Ratatouille is a classic French vegetable stew using many vegetables and seasonings to create a delicious vegetarian meal or side dish.
Surely you’ve seen the movie: Ratatouille, right? Set in Paris, the plot follows a young rat Remy who dreams of becoming a chef at Auguste Gusteau’s restaurant and tries to achieve his goal by forming an alliance with the restaurant’s garbage boy Alfredo Linguini. It was the movie that put the French dish of ratatouille on the map. Everyone knew what ratatouille was after watching that popular movie!
This recipe was adapted slightly from Taste of Home. It’s the best celebration of summer vegetables all in one dish. And it’s colorful and amazing too.
- extra virgin olive oil
- sweet onion
- red bell pepper
- canned crushed tomatoes
- fresh basil
- yellow squash
- Chinese eggplant
- plum tomatoes
- fresh parsley
- fresh thyme
- fresh marjoram
How to make Ratatouille:
The complete, printable recipe is at the end of this post.
Remove the parchment paper and continue to bake until the veggies are tender and the sauce is bubbling (15 to 20 minutes longer). Let stand for at least 10 minutes before serving.
If you’re a vegetable lover, you will surely love the variety of vegetables in ratatouille. The flavors are fresh and delicious too. Enjoy!
The Best Vegetable Recipes:
- Chipotle Glazed Vegetable Kabobs
- Asian Vegetable Stir Fry
- Mediterranean Roasted Vegetables
- Summer Gratin
- Roasted Butternut Squash Gratin
- 2 tablespoons extra virgin olive oil
- 1 medium sweet onion, chopped
- 1 medium red bell pepper, seeded and chopped
- 4 medium garlic cloves, minced
- One 28-ounce can crushed tomatoes
- 3 tablespoons minced fresh basil
- 3 cups thinly sliced zucchini
- 3 cups thinly sliced yellow squash
- 4 cups thinly sliced Chinese eggplant
- 6 medium plum tomatoes, thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh basil
- 2 tablespoons minced fresh flat-leaf parsley
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh marjoram (can sub dried)
- 1 large garlic clove, minced
- Preheat the oven to 375℉.
- In a large, oven-safe skillet, heat the oil over medium-high heat. Add the onions, bell pepper and garlic; cook and stir until tender (4 to 5 minutes). Add the crushed tomatoes and basil the the veggies. Bring to a boil; reduce the heat. Simmer until slightly thickened, about 10 minutes. Remove the skillet from heat.
- Layer the sliced veggies into stacks (zucchini, yellow squash, eggplant and tomato). You're going to be arranging the veggie stacks into concentric circles. Transfer the stacks of veggies into the skillet over the tomato mixture, placing them on their sides around the outside edge of the skillet in a circular pattern. Continue adding stacks (making an outside circle, and then inside circles) until the skillet is full.
- In a small bowl, combine the topping ingredients, and then brush the mixture over the veggies in the pan.
- Cover the veggies with a round piece of parchment paper, and bake until the veggies are almost tender, about 40 minutes. Remove the parchment paper and continue to bake until the veggies are tender and the sauce is bubbling (15 to 20 minutes longer). Let stand for at least 10 minutes before serving.