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Best Ratatouille Recipe
5 from 12 votes

Best Ratatouille Recipe

This Best Ratatouille Recipe layers sliced eggplant, zucchini, yellow squash, and red bell pepper with a roasted garlic cream sauce infused with white wine, onions, and fresh thyme. A cast iron skillet assembly is topped with parmesan and softened goat cheese and baked to meld the flavors. The result is a tender, creamy vegetable dish with a rich, savory sauce that complements the lightly caramelized veggies. Its combination of textures and herby notes makes it suitable as a side or light main dish accompanied by crusty French bread.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 Servings
Calories: 348 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1 head garlic
  • 2 teaspoons olive oil
  • 3/4 cup cream
  • 1 teaspoon white wine
  • 1/4 onion chopped
  • 1 package Hidden Valley Ranch seasoning not made, divided, packet
  • 1/4 cup parmesan fresh
  • thyme fresh, optional
  • 1 long red bell pepper
  • 1 medium zucchini
  • 1 large yellow squash
  • 1 eggplant *
  • parmesan grated, to garnish
  • 4 ounces goat cheese softened, for spreading
  • French bread crusty

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees F. Use a sharp knife to cut off the top of the head of garlic so that the inner flesh is revealed. Remove the papery layers on the outside that come off easily (don't take them all off though, you want the head to remain intact.)
  2. Place the head of garlic on a square of aluminum foil and drizzle with 2 teaspoons olive oil. Wrap the foil around the garlic, place on a baking sheet, and roast for about 25 minutes.
  3. When cool enough to handle, squeeze the soft cloves of garlic into a small saucepan. Mash with a fork. Turn the heat to medium and add cream, wine, onion, and 1 tablespoon of the dip package. When is starts to bubble slightly, add the Parmesan. Stir until the mixture thickens slightly. Add fresh thyme to taste, if you want.
  4. Pour the sauce into a 10-inch cast iron skillet. Set aside.
  5. Use a sharp knife to cut out the top of the red bell pepper. Remove as much of the core as you can, leaving the pepper in it's original shape. Use a sharp knife or mandoline to slice the pepper into rings.
  6. Use a mandoline or a very sharp knife to slice the zucchini, squash, and eggplant.*
  7. Layer the vegetables in the skillet with the sauce. Start on the outside edge. Layer them in whatever order you want, I did eggplant, zucchini, squash, then pepper. Continue layering until you run out of vegetables.
  8. Preheat the oven to 375 degrees F.
  9. Sprinkle the remainder of the ranch packet over the vegetables. You don't have to use all of it.
  10. Cut out a circle of parchment paper that is about the size of your skillet and lay it on top of the vegetables. This keeps it from getting brown and dried out.
  11. Bake at 375 for about 38-40 minutes. Remove from the oven.
  12. Toast a slice of bread, spread it with goat cheese, and spoon some of the ratatouille on top. Enjoy!

Notes

  • Use Italian eggplants for their slim shape, or slice larger eggplants thinly to avoid uneven cooking.
  • Prepare the cream sauce and chop vegetables a day or two in advance, storing separately to maintain freshness.
  • Avoid slicing eggplant too early to prevent browning; slice it just before assembly.
  • Serve the ratatouille hot with crusty French bread to complement the creamy texture.

Nutrition Information

Serving 1bowl Calories 348kcal (17%) Carbohydrates 18g (6%) Protein 12g (24%) Fat 27g (42%) Saturated Fat 16g (80%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Cholesterol 78mg (26%) Potassium 774mg (16%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2568IU (51%) Vitamin C 80mg (89%) Calcium 191mg (19%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Servings

Amount Per Serving

Calories 348

% Daily Value*

Serving 1bowl
Calories 348kcal 17%
Carbohydrates 18g 6%
Protein 12g 24%
Fat 27g 42%
Saturated Fat 16g 80%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Cholesterol 78mg 26%
Potassium 774mg 16%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 2568IU 51%
Vitamin C 80mg 89%
Calcium 191mg 19%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.