Perfect Ratatouille Recipe

This Perfect Ratatouille combines fresh summer vegetables with the rich flavors of herbs and roasted peppers. With a stunning presentation, this dish is both healthy and tasty, making it a great addition to any meal. Serve it as a side with grilled fish or chicken, or enjoy it on its own with rice or polenta for a hearty vegetarian option.

Course Main Course, Side Dish

Cuisine French

Keyword French ratatouille, ratatouille recipe, summer vegetable recipes, vegetarian ratatouille

Prep Time 25

Cook Time 1

Total Time 1 25

Servings 6

Calories 150

Cost $15

Equipment

Large oven-safe pan (12-inch)
Mandolin or sharp knife
Blender or immersion blender
Ring mold or pastry cutter (optional for fancy plating)

Ingredients

Basic Ingredients

1/2 onion, diced

1 small carrot, grated

3 roasted red peppers, roughly diced (jarred is fine)

2 tbsp olive oil

4 garlic cloves, minced

1 (14.5 oz) can crushed tomatoes (plain or fire-roasted)

2 tsp herbs de Provence (or a mix of dried thyme, basil, and oregano)

1 1/2 tsp kosher salt

1/2 tsp black pepper

1 Chinese or Japanese eggplant, thinly sliced

2 medium zucchini, thinly sliced

1 yellow summer squash, thinly sliced

5 Roma tomatoes, thinly sliced

For the Garlic Herb Dressing

1 tbsp fresh herbs (thyme, parsley, or what you have on hand)

1/4 cup olive oil

3 garlic cloves, minced

Salt and pepper to taste

Instructions

Dice half an onion, grate one small carrot, and roughly dice three roasted red peppers for the sauce base.

Heat 2 tablespoons of olive oil in a large oven-safe pan over medium-high heat. Add the onion and carrot, sauté for 4-5 minutes until softened. Stir in the minced garlic and cook for another minute.

Add a 14.5-ounce can of crushed tomatoes, the chopped red peppers, 2 teaspoons of herbs de Provence, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. Stir, reduce heat to low, cover, and simmer for about 10 minutes.

While the sauce simmers, thinly slice the eggplant, zucchini, yellow summer squash, and Roma tomatoes. If using a regular eggplant, slice the larger rounds into quarters to better match the size of the other vegetables.

Blend the simmered sauce using a blender or immersion blender until smooth, then pour it back into the pan.

Stack and layer the sliced vegetables in the pan, alternating between zucchini, tomato, eggplant, and summer squash. Place the vegetable stacks in a circular pattern, filling the pan.

Prepare the garlic herb dressing by mixing 1/4 cup olive oil, minced garlic, and finely chopped herbs in a small bowl. Season with salt and pepper to taste. Drizzle the dressing over the arranged vegetables.

Cover the pan with a lid or aluminum foil and bake in a preheated oven at 375°F for 40 minutes. Then, remove the cover and bake for another 20 minutes until the vegetables are tender and lightly golden.

If you’d like to serve the dish movie-style, use a ring mold or pastry cutter to create neat vegetable stacks. Garnish with fresh thyme leaves for a beautiful finish.