350°F until it’s warmed through, about 15-20 minutes. You can also microwave individual portions for a quicker option, but the oven method helps maintain the best texture.

How thick should each slice be?

Aim for slices that are about ⅛ inch thick. This ensures they cook evenly and look great when layered. A mandoline slicer can help achieve consistent thickness, but a sharp knife works too if you’re careful.

The top of my ratatouille is burning while the rest isn’t done. What should I do?

Make sure you cover the dish with foil for the first 45 minutes of baking. This helps cook the veggies through without burning the top. Then, uncover it for the last 15 minutes to get a nice, caramelized finish and let some of the water evaporate.

Baking dish of ratatouille with serving removed to a plate on the side to show tomato sauce mixture on the bottom of pan.

Ratatouille is such a bright and colorful dish and it’s a great way of packing the veggies in! If your kids are a fan of the movie you’ve just got to try it!

More Vegetarian Dinner Recipes:

If you try this feel good Ratatouille recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Ratatouille Recipe recipe was originally published on June 18, 2020 and has recently been updated with an updated recipe for a more traditional baking method, including slicing the veggies instead of dicing. This post also includes new photography, step-by-step instructions, and recipe tips to help make it.

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Ratatouille Recipe

Ratatouille is a visually stunning end-of-summer meal that is easy to prepare and so good! Enjoy it as a vegetarian main dish or as a side with chicken, shrimp, or other protein.
5 from 23 votes
Servings 3 servings
Calories 113
Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour 5 minutes
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  • 1 onion chopped
  • 4 garlic cloves minced
  • 1 (15-ounce) can fire roasted diced tomatoes
  • 2 tablespoons fresh thyme
  • ½ teaspoon salt divided
  • ½ teaspoon black pepper divided
  • ¼ teaspoon crushed red pepper or to taste
  • 1 small eggplant trimmed and very thinly sliced
  • 1 zucchini trimmed and very thinly sliced
  • 1 red bell pepper cored and very thinly sliced
  • 1 yellow squash trimmed and very thinly sliced
  • ½ teaspoon oregano
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Parmesan cheese for serving


  • Preheat the oven to 375°F.
  • Place the onions, garlic, diced canned tomatoes, ¼ teaspoon of salt and ¼ teaspoon of pepper and crusehd red pepper in a 10-inch oval oven-safe baking dish and stir to combine.
  • Arrange alternating slices of eggplant, zucchini, yellow squash and red bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
  • Drizzle the vegetables with the olive oil, and season with oregano and the remaining salt and pepper.
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Uncover and cook for 15 more minutes or until the vegetables are tender.
  • Drizzle with the red wine vinegar and add the parmesan cheese on top, if desired.


The nutrition label does include the parmesan cheese. Leave out to keep this a vegan recipe.
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge or in the freezer for up to 3 months.
Original Stove Top Recipe
1 onion chopped
4 garlic cloves minced
1 sea salt chopped
1 zucchini chopped
1 Italian eggplant chopped
1 red bell pepper chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
In a medium pot over medium heat, heat the olive oil, add onions and cook until the onions are soft and translucent, about 5 minutes.
Add the garlic, eggplant, zucchini and bell pepper; season with salt, pepper and crushed red pepper and cook, stirring occasionally for 5-8 minutes.
To the pot of vegetables, add the diced tomatoes, red wine vinegar and ½ cup of water. Reduce the heat to low and cook covered for 7-9 minutes until all the flavors combine well. Remove from heat and stir in Parmesan cheese, if desired
Serve ratatouille with bread or fritters if desired.


Serving: 1.5cups, Calories: 113kcal, Carbohydrates: 23g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.3g, Cholesterol: 3mg, Sodium: 463mg, Potassium: 806mg, Fiber: 8g, Sugar: 10g, Vitamin A: 1797IU, Vitamin C: 150mg, Calcium: 103mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine Italian
5 from 23 votes (19 ratings without comment)

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  1. Steve says:

    Sorry, this is just a novice’s question. I see reference to egglant in the directions but don’t see eggplant in the list of ingredients. So in terms of amount: it looks, from the picture of the cut ingredients, like there should be perhaps a little ore eggplant than zucchini–is that right? Thanks

    1. Yumna J. says:

      So sorry, you are correct! It’s missing 1 Italian eggplant. All fixed now. Thank you for taking the time to point that out! Hope you enjoy!

  2. Mariana says:

    This was surprisingly rich and (not so surprisingly) delicious! I only had white wine vinegar and that is what I used, and only had roasted fire tomatoes. I served on top of white rice and add some gruyere instead of parmessan. Loved this so much.

    1. Yumna Jawad says:

      Such a delicious way to enjoy the dish! Glad you enjoyed!

  3. Cristina says:

    Absolutely delicious. I added fire roasted tomatoes, extra onions and garlic, plus used a rich vegetable broth instead of water. It’s not done simmering but wow it tasted amazing. I’m also mixing in some corkscrew pasta to make it more appealing for my hubby who is not a veggie man lol. Great recipe Yumna!

  4. Diana says:

    This is a great delicious recipe! The vegetables are not overcooked and the flavor is rich. Excited to try your other recipes!

    1. Yumna Jawad says:

      Yay, so glad to hear you enjoyed it! Thank you for sharing your feedback 🙂

  5. Emily Kemp says:

    Wow, such a great idea sounds so delicious. I need to try this!