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An overhead view of a black cast-iron skillet containing a colorful vegetable ratatouille. The dish features alternating slices of zucchini, eggplant, tomato, and red onion arranged in a circular pattern, all nestled in a rich red tomato sauce.

Ratatouille Recipe

Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dinner
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 eggplant
  • 2 zucchini
  • 1 red onion
  • 6 roma tomatoes
For the Sauce
  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 teaspoons minced garlic
  • 2 bell peppers diced
  • 28 ounces crushed tomatoes
  • 8-10 basil leaves sliced
  • salt and pepper

Method
 

  1. Step 1: Preheat oven to 375.
    Slice the eggplant, zucchini, red onion, and Roma tomatoes. Set aside.
    A baking tray is filled with sliced vegetables arranged in rows. From left to right, there are slices of eggplant, zucchini, tomatoes, and red onion. The tray is placed on a light-colored surface.
For the Sauce
  1. Step 1: Heat olive oil in a cast iron skillet over medium heat.
    Add onions, garlic, and peppers, and saute until soft and fragrant.
    A frying pan is shown with chopped onions and a small amount of minced garlic cooking inside. The pan is situated on a stove, and the ingredients are beginning to sauté.
  2. Step 2: Add crushed tomatoes, basil, and salt and pepper.
    A close-up view of a cast iron skillet filled with thick, vibrant red tomato sauce, garnished with basil leaves and chunks of vegetables. The sauce appears to be simmering, displaying a rich and hearty texture.
For the Ratatouille
  1. Step 1: Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center.
    Drizzle lightly with olive oil and top with salt and pepper.
    A cast-iron skillet filled with a colorful ratatouille, featuring neatly arranged slices of tomato, zucchini, eggplant, and red onion. The vegetables are placed in a circular pattern over a bed of rich tomato sauce, seasoned with pepper.
  2. Step 2: Cover with aluminum foil and bake for 40 minutes.
    Remove foil and bake for 20 more minutes.
    A person holding a circular baking dish covered with crinkled aluminum foil with both hands, positioned centrally in the image against a neutral background. The foil cover creates a shiny and reflective surface, showing slight dents and folds.
  3. Step 3: Serve hot over pasta or as a stand-alone dish.
    A cast-iron skillet filled with beautifully arranged slices of zucchini, eggplant, and tomato in a vibrant red sauce, garnished with fresh thyme sprigs. The skillet rests on a white and blue striped cloth.