Ratatouille is the perfect summer Garnish for your loved one roast chicken, grilled meatsor fish! Adds a burst of color and flavor to any meal.
Ratatouille
This dish reminds me of the Disney-Pixar movie Ratatouille, where a little rat named Remy follows his culinary dreams, making this dish the star of the show. This is one of my favorite Disney movies – I’m sure it’s no surprise! Traditional ratatouille is a rustic vegetable dish from the Provence region of France made from simple, healthy ingredients such as eggplant, zucchini, tomatoes and peppers. Many of you probably already have an abundance of them in your garden, but if not, you can now find them at any farmer’s market. I have this too Ratatouille with farro and Roast Chicken Ratatouille if you want a high protein version.
Why I love this dish
I was channeling my inner Ratatouille Remy today! This dish could be made by a small chef in the movie, but it tastes BIG. The beauty of ratatouille lies in its simplicity and the quality of its ingredients. Using seasonal vegetables will always give you the best flavors. The key players here are eggplant, zucchini, peppers, tomatoes, onions and garlic, all seasoned with herbs like thyme and basil.
If you make this vegan ratatouille recipe, I’d love to see it. Tag me in your photos or videos on Instagram, TikTokor 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 surplus vegetables in the summer. The name comes from the French word “touiller” meaning to stir, reflecting the simplicity of its preparation. It was traditionally prepared like a country stew, with each vegetable slowly braised to perfection.
Ratatouille ingredients
This veggie-packed dish uses fresh summer produce for the ultimate ratatouille. Find the exact measurements in the recipe card below.
- olive oil for stewing the vegetables
- Salt and pepper to spice everything up
- Scents: Garlic and onion give an amazing taste to the ratatouille dish.
- vegetables: Cut the eggplant, zucchini, pepper and ripe tomatoes into small pieces.
- Tomato puree to further enhance the flavor
- Herbs: Fresh thyme for stewing and basil for garnish
How to prepare Ratatouille
Vegetables cook in just 20 minutes in this easy ratatouille recipe. Full instructions are in the recipe card below.
- Onion and garlic: Heat a large skillet over medium heat and sauté the onion, garlic, and salt in the oil.
- Eggplant: Add the eggplant and more salt and cook until it begins to soften. Stir in the tomato puree and thyme.
- Other vegetables: Add the courgettes, pepper, tomatoes, salt and pepper and cook until soft.
- Garnish: Mix with the remaining olive oil and top with basil.
Variations
- tomatoes: Any type of tomato, such as roma, cherry or grape, will do.
- Zucchini: Swap the yellow pumpkin.
- black pepper: Use red, green or orange peppers.
- onions: Replace yellow onions with red onions or shallots.
- Herbs: Substitute rosemary, parsley or oregano.
Serving suggestions
Ratatouille is perfect for making in advance. It’s flavorful and healthy and gets better the longer it sits. Pair it with your favorite cereal or pasta, or enjoy it on its own.
Storage
- Shop ratatouille for 5 days in the refrigerator or 3 months in the freezer.
- Reheating: If it’s frozen, thaw it in the refrigerator first. Then heat it in the microwave or on the stove.
More summer vegetable recipes you’ll love
Production: 4 portions
Serving Size: 1 cup
- 1 1/2 tablespoons extra virgin olive oil, separated
- Kosher salt, and freshly ground black pepper
- 1/2 small yellow onion, roughly chopped
- 3 garlic cloves, minced meat
- 1/2 average eggplant, peeled and cut into 1/4-inch cubes
- 1 tablespoon tomato puree
- 1/2 tablespoon finely chopped fresh thyme
- 1 average Zucchini, cut into 1/4-inch dice
- 1 yellow pepper, cut into 1/4-inch squares
- 2 large vine tomatoes, or 3 small, cut into 1/4-inch dice
- 1/2 cup fresh basil leaves, finely chopped
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Place a large skillet over medium heat. Add 1 tablespoon olive oil, onion, garlic, and 1/4 teaspoon 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 salt and cook, stirring occasionally, until the eggplant begins to soften, about 4 to 5 minutes.
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Add the tomato puree and thyme and cook, stirring constantly, for 1 minute.
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Add the zucchini, bell pepper, tomatoes, another pinch of salt and pepper, and cook, stirring occasionally, until all the vegetables are tender, about 10 minutes.
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Toss with 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, fats: 5.5 g, Saturated Fats: 1 g, sodium: 45.5 mg, Fibers: 4.5 g, sugar: 9 g
