When I think of French countryside cooking or something right out of Julia Childs kitchen even, I can’t help but imagine a pot of fresh vegetables simmering away, releasing all their natural sweetness and aroma. That’s exactly what you get with a classic Ratatouille! This beloved Provençal dish is a celebration of peak-season vegetables: eggplant, zucchini, bell peppers, tomatoes, and fresh herbs all gently cooked until perfectly tender and bursting with Mediterranean flavor. Whether you serve it warm or at room temperature, Ratatouille makes a stunning side dish, a light main course, or a topping for crusty bread.
What I love most about Ratatouille is its versatility — it’s naturally vegan, gluten-free, and can be made ahead. Plus, the leftovers taste even better the next day as the flavors continue to meld. Let’s dive in and bring a taste of the French Riviera right to your table!
French Ratatouille
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp knife
- Cutting board
- Wooden spoon
- Slotted spoon
- Large bowl
Ingredients
- 1 large eggplant about 1 lb, cut into 1-inch cubes
- 1 medium zucchini cut into 1/2-inch rounds or half-moons
- 1 medium summer squash cut into 1/2 inch rounds or half-moons
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 large yellow onion diced
- 4 garlic cloves minced
- 5 medium ripe tomatoes diced (or one 28-ounce can of whole tomatoes, crushed by hand)
- 1/4 cup olive oil divided
- 1 tsp kosher salt plus more to taste
- Freshly ground black pepper to taste
- 1 tsp dried herbes de Provence or 1/2 tsp dried thyme + 1/2 tsp dried oregano
- 1 bay leaf
- 1/4 cup fresh basil leaves chopped
- 2 tbsp fresh parsley chopped
Instructions
- To remove bitterness, sprinkle the cubed eggplant with a little salt and place in a colander for 20 minutes. Rinse and pat dry with a clean towel.
- Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Working in batches, sauté the eggplant until lightly browned and just tender, about 5-7 minutes. Transfer to a large bowl. Repeat with the zucchini and bell peppers, adding more oil as needed, and transfer each batch to the same bowl.
- Add the remaining olive oil to the pot. Sauté the diced onion for 5 minutes until softened. Stir in the garlic and cook for another 30 seconds, until fragrant.
- Stir in the diced tomatoes (with juices), herbes de Provence, bay leaf, salt, and pepper. Simmer for 5 minutes, stirring occasionally.
- Return the sautéed eggplant, zucchini, and peppers to the pot. Stir gently to combine. Cover partially, reduce heat to low, and simmer for about 30-40 minutes, stirring occasionally, until the vegetables are tender but not mushy.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Stir in fresh basil and parsley right before serving.
- Enjoy warm as a side dish, spooned over toasted baguette slices, tossed with pasta, or served with rice or quinoa. Ratatouille is also delicious served chilled or at room temperature the next day.
Video
@herbyeater Look at alllll that beautiful color 😍, now that’s a dish I can get behind. Plus, a dish you could secretly hide some nutritional yeast in without anyone knowing 😜😇 if you’re like me of course. Ratatouille is one of those dishes that looks complicated and advance level, but is secretly easy. The veggies, while you totally could, don’t have to match in size really the cutting board process and the oven do all the hard work of this. It’s vegan and dairy-free until you add a little parmigiana as a finish, and you can pick the grain on the side (bread, rice, or another) to fit any gluten free needs. Save this, share this, and if you found it useful, give me a follow as a thanks 🥰😉. #plantbasedrecipes #ratatouille #frenchfood #latesummer #veganrecipes
♬ sonido original – B.sound