Homemade Ratatouille Recipe
Add Preferred SourceHearty, tasty, and vegan, Ratatouille is one of my favorite recipes. Eggplant, bell peppers, zucchini, and tomatoes are simmered in the most delicious, rich herb sauce I can’t get enough of. It’s very simple to make: You can throw the ingredients in the cast iron and let it simmer away while relaxing. This will become a regular part of your menu plan.
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Apart from the heavenly taste, I love this dish because it’s SO simple; anyone can make it. It goes with pretty much anything; I’ve served it on a bed of rice, pasta, or on top of a baked potato. You can batch cook it as it freezes, or when you store it in the fridge, it lasts for up to 5 days, making it ideal for meal prepping.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Ratatouille with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
You’re going to love how easy Ratatouille is. There are no complicated steps to complete; it’s pure simplicity with a big flavor reward.
Start with the Garlic
Heat olive oil in a cast-iron skillet and gently sauté the sliced garlic cloves until they’re fragrant. This step really boosts the oil’s flavor, making it a perfect base for the other ingredients. Once the garlic is aromatic, remove it and set it aside for later.
Add the Veggies
In the same skillet, add the diced eggplant and cook until each side is nicely browned. Then, add the zucchini, red bell pepper, red onion, and green onion. Don’t forget to toss in the diced tomatoes as well.
Let everything cook together for about 15 minutes, stirring occasionally. This allows each vegetable to soften and take on a nice bit of color.
Bring Back the Garlic
Put the garlic back into the skillet, along with the crushed tomatoes, garlic powder, dried thyme, oregano, and rosemary. Then, pour in the vegetable broth and season with salt and pepper according to your taste.
Let It Simmer
This is where the magic happens. Allow the mixture to simmer over low heat for about 45 minutes, stirring occasionally to prevent sticking. If it starts to look too dry, add a little more broth. This slow simmer is key for allowing all the flavors to meld together perfectly.
Serve and Enjoy
Once the ratatouille has thickened to your liking, it’s ready to serve.Top it with fresh herbs to enhance the freshness and flavor. You can enjoy your homemade ratatouille on its own or serve it alongside your favorite grain for a heartier meal.
Recipe Notes and Expert Tips
To ensure your ratatouille turns out just right, here are some expert tips and important notes to keep in mind:
- Don’t Rush: Ratatouille is all about slow cooking. The longer it simmers, the more the flavors develop and meld together. Resist the urge to speed up the process!
- Chop Veggies Uniformly: Try to dice your vegetables into similar-sized pieces. This ensures they cook evenly and makes every bite perfectly balanced.
- Quality of Ingredients Matters: Since this dish is all about the veggies, using fresh, high-quality produce will significantly enhance the flavor.
- Adjust Seasoning to Taste: While the recipe gives a guideline, always taste and adjust the seasoning as per your preference. Sometimes a little more salt or a pinch of red pepper flakes can make all the difference.
- Use a Good Olive Oil: A high-quality olive oil not only adds to the healthy aspect, but also enriches the dish’s flavor profile.
- Experiment with Herbs: While the recipe suggests specific herbs, feel free to experiment with others like fresh basil or parsley for a different twist.
- What Can I Substitute for Eggplant in Ratatouille? If you’re not a fan of eggplant, you can substitute it with mushrooms or extra zucchini for a similar texture.
- Make Extra: Ratatouille tastes even better the next day as the flavors continue to develop, so don’t hesitate to double the recipe and make a large batch.
How to Store Leftover Ratatouille
The great thing about Ratatouille is that it stores well. You can cook up a batch and enjoy it throughout the week or freeze it for another time. But storing it properly is crucial, so here’s my top tips.
- Airtight Container: Let the ratatouille cool to room temperature, and then store your ratatouille in airtight containers.
- Refrigerate: Properly stored in the refrigerator, ratatouille can last up to 5 days. The flavors actually deepen and meld together over time, so it will taste even better the next day!
- Freezing: If you’ve made a large batch and can’t finish it within a few days, ratatouille freezes well. Just use freezer-safe containers. It can last for up to three months in the freezer. Thaw it overnight in the refrigerator before reheating.
