Ratatouille
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce.
Updated by Kathryne Taylor on August 29, 2024
It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.
This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.
The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.
This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!
5 Reasons to Love Ratatouille
- It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
- Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
- It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
- Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
- Make it a movie night and watch Disney’s Ratatouille!
Ratatouille Ingredients
This recipe features traditional ratatouille ingredients, which are:
Fresh Tomatoes
Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce.
I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best.
Eggplant
Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything.
Zucchini & Yellow Squash
I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem.
Bell Pepper
Take your pick from red, orange or yellow bell pepper.
Olive Oil
Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be.
Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it!
Fresh Basil & Seasonings
We’ll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We’ll also add a sprinkle of dried oregano—crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.
How to Make Ratatouille
You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:
- Prep your veggies and preheat the oven.
- Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
- Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
- Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
- Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.
Watch How to Make Ratatouille
Ratatouille Serving Suggestions
Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas:
- Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
- Serve it over freshly cooked pasta. So good.
- Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
- Turn it into an appetizer by piling spoonfuls onto toasted baguette.
You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.
Suggested Equipment
You probably have the proper equipment in your kitchen already. Here’s what you’ll need (these are affiliate links):
- Two large, rimmed baking sheets for roasting your vegetables. These pans (called “half-sheet pans”) are the perfect size for roasting one pound of diced eggplant without overlap. They are what all professional recipe developers use, they’re inexpensive, and I swear by them.
- Cheese grater or food processor for breaking down the fresh tomatoes.
- Dutch oven or heavy-bottomed soup pot for the stovetop.
Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort.
Looking for more delicious late-summer recipes? Here are a few of my favorites:
- Caponata
- Double Tomato Pesto Spaghetti with Zucchini Noodles
- Heirloom Caprese Salad
- Layered Panzanella Salad
- Vegetable Paella
Ratatouille
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Ingredients
- 2 pounds ripe red tomatoes (6 medium or 4 large)
- 1 medium eggplant (1 pound), diced into ½-inch cubes
- 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
- 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
- 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
- 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, more to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, pressed or minced
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ teaspoon dried oregano
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
What vegetable do you suggest I use to replace the bell pepper? It gives me horrible indigestion. I made your baked ziti with roasted vegetables the other week and it was DIVINE but I only ate it twice because my indiestion was so bad after that I didn’t want to put myself through that a third time. Love all your recipes I’ve tried so far and love your ingredient break-down section.
Hi! You could add more of the other vegetables if you like. Or another favorite vegetable. I’m happy you are enjoying so many recipes!
I made this exactly as described but had to use two zucchinis as we don’t have a yellow squash like yours. I have made many ratatouille variations over the years and didn’t have high expectations. It turned out really well. My daughter wants me to make bottles of it to take home to use with pasta. This is the first such request she made, so it was an event of great significance. It is the first one where the zucchini didn’t turn out soggy and the taste was excellent. It is an interesting and different variation of the genre.
I love it! Thanks for sharing, Dennis.
This…this was amazing!!! I made the recipe as-is, except I did use whole canned tomatoes, and it came out so delicious. I can only imagine how this will taste when I use ripe tomatoes from our garden! The flavor was so bright and multidimensional, no need for ANY modifications. I’m trying to get back into being mostly vegetarian again. This honestly didn’t seem to take any longer than most other recipes I make. I started the veggies and while they were roasting, started the sauce. The timing was great. I served over casarecce. We all devoured it, including our 2 and 4 year old boys. Your recipes never disappoint. Thank you!!
If I could recommend anything it would be to double the batch! This ratatouille recipe was so easy to follow and the end result was delicious! Definitely don’t skip adding the basil at the end.
Thank you, Suzanne! I’m glad you love it.
Delicious recipe. I roasted my tomatoes first, and added 2 peppers and 3 zuchinni and no yellow squash but otherwise followed recipe and it was wonderful! I had this in France and have been trying to duplicate it, this is as close as I have gotten!
Thank you for sharing, Brenda!
I’ve always loved ratatouille but never made it myself. This was delicious! We ate it the first night as a side dish or some used it as a topping for pasta side. Then leftovers mixed in with scrambled eggs was amazing. I just finished it off and can’t wait to make some more!
Wonderful, Kerry! Thank you for your review.
No helpers so hate prepping! Prep ahead. Made rat many times b4, thought I would try this but did not like extra work of roasting. I did not use your spices and I am salt-free, but I did use 2 bay leaves in the simmer stage, and i use canned tomatoes if I have to. Always fab with parm or Romano on top. In addition to your serving suggestions, Sometimes I combine a serving with a bowl of chili or chili mac for variety. Hot, cold, plain or combo, rat is the best! Your recipe was ok.
