Ratatouille Recipe • Happy Kitchen (2024)

Ratatouille Recipe: delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.

Ratatouille Recipe • Happy Kitchen (1)

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Here is something that looks impressive and is insanely delicious, comforting and filling. I mean, even people who don’t like onions, eggplants and zucchini find it super tasty. It says a lot, doesn’t it? Ratatouille might be a perfect vegan side (main) dish you are looking for. It takes a while to make but believe me, it’s certainly worth the time and efforts!

The classic version of ratatouille recipe is a simple rustic vegetable casserole, but it can be transformed in a spectacular dish that will impress everyone (even vegetable haters)! You can be sure that it’ll be the star of your holiday table, be it Thanksgiving, Christmas or any other family gathering. Oh, and if you think that there is no way vegetables can surprise you, make sure you try it.

Ratatouille is often mixed up with confit byaldi. The difference is that confit byaldi is a contemporized version of ratatouille recipe which doesn’t require frying vegetables before being baked. It also looks more fancy, as vegetables are arranged in fine slices, resembling an accordion.

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Remember the animated movie Ratatouille? The recipe of ratatouille made by the little rat chef Remy was adopted from confit byaldi and specifically designed for the movie. Remember the culmination? The snuffy food critic is struck on the spot by the masterpiece of Remy. Something like this has happened to me when I’ve first made ratatouille: it was just too delicious to be true. And yet it was

As always, I’ve adopted the recipe of ratatouille for those who are on the healthy side, so you can be sure that you will stay fit even after an extra portion. I like tomato sauce a lot, so in my recipe veggies are floating in it, as you can see on the pictures of the ready dish. I also add carrots to the sauce because it makes the taste richer.

You can use a mandoline to slice vegetables or do it carefully with a knife. I recommend this Mandoline Slicer. If you think about purchasing it through Amazon, please use the link I provided, because it would get me a tiny commission. 🙂 I only recommend it because it is very useful and I use it a lot.

If you are looking for other vegan holiday menu ideas, make sure to check my Thanksgiving roundups including best vegan appetizers, soups, salads, main dishes, sides and desserts, as well as 50 best vegan Christmas recipes.

So, back to the recipe. I would divide the whole process of making ratatouille (enough for 8 servings) in 3 steps:

How to Make Ratatouille. Step 1.

Make the sauce. It’s also called a pipérade. You’ll need 2 bell peppers (yellow or red), 2 onions, 2 medium-sized carrots, 7-9 fresh tomatoes or 2 cans of tomatoes and 3-4 cloves of garlic. Additionally, you’ll need thyme and bay leaves. Roast bell pepper halves in the oven for 20 minutes. Chop and sauté onions and garlic, then add diced tomatoes, two bay leaves and 3-4 sprigs of thyme.

When bell peppers are done, remove the skin, chop and add them to the sauce. Let it cook for as long as possible, stirring occasionally (up to 1 hour 30 minutes). I will state the minimum cooking and roasting times in the recipe below. When the sauce is ready, discard the herbs and blend it until smooth.

I use this Phillips blender, but a handheld immersion blender will work just fine, too. We got our blender as a Christmas gift from my parents-in-law last year, and I’m very happy that we did! I, for example, use it to make sauces, soups, smoothies and even crush ice for co*cktails! I’m glad I have it, as I need it very often. It’s definitely a good thing to have in your kitchen and a great idea for a Christmas gift, too!

Ratatouille Recipe • Happy Kitchen (3)

Ratatouille Recipe • Happy Kitchen (4)

How to Make Ratatouille. Step 2.

Prepare your vegetables. You will need one medium-sized eggplant and zucchini, 2 yellow bell peppers, 4-5 tomatoes and 3 onions. Try to pick up veggies with a similar diameter. Finely slice your vegetables in 2-3 mm (0.1 inch) rounds and arrange them in any order you like. I put a slice of eggplant, then zucchini, tomato, onion, bell pepper.

Fill your form tightly with overlapping vegetables, arrange them in circles or rows, depending on the shape of your form. Make a try-out to estimate if it’s enough slices. If not, slice more. It’s hard to predict how many vegetables you need, as it depends on their size and on the size of your dish. If the difference between the sizes of your slices is too big (normally, the eggplant has the biggest diameter), you can cut rounds out of the large slices.

Cut a section off the bell pepper rings to make them smaller and hide the cut-out pieces on the bottom. After you are done determining the amount of veggies needed for your ratatouille, empty the dish again. It’s a bit annoying but this way you can make sure that you have enough of veggies beforehand, as the sauce goes to the bottom.


