What Is Ratatouille?
Ratatouille is a traditional French vegetable dish from the South of France, made with eggplant, zucchini, onions, tomatoes, and sometimes bell peppers. Some ratatouille recipes make it as a vegetable stew, while others bake it as more of a casserole.
Ratatouille Ingredients & Substitutions
This section explains what is in ratatouille, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Ratatouille Sauce:
Diced Tomatoes – Since they will be pureed into a sauce, crushed tomatoes or tomato sauce can be used as a substitute for diced tomatoes in this easy ratatouille recipe. Olive Oil – I prefer extra virgin olive oil, but you can use avocado oil, vegetable oil, or another oil of your choice. Balsamic Vinegar – This yields the best flavor and subtle sweetness, but you could also use red wine vinegar, lemon juice, or apple cider vinegar in a pinch. Herbs de Provence – Used in French cuisine, this spice blend typically includes dried herbs such as thyme, rosemary, oregano, marjoram, savory, and sometimes lavender flowers. You can substitute Italian seasoning if you can’t find Herbs de Provence. Garlic – I recommend fresh garlic, but if you need a shortcut, use 1 1/2 teaspoons of jarred garlic instead. Fresh Basil – You’ll need 2 tablespoons for the sauce, plus more for garnish. If you don’t have any fresh basil, you can substitute 2 teaspoons of dried basil in the sauce and skip the garnish. You can also try other fresh herbs such as thyme, parsley, rosemary, and oregano. Sea Salt
Vegetables:
Roma Tomatoes – You could use any tomatoes that are large enough to slice, but roma are the perfect size for this dish. Zucchini – You can also use other summer squash, such as yellow squash and patty pan squash, as they are similar in texture and flavor. Eggplant – You don’t need to peel it, but you can if you like. Onion – A yellow onion or a white onion are most common in a traditional ratatouille recipe. Olive Oil Sea Salt & Black Pepper – If you like more heat, you add a sprinkle of crushed red pepper flakes.
Some ratatouille recipes also use bell peppers, but these are primarily for the stew version. You can add them here if you like, though. You’ll need a blender to make the sauce in this recipe for ratatouille, but if you don’t have one, you can just use tomato sauce and stir the ingredients together instead.
How To Make Ratatouille
This section shows how to cook this ratatouille recipe, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. I prefer thin slices, about 1/4 inch thick, for fast and even cooking. Cut the eggplant slices into quarters, so that they are a similar size to the tomato and zucchini slices. Uniform size and thickness will ensure that the vegetables all cook at the same rate.
Storage Instructions
Store: Keep ratatouille in an airtight container in the fridge for 3-5 days. You can also just cover the baking dish with foil. Meal prep: You can cut veggies for ratatouille ahead of time and store in airtight containers in the refrigerator for several days, until ready to assemble. Reheat: To reheat this easy ratatouille recipe, bake it in the oven for 10-15 minutes at 350 degrees F, or microwave for a minute or so if you’re in a rush. Freeze: Ratatouille keeps well in the freezer for up to 3 months, without the basil. It’s best to undercook it slightly before freezing, to prevent the vegetables from becoming too soft when reheated. You can reheat from frozen, but for best results, thaw in the fridge overnight first.
What To Serve With Ratatouille Recipes
Ratatouille recipes make the perfect side dish to just about anything, but because the flavors are so rich, I like to keep the main protein on the simpler side to let the ratatouille shine! Here are a few of my favorites to try: Then, transfer them in stacks to the pan, fanning them out as you do this. The veggies will degrade in texture due to the enzyme activity in them, so you should at least partially cook this dish before you freeze it.
Chicken – For a simple protein, pair it with crispy baked chicken thighs or juicy baked chicken breasts. When you want to impress, make French chicken dishes like French onion chicken, creamy chicken Florentine, or even coq au vin! Fish – Serve this ratatouille recipe with Chilean sea bass (it comes with an irresistible French sauce!), simple baked salmon, or nut crusted baked haddock for a light meal that also feels special. Beef & Lamb – Make Instant Pot short ribs while you have ratatouille in the oven, or prepare baked lamb chops and cook them quickly right after the veggies are done. Potatoes – If you want to add a heartier side, try Greek lemon potatoes (they work surprisingly well alongside the flavors here) or an air fryer baked potato.
More Summer Vegetable Recipes
This ratatouille dish is one of my favorite summer veggie recipes, but here are some other reader favorites using the same vegetables with summer flavors: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle!
