Ratatouille

This Ratatouille the recipe gives us a colorful and summery French-style veggie-packed stew in a rich tomato sauce that’s packed with goodness and flavor. It’s also so easy to make, all in one pot.

I love to cook a large amount of classics Ratatouille because it gives me so many meal options. One day I serve it for lunch with crusty bread, the next day for dinner as an accompaniment to meat or fish.

It’s mine too good dish during the warmer months for when I’m craving lots of vegetables or need to use up from the fridge (in the winter I usually throw them into a soup instead.)

This is a simple recipe, and like a classic Niçoise salad, the French know how to do simple really well.

I’m a huge fan because it’s so filling, nutritious, naturally vegan and gluten-free, and oh-so delicious.

Why you’ll love this easy Ratatouille recipe

Perfect for batch cooking – tastes even better the next day!

Easy with simple ingredients

Nourishing and full of flavor

What is Ratatouille?

Ratatouille a vegetable dish that is a mix of typical Mediterranean ingredients and is deeply flavored in a tomato and herb sauce.

The originates in Provencesouthern France, a few hundred years ago as a way of using up the surplus summer produce from the region, although, as is typical, the passing years have brought different variations of the original dish.

There are different ways to cook Ratatouille. The finer method is the one we see in the Disney movie of the same name, which is very finely sliced ​​sauteed vegetables neatly layered in the pan in a swirl-like presentation.

Lovely to look at but perhaps not realistic to make for a simple mid-week family dinner. I think back to 19th century Provence, home cooking (AKA my way and probably yours too) was probably more “throw it all in”!

So that’s how I do my version – cooking everything the ingredients together in a saucepanand make sure I keep this as simple as possible. The taste is there, if a more rustic presentation!

What to serve with ratatouille

As well as being alone with bread, it is also good together with rice or couscous.

You can also pour it over a jackpot potato or next to it meat or fish.

My favorites are included halloumi on top, a bit like my Mediterranean bake, or with baked salmon, lamb chops or chicken thighs.

It’s so versatile, everything really works.

Ratatouille ingredients

• Olive oil – To fry your vegetables in.
• Vegetables – Red onion, eggplant (eggplant), zucchini (zucchini), bell pepper (any color, I like yellow or red) and garlic.
• Tomato base – Use good quality tomato puree and tinned tomatoes if you can. I like to use canned cherry tomatoes for this recipe, but any canned tomato will work.
• Herbs – Dried thyme and a bunch of fresh basil.
• Extra features – Red wine vinegar and granulated sugar to compensate for the acidity of the tomatoes.
• Season generously – Sea salt and freshly ground black pepper.

How to make Ratatouille

Frequently asked questions