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
- Author:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stew
- Method: Roasted and stovetop
- Cuisine: French
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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Mary
This was delicious and fun to make! My daughter found the recipe (and is the chef in our home) and we had some of the items from our garden and some from the store . It really didn’t take long with the two of us; using our tiny food processor for the tomatoes, I chopped the garlic and onion while she cut up all the veggies. We always enjoy working together with new and trusty recipes and this one will be a keeper! We roasted all the vegetables as directed and then put in our Dutch oven after sauteing the onion and garlic. We used my new kitchen herb scissors from Williams Sonoma for the basil, rosemary, and oregano. When we served it, we used our freshly grated Parmesan cheese and toasted french rounds from The Fresh Market. It was delicious and will be great again tomorrow or the next day for lunch leftovers! Our garlic and onion scraps go in a freezer bag for homemade veggie broth for another day.
Thanks for a quick and easy recipe that was fun to make and so flavorful.
Linda
Made this tonight and liked it a lot. Pretty straight forward instructions, steps were clear. I would next time use more herbs and spices–it was a bit mild for my test. The veggies though all came out with a nice texture.
★★★★
Mandi
This is my go-to summer recipe! It tastes so fresh, and the roasted veggies give it such great texture and flavor. I always complain about grating the tomatoes … until I’m eating it, and then I remember it’s so worth it. Love your recipes, Kate!
★★★★★
Kate
You’re welcome, Mandi! I appreciate your review.
Kathryn Price
Ratatouille is my all time favorite dish. Years ago I had a version in a small cafe that was the ratatouille of my dreams. No recipe I tried matched its level. This does. It is excellent. Thank you.
★★★★★
Kate
You’re welcome, Kathryne! I appreciate your review.
Diana Samuelson
I have made this recipe a few times and absolutely love it! I admit I add a few chillies, not too many, but would love to print the recipe and instructions without all the information beforehand so as not to waste paper printing it out each time. I enjoy so many of your recipes, congratulations !!
★★★★★
vickie
Select “Jump to Recipe” and select print, then instead of printing all pages, select 1-3 and then select print. Problem should be solved.
Tarah
I thought I hated eggplant until I tried this recipe. It is SOOOOO YUMMY!! And it looks amazing! I signed up for a CSA for the first time, and this recipe used several of the veggies in this week’s share, including the eggplant and romanesco zucchini. Thank you for the awesome recipe and instructions!
★★★★★
Kate
You’re welcome, Tarah! I appreciate your review.
Gwen Thomas
Really delicious, best Ratatouille I’ve tasted, my husband agreed. Used all home grown organic veg and half fresh, sweet tomatoes and a tin of chopped for sauce. Didn’t have fresh basil but used a pinch of dried. Served with Bulgar wheat cooked in stock and shavings of Parmesan. It was so tasty, will be making again.Thank you.
★★★★★
Kate
Hooray! Thank you for sharing how you made it.
EAH
Love this recipe. It also works well with canned fire roasted tomatoes.
Kelli
Delicious! My husband and I loved it.
★★★★★
Kate
Great to hear, Kelli! I appreciate your review.
Kathy F
This is now my ratatouille recipe.
I’ve made the usual ratatouille “stew” for years and served it with rice to soak up juices. But this is a great alternative recipe! I have family members who don’t like tomatoes, so I roast everything else and then just pull out some “dry” roasted vegetables for them (which they love.)
Then I follow the recipe for seasonings and put the rest of the roasted vegetables into a pot with one or two cans of fire roasted, diced tomatoes (Hunts) which are not too juicy and give a good base.
Thank you!
★★★★★
Kate
Thank you for sharing, Kathy! I appreciate your review.
Jonathan
It’s late August and we have more fresh homegrown tomatoes than we can consume. This recipe was a great way to enjoy a bunch of ’em. I followed the recipe closely, the only variations I made was to use a little fresh oregano instead of dried, and a pinch of minced rosemary. Delicious! I’ll make again (did I say that I’ve got a lot of tomatoes?)
★★★★★
Dawn Plaskon
This is the best!!! It’s my go to to use those lovely homegrown vegetables. Wonderful as a side or as a sauce over stuffed peppers (I fill mine with ground turkey or chicken, chopped greens, cauliflower rice and quinoa).
★★★★★
Heidi
I made the ratatouille tonight and it’s simply amazing!
Would you mind sharing your recipie for turkey stuffed peppers?
Thank you so much!
Heidi
★★★★★
Dee
What a simple but flavorful recipe. I always find your instructions so clear and thorough. Thanks once again!
★★★★★
Kate
You’re welcome, Dee! I’m happy you enjoyed it.
Kyla
We were in France this summer and my kids tried Ratatouille for the first time. They have been asking me daily to make it and this recipe is amazing!!!! Both kids (ages 7 and 10) said it was even better than what we had and they are discussing how to divide the leftovers in their thermoses. Thank you for such a delicious recipe!
★★★★★
Kate
Wonderful to hear, Kyla! Thank you for your review.
Heidi
We belong to a vegetable CSA and also grow our own garden during the summer, so I’m overflowing with vegetables. This recipe turned out absolutely amazing! I needed a little bit of protein but didn’t want to add anything to the ratatouille becasue it’s perfect just the way it is. I ended up serving it over cottage cheese topped it with shredded parmesan. Yum! I’m going to make it again soon and double the recipe so I can freeze a batch for a cold winter night.
★★★★★
Reed
Best is an understatement – came together quickly and was delicious. The best way to use the two eggplants I grew in my garden this year (I live in Seattle). Didn’t have bell peppers, but tasted good anyhow – I think the garden grown eggplant, summer squash and basil certainly didn’t hurt. Will be my go to ratatouille recipe from now on. The taste of summer!
