This ratatouille is made up of delicious sliced vegetables that are seasoned to perfection and cooked in a delicious sauce. It’s so good that you will want to add it as a side to every meal!

If you love vegetable side dishes like this one then you MUST TRY these potatoes, carrots, or even this asparagus. They are all amazing which makes it hard to pick a favorite!

What is Ratatouille?

If you have kids then I’m sure that you’re familiar with the movie called Ratatouille but what exactly is the food? Well, trust me when I tell you that this dish is one of the best ways to cook up some vegetables! Ratatouille is thinly sliced vegetables such as eggplant, squash, zucchini, and tomatoes that are seasoned and baked in a delicious sauce.

Ratatouille not only makes an excellent option for a side dish but it is completely filling on its own. Serve it with a French baguette or even some delicious garlic bread. I love using the sauce to dip them in! This recipe is simple to make but when you see it finished all baked and full of color, you will see that it not only tastes amazing but it looks so fancy! Try it out, I think it will become a favorite!

Ingredients in Ratatouille

These ingredients are so delicious and easy. The sauce that these vegetables are cooked in makes my mouth water! See the recipe card at the bottom of the post for exact measurements.

• Extra virgin olive oil: The extra virgin olive oil is adds a delicious flavor.
• Garlic cloves: If you don’t have fresh garlic cloves you can use minced garlic. ½ tsp equals about 1 clove of garlic.
• Yellow onion: This is going in your sauce so chop the pieces up really small.
• Crushed tomatoes: This will be used as the base of the sauce.
• Balsamic vinegar: Balsamic vinegar brings the best flavor to this sauce.
• Italian herbs: This will bring in those classic herb that you typically see in a marinara sauce.
• Sea salt: You will put this in to taste.
• Vegetables: Zucchini, yellow squash, Japanese eggpant, tomatoes are classic in ratatouille.

How to Make Ratatouille

Ratatouille seems so intimidating but it’s really not! In less than an hour, you can have this steaming on your table and ready to eat!

1. Preheat and prep cooking dish: Preheat oven to 375°F. Spray a 1.5 qt. baking dish with non stick cooking spray. Set aside.
2. Make the sauce: For the sauce, heat a saucepan over medium low heat. Add the olive oil and onions. Sauté for a 3 minutes until the onions start to soften. Be careful not to brown the onions. Add the garlic and sauté for an additional minute. Add the crushed tomatoes, balsamic vinegar, Italian herbs, and salt. Stir and simmer for 5 minutes. Set aside.
3. Cut up the vegetables: Prepare the vegetables by cutting the ends off of each side. Using a sharp knife, cut all vegetables into the same thickness so they cook evenly. The eggplant may need to be quartered to match the size of the other vegetables.
4. Assemble in baking dish: To assemble the ratatouille, pour the sauce into the prepared baking dish. Next, layer the vegetables over the sauce by overlapping each vegetable. Arrange the vegetables in a consistent alternating pattern.
5. Season: Drizzle the olive oil over the vegetables, and season with salt and pepper. 
6. Bake: Cover with foil and bake for 40 minutes, or until the vegetables are tender, not soggy. 
7. Top and serve: Serve with fresh basil and grated parmesan. Enjoy!

Make it a Meal!

If you’re not sure what to pair this with then I have some ideas for you! Make it a meal and pair it with all of these other recipes. It will be filling and hearty and will taste so good that it will knock the socks off of your family and friends! Happy eating!

Dinner

Baked Parmesan Chicken

Bread

Homemade Breadtwists

Salads

Copycat Olive Garden Salad

Side Dishes

Roasted Lemon Parmesan Garlic Asparagus

Print

Classic Ratatouille

This ratatouille is made up of delicious sliced vegetables that are seasoned to perfection and cooked in a delicious sauce. It's so good that you will want to add it as a side to every meal!

Course Dinner, main dish

Cuisine Italian

Keyword ratatouille

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 6 people

Calories 91kcal

Author Alyssa Rivers

Ingredients

Sauce

• 1 Tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1/4 cup yellow onion, finely chopped
• 1 (15 ounces) canned crushed tomatoes
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon dried Italian herbs
• 1/4 teaspoon sea salt to taste

Vegetables

• 2 small zucchini
• 2 small yellow squash
• 2 small Japanese eggplant
• 5 roma tomatoes
• 1 Tablespoon extra virgin olive oil
• sea salt & pepper to taste

Instructions

• Preheat oven to 375°F. Spray a 1.5 qt. baking dish with non-stick cooking spray. Set aside.
• For the sauce, heat a saucepan over medium-low heat. Add the olive oil and onions. Sauté for 3 minutes until the onions start to soften. Be careful not to brown the onions. Add the garlic and sauté for an additional minute. Add the crushed tomatoes, balsamic vinegar, Italian herbs, and salt. Stir and simmer for 5 minutes. Set aside.
• Prepare the vegetables by cutting the ends off of each side. Using a sharp knife, cut all vegetables into the same thickness so they cook evenly. The eggplant may need to be quartered to match the size of the other vegetables.
• To assemble the ratatouille, pour the sauce into the prepared baking dish. Next, layer the vegetables over the sauce by overlapping each vegetable. Arrange the vegetables in a consistent alternating pattern.
• Drizzle the olive oil over the vegetables, and season with salt and pepper.
• Cover with foil and bake for 40 minutes, or until the vegetables are tender, not soggy.
• Serve with fresh basil and grated parmesan. Enjoy!

Nutrition

Calories: 91kcal | Carbohydrates: 11g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 106mg | Potassium: 528mg | Fiber: 4g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 23mg | Calcium: 42mg | Iron: 1mg