I’m sorry you didn’t love my take on this recipe, Jean. Thank you for your feedback.
Actually you made so many changes to this recipe you basically didn’t make this recipe! I made this recipe and it was delicious – roasting veggies. . .so incredibly yummy! Thank you
Oh Jean, who refuses to follow a recipe as it’s written but still has the audacity to criticize the recipe… and the audacity not to season her dish. RIP Jean’s ratatouille.
I followed the recipe as written, and it was (well seasoned and) fantastic.
Well Krissy, many cooks adapt recipes to their own needs and tastes, and also use end results in more ways than the writer suggests., you might need to go around the block a few more times to find out that most dishes are nothing more than another cook’s variation on an old recipe, perhaps even from a different country, as this is. Also sort of similar to Ragu’s extra chunky veggie pasta sauce, dontcha think? Don’t be so judgmental, you’ll get 11’s early on.
I think the point is that it’s absolutely fine to alter someone’s recipe to better suit your taste, but it’s a bit rich to come back and “critique” the original when you used zero of the method and only had the zucs and peppers in common (apparently).
If your ratatouille is essentially veges boiled in canned tomatoes, great, but that’s not this recipe.
However, while I did use canned tomatoes myself, and upped the olive oil a little (it was still going to be a lot lighter on the oil than the original French version), I loved this recipe. Tasty – great idea re roasting the veg – and so little prep time.
I used good quality canned tomatoes, and it turned out great from my POV. I also liked the fact it was based on the chunky chopped veg – I prefer that, breaking down a bit around the edges as it cooks – to the more recent trend of making spirals of thinly-sliced ingredients. It may look aesthetic, but it takes ages, and I find the dish less enjoyable to eat – it’s supposed to be a “stew”. And this recipe keeps that character.
My my my, someone is trying sooo hard to sound sooo chic and above-it-all, must be a boring day at your house. There are a couple of things I learned from posting a comment on one recipe on this website–apparently that the site is usually read and followed by beginner cooks with sticks up their arses who go crazy at a deviation or someone else’s recipe–and that I will keep hearing about how terrible I am for having different opinions ad nauseum. Please, don’t send any more comments to me, and I promise not to read your blog. P.S. A stew is not prepared by roasting, it is “stewed.”
Ha! Okay Boomer. These comments are all hilarious, and almost as good as the recipe! Put it on some noodles and your family will praise your fresh home cooking.
SOOOOO GOOD!!!!
I have made this recipe several times within the last 3 months and I’m preparing to make another pot today. It’s flavorful and healthy. Thanks for sharing:)
You’re welcome, Sonya!
I love your recipes! I’m on a whole food plant based diet, no oil. Can this recipe be made without the oil??
Hi Debbie, you need the oil to help caramelize the vegetables, but you could see if it works without. I don’t tend to have luck without oil when roasting or sauting.
Hey I made this recipe and used extra virgin olive oil spray. However olive oil is good fat so o absolutely suggest putting at least a Tablespoon in the sauce. But roast your veggies with the spray
This recipe looks yummy, but don’t care for Eggplant. What can I substitute?
Thanks so much!
Jan
Hi Jan! To keep this authentic, you really do need the eggplant. However, you could try doubling one of the other vegetable options.
Made this tonight and it was absolutely delicious! Thank you for the wonderful recipe
You’re welcome, Meghan!
This is one of the amazing recipes i have ever found. Your article is just amazing thanks for sharing this.
Wow! This is a fantastic recipe! I just wish I would have doubled it! Absolutely going into my rotation! THANK YOU!!!
You’re welcome, Karen!
Correct pronunciation is ra-ta-TWEE
Just finished making it! came out delicious.. thank you
I’m happy to hear that, Vanessa! Thanks for your review.
Your ratatouille recipe is the best ever! Roasting the veggies makes all the difference. I served this all-veggie meal to meat eaters who loved it! Thanks for sharing this awesome recipe. It’s now in my collection of favorites.
Roasting does make all the difference! Thanks for your review, Roxie.
WOW – this is absolutely the best. My husband is not a big fan, so to cater to his taste, I didn’t add the fresh tomatoes. Roasting the vegetables made them so much better; especially the eggplant, which is so good when it’s not saturated with olive oil. And my husband – he had a second helping!
This was such a wonderful dish to make for friends. I have been craving ratatouille ever since I went to France and this recipe was the best rendition I’ve found.
