It’s ratatouille season! Ratatouille is a classic end-of-summer French stew that’s fun to say (rat-tuh-TOO-ee) and fun to make. It’s packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.
This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.
The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.
This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!
5 Reasons to Love Ratatouille
- It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
- Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
- It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
- Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
- Make it a movie night and watch Disney’s Ratatouille!
Ratatouille Ingredients
This recipe features traditional ratatouille ingredients, which are:
Fresh Tomatoes
Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We’ll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce.
I tried this recipe with canned tomatoes and it didn’t taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best.
Eggplant
Eggplant is known for being difficult to prepare, but it’s easy to roast! No salting necessary. The oven takes care of everything.
Zucchini & Yellow Squash
I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem.
Bell Pepper
Take your pick from red, orange or yellow bell pepper.
Olive Oil
Extra-virgin olive oil deserves a shout-out. We’re only using as much as necessary, so this ratatouille is not greasy like some can be.
Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don’t skip it!
Fresh Basil & Seasonings
We’ll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We’ll also add a sprinkle of dried oregano—crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.
How to Make Ratatouille
You’ll find the full rundown in the recipe below. Don’t be intimidated by the length of the recipe—it’s not hard. Here’s the gist:
- Prep your veggies and preheat the oven.
- Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)
- Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.
- Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they’re ready.
- Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.
Watch How to Make Ratatouille
Ratatouille Serving Suggestions
Ok, one more reason to love ratatouille—you can serve it so many different ways! Here are a few ideas:
- Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.
- Serve it over freshly cooked pasta. So good.
- Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.
- Turn it into an appetizer by piling spoonfuls onto toasted baguette.
You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.
Suggested Equipment
You probably have the proper equipment in your kitchen already. Here’s what you’ll need (these are affiliate links):
- Two large, rimmed baking sheets for roasting your vegetables. These pans (called “half-sheet pans”) are the perfect size for roasting one pound of diced eggplant without overlap. They are what all professional recipe developers use, they’re inexpensive, and I swear by them.
- Cheese grater or food processor for breaking down the fresh tomatoes.
- Dutch oven or heavy-bottomed soup pot for the stovetop.
Please let me know how your ratatouille turns out in the comments! It’s a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort.
Looking for more delicious late-summer recipes? Here are a few of my favorites:
- Caponata
- Double Tomato Pesto Spaghetti with Zucchini Noodles
- Heirloom Caprese Salad
- Layered Panzanella Salad
- Vegetable Paella
Ratatouille
- Author:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Stew
- Method: Roasted and stovetop
- Cuisine: French
Learn how to make the best French ratatouille with this foolproof recipe! The trick is to roast the vegetables, then add them to a simmering tomato sauce. Recipe yields 4 generous or 6 more modest servings.
Ingredients
- 2 pounds ripe red tomatoes (6 medium or 4 large)
- 1 medium eggplant (1 pound), diced into ½-inch cubes
- 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
- 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
- 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
- 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided, more to taste
- 1 medium yellow onion, chopped
- 4 cloves garlic, pressed or minced
- ¼ cup chopped fresh basil
- ¼ teaspoon red pepper flakes, more or less to taste
- ¼ teaspoon dried oregano
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
- To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
- On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with ¼ teaspoon of the salt, and set aside.
- On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
- Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
- Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
- Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
- Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
- Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper.
- Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille’s flavor improves as it cools. It’s even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Kath Cap
Absolutely amazing! I made it exactly the way you wrote it and love it! I particularly like it room temp over crusty bread. My new go to summer recipe!
★★★★★
Anita
I just made this recipe for my sister and I and we loved it. My sister commented that this would make a wonderful thanksgiving side dish. Absolutely delicious .
★★★★★
Kate
Thank you for your review, Anita! I appreciate your review.
Amy
This recipe took a lot of effort for the results. I thought the roasting of the vegetables didn’t add anything but time and effort. It all came out a little bit mushy.
★★★
Betty
I learned to make mine In a restaurant on top of the stove. No toasting involved
Amanda
Yes same here, followed the recipe exactly and yet then end result was mushy.