★★★★★
Kate
I’m so glad you loved it, Reed! Thank you for your review.
Susan
This was delicious! My daughter and son-in-law devoured what I sent home with them and wished they had taken more. I made it a second time just for me, and plan on making it now for my son and his wife. Great flavor. Thank you!
★★★★★
Kate
You’re welcome, Susan!
David
I love this recipe. Living in Quebec, I already have some exposure to French cooking, and this recipe lived up to my expectations. I’m lucky to live 3 blocks from an outdoor vegetable market (Atwater market) that is brimming with fresh local produce this time of the year. I followed the recipe faithfully, but in the end added 1/2 teaspoon of pastis (anise liqueur) but ground fennel would have worked also, to give it that little extra kick of Mediterranean sunshine.
★★★★★
Kate
That’s great to hear, David! I appreciate your review.
Rosey Sharman
I was looking for something low calorie for lunch and this was perfect,
I used what I had in the garden zucchini (courgettes) and tomatoes I left out the aubergine, but kept the peppers – it was absolutely lovely
I used spray olive oil to reduce the calories and it was still great.
I will be coming back to this website for more
PS for those in the UK 425 f is 220 c
★★★★★
Kate
That’s great to hear, Rosey! Thank you for taking the time to review.
Kathryn N.
I’ve made this several times now. It’s the third ratatouille recipe I have tried, and this is my favorite. I think it’s because the grilled vegetables take on a particularly satisfying texture. My garden has been very productive of Ichiban Japanese eggplant and various types of tomatoes. I had to buy the squash because they succumbed to disease, but I even had enough peppers. And basil. Thanks for a fresh new take on a classic dish.
★★★★★
Bill W
I have made several ratatouille recipes over the years always looking to better the current recipe. Each recipe had their good and not so good points. None of them compare to the recipe presented here. After making this once it has become my go-to recipe and currently in the fall rotation.
Changes were made because of personal preferences.
Took the added time to blanch, peel, core and process the plum tomatoes in the food processor.
Spritzed the veggies with EVOO.
Added 2 tablespoons sugar to the tomato sauce
Replaced dried oregano with fresh diced.
Added 1 pounds homemade mild Italian sausage casing removed and sautéed for protein.
Served with freshly grated Parmigiano-Reggiano cheese.
I like how the vegetables all cooked perfectly, slightly dehydrated but not mushy.
Thanks, this is a rave recipe.
★★★★★
Linda Reilly
I LOVE this recipe. I make it often. I just made a double batch to freeze since vegetables were at peak ripeness. It takes a little time, but it’s worth it. I would give it ten stars if possible.
★★★★★
Kate
Great to hear, Linda! Thank you for your review.
Karen
The best ratatouille recipe! Most that I’ve had have been flavorless mush. NOT this one. . . . Thank you for the most delicious recipe to use the abundance of vegetables available at this time of year. While this was cooking,I made a creamy, Parmesan polenta and served the ratatouille on top.
★★★★★
Kate
You’re welcome, Karen!
Carrie Mattern
This recipe was yummy-luscious, full of flavour and easy to make! I didn’t have an eggplant (or squash!) on hand so I used carrots and upped the number of zucchini to three. I served it on top of rainbow tortellini and everyone in my family gobbled it down and went back for seconds! Thank you!
★★★★★
Kate
You’re welcome, Carrie! I appreciate your review.
Emily Z
Yum! This is my favorite ratatouille recipe that I’ve tried. Just finished cooking and eating, can’t imagine how it could be even better tomorrow!
★★★★★
Kate
Love to hear that! Thank you for sharing.
Theresa
I’ve just cleared out my greenhouse of all the tomato plants here in Nth Cornwall . I decided to make green tomato chutney and while it was simmering I found your fabulous recipe .My courgettes are still coming as the autumn here has been very mild . Anyway I must say that this recipe is delicious . I’ve made enough to freeze a couple of tubs .
Oven baking the veg first gives it so much more flavour . Thank you
★★★★★
Carol
Absolutely perfect!
I have made other ratatouille recipes and this one is my favorite- I love both the flavor and the technique!
★★★★★
Sharon
This is the first time I have ever given a review… but I had to with this recipe. I am not really a vegetable lover however this recipe is amazing! I have made it three times now and once it’s gone I start to crave it again. I am currently making a triple batch. Thank you for this wonderful recipe.
★★★★★
Kalli Hansen
Thank you, so healthy, was looking for a way to use up my eggplant.
★★★★★
Alison Kinch
I made this as a side dish for a family dinner this week. It was a great hit!
Very straightforward.
I used canned whole tomatoes and used a blender to smush them. Worked great, tasted amazing.
Definitely going into the rotation.
★★★★★
Kate
Great to hear, Alison! I appreciate your review.
Sue
This is just the best tastiest recipe. I don’t grate the tomatoes I just chop up small and before I add the roasted veg I stick blend before I add the roast veg. Just delicious
Katie
I added some red wine to the tomato sauce and simmered it down some, and also added some ground beef. This is my second time cooking this dish, and will become a staple in our house! Thank you
★★★★★
Kate
You’re welcome, Katie! Thank you for your review.
Beth Ruzanic
Do you think herbs de Provence would work well with this?
Kate
I recommend this best as written. I hope you try it!
Joanne Robinson
So good! Much better than recipes that cook the veggies on the stove. Roasting carmalizes the veggies which adds to the depth of flavor. Love this recipe.
★★★★★
Kate
Great to hear, Joanne! I appreciate your review.
jaki
Awesome recipe. I never thought of roasting the vegies. I also roasted the tomatoes first (romas) too, then processed them, which made the tomato sauce amazing!
Thankyou for a most delicious ratatouille recipe.
★★★★★
Kate
Great to hear!