Perfect ratatouille
- Preparation 45 min
- Cooking 1 h 10 min
- Servings 4
- Freezing Absolutely
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🥘 Ratatouille: the ultimate French comfort food
When you think of French cuisine, few dishes capture its soul like a good ratatouille recipe. This colorful mix of seasonal vegetables—eggplant, zucchini, tomatoes, and peppers—slowly roasted or simmered with olive oil and herbs, is pure sunshine on a plate. Whether you’re looking for a traditional French ratatouille recipe from Provence, or even recreating the ratatouille recipe from the movie that made the dish world-famous, this version is here to guide you.
What makes this the best ratatouille recipe? It’s all about the balance: tender vegetables, layered flavors, and fresh herbs like thyme, rosemary, and basil. The slow cooking process allows the ingredients to caramelize and deepen, creating a dish that’s as rich in flavor as it is simple in preparation. If you’ve ever wondered how to make ratatouille, the secret is patience—let the vegetables do their magic in the oven, and they’ll reward you with a dish that feels both rustic and elegant.
This is not just a side dish—it’s a star. Serve it with rice, couscous, pasta, grilled fish, or a slice of crusty bread to soak up the sauce. And the best part? Ratatouille is even better the next day, once the flavors have had time to mingle.
Below, you’ll find the full ratatouille recipe and ingredients list, step-by-step directions, and tips to make it foolproof. From weeknight dinners to Sunday gatherings, this dish is a celebration of vegetables, tradition, and good company.
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🥒 Layer your vegetables carefully
For the best presentation and flavor, alternate slices of zucchini, eggplant, tomato, and yellow squash. This classic method is the heart of a ratatouille recipe traditional and makes the dish as beautiful as it is tasty.
🔥 Slow cooking is key
A good ratatouille recipe French is all about patience. Bake it covered first to let the vegetables soften, then uncover to let them caramelize. This gives you tender vegetables packed with flavor.
🧄 Enhance the seasoning
Fresh thyme, rosemary, basil, and a touch of garlic bring authenticity to this ratatouille recipe. Don’t be shy with the herbs—they’re what transform simple vegetables into a Mediterranean masterpiece.
🍅 Balance acidity
If your tomatoes are too tangy, add a pinch of sugar or a drizzle of balsamic vinegar to round out the flavors. It’s a small trick that makes a big difference.
🍽️ Meal prep friendly
Ratatouille is even better the next day! Prepare it ahead, store it in the fridge, and reheat gently before serving. It also freezes very well in portions—perfect if you’re meal prepping.
🥖 Serving ideas
Serve your ratatouille over rice, couscous, or pasta for a filling meal. Or keep it light with crusty bread on the side. For extra indulgence, top it with a sprinkle of Parmesan or Pecorino Romano.
Perfect ratatouille
- 2 cups roasted red pepper rosée sauce
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 cup olive oil
- 1 zucchini, cut in 0.5 cm slices
- 1 yellow zucchini, cut into 0.5 cm slices
- 1 Italian eggplant, cut into 0.5 cm slices
- 3 Italian tomatoes, cut in 0.5 cm slices
- 3 tablespoons fresh grated pecorino Romano cheese
- Salt and pepper from the mill
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Preparation
- Preheat oven to 375 °F.
- In a large 10.5″ cast iron skillet (or other round baking dish), pour 2 cups of rose sauce and spread well.
- In a bowl, mix garlic with herbs and olive oil. Season with salt and pepper. Set aside.
- Alternately, and going from the outside to the inside of the pan, add a slice of zucchini, eggplant, tomato and yellow zucchini. Repeat with remaining vegetables until pan is filled.
- Add a drizzle of olive oil on the vegetables and season with salt and pepper. Add the fresh herbs mix and spread evenly.
- Sprinkle with Romano cheese and cover the pan with aluminum foil. Place in the oven and cook for 45 minutes. After this time, remove the foil and continue cooking for 20 to 25 minutes, or until the vegetables in the center are tender. Serve on rice or pearl couscous!
Parsley, paprika, Herbes de Provence (rosemary, basil, thyme, marjoram, savory), black pepper, cumin, bay leaf. Adjust to your taste!
Yes, and it’s actually recommended. Cooking it a few hours in advance (or even the day before) gives the flavors time to fully develop. A gentle reheat and it tastes even better.
The acidity usually comes from the tomatoes and the bitterness of certain vegetables. The secret is to let the ratatouille simmer slowly: gentle, slow cooking allows the vegetables to soften, lose their bitterness, and develop rounder flavors. Using a good quality extra virgin olive oil also helps, since it’s less bitter and adds a fruity touch that balances the dish. You can also add a pinch of sugar or a bit of grated carrot to naturally soften the acidity if needed.
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