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.
Loved this recipe! Best Ratatouille recipe I’ve found. I added a scant tablespoon of roasted tomato paste to thicken it more as mine was a bit thin. Roasting the vegetables really made the dish. I didn’t use olive oil as listed. I poured a tiny bit of oil on my hands and tossed the veggies with my hands. I also cooked my onions in water instead of oil. I know olive oil may give more taste but I have cut out fats and oils as much as possible from my diet. I have to say my husband LOVED this ratatouille too! Thank you for this recipe and other recipes I have made of yours. You are a food artisan!
I’m happy you hear you loved it, Leslie! Thank you for sharing how you approached it.
Can I make this ahead?
Yes! This is great leftover.
Thank you
Amazing delicious recipe!
Thank you, Pat!
Re: ratatouille… What, no rosemary?
I have your first cookbook and absolutely love the recipes. I’m making your Ratatouille tonight and I know it will be a winner. Please write more cookbooks.
Just made this tonight. It was excellent!
Made this today because I couldn’t find my previous favorite ratatouille recipe. The flavors in this are outstanding! Roasting the veggies is definitely the way to go. Thank you so much.
Thank you! I’m excited you enjoyed it, Ruth.
Omg! Made this last night and just had it for lunch. This is the BEST Ratatouille I’ve ever prepared! I did add a bit of sugar to balance the acidity of the tomatoes but followed your recipe. I just shared the recipe with my sons.
Thank you for this awesome recipe!
Thank you! I’m happy you enjoyed it.
I make this recipe once every few weeks. It’s a household favorite! I even blend some up to make “tomato sauce” for my toddler who hates veggies lol. On occasion, garnish with goat cheese, delicious!
This is delicious!
I’m glad you loved it, Lisa! Thank you for your review.
I’ve often been disappointed by ratatouille as it usually comes out underpowered in the flavour department. Roasting the veges is a genius idea and transformed the dish. I was also surprised how much difference using fresh tomatoes made. Complete winner!
Hooray! I’m glad you weren’t disappointed by this recipe, Sasha. I appreciate your review.
Even with canned tomatoes it was delicious. I loved it, can’t wait to try it with plump fresh tomatoes. Thank you.
You’re welcome, Pam! I’m happy it worked out for you.
WOW the finished dish is outstanding! Such a delight to find a recipe and have it surpass your expectations. What attracted me to it was the fact that the layout, pictures and ability to follow the instructions as written turned on all the lights to say YES to trying it. thank you. Carol
Love this recipe. Eating ratatouille reminds me of my childhood. This is a Beautiful and simple, healthy and tasty dish that I enjoy serving nice and hot over a bed of couscous and crusty bread in one hand.
Sometimes I’ll add beans, and i add a bit of vege bouillon for extra flavoring.
Best ratatouille ever!!
I got lazy at the end and roasted the onions and garlic with the vegetables, and it turned out great!
I can’t wait to have leftovers today!
Wonderful! I’m happy this was a hit, Carol. Thank you for your review.
This was absolutely delicious! It took longer to roast the vegetables and I was wondering if it should be cooked longer after everything was mixed together. So I tried it and it was great! It’s so easy and so good. I used fresh tomatoes which are not in season here but they were fine in the recipe. I served it with some french bread.
Doubled the recipe and shared it with other family members. DELICIOUS! Everyone enjoyed it. Thsnk you for sharing.
Just superb! Thank you so much for posting this recipe, but I think you need to adjust the number of portions this makes. I made it today for myself and 2 other normal size people (2 of whom are definitely not big eaters), and between us, we scarfed down The Whole Thing in one sitting and still wanted more. Roasting the veggies gives so much depth of flavor!
I’m glad you enjoyed it! Thank you for your feedback, Diane.
Excellent recipe! It was delicious over polenta which was made with Parmesan cheese.
Thank you for sharing how you served this, Lisa! I appreciate it.
Great recipe and very easy. We ladle it over grits for a vegetarian meal. We love it!
Thank you, Megan!
