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.
I found this recipe and it was perfect, since I had these ratatouille veggies to use and also had to roast sweet potatoe home fries in the oven, so great and efficient use of the oven.
I had to use bottled Italian tomatoes since we are still not in a season, but once I get my own garden surplus, I will definitely use these.
Fact is, oven roasting vegetables is superior to traditional pan frying since vegetables retain shape, texture and their unique flavour. Traditional pan frying creates a more blended mushy dish. End result was terrific and my family really enjoyed it. I wondered also, if roasting the whole oiled vegetables and cubing them afterwards would also work. Any thoughts?
Hi there Cookie & Kate,
I made this recipe a month ago & the whole family loved it.
Served it as a side dish with herb crumbed Whiting.
Making it again tonight!
Linda
Great, Linda!
I plan on making this tonight (so excited to try it!), however, I don’t love eggplant skin. Do you think peeling the eggplant would have any ill effects? TIA!
Hey Jessica! Sure, you can peel the eggplant first. I didn’t notice the skin in the final product, but if you’re bothered by it, no harm in peeling first!
This was delicious. No fresh basil in the stores I visited this week, so I used some dried. Used a mix of fresh and canned tomatoes and a little less of the red pepper flakes. Served over brown rice and topped with parmesan. I’ll make it again.
Great recipe…roasting the veggies gives great flavor and I find it a bit easier to manage in the kitchen. My 4 year old has declared this one of her favorite dinners so easy to go on getting a kid to eat her vegetables! I actually make the tomato sauce with a can of san marzano tomatoes that I crush by hand and it comes out great. I also add some herbes de Provence at the end for the Provencal touch of fennel, savory and lavender. It is great with a chickpea flour crepe called soca in France, farinata in Italian…basically just garbanzo flour, olive oil, water and salt. Delicious!
This turned out great. Loved the simplicity of it as well.
Delicious – the entire family was here and ate it all thus no picture. Next time (they have requested it again) I will take the picture before we eat! The combination of veggies along with the tomato sauce make it an excellent choice for a family dinner. We ate it by itself, on pasta, and “just to taste”. What a delight!!
Yummmmyyyyyyy. Used thyme instead of oregano since that’s what I had. Making it again right now, using both spices (and the others). I ate it with parm and pine nuts on top. My boyfriend even liked it as a vegan dish! But next go around, sausage will be served on the side (that’s what she said).
My kids just pulled waaaay too many veggies out of the garden with the grandparents and they were convinced we needed to eat all the zucchini! Ratatouille to the rescue! They were all so excited to cook with everything they pulled from the garden. This recipe is a hit (especially because it’s less work for mommy than real ratatouille). I’m sure they will be making it all summer long!
Never made ratatouille until tonight. The whole family loves it, including my zucchini-hating son. Try including a chopped fennel bulb with the squash/pepper roast; it is a nice touch I got from a cookbook older than me. The roasting really makes a big difference too! This recipe will get frequent use in my house. Thank you!
I made this with vegetables from my garden. I didn’t have any zucchini but I used more eggplant and I had two yellow squash. I could have used more basil and oregano but I didn’t measure so it was probably my fault. We ate it like a stew with grated parmesan on top and cheese topped Texas toast on the side. Yummy!
I love your recipes so much. Thank you! I haven’t tried this one yet, in part because I’m not an eggplant fan. Might you have suggestions for a vegetable to replace it? Many thanks in advance!
Thanks Neil! Eggplant is a traditional component of rataouille, but you could increase the squash/tomatoes instead.
Thank you! And again thank you for all the phenomenal recipes.
I made this tonight for the first time. I have never made ratatouille. Delicious! Loved the simplicity of the recipe. It’s the perfect go to dish for summer. We will be making this often. Healthy and does honor to your garden veggies. Roasting them is key. So good.
Absolutely delicious! I found your recipes when I was looking for a veggie chili recipe that my husband (not a vegetarian) would love. Complete success. So when I was looking for summer recipes to change up our meals, I found your ratatouille recipe. Omg – incredible! Tasted so fresh with so much flavor. I served it with toasted challah. I loved it, and my husband had 3 servings!! Thanks so much for sharing this recipe – it will now be a summer staple!!
