Ratatouille Recipe

Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.

Ratatouille Recipe from addapinch.com

I am always excited when summer’s beautiful garden bounty arrives! There are so many recipes I enjoy making from my garden veggies, but one of the most delicious and most eye catching dishes has to be this ratatouille.

When Sam was very small, he loved several different vegetables, but this ratatouille recipe was not one he ran to the supper table to eat. That is, until the movie by the same name arrived.

As soon as we watched the movie Ratatouille with that cute little Remy, directing the making of the vegetable dish in the movie, my sweet little boy began asking for me to make it for him. He was just a little squirt when the movie was released and we watched it over and over again. And each time it was over, he asked if we could have ratatouille for supper.

Ratatouille Recipe

Now that Sam is much older and the movie is far away in his little boy memories, he doesn’t ask for the dish as often. But I still love to make it, especially when I have guests or am making a special supper.

Sometimes, I might not have all of the colors of peppers on hand and other times I might not have fresh tomatoes. But I pull together a colorful combination of so many of summer’s finest vegetables, slice them as thin as possible, artfully arrange them in a deep pie plate, mix together my dressing and drizzle over it and then let it roast in the oven for a while.

How to Make Ratatouille

This special recipe is one to make when you have a little bit of time. However, once the vegetables are all sliced, it does come together rather quickly.  You can even slice all of the vegetables except the tomato ahead of time and place in the refrigerator until ready to assemble your dish. I think the tomato is best if sliced when you actually begin making the dish.

To make the dish, you will need these vegetables sliced: tomato, green bell pepper, red bell pepper, orange bell pepper, onion, eggplant, zucchini and yellow squash.  You will also need minced garlic, olive oil, balsamic vinegar, sea salt and fresh thyme.

Preheat oven to 375º F. Spray nonstick cooking spray onto bottom and sides of a pie plate.

Arrange, in alternating colors, slices of tomatoes, onion, peppers, eggplant, zucchini, and squash around the sides and bottom of the pie plate. Then set the pie plate aside.

Mix olive oil, balsamic vinegar, salt, thyme, and minced garlic in small mixing bowl, whisking until well blended. Drizzle mixture over the assembled vegetables in the pie plate. Place in oven and cook for 30 minutes.

The smells coming from the oven are always intoxicating enough to remind us all why we love this special dish!

Ratatouille Recipe from addapinch.com

What to Serve With Ratatouille

This is a delicious main dish served with pasta for a meatless meal my family loves. More often, I serve it as a special side dish to go with Baked Chicken, Baked Salmon, grilled fish or steak. It makes a gorgeous presentation on the table and I love to serve it to guests as well as to my family.

Here’s my ratatouille recipe. If you don’t have all of these vegetables, just use the ones that you do have. I think you’ll love it just as much!

Print Recipe
5 from 1 vote

Ratatouille Recipe

Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: French
Keyword: ratatouille, ratatouille recipe, what is ratatouille made of, what to serve with ratatouille
Servings: 4 to 6
Calories: 205
Author: Robyn Stone | Add a Pinch

Ingredients

  • 1 medium tomato sliced
  • 1 medium onion sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 orange bell pepper sliced
  • 1 small eggplant sliced
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 clove garlic minced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh thyme

Instructions

  • Preheat oven to 375º F. Spray nonstick cooking spray onto bottom and sides of pie plate.
  • Arrange, in alternating colors, slices of tomatoes, onion, peppers, eggplant, zucchini, and squash around sides and bottom of pie plate. Set aside.
  • Mix olive oil, balsamic vinegar, salt, thyme, and minced garlic in small mixing bowl, whisking until well blended. Drizzle mixture over vegetables. Place in oven and cook for 30 minutes.

Nutrition

Calories: 205kcal | Carbohydrates: 18g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 161mg | Potassium: 694mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2440IU | Vitamin C: 124.7mg | Calcium: 37mg | Iron: 1.2mg

Enjoy!
Robyn xo

8 comments on “Ratatouille Recipe”

  1. This is stunning! So much colour, and it looks delicious!

  2. I had heard of Ratatouille before the movie but never made it or tried it. Just as your little boy wanted to have it we did too and I began making it. It is alot of trouble to slice and arrange the veggies but it sure is good! I spread about 1/2 cup of store bought marinara sauce on the bottom of the dish before arranging the veggies on top of it.

  3. I love all those ingredients and how beautiful the dish is. Pinning it!!

  4. This is right up my alley! So gorgeous!

  5. Such a pretty dish, very appealing and tasty. I wish I had your patience to make it look this nice.

  6. Makes me hungry!

  7. Have to make this! Makes me hungry!

  8. I’ve seen the wonderful Movie Ratatouille thrice, enjoyed every bit of it and never knew the recipe. Thanks to you – We shall cook Ratatouille for dinner this weekend and raise a toast to you Robyn in thanks.

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