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Ratatouille
5 from 78 votes

Ratatouille

Ratatouille is a vegetable dish featuring thinly sliced eggplant, zucchini, yellow summer squash, and Roma tomatoes arranged in a circular pattern over a lightly blended tomato and roasted red pepper sauce infused with garlic, onion, carrot, and herbs. Baked in the oven, the dish combines tender, roasted vegetables with aromatic herbs, creating a colorful and flavorful vegetable medley suitable as a side or main dish.

Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 8 servings
Calories: 147 kcal
Course: Side Dish, Dinner
Cuisine: French

Ingredients

Sauce
  • 2 tablespoons extra-virgin olive oil
  • ½ yellow onion diced
  • 4 garlic minced, cloves
  • 1 carrot grated, small
  • 1 (14.5-ounce can) crushed tomatoes
  • 3 red pepper roughly chopped, roasted, from a jar
  • 2 teaspoons herbes de provence see substitutions below
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper ground
Sliced Vegetables
  • 1 Chinese eggplant
  • 2 zucchini
  • 1 yellow summer squash
  • 5 Roma tomato
Herb Dressing
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 1 tablespoon tarragon
  • 1 tablespoon oregano
  • 1 tablespoon thyme chopped fresh tender herbs
  • 3 garlic minced, cloves
  • black pepper to taste, Kosher salt
  • salt to taste, Kosher salt

Instructions

    Cup of Yum
  1. Saute the onion and carrot. Preheat the oven to 375F. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and carrot, and saute for 4 to 5 minutes, until softened. Add the garlic and saute another minute.
  2. Add more veggies and simmer. Add the crushed tomatoes, roasted red peppers, herbs de Provence, salt, and pepper. Reduce the heat to low, cover and simmer for 10 minutes.
  3. Slice the vegetables. While the sauce is simmering, use a mandoline to thinly slice the eggplant, zucchini, yellow squash, and tomatoes.
  4. Blend the sauce. Transfer the simmered vegetables to a blender and pulse until lightly blended. Alternatively, transfer to a 4-cup measuring cup and use an immersion blender to lightly puree it. Then pour it back into the skillet and spread into a flat layer.
  5. Arrange the vegetables. Alternate the sliced vegetables, placing them in a circular pattern around the outside of the skillet, working towards the center.
  6. Drizzle the dressing. In a small bowl, stir together the olive oil, herbs, garlic, salt, and pepper. Then drizzle it on top of the vegetables.
  7. Bake. Cover the pan with a lid or aluminum foil and bake for 40 minutes. Remove the lid and bake another 20 minutes, until the vegetables are tender and the top is lightly golden.
  8. Serve. Garnish the skillet with a few sprigs of fresh thyme leaves before serving, or plate a portion of ratatouille with a few spoonfuls of sauce. If you'd like to see how I plate it like the movie, watch my tutorial video above!

Notes

  • Prepare the sauce and herb dressing ahead of time to streamline cooking, but slice the vegetables just before assembling to prevent browning, especially eggplant.
  • Store leftover ratatouille in the refrigerator for 4 to 5 days; note that reheating may soften the vegetables further.
  • You can freeze ratatouille for up to 3 months in a suitable container; thaw overnight in the refrigerator before reheating in microwave, oven, or stovetop.

Nutrition Information

Calories 147kcal (7%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 8g (40%) Sodium 707mg (29%) Potassium 571mg (12%) Fiber 4g (16%) Sugar 7g (14%) Vitamin A 1985IU (40%) Vitamin C 33mg (37%) Calcium 56mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 147

% Daily Value*

Calories 147kcal 7%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Sodium 707mg 29%
Potassium 571mg 12%
Fiber 4g 16%
Sugar 7g 14%
Vitamin A 1985IU 40%
Vitamin C 33mg 37%
Calcium 56mg 6%
Iron 2mg 11%

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