Ratatouille is a bounty of fresh home grown or store bought vegetables roasted in a rich tomato sauce, delivering the most incredible side or main dish. Super healthy, filling, and absolutely delicious!
While typically this dish takes advantage of summer’s last garden haul, Ratatouille can be enjoyed just about anytime, since its common ingredients are available in markets all year round.
But there was no way I was going to wait until August to share this wonderful recipe! And spring time is just as perfect to enjoy some yummy vegetables!
Ratatouille (pronounced rat-tuh-too-ee), is a classes french stew, with thinly sliced vegetables like, onions, zucchini, eggplants, yellow squash, tomatoes, and bell peppers. Its then seasoned with garlic and herbs and gently cooked in a robust tomato sauce.
I kept the concept intact, and followed the method from the Ratatouille Movie, (because come on! Who doesn’t love that movie? Especially while making their signature dish?) By thinly slicing the veggies, and roasting them together, you are more than assured that they’ll all cook evenly, and the results are amazing in taste and presentation!
To make this as traditional to the original Ratatouille recipe, here is what I used:
Like most stews, they taste even better the next day. Ratatouille can most definitely be made ahead. For leftovers, cool completely then store in the refrigerator in an airtight container for up to 4 days. Or freeze up to 2 months.
Goodness. My mouth is watering just thinking about this dish and I just ate some earlier! It is truly one of my most favorite things to make by far!
I like serving it with some nicely toasted bread to mop up the sauce, or you can make some white rice, brown rice, or even some pasta to go along with it. But if you’re adhering to a special diet, that won’t be necessary.
This Ratatouille recipe is so crazy delicious, you will love it like we do!
For the Spiraled Vegetables:
For the Tomato Sauce:
For the Herb Seasoning:
1. Preheat the oven to 375 degrees.
2. Make the Sauce. Heat the Olive Oil in a 12 inch cast iron or Oven-Safe Pan over medium-high heat.
3. Saute the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the tomato paste, crushed tomatoes, and pasta sauce, if using. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
4. Arrange the sliced vegetables in an alternating pattern, (for example, eggplant, tomato, squash, zucchini) on top of the sauce in a spiral, from the outer edge to the middle of the pan, packing them in tightly. Season with salt and pepper.
5. Cover the skillet with foil and bake for 35 minutes. Uncover, then bake for another 15 minutes, until the vegetables are tender.
6. In the meantime make the herb seasoning; in a small bowl, mix herb seasoning ingredients together; pour over the cooked ratatouille.
7. Serve on its own or with some toasted bread to mop up the sauce!
***This Ratatouille recipe is Vegan, Vegetarian, Gluten Free, Paleo, Low Carb, Whole30, Keto, and Dairy Free…and yet, sets everyones palate on fire!!
***I recommend to buy vegetable relatively the same size.
***I highly recommend using a mandoline for slicing the vegetables. It makes the process so easy, fast, and efficient, guaranteeing all the vegetables are the same size and thickness so they cook at the same rate.
***Leftovers can be stored in the refrigerator in an airtight container for up to 4 days or frozen for up to 2 months.