Ratatouille was one of the dishes I made most often when I was in my twenties but I never made it this way—by roasting. This recipe is so delish. I’m a bit lazy and didn’t grate the tomato; just chopped it very well on a meat carving board so I wouldn’t lose the juices… It truly came out perfect. I’m obsessed with smoked paprika so I added 2 pinches. I also added 1/2 teaspoon thyme. YUMMY! I will never go back to the old method again!
Hooray! Thank you for sharing, Jocelyn.
Oh my goodness!This was delicious,I had it for dinner and breakfast
I love that, Njeri! Thank you for making it and taking the time to review.
I am inundated with squash yet no eggplant. It seems this would be fine without…thoughts?
Hi Eve, it wouldn’t be traditional. But, you could try it. Let me know what you think!
What a great idea to roast all the veggies in the oven. I love ratatouille but just hated standing over the stove for ages, especially since you can’t fry them all at once. The tomato mixture is simmering nicely. I was too lazy to go downstairs and get a new pack of oregano so I just took some sprigs of fresh thyme from the garden as well as fresh basil and parsley. Instead of chili flakes, I am a huge fan of the French “pigment d’espelette”. Do you know it? A slightly spicy touch but not overwhelming. Thanks again. Thinking of adding a spoonful of balsamic vinegar and lemon rind as Jamie Oliver does but haven’t decided yet. I think made your potato wedges and sweet potato wedges as well before. If it was your idea with soaking the sweet potatoes for an hour prior to cooking, genius!
This was made for dinner and leftovers.
Per the recipe used vine ripened tomatoes. They were pulsed in the food processor. Used extra garlic because that is what we like. Added some Homemade mild Italian sausage for additional protein.
The finished dish was fantastic. Amazing flavor which was even better the next day.
Served with freshly grated Parmigiano-Reggiano cheese and homemade toasted Italian garlic bread.
Has become part of the current meal rotation. Plenty of farm-stand fresh vegetables available.
Recipe is amazing, made it several times. My wife and family enjoy it.
You look amazing, must keep a healthy diet.
Thanks for the great recipe
You’re welcome, Ralph! I’m happy your family enjoys it.
Not my first Cookie&Kate recipe and won’t be my last. I was gifted eggplant, pepper and onions from neighbors garden. Had to make ratatouille with other summer yummies. Your advice to pre-roast in separate pans was the best and so glad I ‘listened’. Thanks for yet another healthy and fab meal.
Cheers and oceans of joy to you and yours.
That’s great! Thank you, Cheryl.
Every bit as good a recipe as it’s 5-star rating promised, and then some. The explanation for why roasting separately first was very helpful. And the tip on using a food processor for the tomatoes (for me, less than 10 seconds in 2 batches in the Ninja) was a revelation. Should have taken picture. Served it in a surrounding oval of vegetable around a roast pork loin, and it received stellar comments.
I’m glad it met your expectations and the tips were helpful, Jon! Thank you for sharing.
Excellent recipe! I made it for a sit down dinner for 10 friends. They loved it!! I grilled chicken sausage and placed the links on top of the ratatouille and sprinkled Parmesan cheese over it. Winner, winner, ratatouille is for dinner. Taking it to a dinner tonight.
I’m glad this was a hit, Syrenthia! Thank you for your review.
Teaching my boy to cook. So I taught him this. Turned out real good. Thanks for the recipe.
How fun! Thank you for your review, John.
This is honestly the best tasting and easiest ratatouille I’ve ever made.
I love that, Amy! Thank you for sharing.
This is delicious, better than ratatouille made entirely in the pot because the veggies maintain their taste and integrity. They are not just boiled. This method of grating the tomatoes is a new one to me and I am happy to learn it. It worked beautifully! This didn’t take too long to put together, either! Thank you!
I’m happy you enjoyed it, Julie! I appreciate your review.
Just made this for supper; we will definitely be making this again. It was wonderful, and makes such a great use of extra garden veggies. Going to try different things with it, corn or beans etc. Still like meat with a meal but what a great side! Thank you for the recipe
This was the best Ratatouille I’ve ever made. Roasting the veges makes all the difference and is so worth it! I added a small can of cannelloni beans and a pound of browned Italian sausage but that was for my husband and son. It’s wonderful either way
Hooray! I’m delighted to hear that, Sara. Thank you for your review!