Ive made the Ratatouille and the mushroom risotto and the veggie lasagne x unfortunately no photos x they got eaten before l could take them x as you can gather x they were a success x and on the books for cooking again xxmy daughter loved the tecture of the mashed veggies x where l like mine left whole xx thank you for sharing xx
My parents have gifted me with tons of frozen romas from their garden this summer, and I stumbled upon this recipe. It may sound strange, but do you think the sauce would be too thin for me to use this on a pizza? I guess we could just nom on a baguette until we’re full and get the same effect, but we like making pizza dough :) I promise to come back and report on results if we try!
Hey Sadye, lucky you! I think this ratatouille would be awesome on pizza—I’m actually wondering if it will be a bit too thick. Do let me know if you try!
Will do — I actually just had some amazing goat cheese grits at a restaurant last night so I might try that instead :) But I’ll update for all those curious!
Hi Kate, love this recipe!
I have been cooking something similar for several years using the same ingredients but I include parsnip to the veggies being roasted. I usually slice and blanch them so they will roast in a timely manner. Their flavor though is sweet and robust shall we say and can easily overwhelm so I use it sparingly but it adds a wonderful flavor. I add spinach to my tomato base and a bit of parmesan, add the roasted veggies, simmer for about 20 mins and serve over a pasta. The roasting is the clincher though for enhanced flavor. Thank you again for sharing!
Great recipe, and couldn’t agree more about sprinkling parmesan cheese on top of the dish. Thanks for sharing.
I have made ratatouille for years. This was far and away the best one I have made and my vegetarian guests – who make ratatouille themselves, frequently – also loved it. The veggies had texture and individual flavors instead of boiling away into mush, and everything was so wonderfully flavorful. I used mushrooms instead of crookneck squash (I don’t think I’ll do that again), canned diced San Marzano tomatoes (so much better than what I can get locally), and only had dried basil on hand, so I used that. I served it over wheat berries. Fantastic!
I am enjoying your roasted ratatouille recipe! The veggies are flavorful and have a perfect consistency. The preparation was easy, since I just chopped them in chunks with the skin on and pulsed the onions and garlic, and then the fresh tomatoes in a food processor. Will definitely make this delicious, healthy meal again!
Great to hear, Rosetta! Thanks for sharing.
I made your ratatouille and it was absolutely the best I’ve ever had! Served over corn grits (polenta) for a very filling and delicious supper. Family devoured, but the tiny bit leftover was great with my scrambled eggs the next morning. Thank you!
What a nice writeup. i really love to read your blog
Never had ratitouille. This recipe is beyond reproach. My wife and I started vegan in October last year because I was getting a hip replacement. Surgery went well and I have lost twenty pounds. This is probably is one the best natural vegan dishes I have ever had.
I hope your recovery has gone well, John! I’m glad you love this one.
Delicious!
i actually was taught to lightly dredge the zucchini and yellow squash in flour and sauce in olive oil or butter before adding it in the tomato sauce so it could hold it’s integrity. I don’t hav not worry about it overcooking and falling apart. I also like to add a bay leaf in the process.
i actually was taught to lightly dredge the zucchini and yellow squash in flour and saute
in olive oil or butter before adding it in the tomato sauce so it could hold it’s integrity. I don’t hav not worry about it overcooking and falling apart. I also like to add a bay leaf in the process.
So easy and so yummy! 2 out of 3 kids ate it :)
Love this recipe!! Whole house favorite!
Made this the other day and it was amazing. This recipe is so delicious and so easy to make. Have made twice. I had to double the recipe the second time as my husband really enjoyed it as much as I did. It will be our weekly dinner meal from now on.
I love to hear that, Elaina! Thanks for your review.
Wow this was amazing! Definitely plan to make again. Thank you for sharing.
Best ratatouille ever. I have made many versions over the years but they are always a bit disappointing in their depth of flavour. This one hits the mark. Didn’t have any squash so used celeriac, I think it is known as celery root in the US. Absolutely brilliant recipe. Thank you
We all loved it, even our 7 year old grandson. He is a big veggie eater so it wasn’t too hard to twist his arm. I have never eaten Ratatouille before, let alone made it. It was easy, but a little time intensive. It took me about 2 hrs total from prepping to cooking to the table. I’m sure it will take less time the next time. And, both my husband I think we’d like to try it over pasta.
Thank you.
We all loved it, even our 7 year old grandson. He is a big veggie eater so it wasn’t too hard to twist his arm. I have never eaten Ratatouille before, let alone made it. It was easy, but a little time intensive. It took me about 2 hrs total from prepping to cooking to the table. I’m sure it will take less time the next time. And, both my husband I think we’d like to try it over pasta.