★★
JJ
When I made this recipe the first time (my first ratatouille) hubby and I fell in love with it. The cubing and roasting allows great control over cook times, and the caramelized flavors on the veggies adds a great depth. But the sauce!! Whoa…it’s so simple: grated Roma tomatoes and seasonings that I doubted it, but it came through beautifully. I’ve made ratatouille dishes since, layering 16th-inch slices, and a different tomato sauce, but a third ratatouille later…I came back to this. Easy to make, economical and great flavors. A keeper.
★★★★★
Mari Kelb
It took me almost 2 hours to make, but it tasted wonderful. Everyone enjoyed it, even the picky eaters.
★★★★★
Kate
I’m glad you loved it, Mari!
Deb Suarez
This ratatouille is divine. Hot or cold. A real hit in our family
★★★★★
Bridget
Just made this and it was delicious. Worth roasting the vegetables. I added some chickpeas that I had left over from another dish and served over basmati rice. Will definitely make again!
★★★★★
Jenny B
Really love recipe and worth a bit of messing roasting all the veg seperate, will defo make it again, thanks
★★★★★
Rebecca
Oh my goodness is this ever delicious! I followed the recipe exactly except for the yellow squash, which I didn’t have. When it was done cooking I sampled the flavors (which did not need any adjustments), intending to refrigerate and eat tomorrow. Instead, I just finished my second bowl. I love to top with some parm and/or mozzarella. Thank you for this wonderful recipe.
★★★★★
Kate
I love to hear that! Thank you for sharing, Rebecca.
Dena
How long do you cook the tomatoes before adding anything else?
★★★★★
Kate
Hi Dena! All that is in the instructions. See step 6 and 7. I hope this helps!
Zoe
Made this for a special family dinner last year. Everyone loved it. Such deep, beautiful flavors. This recipe is a real winner.
★★★★★
Donna
Great recipe. I peeled, cored and desceeded tomatoes and roasted and peeled and desceeded peppers, but did everything else exactly. Was fantastic.Everything was from my nieces garden. Fresh delicious.
Kitty
I made this today! It was so good! We had it on crusty bread with goat cheese and it was fantastic!
Megan Fleharty
Loved this! It was very flavorful. I was pleasantly surprised that the veggies did not get mushy!! I had a patty pan squash I added and used crushed tomatoes for the sauce. I know that olive oil is a healthy fat, but I only used it to sauté the onion and added a little to the end. I used spray to roast my veggies. Thank you for a recipe that used all my summer veggies!
★★★★★
Kathleen
I made this with mostly homegrown veggies exactly as written. It was delicious! I’m loving exploring your recipes!
★★★★★
Kate
Fresh from the garden! That makes it even better. Thank you for sharing, Kathleen.
Judy
I’ve made ratatouille and used it as you suggest; but I’ve also encountered nice thick flavorful ratatouille as “rat sauce” on burgers in a restaurant somewhere in the Midwest. It was delicious!
Maya
Went to the farmers market last week and brought home beautiful veggies hoping to bbq them. Was missing our trip to France last year and decided to try to recreate the great ratatouille that we ate in Provence. Kids helped to chop the veggies, I baked (thanks to learning how to bake bread..) and made this phenomenal recipe. I will admit, I was a bit nervous that my 8 year old would complain. Not only did the kids love it, but I did not make enough apparently. :-). They are going to the farmers market with me this week to ensure that I get enough to double the recipe! Love this!! Yum!!
★★★★★
Tricia
This was so delicious and the perfect way to use many of our fresh farm share veggies. My only regret is not doubling the recipe!
I used a 28 oz can or whole peeled tomatoes instead of fresh ones and it worked perfectly.
★★★★★
Britany
I just want to say I made this last week and it was DELICIOUS! I have never prepared ratatouille myself, and this recipe was so easy and so flavorful! We served it over bow tie pasta and it was perfect :-) didn’t change anything about this recipe at all! My boyfriend’s dad is coming over for dinner tonight and we loved this recipe so much I am making it again! Serving over bow tie pasta again and some crusty bread on the side! This is going to be a regular for us for sure :-) thank you SO MUCH!
★★★★★
Ann
Delicious! I used 4 tomatoes and had a small amount of canned diced tomatoes that I added. I thought this was the easiest way to cook and the flavors of the roasted vegetables made this very tasty. I made it again the following week it was soo good!. Thanks for sharing!