Fantastic! My wife just told me that it was the best comfort food that I have ever made for her. I used fresh picked garlic, eggplant and green/yellow zucchini along with a bunch of gnarly heirloom tomatoes and the flavors were perfect. Roasting is the key I agree. (I did add a bit more fresh basil when cooking the tomatoes though…)
Thanks for sharing!
I love that! Thank you for sharing, Brad.
I made this three times last summer over roasted spaghetti squash. It was a bit of work but worth every minute. This is absolutely delicious. My farm stand will have eggplant shortly, add in fresh squashes and tomatoes and I am so freakin’ excited to start this again.
Did I comment last year? Not sure, but worth saying again, YUMMY YUMMY YUMMY
Thank you
You’re welcome, Susan! I’m happy you enjoyed it and are looking forward to making it again this year.
I just made this recipe, and I love it! It was very fluid and easy to follow. I like that there wasn’t a lot of wasted down time during the cooking process. The flavors were spectacular!
That’s great! Thank you for sharing, Stefanie.
Fantastic! Served warmed leftovers in a bowl with poached eggs for a delicious Sunday brunch. Thanks for the great recipes … this one took me back to the South of France. Merci
Hi
I cooked this the other day. I couldn’t stop eating it. I still have some for tonight, I’m going to have it with pasta. Delish!!!!!
Thanks for the recipe and tutorial.
Elza
I love to hear that! Thank you for sharing, Elza.
Great ratatouille! Thanks for the recipe. It was a lot more work than I thought, but it was really fun to make.
You’re welcome, Graham! Thank you for your review.
I am wondering if the Ratatouille recipe is featured in one of your cookbooks. I think it should be, if it isn’t!
Thank you!
Hi Sandy, this isn’t in my Love Real Food cookbook.
Great and easy. I added one can of tomato paste to give it some more depth.
This recipe is amazing! With an abundance of tomatoes, squash and eggplant coming from the garden right now, I’ve made this three times in the past week. I live alone so I use smaller portions but a pound of tomatoes with 56 g each of the other 4 gets me 3 nice portions. I use significantly less oil than called for – perhaps 1.5 tsp total (just enough for a light coating). Roasting the veggies is the key. Thx!
Goes great with pan-seared chicken or fish along with my fresh-baked sourdough.
That’s great! I’m glad you have been enjoying this recipe so much.
Delicious! We ate it on a bed of penne and it was so satisfying and filling. Everyone loved it!
That’s great, Tyrra! Thank you for your review.
Had a lot of fresh vegetables from our garden to use so I made this recipe and it was really delicious . Can’t wait to make it again!
That’s great to hear, Hillary!
Awesome,awesome recipe!
I am not much of a cook. This recipe was fun and easy and very delicious. I have never grated tomatoes as a base (novice here..) and it makes all the difference. The use of all fresh ingredients was wonderful. Thank you.
I’m glad you liked it, Gary! Thank you for your review.
This is delicious! Worth the effort!
Thank you!
You’re welcome, Joy! Thank you for your review.
Hi Kate, I’m going to serve this to some friends, two of whom are vegarian, and was thinking of serving over creamy polenta. I would like to make the ratatouille a day ahead. What is the best way to reheat it?
Hi Laurie, Let me know how that goes! You can gently reheat in the microwave or stovetop.
I’ve made this recipe twice so far this summer and will no doubt be doing so again soon. The roasting concentrates the flavor of the veggies and the fresh tomato sauce is so bright and sweet—truly late summer in a bowl. Last time I added herbs de Provence to the mix and a bit of white wine. I used my leftovers as a stuffing for crepes served with a mornay sauce—yum!
I needed time to make this, but it was worth it! Made it two days running – a delicious way ta enjoy and share all my garden vegetables,
Great recipe, Kate! My wife said it reminded of her many ratatouille meals she had as a student living in France. It was usually the least expensive item on the menu, paired with the cheapest red!