Ratatouille
This impressive one-pan side tastes like summer.
Serves4 to 6
Prep35 minutes to 45 minutes
Cook45 minutes to 50 minutes
The best way to get the whole dinner table talking this summer is by serving this gorgeous skillet ratatouille (not to be confused with a more rustic ratatouille that involves stewed vegetables). I’ve wowed people several times over because this version is stunning, incredibly impressive, and tastes like peak summer. And because it’s almost certain you’ll also be asked — yes, this ratatouille is inspired by the movie Ratatouille.
This ratatouille is actually way easier to make than you might expect — it just takes some time and patience. Make a simple homemade tomato sauce in a cast iron skillet, then arrange a rainbow of thinly sliced summer vegetables on top. Cover and bake until the vegetables are melt-in-your-mouth-tender yet still maintain their shape, and serve with a grilled protein to make it a complete meal. Here’s how to do it, step-by-step.
Why You’ll Love It
- It tastes like summer. Made with in-season produce, this vibrant side dish has the best bright, fresh flavors. Simply put, it tastes like summertime.
- It is absolutely stunning and easier than you’d think to make. No matter what you serve alongside it, this side dish looks (and tastes!) downright impressive and is guaranteed to get gasps and great reactions the moment it’s set on the table. And it’s easier to make than you might think — it just takes some time.
Key Ingredients in Ratatouille
- Zucchini. A medium-size green zucchini is just enough here. Be sure to choose one that’s about the same width as the yellow squash and eggplant.
- Yellow summer squash. Stick with a medium-sized squash that’s roughly the same size as the zucchini.
- Chinese or Japanese eggplant. These varieties of eggplant have a long, narrow shape and thin skin that makes it the ideal choice for this recipe.
- Roma tomatoes. Of all the tomato varieties, Roma or plum tomatoes are the best fit here because of their size.
- Tomato purée. I tested a number of different tomato products for the sauce, and this yields a thin sauce with just enough body that it doesn’t feel skimpy, but still has a bright, tomato-forward flavor.
How to Make Ratatouille
- Prep the vegetables. Once trimmed, the zucchini, summer squash, eggplant, and Roma tomatoes should all be cut into 1/16-inch-thick rounds. If you have a mandoline, this is a great time to get it out — it’s perfect for getting thin, even slices of zucchini and summer squash. You will need to use a knife for the eggplant and tomatoes, as their flesh is too soft for the mandoline.
- Make the sauce. Sauté the onion and bell pepper until soft, stir in the garlic and herbs, then add the tomato purée and simmer until slightly thickened. Stir in red wine vinegar and spread the sauce into an even layer.
- Arrange the vegetables. Starting at the outer edge of the skillet and working inward, arrange the vegetable rounds in concentric circles, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.
- Cover and bake. Drizzle with olive oil and season. Cover the skillet and bake until the vegetables are softened and have released their liquid, but are not browned around the edges.
- Rest the ratatouille. Uncover and let the ratatouille rest for five minutes before serving.
Helpful Swaps
- Golden zucchini makes a good swap for yellow summer squash.
- Sherry or balsamic vinegar both make good stand-ins for red wine vinegar.
- While it’s slightly thicker, an equal amount of canned tomato sauce can be used as a substitute for tomato pureé.
Storage and Make-Ahead Tips
- The yellow squash, zucchini, and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container.
- The ratatouille can be prepped and assembled in the skillet up to 1 day in advance. Let cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.
- Leftover ratatouille can be refrigerated for up to 3 days.
What to Serve with Ratatouille
Ratatouille Recipe
This impressive one-pan side tastes like summer.
Prep time 35 minutes to 45 minutes
Cook time 45 minutes to 50 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 1
medium zucchini (about 8 ounces)
- 1
medium yellow summer squash (about 8 ounces)
- 2
medium Chinese or Japanese eggplant (about 8 ounces)
- 2
medium Roma tomatoes (about 8 ounces total)
- 1
small yellow onion
- 1
small red, orange, or yellow bell pepper
- 3 cloves
garlic
- 1/2 small bunch
fresh thyme
- 1/2 small bunch
fresh basil
- 4 tablespoons
olive oil, divided
- 1 1/4 teaspoons
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 1 cup
tomato purée, such as Mutti
- 1 teaspoon
red wine vinegar
Instructions
Arrange a rack in the middle of the oven and heat the oven to 375ºF.
Trim and cut the following with a mandoline or sharp knife crosswise into 1/16-inch-thick rounds: 1 medium yellow summer squash (about 2 cups), 1 medium zucchini (about 2 cups), 2 medium Chinese or Japanese eggplants (about 2 3/4 cups), and 2 medium Roma tomatoes (about 1 1/4 cups).
Dice 1 small yellow onion (about 1 cup). Trim and dice 1 small bell pepper (about 1 cup). Mince 3 garlic cloves. Pick the leaves from 1/2 small bunch fresh thyme until you have 4 teaspoons. Pick the leaves from 1/2 small bunch fresh basil and finely chop until you have 1/4 cup.
Heat 2 tablespoons of the olive oil in a 10-inch oven-safe or cast iron skillet over medium heat until shimmering. Add the onion, bell pepper, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, 8 to 10 minutes.
Add the garlic, 2 teaspoons of the thyme, and basil, and cook until fragrant, about 30 seconds. Add 1 cup tomato purée and stir to combine. Bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened, about 10 minutes.
Remove the skillet from the heat. Add 1 teaspoon red wine vinegar and stir to combine. Spread the sauce into an even layer.
Arrange the zucchini, yellow squash, eggplant, and Roma tomatoes on top of the sauce in a concentric circle: Start at the outer edge of the skillet and work inward, alternating the vegetables and overlapping the slices so that just a little bit of each slice is visible.
Drizzle the remaining 2 tablespoons of the olive oil over the vegetables. Sprinkle the remaining 2 teaspoons thyme and remaining 1/4 teaspoon kosher salt over the top.
Cover with a tight-fitting lid or aluminum foil. Bake until the vegetables are softened and have released their liquid, but are not browned around the edges, 45 to 50 minutes. Uncover and let sit for 5 minutes before serving. Garnish with torn basil leaves.
Recipe Notes
Make ahead: The yellow squash, zucchini, and eggplant can be cut up to 1 day ahead and refrigerated in an airtight container. The ratatouille can be prepped and assembled in the skillet up to 1 day in advance. Cool completely, cover, and refrigerate until ready to cook. Let sit at room temperature while the oven heats, then bake uncovered, adding 5 to 10 minutes to the total cook time.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.