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How to Make Ratatouille. Step 3.

Roast. Preheat the oven. Pour the sauce in your baking dish and arrange the vegetable slices just like the first time. Sprinkle with the mixture of olive oil, garlic, salt, pepper and thyme. Cover with aluminum foil and roast for at least 1 hour 30 min (up to 2 hours 30 minutes) on low temperature. Uncover and roast for 20-40 more minutes.
The longer you roast it, the more rich is the taste and the thicker is the sauce. When you uncover the dish, the liquid from the veggies will evaporate and they will caramelize and acquire an extra rich flavor. You can eat it once it cools down a bit or make it ahead, freeze and enjoy it later. You can refrigerate it for up to a week. Just like Russian borsch, stuffed eggplants, chili or vegan grain stew, ratatouille is getting better on the second day.

Serve it with festive German mulled wine (Gluhwein) during the holiday season.

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It might seem like a lot of work but believe me, it’s worth every minute! Check the full ratatouille recipe below:

Ratatouille

Ratatouille Recipe: delicious and spectacular vegan gluten-free dish that will be a star of any table. Healthy, flavorful, impressive looking and comforting dish.

Course Main Course

Cuisine French

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 servings

Calories 200kcal

Author Elena Szeliga

Ingredients

For the sauce:

  • 2 bell peppers yellow or red
  • olive oil
  • 2 onions
  • 3-4 cloves garlic
  • 2 medium-sized carrots
  • 7-9 fresh tomatoes or 2 cans of tomatoes
  • 3-4 sprigs thyme
  • 2 leaves bay
  • salt
  • black pepper
  • 1 medium-sized eggplant

For the ratatouille:

  • 1 medium-sized zucchini
  • 2 yellow bell peppers
  • 4-5 medium-sized tomatoes
  • 3 red onions
  • 2 cloves garlic chopped
  • 3 tablespoons olive oil

Additionally:

  • 2 sprigs thyme
  • salt
  • black pepper

Instructions

  • Make the sauce: Preheat the oven to 180 ºC or 350 ºF. Cut 2 bell peppers in halves and discard the seeds. Put the halves on a baking tray with the outsides facing up and roast in the oven for 20 minutes. Meanwhile, chop and sauté onions and garlic in a skillet over medium-heat. Peel and grind carrots and add them to the skillet. Add diced tomatoes, two bay leaves and 3-4 sprigs of thyme. When bell peppers are done, peel of the skin with your fingers after cooling down, chop them and add to the sauce. Let the sauce cook for as long as possible, stirring occasionally (from 30 minutes to 1 hour 30 minutes). When the sauce is ready, remove the herbs and process it with a blender until smooth. Season with salt and black pepper.

  • Prepare your vegetables: Finely slice them in 2-3 mm (0.1 inch) thick circles and arrange them in any order you like. I put a slice of eggplant, then zucchini, tomato, onion, bell pepper. Fill your form tightly with overlapping vegetables, arrange them in circles or rows, depending on the shape of your form. I used 13 x 9 inch pan (33 x 22 cm). Make a try-out to estimate if it's enough slices. If not, slice more. It's hard to predict how many vegetables you need, as it depends on their size and on the size of your dish. If the difference between the sizes of your slices is too big (normally, the eggplant has the biggest diameter), you can cut rounds out of the large slices. Cut a section off the bell pepper rings to make them smaller and hide the cut-out pieces on the bottom. After you are done determining the amount of veggies needed for your ratatouille, empty the dish.

  • Roast: Preheat the oven to 150 ºC or 300 ºF. Pour the sauce in your baking dish and arrange the vegetable slices just like the first time. Sprinkle with the mixture of olive oil, garlic, salt, black pepper and thyme leaves. Cover with aluminum foil and roast for at least 1 hour 30 min (up to 2 hours 30 minutes) on low temperature. Uncover and roast for 20-40 more minutes. The longer you roast it, the more rich is the taste and the thicker is the sauce. When you uncover the dish, the liquid from the veggies will evaporate and they will caramelize and acquire an extra rich flavor. Serve it with bread, rice, pasta or potatoes. Or just enjoy its unique taste by itself. Bon Appétit!

Notes

You can eat it once it cools down a bit or make it ahead, freeze and enjoy it later.

You can refrigerate it for up to a week. Just like Russian borsch , chili, stuffed eggplants or vegan grain stew , ratatouille is getting better on the next day.

