Easy Ratatouille Recipe

Ever see that movie where a rat (Remy) makes a classic French dish that wins the heart of a hard-to-please food critic? You guessed it. I’m talking about “Ratatouille”! The dish that was the pinnacle of that rat’s “career” (and the title of the film) is right here, ready for you to try firsthand.

This traditional French side is a true celebration of the best of summer produce. It features thinly sliced rounds of eggplant, zucchini, yellow squash, and tomatoes layered together in concentric circles over a rich, flavourful tomato sauce. The whole thing is brushed with a bright, fresh herb oil and baked until the veggies are almost buttery tender and the edges are just barely caramelized. Served with a crusty hunk of French bread or your favourite Parisian main, it’s a dish that truly does deserve a movie made about it.

Why This French Ratatouille Recipe Feels Restaurant-Worthy

If you’ve ever wanted to try your hand at French cooking, this recipe is a classic you won’t want to miss. Here’s why it deserves your attention:

• Packed with colourful, seasonal veggies, this ratatouille feels like a celebration of summer. Between the rich tomato sauce and the pinwheel display of lightly caramelized eggplant, squash, and tomatoes, this dish is the only excuse you need to make that trip to the farmers’ market.
• I love a menu item that tastes even better the next day, and this is one of them. As the veggies sit together with the herb oil and the marinara, the flavours really get a chance to meld. So satisfying, and perfect for meal prep.
• This summer side is naturally gluten-free and 100% vegan. It’s a French classic everyone at the table can enjoy.

Notes on Ingredients

This ratatouille is overflowing with seasonal veggies and fragrant herbs. Here’s what you’ll need (see the recipe card below for precise measurements):

Tomato Sauce Base

• Olive oil – Use a quality extra virgin olive oil for the best flavour. I prefer a young olive oil for that slightly spicy kick.
• Veggies – Finely diced yellow onion, minced garlic, and finely diced red bell pepper.
• Tomato paste – To deepen the tomato flavour and help thicken the sauce.
• Marinara sauce – Store-bought will do, but I prefer using my homemade marinara sauce.
• Herbs – Dried thyme, oregano, and rosemary (crushed).
• Seasonings – Fine sea salt and freshly ground black pepper.

Vegetables

• Eggplant* – I’d go with a smaller eggplant. Partly because you don’t need any more than that and partly because larger eggplants tend to have a mealy texture, which I don’t love.
• Zucchini* – Small to medium in size.
• Yellow squash* – Also small to medium in size for the best texture.
• Roma tomatoes* – Roma tomatoes are firm and relatively low in moisture, making them an excellent choice for this dish. See the section below titled “Which Vegetables Are Best for Ratatouille?” to learn more.

*All of the veggies should be cut into 1/8-inch (3mm) rounds.

Herb Oil

• Olive oil – Choose an olive oil you enjoy as is. A quality, young extra virgin olive oil would be my pick.
• Fresh herbs – Finely chopped parsley and whole thyme leaves.
• Garlic – Finely grated for the best flavour distribution.
• Seasonings – Fine sea salt and freshly ground black pepper.

Which Vegetables Are Best for Ratatouille?

Traditionally, ratatouille is made with eggplant, zucchini, yellow squash, and tomatoes. All of these veggies are easily sliced into thin rounds and, together, they offer a beautiful display of colours. Aesthetics aside, they also all cook at a pretty even rate when sliced to the same thickness. For these reasons, I would stick to the classics. That said, if you really feel like experimenting, you could add some thinly sliced fennel, leeks, or golden beets.

When it comes to selecting the best of the best, I would aim for a smaller eggplant and small-to-medium-sized zucchini and yellow squash. When these veggies are too big, they develop an unpleasant mealy texture. As for the tomatoes, Roma tomatoes are hands down the best option for ratatouille. They are firm and relatively low in moisture. This means that they (a) hold their shape as they bake and (b) won’t make the ratatouille too watery.

Let’s Make Classic Ratatouille

Time to don your metaphorical chef’s cap and get to slicing and dicing. Here’s a quick look at how to make this classic French ratatouille (see the recipe card below for more detailed instructions):

• Prep. Preheat the oven to 375°F (190°C).

• Sauté. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent. Add the garlic and bell pepper and sauté for 4-5 minutes.
• Build the sauce. Add the tomato paste and cook for about 1 minute, stirring constantly, then stir in the marinara sauce, herbs, and seasonings.
• Simmer. Simmer for 8-10 minutes, stirring occasionally, until nicely thickened.

• Transfer to the baking dish. Spread the sauce over the bottom of a 9-inch (23-centimeter) round baking dish.
• Assemble. Arrange the veggies over the tomato sauce, alternating between eggplant, zucchini, yellow squash, and tomato. Slightly overlap each slice with the next in concentric circles.

• Add the herb oil. Whisk together the olive oil, herbs, grated garlic, and seasonings, and drizzle it over the veggies.
• Bake. Cover the baking dish with aluminium foil and bake for 30 minutes. Then bake uncovered for 20-30 minutes. Broil for 2-3 minutes if you want to brown the ratatouille a bit more.
• Rest. Let the dish rest at room temperature for 10 minutes before serving.

Expert Tips

• Aim for even slices. Try as best you can to slice all of the vegetables to a similar thickness (about 1/8 inch/3 mm) for even cooking. A mandoline slicer is a fabulous tool to achieve even slices.
• Homemade tomato sauce. If you have time to make your own marinara sauce, use that. Not only does it make the finished dish all the more satisfying, but the flavours are generally just better (and fresher) than anything you might find in a jar or a can.
• Cover it up. For the first half of the cook time, you really want to cover the ratatouille with aluminium foil. This allows the veggies to get nice and tender without browning too much.
• Bake off the moisture. For the second half of the cook time, bake the ratatouille uncovered. This allows the excess moisture to evaporate and the edges of the dish to caramelize ever so slightly.
• Let it rest. You’ll want to let the ratatouille rest for at least 10 minutes before slicing so the veggies get a chance to settle and the flavours have some time to meld and develop. I actually think this dish tastes even better the next day!

How to Store and Reheat Leftovers

• Refrigerator: Once fully cooled, seal leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It’ll keep in the fridge for up to 4 days.
• Freezer: You can seal fully cooled ratatouille in an airtight, freezer-safe container and store it in the freezer for up to 3 months. Let it thaw in the fridge before serving.
• To reheat: Leftover ratatouille is fabulous cold, at room temperature, or reheated. If you’d like to reheat yours, transfer it to a baking dish and reheat, covered, in a 350°F (180°C) oven for 5-10 minutes or until warm. You can also microwave individual portions in 30-second intervals until heated through.

I actually think ratatouille is even better on day 2 or 3 after the flavours have gotten a chance to meld a bit more. So, I’d make double and plan for leftovers.

More Vegetable Side Dishes

On the lookout for more creative ways to enjoy your veggies? Here are a few recipes you’ve got to try:

• Balsamic Roasted Vegetables
• Grilled Vegetables
• Lemon Garlic Grilled Zucchini
• Air Fryer Asparagus
• Maple Glazed Roasted Carrots with Carrot Greens Chimichurri

Enjoy friends! If you make this easy ratatouille recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!