Packed full of vegetables this Homemade Classic French Ratatouille is the perfect Summer recipe! Easy, Plant-Based & Gluten-Free.
The famous french dish is made from summer vegetables and is actually really easy to make at home. Just perfect to enjoy in the summer, while the season for eggplants, tomatoes, peppers, and zucchini is at its peak. You can make the Homemade Classic French Ratatouille recipe traditionally as a stew, or in this trendy pattern as a fan. Simply beautiful!
What is Ratatouille?
Ratatouille is a simple peasant vegetable stew of French origin, that uses fresh in-season summer produce, like eggplants, tomatoes, zucchinis, and peppers.
Herbs and spices play a great role in this dish as they help enhance the flavors of the humble vegetables.
Why make this Ratatouille recipe?
This dish is made with plenty of Summer vegetables, making it a light dish, that is easy to digest. If you love fresh summer vegetables, this dish is for you!
We made this ratatouille recipe by baking it in the oven, which gives the simple vegetables a deeper, charred flavor.
Homemade Classic French Ratatouille Ingredients
To make this Ratatouille recipe you will need a couple of basic ingredients:
- tomatoes, we recommend using roma tomatoes
- red onions
- bell peppers
- olive oil
- salt and pepper
- herbs, such as oregano, thyme, basil
- crushed tomatoes for the sauce
How do you make the Classic French Ratatouille?
We will make this dish in four easy steps:
- slice the vegetables
- make the sauce
- make the herb dressing
- combine and bake
Start by slicing the vegetables evenly – slice an eggplant, one or two zucchini, two red onions, and bell pepper. Set them aside.
Next, we make the herb dressing by simply finely chopping the herbs, stirring them with olive oil and minced garlic. Then, we season it with salt and pepper and set it aside.
Preheat the oven to 200°C / 390°F while you make the sauce.
To make the sauce, heat a large oven-proof skillet, add a drizzle of olive oil, diced onion, and pepper, and let sauté. Stir in minced garlic until fragrant, then season with salt and pepper, and add oregano and thyme.
Once the vegetables are softened, pour in the crushed tomatoes, and let cook for another 10 minutes for the flavors to combine. Lastly, stir in some finely chopped basil.
Once the sauce is done, arrange the sliced vegetables evenly on top starting by the outer edge of the pan, as shown in the pictures below. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.
Cover the skillet with aluminuim foil or an oven-safe lid and transfer the skillet to the preheated oven.
Bake the ratatouille for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.
Once baked, remove from the oven and serve hot.
Serve the ratatouille hot from the oven as is, or with a side of polenta or rice. A simple slice of rustic homemade bread would also work great.
You can store the cooked ratatouille for up to 3 days refrigerated in an air-tight container. Reheat in the microwave, in the oven, or on the stovetop before serving.
More similar recipes:
- Vegan Eggplant Involtini with Almond Ricotta
- Eggplant Tomato Caprese Stacks
- Vegan Zucchini Involtini with Plant-Based Ricotta
- Couscous Stuffed Eggplant with Lemon Tahini Sauce
- 2 small eggplants
- 2 zucchini
- 6 tomatoes
- 2 red onions
- 1 yellow bell pepper
- 2 tbsp olive oil
- 1 red onion
- 1 red pepper
- 5 cloves garlic
- salt, pepper
- ¼ tsp oregano
- ¼ tsp thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil
- 5 tbsp olive oil
- 2 tbsp fresh basil
- 2 tbsp parsley
- 1 tsp thyme
- 3 cloves garlic
- salt, pepper to taste
- Slice the vegetables evenly and set them aside.
- Make the herb dressing: finely chop the herbs, stir them with olive oil and minced garlic. Season with salt and pepper and set aside.
- Preheat the oven to 200°C / 390°F.
- Make the tomato sauce: in a large oven-proof pan or skillet, heat some olive oil, add diced onion and pepper, and let sauté. Stir in minced garlic until fragrant. Season with salt and pepper, and add oregano and thyme. Pour in the crushed tomatoes, stir to combine, and let cook on medium heat for another 10 minutes. Lastly, stir in some finely chopped basil.
- Arrange the sliced vegetables evenly on top of the tomato sauce starting by the outer edge of the pan. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.
- Cover the pan with foil and transfer to the preheated oven. Bake for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.
- Once baked, remove from the oven and serve hot.
- Serve the ratatouille as is, or with a side of polenta or rice. A simple slice of rustic homemade bread is also great.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 303Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 425mgCarbohydrates: 38gFiber: 10gSugar: 17gProtein: 7g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.