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 1167mg | Fiber: 8g | Sugar: 15g | Vitamin A: 6740IU | Vitamin C: 172.1mg | Calcium: 79mg | Iron: 1.8mg

Tried this recipe?Follow @happykitchen.rocks on Instagram and show me the recipes you are making from my blog using the hashtag #happykitchenrocks!

Ratatouille Recipe • Happy Kitchen (8)

Other Vegetable Recipes You’ll Love:

  • Easy Russian Borscht Soup
  • One Pot Vegan Minestrone Soup
  • Vegan Mexican Chopped Salad with Avocado Dressing
Ratatouille Recipe • Happy Kitchen (2024)

FAQs

Is ratatouille better the next day? ›

This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead.

What is a substitute for eggplant in ratatouille? ›

To substitute for eggplant, I used carrots. As they cook, and the longer they cook, the more carrots become sweet. For onions, this is a sweet yellow onion. Then we come to one of the secrets of a successful ratatouille, in my opinion: adding a small amount of honey at the end, before serving.

What is a good substitute for yellow squash in ratatouille? ›

Zucchini – You can also use other summer squash, such as yellow squash and patty pan squash, as they are similar in texture and flavor. Eggplant – You don't need to peel it, but you can if you like. Onion – A yellow onion or a white onion are most common in a traditional ratatouille recipe. Olive Oil.

Is ratatouille good for you? ›

Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.

What meat goes best with ratatouille? ›

Serve Ratatouille as a Side Dish to Meats

Ratatouille goes well with all kinds of grilled meats—I love it with flank steak, lamb, and veal, especially. A gourmet burger, served open face. Yes. A good steaky fish.

How long does homemade ratatouille last in the fridge? ›

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

What's the secret of a good ratatouille? ›

Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.

Should I salt eggplant before ratatouille? ›

Not necessarily; it depends on what you're looking for in the finished dish. Though salting works when you want the eggplant to be creamy and tender — such as with parmigiana — in those cases where you want the eggplant to retain its shape and have a slightly firmer texture — such as ratatouille — you can skip it.

What's the difference between ratatouille and caponata? ›

But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand. Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar.

How do you cut zucchini for ratatouille? ›

Using a sharp knife or a mandoline, slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm)-thick rounds, then set aside. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat.

What is a good zucchini substitute for ratatouille? ›

I have to say that this is one of the better ratatouille recipes that I have made, and even good without using the pasta. The zucchini can be replaced with yellow squash, cut into about 1/2-inch cubes."

What can you substitute for zucchini in ratatouille? ›

Vegetable Variations: This versatile ratatouille recipe works well with different veggies. Substitute zucchini with summer squash or eggplant, and use any bell pepper color if red is unavailable.

What is the main point of Ratatouille? ›

At its core, “Ratatouille” entertains one foundational question: Should we as a people choose ignorance or empathy? In the film, rats are stigmatized to only be troublemakers, and humans to only be killers. But, Remy the rat makes a different choice.

What is a fun fact about Ratatouille food? ›

This beloved summer stew first emerged as a solution for hunger, as it was invented by poor farmers back in 1700s Provençe. With so many bellies to fill, nothing could go to waste. Accordingly, the French peasants would cook their leftover vegetables for hours to create a hearty, coarse stew.

What is Ratatouille usually made of? ›

Ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, and eggplant when they are at the peak of their season at the same time. Garlic, thyme, and basil are often added to the mix as well.

How do you reheat ratatouille? ›

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. Enjoy!

How long can ratatouille be left out? ›

TWO HOURS is the MAXIMUM time perishable foods should be at room temperature (ONE HOUR at temperatures 90 degrees F and higher). This INCLUDES the time they're on the table during your meal. Just ONE bacterium, doubling every 20 minutes, can grow to over 2,097,152 bacteria in 7 hours!

Can you freeze ratatouille in the fridge? ›

It can also be enjoyed as a vegetarian main course with some rice or pasta. To Freeze in your Hoover H-Fridge 500 Maxi: Once cooked, remove the dish from the oven and let it cool completely before freezing. Divide the ratatouille into individual portions or desired serving sizes.

How long does ratatouille last in the freezer? ›

The Benefits of Freezing Ratatouille

I particularly love to do this to save the flavors of late summer red bell peppers, baby eggplants, and all the fresh tomatoes and fresh basil that we harvest from our summer garden. I love knowing I can freeze this for up to three months.

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