Homemade Classic French Ratatouille

 

Packed full of vegetables this Homemade Classic French Ratatouille is the perfect Summer recipe! Easy, Plant-Based & Gluten-Free.

The famous french dish is made from summer vegetables and is actually really easy to make at home. Just perfect to enjoy in the summer, while the season for eggplants, tomatoes, peppers, and zucchini is at its peak. You can make the Homemade Classic French Ratatouille recipe traditionally as a stew, or in this trendy pattern as a fan. Simply beautiful!

What is Ratatouille?

Ratatouille is a simple peasant vegetable stew of French origin, that uses fresh in-season summer produce, like eggplants, tomatoes, zucchinis, and peppers.

Herbs and spices play a great role in this dish as they help enhance the flavors of the humble vegetables.

Why make this Ratatouille recipe?

This dish is made with plenty of Summer vegetables, making it a light dish, that is easy to digest. If you love fresh summer vegetables, this dish is for you!

We made this ratatouille recipe by baking it in the oven, which gives the simple vegetables a deeper, charred flavor.

Homemade Classic French Ratatouille Ingredients

To make this Ratatouille recipe you will need a couple of basic ingredients:

Eggplant: is a key ingredient in Ratatouille, contributing a rich, meaty texture and a slightly smoky, earthy flavor. When cooked, it soaks up the flavors of the other ingredients and adds a hearty, substantial element to the dish.

Zucchini: adds a delicate, fresh, and slightly sweet taste to the Ratatouille. It contrasts with the heartiness of the eggplant and pairs well with the other vegetables. Zucchini’s texture also provides a pleasant balance to the overall dish.

Tomatoes: Tomatoes are a foundational element in Ratatouille, providing both moisture and a bright, tangy flavor. Roma tomatoes are recommended for their denser and less watery flesh, which helps the dish maintain its texture. They act as a sauce base and meld the ingredients together.

Red Onions: bring a subtle sweetness and a mild, oniony aroma to the dish. They provide depth of flavor without overpowering the other ingredients and add a beautiful touch of color.

Bell Peppers: available in various colors, they contribute both flavor and vibrancy to Ratatouille. They are mildly sweet and add a pleasant crunch to the dish. Different colors of peppers can be used to create an attractive and varied presentation – we chose a yellow bell pepper for added color to the dish

Olive Oil: serves as the cooking fat for Ratatouille and adds a wonderful, fruity richness to the dish. It also helps to sauté and soften the vegetables, infusing them with the essence of the oil.

Garlic: is a classic aromatic in Ratatouille, providing a robust, pungent flavor that complements the other ingredients. It adds depth and complexity to the dish.

Salt and Pepper: Salt enhances the flavors of the ingredients and helps to balance the dish, while pepper adds a touch of gentle heat and additional depth of taste.

Herbs: Herbs such as oregano, thyme, and basil bring an aromatic bouquet to Ratatouille. They introduce herbal and earthy notes that complement the vegetables and create a harmonious blend of flavors. These herbs add a layer of complexity to the dish.

Crushed Tomatoes: Crushed tomatoes are often used to create a flavorful and slightly chunky sauce that envelops the Ratatouille ingredients. This sauce helps tie the dish together and ensures the vegetables are evenly coated and cooked. It also intensifies the tomato flavor, adding a rich and savory dimension to the dish.

These ingredients come together to create the renowned flavors and textures of Ratatouille, making it a beloved, comforting dish with a perfect balance of tastes and a visually appealing presentation.

How do you make the Classic French Ratatouille?

We will make this dish in four easy steps:

1. slice the vegetables
2. make the sauce
3. make the herb dressing
4. combine and bake

Start by slicing the vegetables evenly – slice an eggplant, one or two zucchini, two red onions, and bell pepper. Set them aside.

Next, we make the herb dressing by simply finely chopping the herbs, and stirring them with olive oil and minced garlic. Then, we season it with salt and pepper and set it aside.

Preheat the oven to 200°C / 390°F while you make the sauce.

To make the sauce, heat a large oven-proof skillet, add a drizzle of olive oil, diced onion, and pepper, and let sauté. Stir in minced garlic until fragrant, then season with salt and pepper, and add oregano and thyme.

Once the vegetables are softened, pour in the crushed tomatoes, and let cook for another 10 minutes for the flavors to combine. Lastly, stir in some finely chopped basil.

Once the sauce is done, arrange the sliced vegetables evenly on top starting by the outer edge of the pan, as shown in the pictures below. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.

Cover the skillet with aluminum foil or an oven-safe lid and transfer the skillet to the preheated oven.

Bake the ratatouille for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.

Once baked, remove from the oven and serve hot.

Serving suggestions

Serve the ratatouille hot from the oven as is, or with a side of polenta or rice. A simple slice of rustic homemade bread would also work great.

Storage tips

You can store the cooked ratatouille for up to 3 days refrigerated in an air-tight container. Reheat in the microwave, in the oven, or on the stovetop before serving.

Ingredients

Vegetables:

• 2 small eggplants
• 2 zucchini
• 6 tomatoes
• 2 red onions
• 1 yellow bell pepper

Sauce:

• 2 tbsp olive oil
• 1 red onion
• 1 red pepper
• 5 cloves garlic
• salt, pepper
• ¼ tsp dry oregano
• ¼ tsp dry thyme
• 700 grams crushed tomatoes

2 tbsp fresh basil

Herb dressing:

• 5 tbsp olive oil
• 2 tbsp fresh basil
• 2 tbsp fresh parsley
• 1 tsp dry thyme
• 3 cloves garlic
• salt, pepper to taste

Instructions

1. Slice the vegetables evenly and set them aside.
2. Make the herb dressing: finely chop the herbs, stir them with olive oil and minced garlic. Season with salt and pepper and set aside.
3. Preheat the oven to 200°C / 390°F.
4. Make the tomato sauce: in a large oven-proof pan or skillet, heat some olive oil, add diced onion and pepper, and let sauté. Stir in minced garlic until fragrant. Season with salt and pepper, and add oregano and thyme. Pour in the crushed tomatoes, stir to combine, and let cook on medium heat for another 10 minutes. Lastly, stir in some finely chopped basil.
5. Arrange the sliced vegetables evenly on top of the tomato sauce starting by the outer edge of the pan. Continue adding the vegetable slices in alternating patterns to the middle of the pan. Once arranged, season the vegetables with salt and pepper, and drizzle the herb dressing on top.
6. Cover the pan with foil and transfer to the preheated oven. Bake for about 40 minutes covered, then uncover the pan and bake for another 20 minutes, until the vegetables are softened and slightly charred.
7. Once baked, remove from the oven and serve hot.
8. Serve the ratatouille as is, or with a side of polenta or rice. A simple slice of rustic homemade bread is also great.