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.
Wow – loved loved the lentil soup last week so I thought I would try this- yum! You’ve made a follower out of this vegetarian!
Excellent recipe! The roasted veggies really keep it from getting mushy. I sautéed the onions in butter instead of EVOO and doubled the garlic & basil.
I’m glad you enjoyed it, Laura! I appreciate your review.
So I made this recipe tonight and finished cooking it at 11:34 pm. It’s been extremely hot in the area I live so tonight the rains came and everything cooled off and so I ran out to the garden to gather all the ingredients , the only thing I had to purchase was an egg plant. Everything else hailed from my garden, basil, onion chilli flakes and all the squash, zucchini and peppers ( oops I lied I bought a yellow pepper as well).This takes a long time to make…perhaps because it was my first time making this dish. And I would be lying also if I didn’t mention the movie ( As I work in the film industry) of paris and romance , a rat , a cook, and a food critic had inspired me to look it up…So with veggies gathered, basil cut, garlic yanked from the dirt, I set myself to work while I listened to the rain, and some FRENCH CAFE’ music… we do english and french here in Canada. French cafe not because it is Canada( I can speak french) but because of the movie! ha! Fun!!
WHAT AN EXPERIENCE! So much fun!! Now it takes some serious time to make, and there are a lot of steps. I had to keep re reading and making sure I got it all going in the right direction. And Katherine has done a simply elegant job of laying it out in the order it should go but also in the way one WOULD do it… with words like meanwhile, and during…so you understood exactly that it was ok to have 3 things going at once.
The result is splendid !! Absolutely beautiful color, rich flavour and stunning right out of the dutch oven. We loved it. I took away a bowl to save until tomorrow as I had read that it is much better the second day… a day will tell if that is possible it was so delish!
I had seen other recipes do this with slices and swirled which looks beautiful, so going to give this recipe a go but with the slices in a stone dish, in the oven…. thoughts? I am trying it.
One little thing, I added 1/4 tsp of brown sugar to take the edge off the acidity. It worked beautiful as was the advice of other’s who had gone before me. Don’t hesitate… give this one a go. And thank you Kathrine, Never do I subscribe … I really don’t. But I will be wanting to follow along as you share these wonderful things! Thanks so much.
Sandi…oooohh yeahhh, there’s a LOT to attend to with this recipe; I too went back to the list of recipe to-dos to get it right. TOTALLY worth it, too. For such simple ingredients, this comes out amazing.
And that you pulled everything ultra fresh straight from your garden?? Way to go. Next time you make a pot, put it in the post…I’ll be right over. LOL!
I’m glad you loved it, JJ! I appreciate your review.
Best tasting Ratatouille I’ve ever made! Omitted squash the first time (none on hand) and added green beans the second time around (as my garden overunneth)! Your recipes are always trustworthy.
I love that, Jackie! Thank you for your review.
I throw in a cup or so of rice/ couscous/and or quinoa along with a little cooked sausage like andouille. I top it with balsamic vinegar just before serving.
I made the recipe this morning. I roasted the zucchini, eggplant and pepperss, but not the squash. I sort of doubled the recipe and used two cans of 28 oz tomatoes and 1 1/2 cups veggie broth. It taaastes okay, maybe a little bland. I’m not sure I upped the spice sufficently. It looks beautiful and healthy.
Second time making this and it was far quicker this time and really easy, just be patient with caramelizing the veg and let the fresh toms reduce. Lovely w
This has a wonderful flavor! First time using roasted veggies, and what a difference! If you’re feeling extravagant, I’d suggest crumbling some goat cheese (or slicing into rounds) on top and letting it melt in.
I like the simple prep—faster, less messy, less oil. My husband, who LOVES ratatouille says this one is good.
Waited all summer for this!! Been dreaming about it since making it last year. HIGHLY recommend for a rainy summer day with some fresh farmer’s market goodies.
That’s great, Lauren! I appreciate your review.
The silver lining is discovering that the secret ingredient to a recipe like this is TIME. Roast veggies then low and slow on the stovetop to blend the flavors…DIVINE. Thank you!
Easier than the “salt-and-drain” method to be sure. I did have a little difficulty with judging the salt/sugar ratio (I made fresh tomato sauce tonight from my riotous, determinate Roma tomatoes. Never again twenty plants!). The result was very tasty,with many fewer linen kitchen towels to wash. Thank you! Tomorrow, after it has rested…we shall feast!
Absolutely delish! Leftovers served for breakfast with scrambled eggs and Romano cheese – even Simba our 17-1/2 year old cat ate some – she never eats veggies. A hit all around!
Sounds like a delicious way to have leftovers, RaDonna!
