Ratatouille Recipe
A classic ratatouille recipe inspired by the layered vegetable dish popularized by the movie Ratatouille, baked until tender and flavorful.
Servings: 4 servings
Ingredients
- 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
Instructions
- Preheat the oven to 375°F.
- Place the onions, garlic, diced canned tomatoes, thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and crushed 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 the slices a little to display colors.
- Drizzle the vegetables with olive oil, then season with oregano and the remaining salt and pepper.
- Cover the baking dish with aluminum foil and bake 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.
Video
Notes
Note: The nutrition label does include the Parmesan cheese. Leave it out to keep this a vegan ratatouille recipe.
- My Top Tip: Slice the vegetables evenly. This helps them cook at the same rate and makes your dish look super pretty. I use a mandoline for those perfectly thin slices, but a sharp knife works well, too.
- Storage: Store any leftovers in an airtight container. They will last about 3–4 days in the fridge. Reheat in the oven at 350°F until 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.
- Freezing: Place the ratatouille in a freezer-safe container. It'll last in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in the oven at 350ºF until warmed through.
Ingredients
1 onion, chopped
4 garlic cloves, minced
1 teaspoon sea salt
1 zucchini, chopped
1 Italian eggplant, chopped
1 red bell pepper, chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
Instructions
In a medium pot over medium heat, heat the olive oil, add the 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 1/2 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 with bread or fritters.
1 onion, chopped
4 garlic cloves, minced
1 teaspoon sea salt
1 zucchini, chopped
1 Italian eggplant, chopped
1 red bell pepper, chopped
1 15-ounce canned diced tomatoes
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 tablespoons Parmesan cheese (optional)
Instructions
In a medium pot over medium heat, heat the olive oil, add the 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 1/2 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 with bread or fritters.
Nutrition
Serving: 1.5cups | Calories: 109kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 511mg | Potassium: 670mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1810IU | Vitamin C: 68mg | Calcium: 113mg | Iron: 2mg
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