This flavorful French dish is not only delicious but healthy and a great way to get your vegetables! This dish is so good you might not need anything to go with it, or it serves as an incredible side of fine dining for you and your family!

Ratatouille (Rah-Tah-Too-Eeh!) is a naturally gluten-free, dairy-free, and vegan recipe, loaded with fresh ingredients, incredibly healthy, colorful, and packed with ALL the flavors! There is no better way to use all the colors in one after the summer recipe with all the squash, eggplant and tomatoes by making this delicious and crowd-pleasing Ratatouille recipe!

The herb seasoning we use in the end before going in the oven makes all the difference. All the herbs like fresh thyme, basil, and parsley really livens up the dish with fresh flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.

This oven baked ratatouille recipe is also a popular conversation piece. People love to talk about not only how this dish looks and tastes, but also about the Pixar movie called Ratatouille The movie, which is a classic, is named based off this dish. I highly recommend the movie, if you have never seen it.

I loved EVERY SECOND of that movie! There’s something fun, inspiring, and magical about a cute little rat and a struggling chef forming the best friendship and making culinary magic together! That being said, it wasn’t realized until about these recent years, the name “Ratatouille” wasn’t just some made-up word the Disney producers came up with and thought would be cute to put on the cover. In fact, Ratatouille is an actual French dish that just happens to be ridiculously delicious!

Ratatouille Serving Suggestions

Ratatouille can be served in many different ways! Here are a few ideas:

Serve ratatouille as is.
or with crusty toasted bread on the side.
Serve it with freshly cooked pasta with sprinkled a little cheese on top. So good.
Serve the leftover with eggs.

Equipment used: https://amzn.to/3qrRX2B

If you’ve tried this Ratatouille recipe or any other recipe on Siri’s Food Lab, then don’t forget to rate, like and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

How to make Ratatouille

PREP TIME: 15 MINS

COOK TIME: 10 MINS

BAKE TIME : 1 HOUR

COURSE: SIDES OR MAIN COURSE OR APPETIZER

CUISINE: FRENCH

SERVES : 2-3

Ingredients

VEGGIES

1 eggplant
3 roma tomatoes
1 yellow squash
1 zucchini

SAUCE

2 tablespoons olive oil
1 onion, diced or 1 cup
2 cloves garlic, minced
1 red bell pepper, diced
3/4 yellow bell pepper, diced
salt to taste
2/3 tsp pepper or to taste
5-6 crushed tomatoes or 1 cup or 1 (14.5 oz) can fire-roasted diced or crushed tomatoes
1 tablespoons chopped fresh basil, from 4-5 leaves

HERB SEASONING

1 tablespoon chopped fresh basil
1/2 teaspoon garlic, minced
1 tablespoons Chopped fresh parsley
1 teaspoons fresh thyme
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
2 tablespoons olive oil

Instructions

Preparation

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm rounds, then set aside.

Make the Sauce

Heat the olive oil in a 10-11 inch oven-safe pan over medium-high heat.
Sauté the onion, garlic, and bell peppers until soft, about 9-10 minutes.
Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are well combined.
Remove from heat, then add the basil. Stir once more, smooth with a spatula to even it out.

Arrange the Veggies

Arrange the sliced veggies in alternating patterns, (for example, tomato, eggplant, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Make the herb seasoning:

In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.

Bake the Ratatouille

Cover the pan with parchment paper which is cut in the shape of your pan and make a small hole in the middle to vent out and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.

Tips for assembling the ratatouille slices

Follow the same colour pattern order when placing the slices.
Keep the slices close together without much space. That way they will stay standing up once the dish has been baked.
Follow the shape of the dish you are using. If using a circle or oval dish, circle or arc rows work great. If using a rectangular dish, use straight rows, side by side.

Notes

Fresh herbs would taste great. But if you don’t get fresh thyme you may replace it with dried.
When baking, you can close the dish with aluminum foil and bake. I just closed it with parchment paper.
Adjust salt and pepper to your taste.
Use Italian eggplant or Indian long eggplants if possible. There are many different types of eggplants, and I think that these eggplants have a similar diameter to zucchini and roma tomatoes.

Step by step photo instructions

Preparation

Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm rounds, then set aside.

Make the Sauce

Heat 2 tbsp olive oil in a 10-11 inch oven-safe pan over medium-high heat.
Sauté 1 cup diced onion, 2 cloves minced garlic, and 1 diced red bell pepper, 3/4 yellow bell pepper until soft, about 9-10 minutes.
Season with salt and 2/3 tsp pepper(adjust to your taste), then add 14 oz crushed tomatoes. Stir until the ingredients are well combined.
Remove from heat, then add 1 tbsp chopped basil. Stir once more, smooth with a spatula to even it out.

Arrange the Veggies

Arrange the sliced veggies in alternating patterns, (for example, tomato, eggplant, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.

Make the herb seasoning:

In a small bowl, mix together the 1 tbsp chopped basil, 1/2 tsp minced garlic, 1 tbsp parsley, 1 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, and 2 tbsp olive oil. Spoon the herb seasoning over the vegetables. Adjust salt & pepper to your taste.

Bake the Ratatouille

Cover the pan with parchment paper which is cut in the shape of your pan and make a small hole in the middle to vent out and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.