Ratatouille

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!

WHAT IS RATATOUILLE?

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!

WHAT MAKES RATATOUILLE SO SPECIAL?

  1. If you have a garden, it’s a great way to use up a lot of the extra vegetables in the spring and summer.
  2. The ingredients used are very common in most grocery stores, so you can enjoy this all ‘round.
  3. This dish takes a lot of veggies to the next level! Even your least favorite vegetable comes alive in this dish!
  4. This Ratatouille recipe, is filled with so many good vitamins! It’s Vegan, Vegetatian, Gluten-Free, Paleo, Low Carb, Whole30, and Dairy-Free…and yet, sets everyone’s palate on fire! Everyone can enjoy it!
  5. It’s a fantastic “make ahead’ dish! And even tastes better the next day!
  6. Let’s face it, it’s French! How cool is that? Please go watch Ratatouille during dinner, it’ll add all the more fun as you enjoy this signature dish!

INGREDIENTS IN RATATOUILLE

To make this as traditional to the original Ratatouille recipe, here is what I used:

  1. Onion-sweet onions are best.
  2. Bell Peppers-I didn’t feel like buying big peppers, so I bought the small mini ones, they taste the same, and you have a lot more leftovers for salads or eggs in the morning.
  3. Zucchini and Yellow Squash-the yellow and green is so visibly appealing!
  4. Eggplant-I’d stick to the Japanese Eggplant. They don’t contain many seeds and have flesh that’s extra tender when cooked.
  5. Tomatoes-You’ll definitely want to use Roma Tomatoes.
  6. Garlic-Please use Garlic! The more the merrier!
  7. Herbs & Seasoning-I love using fresh herbs, like parsley, basil, and thyme. And salt and pepper, of course.
  8. Pasta Sauce-You don’t have to use this, but I did, it adds a little bit extra flavor at the bottom of your ratatouille.
  9. Olive Oil-Extra-Virgin wins every time! It’s very herby and grassy! It always adds a little something at the end.

HOW TO MAKE RATATOUILLE

  1. Preheat your oven and prep all your vegetables – Veggies should be sliced very thinly, so that it will cook evenly. I recommend using a mandoline for this, it’s fast, easy, and slices them all the same size.
  2. Make the sauce – Heat the olive oil in a 12-inch cast iron or oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, season with salt and pepper, then add the crushed tomatoes, tomato paste, and pasta sauce if using. Stir until the ingredients are fully incorporated. Remove from heat, then add some chopped basil.
  3. Lay the sliced vegetables on top of the sauce – Be sure to arrange the sliced veggies in an alternating pattern on top of the sauce in a spiral, from the outer edge to the middle of the pan, packing them in tightly. You’ll have plenty of vegetables if you sliced them thin enough!
  4. Cover and Bake – Cover the pan with foil and bake for 35 minutes. Uncover, then bake for another 15 minutes, until the vegetables are tender. You may or may not need to add or take away extra time depending on your oven.
  5. Make the Herb seasoning – In the meantime, while the veggies are in the oven, whisk together the ingredients for the herb seasoning; then once you take the ratatouille out of the oven, pour the seasoning over the top!
  6. Serve and rejoice!! – Serve with some toasted bread to mop up all that amazing sauce while watching the Ratatouille Movie!

HOW TO MEAL PREP

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!

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Prep time:
20 minutes
Cook time:
1 hour
Chill time:
Total time:
1 hour 20 minutes
Yield:
8-10 Servings
Category:

Ingredients

For the Spiraled Vegetables:

  • 1 Eggplant, ends trimmed and sliced thinly
  • 1 Zucchini, ends trimmed and sliced thinly
  • 1 Yellow Squash, ends trimmed and sliced thinly
  • 4 Roma Tomatoes, ends trimmed and sliced thinly

For the Tomato Sauce:

  • 2 tbs Extra-Virgin Olive Oil
  • 1 Sweet Onion, diced
  • 5 small Red Bell Peppers or 1 large Red Bell Pepper, diced small
  • 5 small Yellow Bell Pepper or 1 large Yellow Bell Pepper, diced small
  • 4 Garlic Cloves, minced
  • Salt and Pepper, to taste
  • 1/2 can Tomato Paste
  • 1 can of Crushed Tomatoes
  • 1/3 cup Pasta Sauce, of your choice, optional
  • 6 leaves Fresh Basil, chopped

For the Herb Seasoning:

  • 8 leaves Fresh basil, chopped
  • 2 tbs Fresh Parsley, chopped
  • 2 tsp Fresh Thyme, chopped
  • 1 Garlic Clove, minced
  • Salt and Pepper, to taste
  • 3 tbs Extra-Virgin Olive Oil

Directions

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!

Recipe notes

***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.

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!