I agree – one of the best ratatouille recipes around. Baking the veggies makes all the difference. Not too much preparation required either.
THIS is the way to do it! Six out of five stars!
I learned to make ratatouille “the hard way” on the stove some years ago and still fell in love, but didn’t make often due to the very long cook time. But now…
Kate, thank you so much for this recipe – the oven drastically cuts down the time *and* has a tastier result. I particularly like how the eggplant and zucchini caramelize but do not become mushy.
I do like to add chopped fresh parsley and thyme in addition to the basil and oregano.
My husband thinks this is one of the best things I make, hands down. I tell him, “I got this recipe from Kate.”
I haven’t tried this recipe yet, and am wondering, can I use dried basil in place of fresh? Thank you for your advice.
Hi Jo! Fresh is best here, but if you need to, you can substitute. Typically, use 1/3 the measurement for dried.
A lot of prep work, but so worth it! Outstanding just the way it is!
Yum, yum, yum! This is my new favorite ratatouille recipe! I’ve done sheet pan, roasted ratatouille recipes in the past–which are great–but I missed the more traditional feel of those recipes. This recipe is the best of both worlds! Simple preparation, delicious results! This is my go-to ratatouille now!
Absolutely delicious! My husband has been wanting ratatouille for weeks and I was dreading it. Only change was using little sweet peppers since I forgot to buy a bell pepper. Cannot wait to make again!
Time-consuming but the recipe and timing are clear and simple to follow. Really nice, simplified and absolutely delicious version of what would be a much more laborious dish!
It was my first time making ratatouille, and it was delicious. Roasting the aubergine was the key, so tasty and so easy (no soaking etc.). I also added some sweet corn to the dish. I will be making it again, maybe even a double batch!
Thankyou
You’re welcome, Parul! Thank you for your review.
Love the recipe! May I suggest you add approximate weights of veggies and numbers of garlic cloves. I live in Southern Spain – all required veg are ready now.
Many thanks.
Could you add cannellini beans to this? I am super excited to make it, but wanted to add a little protein
Hi Katie, sure that would be a good way to add more protein.
I rarely see recipes with complete 5 stars rating… now I understand why. New favorite food <3
Hi
This was a great recipe!
I was wondering if I could freeze it?
Hi Pri! I haven’t tried, but yes I think it would freeze well!
I used roma tomatoes, boiled and peeled ’em, for the sauce. This was my first go with roasted veggies, gives a nice flavor enhancement. My eggplant skin was tough, can I peel them or would the pieces turn to mush as they cook? Might have just been a bad veg. One other small change, I added a little chicken broth, as there was not enough sauce, but you still rate the 5☆s.
Hi Mike! I recommend keeping the skins on so you have some texture as you mix. It could have been the variety or just not ripe enough yet. I hope you still loved the flavor!
Have made this twice now and absolutely delicious both times! I used two tins (uk) of good quality chopped tomatoes which worked well. Also did 2 courgettes instead of one courgette one squash as that’s what I had. Even worked ok with no oregano or basil (working with what was in the house) but I was lucky enough to have some basil infused olive oil which I just used for the end oil addition. Anyway thanks very much! Definitely a go to :)
We made this dish today. We grilled the onion with the other vegetables. The herbs we used were basil, thyme, and oregano (fresh). It is the best recipe for this dish I have ever made. Thanks
Fabulous! For whatever reason, I could not email the recipe to myself, but I will definitely make this again, at double size! There’s a bit of work here, so it’s worth freezing some, but what an incredibly flavorful, seasonal, roasty melange of summer harvest! I found it easier to put the eggplant and then the squash into a bowl with a bit of olive oil and salt, mix together, and then spread on the baking sheets. The same bowl was then used for the tomatoes. Also, on serving, I added some black olives for flavor and garbanzos for additional protein. A new favorite for showcasing summer flavors!
This was a delicious recipe. I did not have summer squash so I used more zucchini. I peeled the eggplant first. It was much easier than other recipes.
