The Best Ratatouille Recipe. If you are looking for an easy traditional Ratatouille Recipe to make for dinner this is it. With a homemade sauce and fresh tomatoes, zucchini, onion and eggplant this dish is not only easy to make but beautiful too.
The Best Ratatouille Recipe
If you have wanted to make Ratatouille but the idea of doing so scared you because you thought it would be complicated I am happy to let you know that it is super easy to make Ratatouille. Once you make it the first time it will quickly become a family favorite as a side dish or a main dish depending on your mood.
With spring and summer filling our garden with vegetables (that I don’t destroy while trying to grow new things) making recipes with them is my favorite part. I love being able to pick vegetables from the garden and bring them inside and make something delicious. This easy Ratatouille is one of our favorites and I am sure you are going to love it too.
Just look at the colors in this dish. Seriously are they not so beautiful that you just can not wait to take big spoonful and put it on your plate and enjoy it for dinner.
What is Ratatouille?
Ratatouille is a vegetable dish that is made with fresh veggies and cooked in a tomato sauce. The veggies traditionally include tomatoes, zucchini, onion and eggplant. The name Ratatouille comes from the french word touiller which means to stir. Basically you are stirring up some veggies in a tomato sauce and cooking it.
What Veggies are in Ratatouille?
The veggies traditionally include tomatoes, zucchini, onion and eggplant. Which makes this a great spring and summer dish since veggies are the best in the summer and I love making it with veggies fresh out of our garden.
What do you serve with Ratatouille?
This easy vegetable dish serves as a great main dish and goes well with pasta, rice and risotto. If you are looking for side dish recipes that will pair well with this easy vegetables recipe check out some of our favorites.
If you are serving as a side dish it pairs well with many meat, chicken and fish recipes. If you are looking for some pairing ideas check out some of our favorite main dish recipes that go well with Ratatouille.
- Grilled Steak Kabobs
- Chili Lime Chicken
- Grilled Steak
- Pork Meatloaf
- Sun Dried tomato chicken
- Garlic Parmesan Chicken
- Easy Baked Ziti
Homemade Ratatouille Sauce Ingredients
- Canned diced tomatoes drained
- cloves garlic minced
- balsamic vinegar
- olive oil
- fresh basil
- Braggs 24 herb and spices seasoning
- salt
- pepper
Ratatouille Filling Ingredients
- 3 roma tomatoes, sliced
- 2 zucchini, sliced
- 1 eggplant, sliced
- 1 onion, sliced
- 1 tablespoon olive oil
- salt to taste
- pepper, to taste
How to Make Ratatouille
Preheat the oven to 375ºF.
Place the Canned diced tomatoes (drained), garlic cloves, balsamic vinegar, olive oil, basil, Braggs 24 herb and spices seasoning, salt and pepper in a blender. Use the pulse feature until it is smooth.
Spray an oven safe, nonstick pan, round pan or casserole dish with nonstick spray, then spread the sauce on the bottom of the round pan or casserole dish.
Starting on the outside, arrange in an alternating pattern the tomato slices, zucchini, eggplant, and onions, make your way all the way around the edge then work your way to the middle.
Drizzle the top with the oil, salt, and pepper.
Bake for 30-35 minutes until the veggies are tender.
Easy Dinner Recipes
- Chicken Bacon Ranch Casserole
- Firecracker Chicken
- Crockpot Sausage and Peppers
- Ground Beef and Rice bowls
- Chicken Pot Pie Soup
Ratatouille
Ingredients
Ratatouille Sauce Ingredients
- 14 ounce canned diced tomatoes drained
- 3 cloves garlic minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 2 tablespoons fresh basil
- 1 teaspoon Braggs 24 herb and spices seasoning
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 375ºF.
- Place the Canned diced tomatoes (drained), garlic cloves, balsamic vinegar, olive oil, basil, Braggs 24 herb and spices seasoning, salt and pepper in a blender. Use the pulse feature until it is smooth.
- Spray an oven safe, nonstick pan, round pan or casserole dish with nonstick spray, then spread the sauce on the bottom of the round pan or casserole dish.
- Starting on the outside, arrange in an alternating pattern the tomato slices, zucchini, eggplant, and onions, make your way all the way around the edge then work your way to the middle.
- Drizzle the top with the oil, salt, and pepper.
- Bake for 30-35 minutes until the veggies are tender.
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