If you enjoy the natural sweetness of vegetables and the aromatic flavors of garlic and herbs, you will love this Classic Ratatouille Recipe.
An animated rat named Remy thrust this dish into primetime. In the movie Ratatouille, a young rat dreams of becoming a professional chef at a famous French restaurant. In the penultimate scene, Remy leads a crew of mostly rats to create ratatouille for a food critic. The (fancy version of this) vegetable stew mix receives a rave review from the critic, who says it reminds him of his mother’s cooking.
It’s not a surprise that nostalgia plays a role in the resurgence of ratatouille. It’s been a popular stew in France since at least the eighteenth century. The name indicates the cooking technique: touiller means “to stir up.” And that’s the heart of this dish: vegetables stirred up together. This recipe brings all the flavor by calling for roasting instead of stovetop prep. Roasting the vegetables in the oven has major advantages: it concentrates the flavors and preserves the vegetables’ texture, keeping them tender but not soggy.
From humble stew to showstopper
Ratatouille may be a humble vegetable stew at its core, but it can absolutely be a stunning centerpiece. One easy way to elevate the presentation is to slice the vegetables into uniform rounds and layer them neatly in a baking dish before roasting—this creates those elegant concentric rings made famous on screen. You can also experiment with flavor. Think different herbs, a splash of red wine vinegar for brightness, or even a sprinkle of Parmesan or mozzarella added near the end of baking for a savory finish. Whether arranged in layers or simply tossed together, this shortcut version of a French classic delivers deep, rich flavor.
How do I store leftovers?
You can store ratatouille in the fridge in an airtight container for up to 4 days. It will also freeze well, lasting for up to 3 months. Reheat in the oven or microwave until it’s warmed through. If the ratatouille is frozen, let it thaw out overnight first in the fridge.
Serving suggestions
You can enjoy ratatouille any time of the year. Use up your summer vegetables and serve it during a cookout with Marinated Grilled Pork Skewers With Peaches And Cucumber Mint Sauce or Sweet And Spicy Grilled Wings. Or highlight it as comfort food for a chilly day as a layer in Delicious Vegetable Lasagna or served over Prosciutto Pasta or Pancetta Pasta.
Classic Ratatouille Recipe
Ingredients
- 1 large eggplant diced
- 1 onion chopped
- 8 Roma tomatoes chopped
- 1 red or orange bell pepper chopped
- 2 medium zucchini chopped
- ¼ cup olive oil
- 3 cloves garlic crushed
- 2 teaspoons Italian herbs
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 small bunch of fresh basil
Instructions
- Preheat the oven to 350°F. While it heats up, prepare the vegetable. In a small bowl, mix the olive oil with the crushed garlic, herbs, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer. Drizzle the olive oil and herb mixture over them, then toss to coat.
- Roast until the vegetables are tender, 20-30 minutes. Serve with fresh basil leaves scattered over the top.
Leave a Comment