This was so so good! I deglazed with some red wine before adding the tomatoes (had some extra laying around – haha) but it was really just a bonus. Definitely a keeper of a recipe…thank you!
I had never tried ratatouille before trying your recipe and its AMAZING. Everyone LOVED IT. Its now a classic for my family and I. I also roasted the tomatoes before blending it. So good
Sound great but what a pain for such a small quantity I have summer squash and zucchini rolling out my ears using just one of each won’t even put a dent in my stock lol
I have a large garden and generous farm friends so always have a bounty of summer veggies. I’ve made ratatouille for years and this one with the roasted vegetables is TOP NOTCH! I am proud to have even make my own crushed red peppers this year so the entire recipe was from the garden but for the salt, pepper, and EVOO. I’ll repeat this one again and again!
Thank you, Cristina! I’m happy it has your approval. Thanks for sharing this one will be a repeat for you!
The best ratatouille I ever made! The roasted vegetables did the trick!
Delicious! The roasted veggies did the trick!
The recipe sounds delicious! and very healthy! I will make it today and will let you know how it turned out!
Wow & Wow
Having used a couple of your recipes in the past, I don’t remember which, but have a positive association, So very glad I decided to give this a go tonight.
Your roasting method helps me a lot. Age and physical difficulties make standing at the stove not much fun, but I’ll do it because we love good food. And, the roasting created great flavor. Was fun to play with my newish small silicone basting brush. Let me get a nice even coating with minimum oil.
Having never used a grater with fresh tomatoes I gave it a try. Here in the deep south of Louisiana it’s that magic season when our beloved Creole Tomatoes are available. The soil is what makes the difference. Well, it ain’t fun to do raw tomatoes on the large side of my box grater, but I’m certainly glad I gave it a try. I was concerned about the peel and seeds. This is a new to me method that I”m thrilled to now have. And the diagonal grating tip helped. It was so good tonight it seems hard to imagine it getting better overnight, but I bet it will.
Then, I stumbled upon the pic of Cookie. I can’t take anymore. Just so beautiful and sweet looking. Also, Kate has been a favorite name for my whole life.
So, lol, look out cuz I’m gonna be stalking your recipes!
Wish you could try my result with the Creole tomatoes. Divine.
Thanks to you and Cookie!
I made the Ratatouille tonight, followed the recipe to the tee and it was perfect! My husband loved it! Will definitely make it again.
Made this for the first time, cooked 8 generous servings, took me just under 2 hrs but it was totally worth it and tasted great. Excellent tips at the end re chopped basil, CRP flakes, parmesan… Thanks for this great recipe.
Hello Kate,
I made this recipe tonight and it was fabulous! The most tasty ratatouille I’ve made in years. I don’t cook often but when I do, I want it to be great. This recipe was superb. Thank you so much!
Fantastic. Really clear and helpful instructions and photos. Final results really great. I was especially happy with how the eggplant turned out. I love eggplant but often have trouble getting it right – this was perfect. This will be a standard recipe for me from now on – and I live in France so I have had my share of ratatouille:-)
I don’t love zucchini, but this stuff is the BOMB! Thank you. I think roasting the veggies is the key. Yum, yum, YUMMY! I can’t wait to make it again!!
Brilliant Recipe, I hadn’t made ratatouille for years but this really does allow you to taste the vegetables!
Making a second batch tonight!
This was delicious! Roasting the veggies prevented them from getting mushy, though I found that they only needed around 15-20 min total (I still wanted them to have a little bite). My husband recently started baking bread, so we had the ratatouille with fresh bread and a little Parmesan. Glad I made a double batch!
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 is a really tasty fish. Roasting the veggies makes all the difference. Unlike some online recipe sites, the directions are clearly explained. I wished I had doubled the recipe. If only my garden would produce squash and tomatoes at the same time! This is a keeper.
This is a winner! So easy to make and the roasted veggies totally make this dish. I will make this again. And I will never make ratatouille without the roasted veggies again.
I made this recipe Thursday evening with all fresh ingredients and I must say it was the most delicious ratatouille I have tasted. My husband loved it too and he is a chef. Thank you