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Food
Ratatouille
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Ratatouille is the perfect summer side dish for your favorite roasted chicken, grilled meats, or fish! It adds a burst of color and flavor to every meal.
Ratatouille
This meal reminds me of the Disney-Pixar movie Ratatouille, where a tiny rat named Remy follows his culinary dreams, making this dish the star of the show. It’s one of my favorite Disney movies–I’m sure that’s no surprise! Traditional ratatouille is a rustic vegetable dish from the Provence region of France made with simple, wholesome ingredients like eggplant, zucchini, tomatoes, and bell peppers. Many of you probably already have an abundance of these in your garden, but if not, you can find them now at any farmers market. I also have this Ratatouille with Farro and Ratatouille Baked Chicken if you want a high-protein version.
Why I Love This Dish
I was channeling my inner Remy from Ratatouille today! This meal might be made by a tiny chef in the movie, but it’s BIG on flavor. The beauty of ratatouille lies in its simplicity and the quality of its ingredients. Using in-season vegetables will always give you the best flavors. Here, the key players are eggplant, zucchini, bell peppers, tomatoes, onions, and garlic, all seasoned with herbs like thyme and basil.
If you make this vegan ratatouille recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
What Is Ratatouille?
Ratatouille’s roots can be traced back to the humble kitchens of Provence, where it began as a way for farmers to use up the summer’s surplus of vegetables. The name comes from the French word “touiller,” which means to stir, reflecting the simplicity of its preparation. Traditionally, it was cooked as a rustic stew, with each vegetable slowly simmered to perfection.
Ratatouille Ingredients
This veggie-packed meal uses fresh summer produce for the best ratatouille. Find the exact measurements in the recipe card below.
- Olive Oil to sauté the vegetables in
- Salt and Black Pepper to season everything
- Aromatics: Garlic and onion infuse the ratatouille dish with an amazing flavor.
- Vegetables: Dice eggplant, zucchini, bell pepper, and vine-ripened tomatoes into small pieces.
- Tomato Paste for an extra flavor boost
- Herbs: Fresh thyme for simmering and basil for garnishing
How to Cook Ratatouille
The vegetables cook in just 20 minutes in this easy ratatouille recipe. The complete instructions are in the recipe card below.
- Onion and Garlic: Heat a large skillet on medium, and sauté the onion, garlic, and salt in oil.
- Eggplant: Add the eggplant and more salt and cook until it begins to soften. Stir in the tomato paste and thyme.
- Remaining Vegetables: Add the zucchini, bell pepper, tomatoes, salt, and pepper, and cook until everything is tender.
- Garnish: Stir in the remaining olive oil and top with basil.
Variations
- Tomatoes: Any kind of tomato, like Roma, cherry, or grape, will work.
- Zucchini: Swap yellow squash.
- Bell Pepper: Use red, green, or orange bell peppers.
- Onion: Replace yellow onion with red onion or shallots.
- Herbs: Substitute rosemary, parsley, or oregano.
Serving Suggestions
Ratatouille is perfect for prepping ahead. It’s flavorful and healthy and only gets better as it sits. Pair it with your favorite grain or pasta, or enjoy it solo.
Storage
- Store ratatouille for 5 days in the refrigerator or 3 months in the freezer.
- Reheat: If frozen, thaw it first in the fridge. Then, warm it in the microwave or on the stove.
More Summer Vegetable Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 cup
- 1 1/2 tablespoons extra-virgin olive oil, divided
- Kosher salt, and freshly ground black pepper
- 1/2 small yellow onion, roughly chopped
- 3 garlic cloves, minced
- 1/2 medium eggplant, peeled and cut into 1/4-inch cubes
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 medium zucchini, cut into 1/4-inch dice
- 1 yellow bell pepper, cut into 1/4-inch squares
- 2 large vine-ripened tomatoes, or 3 small, cut into 1/4-inch dice
- 1/2 cup fresh basil leaves, finely chopped
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Set a large skillet oven over medium heat. Add 1 tablespoon olive oil, onion, garlic, and a 1/4 teaspoon of salt. Cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes.
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Add the eggplant and another 1/4 teaspoon of salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
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Add the tomato paste and thyme and cook, stirring constantly, for 1 minute.
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Add the zucchini, bell pepper, tomatoes, another pinch of salt, and a twist of black pepper and cook, stirring occasionally, until all of the vegetables are tender, about 10 minutes.
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Stir in the remaining 1/2 tablespoon olive oil and basil and serve.
Last Step:
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You can easily double this recipe.
Serving: 1 cup, Calories: 115 kcal, Carbohydrates: 15.5 g, Protein: 3 g, Fat: 5.5 g, Saturated Fat: 1 g, Sodium: 45.5 mg, Fiber: 4.5 g, Sugar: 9 g
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