A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.
It has become a perennial dish in our family.
Surprising yet oh so grateful, I can thank Disney, at least in part, for a toddler son with an aversion to veggies, becoming a fan of this dish… (“Ratatouille,” the movie, was an early favorite of his).
Later, my sister-in-law made the dish for the family. Its memory lingering so that every summer since, it’s an August ritual on our summer table. As soon as the zucchini ripens on the vine, Ratatouille isn’t far from my mind.
History of Ratatouille
Ratatouille comes from the French term “touiller,” which simply means to “toss food.”
What is Ratatouille?
A traditional French Provençal stewed vegetable dish, originating in Nice, France, is popular along the Mediterranean coast as an easy summer dish. Originally considered “peasant food” because of the plentiful summer vegetables.
This Classic Ratatouille Recipe
Typically served as a side dish, Ratatouille can be a main course with added pasta or bread.
Traditionally, each vegetable is sautéed separately before being layered into a casserole dish and baked in the oven. This version simplifies those steps by uniformly slicing the veggies, tossing them into a bowl and drizzling with olive oil and salt and pepper.
When shopping for the vegetables, or harvesting from your garden, look for veggies that have a similar diameter that when sliced, will stack together evenly.
More Provencal Inspired Recipes
- A Favorite Stuffed Pasta Shells with Ratatouille Sauce
- Classically French Tian Provençal
- Simple Chickpea Curry with Eggplant and Butternut Squash
- Chinese Spicy Chicken Garlic Eggplant with Curried Rice
- 2 tablespoons olive oil
- 2 yellow onions, sliced
- 4 cloves garlic, roughly chopped
- 4-5 medium tomatoes, sliced
- 4 small to medium zucchini, sliced
- 2 medium eggplant, stemmed, sliced
- medium yellow pepper, sliced
- medium green pepper, sliced
- 1 teaspoon dried thyme
- 1/4 teaspoon dried dill
- 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
- 2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)
- Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.
- Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.
- Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.
- Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you'd like.
This recipe freezes well in air-tight containers for up to 3 months. (If freezing, leave out the fresh herbs until serving).
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 136Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 13mgCarbohydrates: 22gFiber: 9gSugar: 11gProtein: 5g