Ratatouille is the perfect summer garrison For your favorite roasted chicken, grilled meatsOr fish! Add a splash of color and flavor to every meal.
Ratatouille
This meal reminds me of the Disney-Pixar movie Ratatouille, where a little mouse named Remy pursues 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 a lot 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 Baked chicken with ratatouille If you want a high protein version.
Why I love this dish
Today I was channeling my inner Ratatouille Remy! This meal may be made by a little chef in the movie, but it tastes BIG. The beauty of ratatouille is in its simplicity and the quality of its ingredients. Using seasonal vegetables will always bring out the best flavors. In this case, the stars 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, tiktokeither Facebook!
What is Ratatouille?
The origins of ratatouille can be traced back to the humble kitchens of Provence, where farmers began using up surplus summer vegetables. The name comes from the French word “touiller,” meaning to stir, reflecting the simplicity of its preparation. Traditionally, it was cooked as a rustic stew, with each vegetable slow-cooked to perfection.
Ingredients of ratatouille
This veggie-packed meal uses fresh summer produce to make the best ratatouille. Find the exact measurements in the recipe card below.
- Olive oil Sauté the vegetables in
- Salt and black pepper To season everything
- Aromatics: Garlic and onion give the ratatouille dish an incredible flavor.
- Vegetables: Cut the eggplant, zucchini, bell pepper and ripe tomatoes into small cubes.
- Tomato paste for an extra touch of flavor
- Herbs: Fresh thyme for simmering and basil for garnish.
How to cook ratatouille
Vegetables cook in just 20 minutes in this easy ratatouille recipe. Complete instructions are in the recipe card below.
- Onion and garlic: Heat a large skillet over medium heat and sauté 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.
- Rest of vegetables: Add the zucchini, bell pepper, tomatoes, salt and pepper and cook until tender.
- Garnish: Add remaining olive oil and top with basil.
Variations
- Tomatoes: Any type of tomato, such as Roma, cherry, or grape, will work.
- Zucchini: Yellow squash swap.
- Pimento: Use red, green or orange bell peppers.
- Onion: Replace yellow onion with red onion or shallots.
- Herbs: Substitute with rosemary, parsley or oregano.
Serving Suggestions
Ratatouille is perfect for making ahead. It’s tasty and healthy and gets better as it cooks. Pair it with your favorite cereal or pasta or enjoy it on its own.
Storage
- Store ratatouille for 5 days in the refrigerator or 3 months in the freezer.
- Reheat: If frozen, defrost it first in the refrigerator. Then, reheat it in the microwave or on the stove.
More summer vegetable recipes you’ll love
Produce: 4 portions
Serving Size: 1 cup
- 1 1/2 tablespoons extra virgin olive oil, divided
- Kosher salt, and freshly ground black pepper
- 1/2 little yellow onion, coarsely chopped
- 3 garlic cloves, chopped
- 1/2 half eggplant, peeled and cut into 1/4 inch cubes
- 1 tablespoon tomato paste
- 1/2 tablespoon finely chopped fresh thyme
- 1 half zucchini, cut into 1/4 inch dice
- 1 yellow pepper, cut into 1/4 inch squares
- 2 big vine-ripened tomatoes, or 3 small, cut into 1/4-inch dice
- 1/2 cup fresh basil leaves, finely chopped
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Heat a large skillet over medium heat. Add 1 tablespoon olive oil, onion, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables begin to soften, about 3 minutes.
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Add the eggplant and another 1/4 teaspoon 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 pinch of black pepper and cook, stirring occasionally, until all the vegetables are tender, about 10 minutes.
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Add the remaining half tablespoon of olive oil and the basil and serve.
Last step:
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You can easily double this recipe.
Service: 1 cup, Calories: 115 kcal, Carbohydrates: 15.5 gram, Protein: 3 gram, Fat: 5.5 gram, Saturated fat: 1 gram, Sodium: 45.5 mg, Fiber: 4.5 gram, Sugar: 9 gram
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