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    Home » Recipes » Dinner

    Ratatouille Recipe

    Published: July 11, 2019 · Updated: August 8, 2020 · By: Krissy · 7 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    homemade vegan Ratatouille recipe

    Ratatouille is an easy healthy recipe full of vegetables! Eggplant, tomatoes, zucchini, squash, onion, peppers and more come together in this savory dish. 

    vegetarian Ratatouille recipe

    Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise.

    If you ask me, it tastes a whole lot like a very chunky marinara sauce. The use of tomatoes in my recipe really gives it that Italian sauce feeling and taste.

    You can serve it as a main dish or on the said of some decadent homemade lasagna or with an easy bolognase sauce if you need the meat.

    Ingredients needed:

    The original ratatouille dish was basically a course stew.

    Fast forward to current times and travel around the globe, and you'll find most ratatouille recipes use a base of tomatoes along with garlic, onions, zucchini, eggplant, bell peppers, and fresh herbs.

    Of course, you can vary these ingredients to your liking and there are a ton of cooking methods to have them all come together in a delicious harmony.

    No matter how you cook it, though, you're going to end up with one tasty and healthy dish.

    healthy Ratatouille recipe

    What to serve with it:

    My most favorite thing to serve with ratatouille is polenta. Not the hard kind that comes in a log, but loose polenta that you cook on a stove. My Goat Cheese Polenta is a particular favorite!

    When I made this particular ratatouille, I served it up with some of my Homemade Pasta tossed in olive oil with some grated parmesan. Pure heaven!

    how to make an easy vegan Ratatouille
    vegetarian Ratatouille recipe

    Ratatouille

    Ratatouille is an easy healthy recipe full of vegetables! Eggplant, tomatoes, zucchini, squash, onion, peppers and more come together in this savory dish.
    5 from 7 votes
    Print Pin Rate SaveSaved!
    Course: Main Course
    Cuisine: Italian
    Prep Time: 20 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 50 minutes
    Scale: 8 servings
    Recipe Created By: Krissy Allori

    Ingredients

    VEGGIES

    • 1 eggplant (half of the peel removed in vertical stripes)
    • 3 roma tomatoes
    • 2 medium sized yellow squashes
    • 2 medium sized zucchinis
    • 2 tablespoons fresh basil (chopped , from 8-10 leaves)
    • 2 cloves garlic (minced)
    • 2 tablespoons Italian seasoning
    • ½ teaspoon salt (to taste)
    • ½ teaspoon pepper (to taste)
    • 4 tablespoons olive oil

    SAUCE

    • 2 tablespoons olive oil
    • 1 large red onion (diced)
    • 4 cloves garlic (minced)
    • 1 orange bell pepper (diced)
    • 1 yellow bell pepper (diced)
    • 1 teaspoon salt (or more, to taste)
    • ¼ teaspoon red pepper flakes
    • 28 oz crushed tomatoes ((one large can))
    • 2 tablespoons chopped fresh basil (from 8-10 leaves)

    Instructions

    • Preheat the oven for 375˚F.
    • Slice the eggplant, tomatoes, squash, and zucchini into thin rounds, then set in large bowl. Toss with basil, garlic, Italian seasoning, salt, pepper, and olive oil. Set aside.
    • Make the sauce: Heat the olive oil in large (12-inch is ideal) oven-safe dutch oven over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and red pepper, then add the crushed tomatoes. Add more salt and/or red pepper flakes, if desired. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
      minced vegetables
    • Add sliced vegetables to the top of the sauce and spread into a uniform layer. Cover the dutch oven with a lid and bake for 50 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened. 
      zucchini and summer squash for Ratatouille
    • Serve hot as a main dish or side. Serve with additional fresh basil as well as grated pecorino romano cheese.
      baked vegan Ratatouille recipe

    Notes

    The ratatouille is also excellent leftover. To reheat: cover with foil and reheat in a 350˚F oven for 15 minutes.

    NUTRITION INFORMATION

    Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 577mg | Potassium: 837mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1180IU | Vitamin C: 78.7mg | Calcium: 85mg | Iron: 2.5mg
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    Reader Interactions

    Comments

    1. Cheryl

      July 22, 2019 at 12:14 pm

      5 stars
      Thank you, thank you. Not only is the dish ridiculously delicious, the whole house smells wonderful.

      Fantastic!

      Reply
    2. Tatiana

      July 15, 2019 at 12:14 am

      5 stars
      I never really knew what ratatouille was, but I love all of these ingredients. I can’t wait to eat this!!!

      Reply
    3. Veena Azmanov

      July 14, 2019 at 11:16 pm

      5 stars
      I love the presentation and look of this dish. Everything in it is so healthy and surely delicious. Have to make some for family.

      Reply
    4. Natalie

      July 14, 2019 at 9:21 pm

      5 stars
      I love ratatouille! Looks so delicious and perfect for the summer - delicious and healthy,

      Reply
    5. Sues

      July 14, 2019 at 8:20 pm

      5 stars
      This is such a gorgeous ratatouille!! And the perfect solution for all those summer veggies in the CSA. I need to make this ASAP!

      Reply
    6. Cindy Gordon

      July 14, 2019 at 5:49 pm

      5 stars
      Oh the vegetables in this recipe! YUMMMO, I am a veggie lover so this is perfect for me!

      Reply
    7. cheryl

      July 13, 2019 at 5:59 am

      5 stars
      I made half a recipe for me and my husband last night and it was sooooo fabulous, we only have enough leftovers for lunch (for me)! Next time I make it I think I will try putting it over a little pasta because it could conceivably be a thick and chunky spaghetti sauce! We had it with oven roasted chicken parts and it was perfect. Thanks for the recipe!!!

      Reply

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