★★★★★
Karla
I make ratatouille a lot. Just tried your recipe and loved it. I will use this one from now on. I did not have tomotoes at time, so I used fire roasted canned diced tomotoes.
★★★★★
Kate
Thanks for sharing that it works well for you, Karla!
Diane L Smith
Absolutely wonderful!We loved it. Will make it again. Thank you
★★★★★
Kate
I’m happy you loved it, Diane! Thank you for sharing.
Anna
Made this last night and it was sooo delicious. My husband said this was the best ratatouille I have ever made. Thanks Kate for sharing this recipe.
Amy
I’m excited to make this. I just picked squash, tomatoes and eggplant from my garden. Did I miss how long to roast the veggies and at what temp?
Kate
Hi Amy! See step 1. 425 degrees. I hope you love it!
Gigi Naples
This is delicious. My mother always made Ratatouille growing up. She never roasted the vegetables. The roasting is so worth the effort. I was skeptical but I think the roasting makes a huge difference.
★★★★★
Audrey Moore
I just made this! I’ve never made ratatouille before – this was so easy and tastes amazing! Will definitely be making it again!
★★★★★
Rochelle
This is so delicious! Thanks for a great recipe. I can’t even imagine how it could be any better tomorrow.
★★★★★
Sarah Kohler
With a frost warning signaling the end of this year’s garden, I found myself with an abundance of eggplants, all needing to be harvested at once!
Many years ago, I had spent a high school year abroad, living with a family in Provence, France. & so it was that Ratatouille came first to my mind☺️
Garlic, onions, various peppers, basil & lots of heirloom tomatoes filled my baskets… but no summer squashes. They had long since quit.
So, I substituted a very large butternut squash, which I cubed and roasted in the oven with the peppers… FANTASTIC!!!!
I made a 3X batch & I absolutely agree that roasting in the oven was worth the extra effort. Thank you so much for posting your recipe!
★★★★★
Kate
Yes, a great way to use your eggplant! I’m happy you liked it with changing up your vegetables. Thank you for sharing!
Brian
Made this tonight as an antidote for a heavy smoked meal yesterday. I added a little balsamic to the sauce, which really enhanced it. This one’s a keeper! Y’all are a go-to on Sunday mornings for light and heavy recipes.
★★★★★
Christina Perri
Just made my first pot. Can’t wait to try it. Waiting for it to cool and mellow a bit, but so much easier roasting the vegetables.. I did make a sauce using a variety of tomatoes from the garden, just cored them and squeezed the seeds out them added them to the onions and garlic. When the tomatoes had broken down, I purées them with my immersion blender. Used all fresh herbs including Parsley,thyme and marjoram. It smells and looks amazing! Thanks for the easier approach.
★★★★★
Lisa
That looks delicious!
Lauren
Phenomenal. I pinned this earlier in the summer and waited patiently for all the veggies to be in season. Totally worth it. Can’t wait to make it again. Served as stew the first day, reheated over chickpea pasta for lunch the next day. So good!
★★★★★
Sheila
I made this for the second time tonight–lots of tomatoes, zucchini and basil in the garden! This is soooo delicious. One of my new favourites. Roasting the veg was NBD. Easy. Thank you!
★★★★★
Linda Middleton
This is the best ratatouille I have ever made. I thought I would have left overs but there was none.
★★★★★
Kate
I’m glad you loved it, Linda! Thank you for sharing.
dana
Thank you for this perfect recipe! I have never been able to pull off an “authentic” ratatouille, it was frequently mushy or soupy. This recipe redeemed me! The smaller sized squash, pepper, and eggplant and the ROASTING was the key. Will make this many times the rest of the summer!
★★★★★
Amanda
Yes same here, followed the recipe exactly and yet then end result was mushy, BUT the flavor was awesome! I will try again and tweak it, maybe I will do the salt and compress method on the aubergine before I put it in the oven
★★★
Kathy Gonzales
Made this recipe tonight and it was amazing. Seriously, so good. Thank you!
★★★★★
Chris McLeod
Added roasted baby portabello mushrooms for added earthiness…some goat cheese.
