Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.
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.
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 the following ingredients, sliced evenly:
- peppers – green, yellow, orange and red, if possible
- yellow squash
For the dressing, you’ll need:
- minced garlic
- olive oil
- balsamic vinegar
- sea salt
- fresh thyme
Prep. Preheat oven to 375º F. Spray nonstick cooking spray onto the bottom and sides of a pie plate.
Arrange. Alternate the colors as you arrange 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. Whisk 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.
Cook. 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!
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!
- 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
- 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.