Ratatouille is a simple dish consisting of layers of tomatoes, zucchini and eggplant. With a little tomato sauce and a drizzle of oil, this dish is as delicious as it is beautiful!
Serve these roasted vegetables as a side dish or as a meatless main course with crusty bread.
ratatouille (Mouse too) Hailing from Nice, France, it’s a simple vegetarian dish that’s also the name of a mouse in the Disney movie! It can be prepared in two ways: chopping vegetables into a stew or layering vegetable slices. This particular recipe layers the vegetables for a beautiful presentation.
- smell: This dish has a fresh flavor with a hint of the earthy flavor of eggplantt.
- tool: Although not required, a mandoline works well for slicing and saves prep time. I have this mandolin and use it regularly (it’s also great for scalloped potatoes).
- Service suggestions: I like this dish served with fresh crusty bread or garlic bread. You can also serve it with pasta or quinoa.
Ratatouille Ingredients Tips
This recipe is a great way to enjoy fresh garden vegetables and a hearty vegetarian main dish!
- zucchini: Choose medium-sized zucchini or zucchini or yellow squash. No need to peel.
- eggplant: I try to choose smaller eggplants as they tend to be less bitter, They are closer in size to zucchini and tomatoes.
- tomato: Roma tomatoes are best for this recipe because they keep well, have fewer seeds, and are a good size. Any fresh tomatoes will work.
- Sauce—— Crushed tomatoes, chiles, spices, garlic, and onions combine to create a simple sauce for this ratatouille recipe. Diced bell peppers or chopped carrots add a little sweetness to balance the acidity of the tomatoes—you can substitute 1/4 to 1/2 teaspoon sugar if desired.
change
- Pressed for time? Use tomato ketchup instead of homemade sauce.
- Garnish with a bit of Parmesan cheese, if desired.
How to Make Ratatouille
- Put the sauce ingredients into the pot and cook until thickened (Full recipe below).
- Slice the vegetables thinly (I use a mandoline) and stack them. Place the stacked vegetables sideways over the sauce. Brush with olive oil.
- Cover and bake for 30 minutes. Uncover and bake for 15 minutes or until vegetables are tender and browned.
Top with chopped basil and serve immediately. A slice of homemade garlic bread or fresh French bread is perfect for soaking up this delicious sauce!
Are there any leftovers?
Store leftover ratatouille in an airtight container in the refrigerator for up to a week.
Did you make this delicious ratatouille? Be sure to leave a rating and review below!
Ratatouille (layered)
Layered ratatouille is a beautifully presented dish with thinly sliced eggplant, zucchini and tomatoes, roasted with herbs to perfect tenderness.
Prevent screen from dimming
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Preheat oven to 375°F.
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In a large skillet, cook onion, garlic, and carrot (or bell pepper) with 2 tablespoons olive oil over medium heat for 4-5 minutes or until soft.
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Add the crushed tomatoes and seasonings and cook uncovered for 15 minutes or until thickened. Taste and season with salt and pepper.
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Meanwhile, cut vegetables into ⅛-inch thick slices.
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Add sauce to bottom of 2-quart baking dish. Starting from the outer edge, place the cut vegetables sideways over the sauce. Brush with remaining olive oil.
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Cover and bake for 30 minutes. Uncover and bake for another 15 minutes or until vegetables are tender.
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Season with salt and pepper. Sprinkle with fresh basil and serve hot or warm.
The vanilla can be replaced with a teaspoon of Herbes de Provence or Italian seasoning.
*Diced bell peppers or chopped carrots will add a bit of sweetness to balance the acidity of the tomatoes—you can substitute 1/4 to 1/2 teaspoon sugar if desired.
Let the sauce cook until thickened. The liquid in the vegetables will mix with the sauce and dilute it while baking.
For tougher vegetables, reduce roasting time. For softer vegetables, increase roasting time.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
Calories: 152 | carbohydrate: 13gram | protein: 3gram | Fat: 11gram | Saturated fat: 2gram | sodium: 301milligrams | Potassium: Chapter 561milligrams | fiber: 5gram | sugar: 8gram | Vitamin A: 1095IU | Vitamin C: 43milligrams | calcium: 32milligrams | iron: 1milligrams
Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
course Dinner, main course, side dish
gourmet food Italian
diet vegetarian diet© SpendWithPennies.com. Content and photos are protected by copyright. Sharing this recipe is encouraged and appreciated. Copying and/or posting of the complete recipe on any social media is strictly prohibited. Please review my photo usage policy here.