I love ratatouille and keep trying recipes. I have now stopped. This was the best I have ever made. My husband even commented. He just said this is really good (second time) and he is a carnivore. Thank you!
You’re welcome, Lou! Thank you for your review.
So delicious! I added black beans the second time I made this, and it was absolutely fabulous. Thank you so much for sharing.
You’re welcome, Jossie! Thank you for your review.
Sorry I am a little confused! How long should the tomato simmer for?
Hi Joy, you simmer for the time that remains for your baking prior to adding in the squash and eggplant. I hope this helps!
Thank you!! Vegetables were perfect. No mushing!
I’m glad you loved it, Patricia! Thank you for your review.
Great recipe for a classic Provençal dish.
Roast the vegetables and simmer in a simple tomato sauce. Elegance made easy.
Thanks
Thdnk you for your super recipe,love the idea of not frying the veg but baking instead. Easy and delicious.
Awesome recipe. I just made it and it’s absolutely delicious! Thank you
You’re welcome, Wendy!
This is a keeper. I used a can of crushed tomatoes instead. It came out delicious. Thank you for sharing this awesome recipe!
Hubbie hates Eggplant, so I didn’t tell him it was in here. We’re vegan and this is perfect- I cut the oil down to 2T and mixed it over the veggies in a bowl. First time either of us have had Ratatouille and it was GREAT! Thanks for sharing the recipe.
You’re welcome, Betty! Thank you for your review.
This recipe is amazing, what a brilliant idea to grate or blend the tomatoes. I have company coming for dinner, can’t wait to serve it as an appetizer! (I’ve been nibbling ever since it finished cooking)
Second time I made this. I used cherry tomatoes as that was all I had on hand. It was delicious!
Thank you for your review, Karen! I appreciate it.
Best ratatouille I have ever had! Added some scarlet runner beans at the end and fresh oregano from the garden. Depth of flavor was wonderful from roasting the vegetables separately. And, yes, the kitchen was a mess.
When my garden reaches “Ratatouille stage” with ripe eggplant, tomatoes, basil, summer squash, and peppers all at the same time, THIS is the recipe I go to. I’ve tried quite a few different ratatouille recipes and this is my absolute favorite. Double it and freeze some for later! You’ll be so glad you did. YUM!!
I love that, “Ratatouille stage.” I’m delighted this is your go-to. Thank you for sharing, Rosie!
Came back to this same recipe after having it on heavy rotation last summer. I had tried a few other recipes and always had inconsistent results. This one is very tried and true. We make no substitutions, but are maybe a little heavier handed with the oregano and basil. I love the way the tomatoes break down and how soft the zucchini and summer squash gets.
It also makes leftovers for us, and we’ll pack it plain in lunches, add cheese and pasta, or stick it on some toast with a runny sunny side up egg.
It’s truly the best ratatouille recipe I’ve tried, and although requires some labor, isn’t even the most labor intensive one I’ve tried. This recipe is so good I have literally used it for multiple years, with anticipation and longing through the summer waiting for the veg to come into season.
The flavor was excellent!! I used roma tomatoes that I skinned, and an immersion blender to make the tomato sauce more smooth. I will definitely make again, next time I will skin the peppers and eggplant. I served it over noodles with grilled fish.
Thank you for sharing, Laura! I’m glad you enjoyed it.
Oh my gosh! This ratatouille recipe is phenomenal! This was my first foray at making and eating ratatouille. It is now one of my favorite dishes!!!
A great one to have as a favorite, Allison! Thank you for your review.
Great recipe!
Really quick and simple to make not sure why people saying it’s time consuming or complicated??
I used 2 tins of high quality Italian tomatoes and would recommend unless you can get very good fresh tomatoes. Also used Herbes de Provence
I’m glad you loved it, Nick!
I just finished making this and it is so delicious. I used vegetables from my garden and added garlic scapes I still had. Very tasty but my zucchini did get sort of mushy but was still good. Will definitely be making this again.
I’m glad you loved it, Sally! Thank you for your review.
Made my first ratatouille with your recipe and produce from my farmer’s market. Magnifique! I’m in love. All the vegetables melt in my mouth, the sauce is to die for. and I didn’t trash my kitchen too badly. Thank you for sharing this.
Ive now made it twice, and it was a hit – even with my French friend!
Hooray! That’s great to hear, Mart.
I made this and put it on top of fettuccine noodles. So tasty!Thanks for sharing this recipe, Kate!
Turned out great, even my wife loved it. Used only one large sheet pan but separated the eggplant on one end so I could still have separate cook times. Used a food processor to prep the tomatoes, much easier than using a box grater.
Thank you for sharing, Olavi! I’m glad you enjoyed it.