We have one vegetarian in the family but as a whole, we try to eat 1-2 vegetarian meals a week.
Thank you for offering your recipes.
Excellent!! Made recipe for use as ratatouille 9” pie. Made it gluten free with 9” pre-made crust. Layered shredded mozzarella on top of half the recipe layered second half more shredded mozzarella, upper crust on top baked 45-50 min. The recipe is a little wet for a pie and had to drain off liquid as tomatoes cooked down. Well worth it. Excellent accompaniment for a grilled chicken breast or your favorite protein. Thanks
One of the best Ratatouille’s I have eaten. Fresh and delicious. The entire family enjoyed it. Thank you !
Thank you so much for this recipe! We loved it! The only thing I did different was roast the tomatoes, onions and garlic before making the sauce. So tasty! I also didn’t have basil but parsley worked well instead. Thank you again!
I’ve never had ratatouille before so I was excited to try this recipe. Love the flavor! Given my lack of experience, I found that by the time I incorporated the roasted veggies, my stew was very watery and from the pictures I’ve seen the water should have evaporated more. I let the whole thing simmer for a while to get rid of the water, but was just wondering if anyone had any advice for a newbie like me given how time intensive the process is already. I used 4 fresh tomatoes in the food processor for my sauce. Thanks for the recipe Kate and I look forward to making this again :)
Hey Gabe, thanks for the note! My first thought is that perhaps your tomatoes were just watery tomatoes. We haven’t reached peak tomato season yet, so your next batch might be even better. If the tomatoes still seem terribly watery after you process them next time, you could simply strain off a bit of the excess. Hope that helps!
THE BEST Ratatouille recipe BY FAR! I have tried many recipes for Ratatouille over the years and this one is outstanding. The roasting of vegetables along with other methods makes this truly great! Thank you!
Hooray! I’m so happy to hear that, Doreen. Thanks so much for sharing, Doreen.
Great recipe! Didn’t have any squash or zucchini as in lockdown and can’t go to the shops – swapped them for turnip and extra pepper. Also had to adjust the seasonings a little for the same reason but still made a tasty hearty dish, will definitely be making again.
Thank you for sharing how you were able to make this, Holly! I appreciate your review.
This is the best ratatouille I’ve ever had! So good!
My daughter wanted to try ratatouille and I found your recipe online. I am so glad I did. I am not a veggie lover at all, but I LOVED this and actually had a second helping. Outstanding recipe! I will definitely make this again.
This was amazing, but had to use canned san marzano crushed tomatoes. How many cans or ounces would you recommend?
I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best
I have made this recipe so many times and it ALWAYS a good idea.
I had never made (or eaten) ratatouille before and decided to give this recipe a go last night…and my life is changed!!! The preparation seemed so simple but the end result is a symphony of magnificent flavours. I love this dish. I had it with a bed of lentil pasta (to add a few more carbs) and some parmesan & basil on top. Thank you so much for creating such a delicious & easy-to-follow recipe.
Hi Kate!
I am so glad I followed your recipe of Ratatouille, as it turned it out great. I ate Ratatouille for the first time at a nearby French cafe and they took it out of the menu for some reason. Since then I had been craving for it, and your recipe saved my day. Although a bit elaborate, I thoroughly enjoyed preparing the dish and relished every bite. Thanks to you, I’ll be preparing it often.
P.S: Since I love spicy food, I added a bit of red chili powder to the tomato sauce, and two spoons of Tomato Basil pasta sauce. Also topped it with some mozzarella cheese.
This was fabulous! Have never eaten ratatouille, but decided to make anyway. Followed the recipe exactly and cooled in fridge. Later, heated it up for supper in a cast iron skillet and poached eggs in the stew. A quick broil of the top to complete. It was very, very tasty and a great, fast supper. Thanks for this recipe it will now be a staple.
The flavour was wonderful, but even though I cut the veggies as described (sized correctly), at the 15 minute mark they were all super overcooked and way too soft! Our oven is only a couple of years old. We ended up using the batch as pasta sauce. Would love some help to fix it for next time! I would love that toothsome stew texture with these wonderful flavours!
Hi Adrianne! That is strange. To be sure—did you use the quantities specified? If you used less, they might bake up more quickly. Also, if you skipped the parchment paper and/or baked on a super dark pan, those factors could shorten the baking time. If nothing else, I’d just keep an eye on them in the oven during the first 15 minutes.