Victoria
Honestly,simply delicious. My husband hates eggplant, but he couldn’t get enough of this recipe. There were several taste highlights, but I especially liked how all of the different vegetables stood apart from each other, and yet were seamlessly integrated into a final dish where they all complimented each other. Very interesting.
★★★★★
Paula
Wow, this ratatouille is a party in my mouth! Worth the bit of effort; a delicious way to use up all the fresh garden veggies. Mmmm! Thanks again Kate (and Cookie)
★★★★★
Lee
Miss Kate,
I adore your recipes and your writing. I love hearing about Cookie and your adventures with her, I’m inspired by your attention to detail and your description of your methods.
May I ask a small favour? I would love it if you could include metric measurements in your recipes- pretty please. I find myself googling up a storm before shopping to try and work out how much I need of things
Love from Australia
Lee
★★★★★
Kate
Hi Lee! I’m happy to hear you are loving my recipes. Sorry to disappoint, adding metric conversions isn’t that simple(it would take a lot of time on my end at the moment, meaning less recipes to share!) and I haven’t found just the right plug in that I think works well. Hopefully some day!
Amanda
This recipe was easy enough for a weeknight dinner and yummy enough to please a crowd!
I used fresh summer veggies from a local farm and I believe it added so much flavor.
Will definitely be making again and again. Thank you!
★★★★★
Jess B.
This recipe is awesome! I’m 22 and finally starting to learn how to cook healthy things instead of just like mac n cheese and basic chicken recipes. This was really easy for me to make and it turned out delicious. I don’t even really like tomatoes and I loved this!
Would this freeze well? I don’t know much about freezing and water content, but this is a dish I would love to eat in fall and winter.
★★★★★
Kate
Hi Jess! I’m glad you loved it. I haven’t tried freezing all my recipes. But, you could try freezing this one! I don’t see why not. Let me know if you try it.
Becca
My boyfriend made this last night. After 6 years together, this is the best thing he has ever made. For a vegan recipe, the flavors were full of depth and the olive oil provided satisfying fatty goodness. Thank you for this recipe!
Hazel
Delicious, thank you Kate. We ate it with bread dumplings and tomorrow I will make some polenta to accompany the leftovers.
★★★★★
Erica Young
I’ve been eying this recipe for a few weeks now. I received a surplus of squash, zucchini, peppers and eggplant and was needing a way to use them all in a unique dish. My girlfriend and I feed hungry folks in Cleveland, Ohio and boy is this recipe perfect! The reason you roast the veggies (for all the critics) is not for crunchiness but earthiness and fullness of flavor! I invite others to taste the veggies raw… then roast them in the olive oil and salt… yummmm… then put all the ingredients together in the pot and OMG… zowie! It’s delicious and the roasting just deepens the flavors and brings out the deliciousness in a moving way! No regrets… lots of chopping and cooking going on for 50 hungry people in Cleveland but every step is worth it!
★★★★★
Lauren
Really enjoyed this meal! So fresh and delicious using some of summer’s best produce. Highly recommend serving it with crusty bread as you suggest.
★★★★★
Joan williamson
This was so delicious – although I’ve made ratatouille, I’ve never made it by roasting the vegetables. Thank you so much! I can’t wait to eat the leftovers tomorrow for breakfast!
★★★★★
Greta
Super delish! Initially I thought the recipe was daunting but quickly realized it was not! I even enjoyed it chilled. I will definitely be making this again (and again)
★★★★★
Jodie Mordaunt
Absolutely delicious. Let it sit and cool for about 2 1/2 hours. Served over gluten free pasta with a sprinkle of parmesan.
★★★★★
Libby
This recipe turned out great! I followed the all the directions using all veggies grown in my garden. My husband and I put it over some pasta and sprinkled a little Parmesan cheese on it and it was a delicious dinner.
★★★★★
Laura
My Father in Law asked me to make Ratatouille for him, a year ago, after my Mother in Law passed, but we could not find her recipe.
I found one online, but it was like a casserole, with the veggies sliced and stacked like dominoes and mozzarella cheese on top. That recipe called for Herbes de Provence spice, which gave it excellent flavor.
Question, when you were experimenting with your recipe, did you try Herbes de Provence? If so, what were your thoughts?
Can’t wait to try your version!