Absolutely love this recipe. I’ve made it a half dozen times and plan to make it again tonight to impress my friends. I serve it over red lentil pasta and plan to cheat a little with some fresh parm on top. Can’t wait!
I hope it was a hit, Lauren!
One of my all time favorite recipes. I can’t help but make nummy noises whenever I eat this. Have served it with roasted tofu, charred cabbage and radicchio, rice, chickpea rotini, etc, etc. and changed quantities of veggies based on what’s available. Even good with roasted hot peppers too. Thanks so much for this one!
You’re welcome, Susan! Thank you for your review.
I have bushels of eggplant, peppers and zucchini from my market garden. I am currently roasting in batches to freeze for later in hopes I can capture the flavours to enjoy in this recipe when the garden is asleep and there is snow on the ground.
This was absolutely delicious! We just returned from a vacation in France and I’m wanting to cook! Roasting the vegetables is easy and brilliant; gives them a deep carmelized flavor. The fresh tomato sauce is lovely. We gobbled up bowls of this, with just a little Parmesan cheese grated on top. A perfect dinner I’ll be making again (and for others!).
Absolutely loved this recipe. Made it twice in one week. Couldn’t get enough. Great on pasta, with rice or by itself. Added a touch of honey to balance the acidity of the tomatoes. Roasted veggies was the secret!
Thank you, Jennifer! I’m glad you loved it.
Thank you so much for sharing this recipe. I make it over and over. I relish each vegetable I’m preparing. Feels so good to be surrounded by a healthy environment. Vibrant colors. Does my heart good. Time intensive but very worth the work.
Great recipe, made it last night for the first time and served it over rice.
Usually, whenever I use fresh tomatoes, I add a tbsp of sugar to take away the acidity – yesterday I added a tbsp of ground cinnamon to it instead of the sugar and it really added to the flavour. (also didnt add basil as I am not a fan, so not sure how basil and cinnamon would go together..)
Overall 5 stars, thank you!
Wonderful. The 2nd time I made it, I sliced and roasted the tomatoes. After cooling, I whirled them in the processor. This solved my issue of too much tomato liquid and gave the tomatoes a deep, yet bright flavor. Try both ways. This is my ratatouille recipe for life.
That’s great, Gail! Thank you for sharing.
My son & I try to have a vegetarian meal at least once a week, if for no other reason than to use up any vegetables prior to grocery shopping. This is because, having no space to grow our own veges, they are purchased and by the end of the week, they really need to be used, rather than thrown out, wasted. Last week , my son became adventurous and purchased an eggplant , “just to try”. Having grown up being served ill -prepared eggplant, I was less than impressed. However, I searched online for a useful and tasty way to treat it. I was so grateful for the step by step instructions regarding roasting each vegetable first, to retain its physical integrity, while the tomato base bubbled away. It made so much sense to cook the vegetables in this manner, rather than end up with a bowl of “tomatoes vegetables”. While I did use some different veges, the ones I had on hand basically, I treated them in the same manner. I just kept rotating cooked vegetables out of the oven as the next was prepped – so EASY. The sauce remained potent without all the water coming out of the added vegetables. We topped it of with a soft egg, Parmesan and a crack of black pepper. I would wholeheartedly recommend this recipe, for beginners and even eggplant unenthusiastics. (I did take a snapshot but couldn’t see how to attach it). Thank you so much!
How fun! I’m glad you both were able to enjoy this recipe, Trudi! I appreciate your review.
This is THE BEST…roasting makes all the difference. I’ve made your recipe many times and it’s always the star of the meal…thank you!
I made the ratatouille and tweaked my tomato sauce with fresh roma tomatoes and parmesan rind
I served it with fresh goat cheese crumbled and home made garlic bread slices toasted
I love the recipe and it allows for interpretation
Delicious! I am a pretty experienced cook and prep took me a lot longer than 20 min though!
I’ve made this before, and it turned out awesome. I became vegan about a month in half ago. I would like to know how does this meal freezes. I would like to prepare ahead of time for a party in December. Please share your thoughts
Hi Sharon, I believe this one will be a great one to freeze. Others have froze it and liked it! I haven’t tried it so I can’t say from personal experience.
I have made this recipe so many times now and it’s always delightful. I love putting the ratatouille on top of pasta with an egg, but it also tastes delicious with some white beans for protein. Mine never looks quite as pretty as it does here, but the flavor is worth it!
Really great recipe. I normally use Yotam Ottolenghi’s recipe, but thought I would try this for a change. Its awesome and just as good.
I look forward to checking out some more of your recipes.
This is an exceptional recipe The only ratatouille recipe I’ll use from now on, totally delicious!!! Thankyou from Australia
I’m glad you loved it, Jen!