Name: Ratatouille
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: French
Ingredients: 2 red bell peppers; 1 pound tomatoes (campari, roma, or vine tomatoes); 2 tablespoons olive oil; 2 large shallots, peeled and roughly chopped; 4 cloves garlic, roughly chopped; 4 sprigs thyme; 1 sprig basil; 1 teaspoon Kosher salt; 2 teaspoons granulated sugar; Cracked black pepper; 4-5 roma tomatoes, sliced ⅛-inch thick; 1-2 squash, sliced ⅛-inch thick; 1-2 zucchini, sliced ⅛-inch thick; 1 Chinese or Japanese eggplant, sliced ⅛-inch thick; 2 tablespoons olive oil, plus more for drizzling; Kosher salt; Cracked black pepper

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Ratatouille is a classic French Provençal dish made with a vibrant mix of vegetables layered over a rich bell pepper and tomato-based piperade sauce. It’s rustic, comforting, and visually stunning, with tender slices of zucchini, squash, eggplant, and tomatoes baked until perfectly soft. This dish is both hearty and elegant, making it a beautiful centerpiece for any table.

Why You’ll Love This Recipe

Packed with fresh, wholesome vegetables.
A healthy, naturally vegan, and gluten-free dish.
Beautifully presented with tightly layered colorful slices.
Perfect as a main dish or a side.
Inspired by the movie “Ratatouille,” making it a showstopper recipe for gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the sauce:
2 red bell peppers
1 pound tomatoes (campari, roma, or vine tomatoes)
2 tablespoons olive oil
2 large shallots, peeled and roughly chopped
4 cloves garlic, roughly chopped
4 sprigs thyme
1 sprig basil
1 teaspoon Kosher salt (fine salt works too)
2 teaspoons granulated sugar
Few cracks of black pepper

For the rest of the dish:
4-5 roma tomatoes, cut into ⅛-inch slices widthwise
1-2 squash, cut into ⅛-inch slices widthwise
1-2 zucchini, cut into ⅛-inch slices widthwise
1 Chinese or Japanese eggplant, cut into ⅛-inch slices widthwise
2 tablespoons olive oil, plus more for drizzling
Kosher salt
Cracked black pepper

Directions

Roast the bell peppers: Char them over an open flame or roast at 425°F for 15-20 minutes wrapped in foil. Steam in a covered bowl for 5-10 minutes, then peel, deseed, and dice.
Prepare the tomatoes: Score the bottoms with an “X,” blanch in boiling water for 10-15 seconds, peel, and chop.
Make the piperade sauce: In a saucepan, heat olive oil and sauté shallot and garlic until translucent. Add roasted peppers, tomatoes, thyme, and basil. Simmer for 30 minutes, then remove herbs. Blend until smooth, strain, and season with sugar, salt, and pepper. Reduce until thickened.
Assemble: Preheat oven to 375°F with a sheet pan inside. Spread piperade sauce in a 12-inch oval casserole dish. Arrange sliced zucchini, squash, eggplant, and tomatoes in alternating order, shingled tightly.
Season: Drizzle lightly with olive oil, then sprinkle with salt and pepper. Cover with parchment paper.
Bake: Cook for 45 minutes, until vegetables are tender but not mushy.
Serve: Enjoy hot with extra sauce spooned over or plated with a drizzle of piperade “vinaigrette.”

Servings and timing

Servings: 6
Prep time: 30 minutes
Cooking time: 1 hour 15 minutes
Total time: About 1 hour 45 minutes

Variations

Add goat cheese, feta, or parmesan before serving for extra flavor.
Mix in fresh herbs like rosemary, parsley, or oregano for a different aroma.
Use yellow bell peppers or heirloom tomatoes for more color variety.
Layer vegetables vertically in stacks for a different presentation.
Make it a one-dish meal by adding cooked chickpeas or white beans to the sauce before layering.

Storage/Reheating

Store cooled ratatouille in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven at 325°F for 15-20 minutes or microwave in portions for 1-2 minutes.
Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Is ratatouille eaten hot or cold?

It can be enjoyed both ways. Traditionally, it’s served warm, but it tastes great chilled or at room temperature too.

Can I make ratatouille ahead of time?

Yes, ratatouille actually tastes better the next day as the flavors meld together.

What does ratatouille taste like?

It has a savory, slightly sweet, and herby flavor with soft, tender vegetables.

Can I skip the piperade sauce?

The sauce adds depth and richness, but if you’re short on time, you can use a good-quality tomato sauce as a base.

Do I need a mandoline slicer for this recipe?

It helps to keep the slices even, but a sharp knife works fine if you’re careful.

Can I use different vegetables?

Yes, you can swap in carrots, bell peppers, or other seasonal vegetables.

Why cover the dish with parchment paper?

It prevents the vegetables from drying out while baking and helps them cook evenly.

How do I make the presentation look like in the movie?

Arrange the vegetables in neat overlapping circles, keeping the slices uniform and tightly packed.

Can I make this dish in a rectangular pan?

Yes, any oven-safe dish works; just keep the layers tight.

Is ratatouille healthy?

Yes, it’s naturally low in calories, rich in fiber, and packed with vitamins from the vegetables.

Conclusion

Ratatouille is a timeless French dish that’s as nourishing as it is beautiful. With its colorful layers of vegetables over a flavorful sauce, it’s a dish that impresses both visually and in taste. Whether you’re making it for a weeknight dinner, a dinner party, or to recreate the charm of the movie-inspired version, ratatouille is a versatile and wholesome recipe you’ll want to return to again and again.

Ezabella