Kate
Hi Laura, I’m sorry to hear about your loss. I really liked the combination of these herbs to let the true nature of the vegetables shine. Please be sure to let me know what you think! I hope it provides comfort.
Maria
Made this tonight with my boyfriend and it was delicious!!! My boyfriend (who’s from France) told me that this is probably the best ratatouille that he’s had in his life. I added a bit of sugar to the tomato sauce since my tomatoes weren’t as sweet as I’d like them and I added a bit of thyme as well.
Roasting the veggies makes all the difference. I’m definitely looking forward to making this again :)
★★★★★
Kate
That’s wonderful to hear, Maria! Thank you for your feedback and excited you both loved my version.
Ariel
Loved this! Added to our bookmarks! I used your parchment paper tip and, whoa what a game changer!! Why have I been forgetting about the existence of parchment paper…never again! Followed recipe for the most part but I added a touch of butter at the end instead of olive oil. We served with crispy chicken thighs ( bone in-skin on in cast iron), drizzled just a touch of the chicken renderings before serving. Fresh chopped basil from the garden was a nice touch. Amazing. Would serve to guests! Thank you!! :)
★★★★★
Kate
Yes! I love that. I’m so happy you loved my method. Thank you for your review, Ariel.
Gabrielle
I was skeptical, I was scared to end up with a boring mush, but I already had all the ingredients in my fridge and gave it a try. Very tasty, great texture, very pleasantly surprised! Ate it with good, toasted bread and old cheddar. Perfect for this cool fall evening with the local and seasonal vegetables!
★★★★★
Karen Bysiewicz
Love this dish last night. My skeptical husband even loved it too! The fresh tomatoes really made the difference. Thanks for a lovely recipe. And this is coming from a person who never comments!
★★★★★
Kristin
Love this recipe!! Great when you have access to the fresh veggies! I put it with pasta and my daughters ate it up!! Best way for me to get them their veggies so far! :)
★★★★★
Richard Stewart
Excellent rolled inside buckwheat crepes with a bit of Gruyere cheese, and topped with a fried egg. It’s like a quick trip to southern France in the summertime!
I skipped the zucchini and used two yellow squash, as I think they have better flavor and texture. The roasting is a nice touch.
★★★★★
Don Barnes
I’ve made ratatouille once before and it was an insipid mess. I followed this recipe – one exception: I used canned diced tomatoes – and it was brilliant. A big hit with everyone, including people who don’t like eggplant or peppers. Kate is right – roasting the veg is critical.
This could become a regular menu item for sure.
★★★★★
Jeni
Amazing!
★★★★★
Mary
Gave this recipe to my husband to cook up our farmers market veggies. So great! We didn’t have tomatos, so we subbed in San marzano tomatos. Did all the veggies on the grill – outstanding!
★★★★★
Kate
Thank you for sharing, Mary! I’m glad you enjoyed this one with fresh farmer’s market produce.
Paula G
Roasting the vegetables separately is genius. They were all perfect and delicious when added to the easy, freshly-made tomato sauce. No rubbery bites or bitter eggplant rind – a ratatouille miracle!
★★★★★
Gaye Miller
I made this for the first time yesterday and am making it for the entire family today!! Delicious and it gets 5 stars. Roasting the vegetables keeps them intact in the mixture. SO good!!! Thank you so much for sharing!!!
★★★★★
Joyce Shaninger
I’ve never had ratio like before, so I didn’t know what to expect. Not only was your recipe easy to prepare.. but delicious. My husband and I loved it. I plan on sharing it with my weight watcher friends. It’s delicious and healthy and low in points for us
★★★★★
KBT
I made this tonight with all the patty pan squash (yellow and green) and eggplant from our share box. Was so delicious with some crusty bread. Flavors were spot on. I roasted the vegi’s about 5 minutes longer just to make sure they wouldn’t get mushy.Can’t wait to try leftovers tomorrow!
★★★★★
Jessica
My first C+K recipe I didn’t absolutely love. I found that I had to be just as attentive to the roasting vegetables with the various times and being sure they didn’t get over done as I would have just standing at the stove. Felt like it was too much juggling of pans and too many dishes. Used eggplant, zucchini, squash, and tomatoes straight from my garden and just found it to be a little meh
★★★
Alma
How can such an easy recipe deliver a wonderfully silky texture and deeply layered flavors?! FANTASTIC recipe.
