Recipes Side Dish Vegetables Ratatouille 4.6 (1,120) 801 Reviews 136 Photos This ratatouille recipe is my version of the terrific French vegetable stew made with fresh tomatoes and lots of summer vegetables. It's very versatile side dish and makes a delicious vegetarian main dish, too. Submitted by lynette Updated on November 13, 2024 Save Rate Print Share Add Photo 136 136 136 136 Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Jump to recipe This top-rated ratatouille recipe is full of color and fresh French flavor. It has over 700 reviews from the Allrecipes community, so I think I can say this recipe is a keeper. There's nothing like a homemade meal filled with rich, herbaceous flavors and hearty vegetables. What Is Ratatouille? Ratatouille is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers. Ratatouille Ingredients Wondering what is in ratatouille? Here are the ingredients you’ll need to make this classic French dish at home: Garlic and oil: This flavorful ratatouille recipe starts with fresh garlic cooked in olive oil. Produce: You’ll need an eggplant, two zucchini, two tomatoes, fresh mushrooms, an onion, and a red or green bell pepper. Seasonings: Season the ratatouille with dried parsley and salt. Parmesan: A cup of grated Parmesan cheese takes the ratatouille’s flavor up a notch. If you want help picking the best summer produce, follow this link for five great tips on buying fruits and vegetables. How to Make Ratatouille You’ll find the full, step-by-step recipe below—but here’s a brief overview of what you can expect when you make homemade ratatouille: In a skillet, cook the garlic in olive oil. Add the eggplant, parsley, and salt. Cook until the eggplant is tender, then spread the mixture in a prepared casserole dish and sprinkle with Parmesan.Spread the zucchini on top and sprinkle with more cheese. Continue layering according to the instructions in Step 3. Bake the ratatouille in the preheated oven until the vegetables are tender. What to Serve With Ratatouille Served as a main dish, ratatouille pairs perfectly with crusty French bread to soak up all those flavorful juices. It’s also delicious ladled over rice or pasta. If you’re using it as a side, consider serving ratatouille with chicken or fish. Here are some recipes to cook: Chicken Française Perfect Ten Baked Cod Sole Meuniere Chicken Cordon Bleu Of course, you’re sure to find tons of inspiration in our entire collection of French Recipes. How to Store Ratatouille Store your leftover ratatouille in an airtight container in the refrigerator for up to five days. Reheat thoroughly in the oven. Can You Freeze Ratatouille? Yes, ratatouille can be kept in the freezer for up to three months. While fresh produce tastes best just after it's cooked, freezing any leftovers will preserve the flavor longer than the fridge. This recipe makes a large meal, freezing some is a great way to pull out a snack or easy side when you need it. Allrecipes Community Tips and Praise “I've been making this dish for years (since the Disney movie came out and my kids begged to try Ratatouille) and it's a family favorite as-is,” says imkemp. “We serve it with an herb garlic couscous.” “I used green, red and yellow peppers as well as a yellow squash in place of one of the zucchini for added color,” according to Michael Henry. “This was simple to make and very tasty,” raves Tartare. “I personally polished off the entire dish in a matter of two days and I'm going to make it again tonight. The leftovers are great for lunch the next day.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 tablespoons olive oil, divided 3 cloves garlic, minced 1 eggplant, cut into ½-inch cubes 2 teaspoons dried parsley salt to taste 1 cup grated Parmesan cheese 2 zucchini, sliced 2 large tomatoes, chopped 2 cups sliced fresh mushrooms 1 large onion, sliced into rings 1 green or red bell pepper, sliced Directions Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom and sides of a 1 ½-quart casserole dish with 1 tablespoon olive oil. Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Cook and stir garlic until fragrant and golden brown. Add eggplant and parsley; cook and stir until eggplant is tender and soft, about 10 minutes. Season with salt to taste. Spread eggplant mixture evenly across the bottom of the prepared casserole dish; sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with tomatoes, mushrooms, onion, and bell pepper, covering each layer with a sprinkling of salt and cheese. Bake in preheated oven until vegetables are tender, about 45 minutes. Cook’s Note I like to add mushrooms but you can leave them out for a more traditional ratatouille. Other seasoning options include thyme, basil, marjoram, and herbes de Provence. I Made It Print 1,262 home cooks made it! Nutrition Facts (per serving) 251 Calories 14g Fat 24g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 251 % Daily Value * Total Fat 14g 17% Saturated Fat 5g 23% Cholesterol 18mg 6% Sodium 327mg 14% Total Carbohydrate 24g 9% Dietary Fiber 7g 26% Total Sugars 13g Protein 13g 25% Vitamin C 56mg 63% Calcium 271mg 21% Iron 2mg 13% Potassium 1049mg 22% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.