Fantastic Ratatouille

This special occasion-worthy ratatouille is as beautiful as it is delicious. Layers of tasty and colorful veggies are fanned out in a cast-iron skillet and baked until tender and delicious. 

This simple recipe is bursting with fall flavors and colors and is perfect for the center of your lunch or dinner table. 

If you love recipes with eggplant and tomato, try this eggplant Parmesan recipe or my one-pot pasta with eggplant and mushrooms. 

Why you’ll love this ratatouille recipe 

• It’s a healthy and nutritious dish: Ratatouille is loaded with vegetables such as eggplant, zucchini, bell peppers, and tomatoes, making it a nutrient-dense and low-calorie meal option.

• Easy to make: A one-pot dish that requires minimal prep work. Simply chop the vegetables and let them simmer in a tomato-based sauce until they are tender and flavorful.

• It’s budget-friendly: Ratatouille is an affordable dish made with seasonal vegetables readily available at the grocery store or farmer’s market.

• A great way to use up vegetables: Ratatouille is a fantastic way to use up vegetables that may be past their prime or sitting in your fridge. It’s a great way to reduce food waste while creating a delicious and healthy meal.

Ratatouille Ingredients and substitution notes

• Olive oil: Olive oil is the traditional oil used in ratatouille and adds a delicious flavor to the dish. Substitute it with other vegetable oils such as sunflower or avocado.
• Garlic: Fresh garlic adds flavor to the dish, but you can also use garlic powder or garlic paste as a substitute.
• Crushed or chopped tomatoes: You can use canned tomatoes, like Pomi organic diced tomatoes, or fresh tomatoes that have been peeled and chopped.
• Herbes de Provence: This is a traditional French herb blend that usually includes thyme, rosemary, oregano, and marjoram. If you don’t have Herbes de Provence, you can use a combination of these herbs instead.
• Crushed red pepper: Adds a bit of heat to the dish. Again, you can adjust the amount depending on your preference.
• Zucchini and yellow summer squash: These are key vegetables in ratatouille and add a lot of flavor and texture. You can substitute with other summer squash varieties.
• Eggplant: Another essential vegetable in ratatouille. You can substitute it with other types of eggplant, such as Japanese or Chinese eggplant.
• Tomatoes: Adds sweetness and acidity to the dish. You can use any ripe tomatoes you have on hand, but Roma or San Marzano tomatoes work well.
• Potato: Not a traditional ingredient in ratatouille, but it adds a nice texture and helps thicken the sauce.

Recipe variations and add-ins

• Mediterranean ratatouille: Add some olives and capers to the traditional recipe for a flavorful Mediterranean twist.

• Spicy version: For a little heat, add some chili flakes or diced jalapeno peppers to the ratatouille. You can also add some cumin or smoked paprika for extra smokiness.

• Ratatouille with rice or pasta: Serve the ratatouille over some cooked rice or pasta for a complete meal. This is a great option for a quick and easy dinner.

Ratatouille Top tips

• Cut vegetables evenly: Cut the vegetables into even-sized pieces so that they cook evenly. This will also help to make sure that each bite has a balanced combination of vegetables.

• Serve at room temperature: Ratatouille is delicious served at room temperature or even slightly chilled. This allows the flavors to develop fully and also makes it a refreshing dish to enjoy on a hot summer day.

• Time saving tip: If you are short of time and you do not have time to arrange all the vegetables or to cook the dish for 2.5 hours, add the veggies to the tomato sauce and simmer until vegetables are soft.

Make ahead of instructions and storage

Make ahead instructions: 

You can make ratatouille up to 2 days in advance. Let the dish cool to room temperature, then transfer it to an airtight container and refrigerate.

Reheat instructions: 

To reheat ratatouille, you can either do it on the stove or in the microwave. If reheating on the stove, heat the ratatouille over medium-low heat, stirring occasionally, until heated through. If reheating in the microwave, transfer the ratatouille to a microwave-safe dish, cover with a lid or plastic wrap, and heat in 30-second intervals until heated through.

Storage: 

Ratatouille can be stored in the fridge for up to 4-5 days.

Serving suggestions 

I like serving this dish with a side of my quick roasted pesto broccoli and a bright and refreshing salad like this quick sesame kale salad.

If you want to end off your evening with another French recipe, try this pretty-as-a-picture French-style vegan apple tart!

FAQs

Can I make ratatouille ahead of time and reheat it?

Yes, ratatouille can be made ahead of time and reheated. To reheat, transfer the ratatouille to a pan and heat over medium-low heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave by transferring it to a microwave-safe dish, covering it with a lid or plastic wrap, and heating in 30-second intervals until heated through.

Can I use different vegetables in ratatouille?

Yes, ratatouille is a versatile dish that can be made with a variety of vegetables. In addition to the traditional ingredients like eggplant, zucchini, bell peppers, and tomatoes, you can also add other vegetables like mushrooms, fennel, or even potatoes. Feel free to experiment with different combinations of vegetables to find the flavors and textures that you like best

Wrapping it up 

Try this lovely ratatouille recipe out and let me know your thoughts on it…. I’m crazy about it and think you might be too!

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