★★★★★
Kate
I’m excited you loved it!
Marsha
My husband has been the cook for the past six years ever since I started working at a theme park and coming home late. When I was furloughed I decided to try my hand at a new recipe. I tried this and we love it! I’ve made it several times, with minor variations each time. The roasted vegetables is the key! My favorite way to eat it is room temperature.
★★★★★
Miranda
I LOVED this recipe! You were absolutely right — it tasted even better the next day! I have been mostly vegan for years now and I was convinced that nobody could ever get me to like eggplant — this recipe did! I loved how the flavors were so simple, but they blended together perfectly, especially since the roasting really brought out the flavors in the veggies. I paired it with some Field Roast “sausage”, Miyoko’s mozzarella, and olive ciabatta with vegan butter.
★★★★★
Joy Pierce Mathews
I have made many ratatouille recipes over the years and, Kate, this is by far the best! It’s so good that I have even cooked and given it as a gift to friends. It always, of course, gets rave reviews.
You, Cookie, your wonderful recipes, and the cheerful, beautifully written content on your website is a ray of sunshine! THANK YOU for sharing your culinary expertise and spirit with everyone. :-)
Kate
You’re so sweet, Joy! Thank you for commenting. I’m so delighted you love this recipe and many others.
Liz Coughlin
This recipe was outstanding. I actually enjoyed cutting all of the vegetables knowing they were going into a tasteful recipe! Next time I will roast the veggies longer or at a higher temperature to make them brown. But no complaints about the flavor! The red pepper flakes were just the right addition. Next time I will have fresh basil on hand (had to use dried). I am passing the recipe to my veggie loving friends:)
★★★★★
kathy Emery
BEST RATATOUILLE EVER!! I’ve made many ratatouilles, and this one is the best!! I like the roasting eggplant and pepper/squash in some olive oil first! Adds to flavor. You don’t need layers of parmesan, like I’ve done in the past.
★★★★★
Ann
I followed the directions exactly for the roasted veggies, but they didn’t turn golden just soft. And in the end, the eggplant tasted a bit bitter. Shouldn’t it be soaked in salt for a few hours first to extract the bitterness? The flesh finished tender but the skin of the eggplant was tough and inedible. I may try peeling the eggplant first next time.
★★★
Kate
Hi Ann, I’m sorry to hear that. Did you by chance have too much oil? It should have tenderized. I’m sorry this one wasn’t perfect for you. It could have been your egg plant variety.
Melissa
Kate, OMG. I have made and loved so many of your recipes, but this is definitely one of my favorites. So fresh-tasting, yet rich and satisfying at the same time! My hubby and toddler also scarfed it down. I’m sure the leftovers would be outstanding but there was nothing left here! :) Thanks for the great recipe.
★★★★★
Anita
Loved it! I found your crostini recipe, made that as well and felt like a real cook! It’s been a while (years) since I have cooked regularly, and now that I have found your blog, I am getting back into it! Thanks Kate, I appreciate all of your tips and reasons for why you do such things.
★★★★★
Kate
Hi Anita! I’m happy you enjoyed both of the recipes and felt like a real cook (because you are!). I appreciate your review.
Laurie
Fabulous recipe. I’ve made it three times in the past month it’s so good. Shared the last batch with friends who requested the recipe. Thank you for sharing.
Nancy Scala
Really yummy recipe. Didn’t have squash so used sweet potato instead and also added some green beans. Our go-to ratatouille recipe from now on. Delish! Thank you for sharing.
★★★★★
Anna
Excellent recipe and the flavour was superb. I didn’t have red pepper flakes so I used Cayenne pepper instead (using appropriate proportions), I have also substituted fresh basil with dry basil (I added it to courgettes before I placed them into the oven) and the taste worked out really well. Thank you for sharing this recipe.
★★★★★
Vicki
This was so delicious, and really not difficult or time consuming. I made the recipe as written, with a small change since I couldn’t get yellow squash: I used extra zucchini and added a few crimini mushrooms. I made it for dinner tonight with parmesan cheese and toasted sourdough, and I’m so looking forward to lunch tomorrow!
