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

White pie plate filled with ratatouille made with a variety of colorful vegetables. // 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. One of the most delicious and most eye catching dishes has to be this Ratatouille recipe.

When Sam was very small, he loved several different vegetables. We enjoyed our vegetable garden – from planting, watching the plants grow, to harvesting and eating, he loved our fresh vegetables. And after we watched the movie Ratatouille, he had to try my recipe by the same name.

Right after watching the movie 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 this delicious vegetable recipe 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 the following ingredients, sliced evenly:

  • tomato
  • peppers – green, yellow, orange and red, if possible
  • onion
  • eggplant
  • zucchini
  • 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!

White pie plate filled with various fresh, colorful vegetables. // 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.

Other Favorite Vegetable Recipes

Squash Casserole

Parmesan Zucchini Chips

Easy Mashed Potatoes

Coleslaw

Slow Cooker Green Beans

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!

5 from 2 votes

Ratatouille Recipe

Side Dish 45 mins

Prep Time 15 mins
Cook Time 30 mins
Servings 4 to 6
Course Side Dish
Cuisine French
Author Robyn Stone | Add a Pinch
Ratatouille combines the freshest of summer vegetables into one delish dish. This ratatouille recipe is artfully arranged and roasted with a light dressing.

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.

Nutritional Information

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

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Enjoy!
Robyn xo

Vegetable Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Comments

  1. 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.

  2. 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.