- Make-Ahead: Ratatouille often tastes better the next day as the flavors have more time to meld together, making it perfect to make ahead for a potluck. Just store it in an airtight container in the refrigerator.
What to Serve with This Homemade Ratatouille
If you pair Ratatouille with the right dishes, you can have an amazingly delicious meal to enjoy, whether it’s for a midweek meal or to serve to guests for a dinner party.
Perfect Pairings for a Hearty Meal
Ratatouille’s versatility makes it a fantastic side or main dish. For a heartier meal, serve it over a bed of fluffy quinoa, rice, or creamy polenta. These grains soak up the flavors and add a comforting texture.
Adding Protein
If you’re looking to add protein to the meal, consider grilled tofu, tempeh, or a sprinkle of chickpeas. Aim for a lean veggie protein that balances the rich flavors of the ratatouille.
Bread on the Side
There’s nothing quite like a crusty piece of bread to scoop up the delicious sauce. A fresh loaf of French Bread, sourdough, or even garlic bread can lift the experience, adding a satisfying crunch and flavor.
More Vegan Dinner Recipes You Will Love
- Oven Roasted Cauliflower Steaks
- Best Vegan Chili
- Vegan Nut Roast
- Vegan Spam Recipe
- Broccoli and Mushroom Stir Fry
Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves sliced
- 1 eggplant diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 red onion diced
- ½ green onion diced
- 2 tomatoes seeded and diced
- 2 cups crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2 cups vegetable broth
- salt and pepper to taste
Instructions
- Heat olive oil in an iron cast and add the garlic cloves. Cook for a couple of minutes to aromatize the garlic and reserve the garlic.2 tablespoons olive oil, 2 garlic cloves
- In the same oil, cook the eggplant, turning them over until they brown on every side.1 eggplant
- Add the zucchini, red bell pepper, red onion, green onion, tomatoes and cook for 15 minutes, turning them so all veggies brown.1 zucchini, 1 red bell pepper, 1 red onion, ½ green onion, 2 tomatoes
- Add the garlic again and the crushed tomatoes, garlic powder, thyme, oregano, rosemary, broth, salt and pepper.2 cups crushed tomatoes, 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon dried rosemary, 2 cups vegetable broth, salt and pepper to taste
- Mix well and cook for 45 minutes at low heat – turning it occasionally so it doesn’t stick to the bottom (if it starts to dry out too much you can add more broth).
- Serve with fresh herbs.
Notes
- Don’t Rush: Ratatouille is all about slow cooking. The longer it simmers, the more the flavors develop and meld together. Resist the urge to speed up the process!
- Chop Veggies Uniformly: Try to dice your vegetables into similar-sized pieces. This ensures they cook evenly and makes every bite perfectly balanced.
- Quality of Ingredients Matters: Since this dish is all about the veggies, using fresh, high-quality produce will significantly enhance the flavor.
- Adjust Seasoning to Taste: While the recipe gives a guideline, always taste and adjust the seasoning as per your preference. Sometimes a little more salt or a pinch of red pepper flakes can make all the difference.
- Use a Good Olive Oil: A high-quality olive oil not only adds to the healthy aspect, but also enriches the dish’s flavor profile.
- Experiment with Herbs: While the recipe suggests specific herbs, feel free to experiment with others like fresh basil or parsley for a different twist.
- What Can I Substitute for Eggplant in Ratatouille? If you’re not a fan of eggplant, you can substitute it with mushrooms or extra zucchini for a similar texture.
- Make Extra: Ratatouille tastes even better the next day as the flavors continue to develop, so don’t hesitate to double the recipe and make a large batch.
Storage Instructions
- Airtight Container: Let the ratatouille cool to room temperature, and then store your ratatouille in airtight containers.
- Refrigerate: Properly stored in the refrigerator, ratatouille can last up to 5 days. The flavors actually deepen and meld together over time, so it will taste even better the next day!
- Freezing: If you’ve made a large batch and can’t finish it within a few days, ratatouille freezes well. Just use freezer-safe containers. It can last for up to three months in the freezer. Thaw it overnight in the refrigerator before reheating.
- Make-Ahead: Ratatouille often tastes better the next day as the flavors have more time to meld togethe, making it perfect to make ahead for a potluck. Just store it in an airtight container in the refrigerator.