★★★★★
Kate
I love it the next day! Thank you for taking the time to review, Vicki.
Jean
Hi Kate your ratatouille recipe looks wonderful. I have the ingredients and I’m going to try it out today.
One thing has always puzzled me, though. When I see vitamin C content in the Nutrition Box of cooked vegetables recipes, I wonder, does the vitamin C not all get lost in the heat of cooking? Do you know?
I’ll let you know how it turns out!
Cheers!
Kate
Hi Jean! I hope you love it. I’m excited to hear what you think. That’s a great question! Different cooking methods impact the outcome. More on my nutritional information can be found on the blog.
Jean
It is delish!! The only thing I would do differently next time is wait until the peppers were cooked before adding the eggplant. My peppers took a long time to cook in my gas oven so by the time they were cooked my eggplant were a bit mushy but no matter. It all tastes great.
★★★★★
Terri Fischer
The second time I’ve come back to this recipe. The roasting is perfect for concentrating flavors. The one step I do slightly differently is to not drizzle the olive oil and seasonings onto the vegetables on the baking tray. Instead, I put each vegetable in a bowl, add the olive oil and seasonings there, stir, and *then* put them on the baking sheet. I think there’s better distribution of the olive oil to each vegetable chunk that way. Delicious! Thank you for sharing the roasting technique!
★★★★★
Becky Occhipinti
Can you freeze this? If not, How long will it keep in the fridge?
Kate
Hi Becky, this may be ok to freeze. I haven’t tried it. Let me know if you do! Food can typically last several months in the freezer in a freezer friendly container.
Becky
Actually, there was no need. We ate it all. I served it over garlic butter noodles. It was delicious! :)
★★★★★
Marilyn
Wow! I really enjoyed this dish! It’s basic/easy to make, just have to be patient with steps involved in roasting and simmering ingredients. The end result is so tasty – flavor is FABULOUS! I will definitely make again!
★★★★★
Courtney MacTavish
Also delicious served over fried polenta.
★★★★
Anna
Followed the recipe exactly and it came out PERFECT! The flavors are so bright and wholesome and the basil added a lot. I’m excited to have it for leftovers!
Heather Resetarits
While this recipe is deceivingly laborious, it’s worth it. We (I) served w crostinis to guests. It was devoured. Husband, later, licked clean an additional bowl of it sans accoutrements . I recommend doubling the recipe to get more out of your tedious sous chef work to produce this. For those who found it mushy – I’d suggest letting tomato sauce cook wayyyy down and reduce before adding roasted veggies.
★★★★★
Christina
I loved this! Worth the effort, better than the bland versions I’ve come up with on my own!
★★★★★
RoseMarie Green
I made the Ratatouille and we loved it! My husband is Vegan so we prepare lots of veggies! This was reasonably easy and comes together quickly. The market did not have any yellow squash so a butternut squash filled in nicely! I baked the halved butternut squash with evo on cut side, when almost done pulled from oven and cooled. Then it was easier to peel and could still be cubed easily! It added a smooth richness that was amazing! To serve we put fresh kale stripped off stem in bottom of glass serving bowl, micro 15 secs so kale turns bright green and slight wilt. The stew is placed on top and is framed by the bright green kale……it was awesome looking and finishes the kale very well!! Shared with all my friends and family who can’t wait to check out your website!! I rave about Cookie and Kate all the time!!
★★★★
Marian Moore
SO good! Even my husband who doesn’t like eggplant likes this.
★★★★★
Rebecca Seaman
I made this today for our Canadian Thanksgiving lunch. Wow! Delicious. Simple and so darn tasty. I can’t say enough. A hit with my dad and husband too.
★★★★★
Colleen
I have always loved ratatouille but never found a recipe that matched one I had in restaurants. Your recipe is absolutely delicious! And very easy to prepare. Roasting the vegetables and then adding them to the stew make all of the difference. The steps, guidance, and encouragement you give in recipe are very helpful. Being a vegetarian, I appreciate recipes that use fresh and wholesome ingredients that leave the person happy and healthy. I plan to make many more of your delicious recipes. Thank you!
★★★★★
Lucy
I make this weekly, it’s so good.
★★★★★
Kate
Wonderful, Lucy! Thank you for your review.
Sandy Keller
I made this tonight and OMGoodness! That is phenomenal. I will use that tomato sauce forever. I don’t think i will ever use canned again for ANYTHING. The roasted vegetables were perfect and not mushy. This is hands down my favorite!
★★★★★
Kate
Hooray! I’m happy you loved it, Sandy. Thank you for taking the time to review.
Reyna
Can I use something instead of eggplant? I’m allergic :(
Kate
Hi Reyna! You could try adding more of another vegetable to make up for it. But it really won’t be the same without it, sorry!
Caro
My partner was skeptical of me making this at first, and now he wants me to make it 2-3 times a week. SO GOOD!! The flavors come together so well, and it’s tasty the next day for lunch too.
★★★★★
Kate
I’m glad you both loved it, Caro! I appreciate your review.
Dana
This ratatouille is wonderful! I followed the recipe exactly and couldn’t be more pleased, rich with flavor! I had eggplant, summer squash, fresh garden tomatoes, zucchini, fresh basil and peppers from my garden. Since I didn’t have a crusty loaf, I served it over spaghetti, but any pasta would do. I also sprinkled a little feta cheese over the top! I will be making this often in the future.
★★★★★
Kate
Thank you for you review, Dana! I’m happy you loved it.
Sandra
I enjoyed this over brown rice with some diced fried tofu and grated cheese on top
Kathy
Absolutely delicious!! Thank you for the recipe.
★★★★★
Carolyn
I made this tonight, substituted delicate squash and served over brown rice. It is so flavorful! I grew the eggplant, peppers and fresh basil in my garden. Thank you for sharing your recipe.
★★★★★
WendienotWendy
This ratatouille is the BEST !! Roasting the vegetables enhances the flavours to new heights. Will definitely be making this again. And again.
★★★★★
Kate
I’m glad you loved it, Wendie!
Sabrina McDonald
Kate,
I’ve made this with my cousin who is trying to make more veggie packed dishes 3 times now and she and her family lovvveee it. I’ve typically only made ratatouille on the stove top and was nervous to roast separate elements, but it has come together beautifully each time. She raved so much that her sister is now asking for it even though she usually only uses frozen pre-cooked meals.
We grew up as “vegetarians” that mostly ate pasta and cheese, so I am so pleased to introduce my family to such delicious recipes that are made of real food. :) Thank you for sharing your recipe and your enthusiasm for fresh food!
★★★★★
Kate
I’m excited you loved it! Thank you for your review.
Marsha
This recipe was very labor-intensive for me. Next time (and, yes, there will be a next time) I will whir the tomatoes with my immersion blender. I don’t have a food processor (the 1990s Braun fell apart and the company stopped selling parts in the US), so I did the tomatoes on a box grater. That was quite a mess! We are having it on pasta for dinner, if there’s enough left after all of the tastes I’m taking as I pass by!
★★★★
Kate
Thank you for your feedback, Marsha! But, I’m happy to hear there will be a next time for you.
Liessi from BC
So … every recipe has to bend to the circumstances of the day so here’s what changed : we had a load of green / barely ripened tomatoes at the end of the season that had to go somewhere so I stewed them in a soup pot with your ingredient list. Perfect! They added a lemony flavour and held up great in the sauce for a ‘meatier’ consistency. I also added a touch of slightly sweet gewurztraminer (not much at all). I didn’t have any summer squash so alongside the veggies, in another pan, I roasted diced yams and used them as a base on the plate. The juxtaposition of sweet and savoury was mind-blowing. Thank you for a wonderful last-minute meal that took about 10 minutes to prep and 30 minutes to the plate! Delicious!
★★★★★
Kristine Anne Lenti
I love this recipie! It is really delicious…amazing flavor. I added a few shakes of a spicy chicken grill seasoning because I add that to everything:)
★★★★★
Kate
Thank you, Kristine! I appreciate your review.
Jennifer Swenson
For several years I have been roasting the vegetables for ratatouille, and I don’t make it any other way! Thanks for sharing this recipe!
★★★★★
Lauren
OMG this was soooo good! I will definitely be making it again. Very flavorful and filling. I love so many of your recipes Kate, but this is one of my favorites!
★★★★★
Kate
Thank you for sharing, Lauren! I’m excited you loved it.