Easy ratatouille recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Ratatouille

Put sunshine on your plate! Ratatouille is a dish that can be eaten a thousand different ways. This version is easy, and will enchant children and adults alike.

81 people made this

IngredientsServes: 6

  • 7 tablespoons olive oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 aubergine, peeled and cubed
  • 3 courgettes, sliced into rounds
  • 3 tomatoes, chopped
  • salt and ground black pepper
  • 1 tablespoon herbes de Provence

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Heat 3 tablespoons of the olive oil in a large casserole over medium high heat, and cook and stir the onion until translucent, about 2 minutes. Stir in the green pepper and eggplant and cook and stir for 3 minutes.
  2. Pour in the remaining olive oil, and stir in the courgettes and tomatoes. Season with salt, pepper and herbes de Provence. Cover, reduce the heat to low, and simmer until vegetables are tender, 25 to 30 minutes, stirring often.


This goes nicely with rice or pasta, and is good with meats. Don't hesitate to blend it with a hand mixer and serve as a cold soup this summer.

Recently viewed

Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

All ok not to my Taste. added some extra water a bit of chilli powder used a hand blender and had a spicy soup-04 Mar 2018

Made this for first meal at mobile home, blended it to a smooth pasta sauce (added garlic)! The courgettes were from a friend who had GIANT courgettes!-01 Sep 2017

Recipe Summary

  • 1/3 cup olive oil
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
  • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
  • Coarse salt and ground pepper
  • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
  • 1 can (28 ounces) diced tomatoes
  • 1 teaspoon dried thyme
  • 1/2 cup chopped fresh basil

In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic cook until fragrant, about 1 minute. Stir in eggplant and zucchini season generously with salt and pepper.

Add 3/4 cup water cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers simmer, covered, until softened, 5 minutes.

Stir in tomatoes and thyme bring to a boil. Reduce heat to medium-low. Partially cover simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

The Skinny on Easy Weight Watchers Friendly Ratatouille Recipe

You can use ratatouille so many ways.

It’s a sensational side dish for chicken or fish, a tasty topping for toasted bread, pasta or polenta, and a fabulous filling for omelets and crepes. Or try it as a base for poaching eggs.

Easy Weight Watchers Friendly Ratatouille Recipe

There are lots of different ratatouille recipes, some are roasted, others are simmered on the stovetop or in the slow cooker – so feel free to make it whatever way suits you best. Many traditional ratatouille recipes are fussier than this one, suggesting that you cook each vegetable separately.

This is an easy version from one of my favorite cookbooks of the moment – 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) – that only uses 2 teaspoons of olive oil, so it’s low-fat and extra Weight Watchers friendly.

According to my calculations, each serving has just 110 calories and:

1 *SmartPoints (Green plan)
1 *SmartPoints (Blue plan)
1 *SmartPoints (Purple plan)
3 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you’ve made this low fat Stovetop Ratatouille, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Ratatouille Recipe Ingredients

This recipe stars fresh produce at its best! And not only are these vegetables super tasty. But they’re also nutritional powerhouses. To get the most flavor out of the dish, use ripe, organic vegetables, if available.

So here’s everything you need:

Onion and Garlic: These allium vegetables create the sauce’s flavorful base.

Bell Pepper: I also added a finely chopped red bell pepper to the sauce. But yellow and orange bell peppers would taste great too! If peppers don’t agree with you, simply leave them out.

Tomatoes: I used tomatoes two different ways in this dish. One cup of tomato purée (or crushed tomatoes) goes in the sauce. And slices of fresh Roma tomatoes get added to the vegetable spiral. I prefer Roma tomatoes here, but you can use any tomatoes that look good at your store.

Eggplant: For this recipe, I used Japanese eggplants. They’re smaller than Italian eggplants, which is the variety most often sold in grocery stores. Using a smaller eggplant makes it easier to get slices around the same size as the other vegetable slices. But any eggplant will work in this recipe.

Zucchini: I added both regular green zucchini and yellow zucchini to this dish for the color variation. But feel free to use whatever variety of squash is available.

Potatoes: For an added boost of flavor and texture, I layered in some tasty Yukon Gold potatoes in this dish.

Fresh Herbs: Garnish the dish with fresh basil and thyme to add brightness to the ratatouille recipe.

Extra-Virgin Olive Oil: Use extra-virgin olive oil in the sauce first. Then, mix it with some herbs and drizzle it over the dish before baking. And once again – with some balsamic vinegar – before serving. The balsamic isn’t traditional but adds a wonderful extra layer of flavor—leave it out if you prefer.

Salt and Pepper: Salt and freshly ground black pepper are always invited. Season with salt and pepper to help pop the dish’s flavors.


If you&rsquore wondering what the authentic recipe is for ratatouille, there isn&rsquot one. Every cook does it a little differently. Some roast the veggies and then stew them. Others slice the zucchini and eggplant into perfect rounds and line them up in a casserole dish in concentric circles. Julia Child&rsquos ratatouille recipe in Mastering The Art of French Cooking instructs you to cook each type of vegetable separately before combining them in a casserole. Very tasty but it takes a long time!

What I love about this recipe is it&rsquos easy! No salting of the eggplant, no pre-roasting, no arranging of veggies. This wonderful easy ratatouille, adapted from Craig Claiborn&rsquos Recipe, takes about 30 minutes of prep and 30 minutes of simmering.

The first step is to dice the vegetables: eggplant, zucchini, bell peppers, onions and garlic. Have the rest of the ingredients on hand: olive oil, canned Italian plum tomatoes, tomato paste, fresh thyme, herbs de Provence, a bay leaf, capers, salt and pepper.

Start by sautéing the eggplant and zucchini for 5 minutes, to soften. Add the peppers, onions and garlic and cook, stirring, for a few minutes.

Add tomatoes and tomato paste and give it all a good stir. Add herbs, salt, pepper and capers. Gently stir, cover and simmer gently for 25-30 minutes, until the sauce has thickened a bit and the flavors are melded. That&rsquos all there is to it.

Olives are often a component of classic French ratatouille. I love that Craig Claiborne uses capers instead of olives in this easy ratatouille recipe. Capers add a perfect touch of salt and acid that brighten this dish without overpowering the delicate sweet flavors of the vegetables.

One of my favorite weeknight dinners is this easy ratatouille topped with pan seared salmon. Every bite is comforting, delicious and nutritious, and nobody misses the carbs. While the ratatouille is simmering there&rsquos plenty of time to set the table and cook the salmon.


Heat a heavy skillet (preferably cast iron) over medium-high heat. Add a tablespoon of vegetable oil and spread to coat the pan. Add the salmon fillets to the pan skin-side-down. Drizzle with a little olive oil and sprinkle with salt and pepper.

Sear the salmon fillets for 2-3 minutes uncovered. Cover the pan with a lid and continue to cook for another 4-5 minutes. You want the salmon fillets to be slightly undercooked. Remove the pan from heat and leave the cover on for another two minutes or until the salmon is just cooked through.

When you remove the salmon from the pan with a spatula, the skin will stay behind in the pan. Give the pan a soak while you&rsquore eating dinner and the skin will come off easily when it&rsquos time to do the dishes.

I can&rsquot write about ratatouille without referencing the movie &ldquoRatatouille.&rdquo Remy&rsquos infectious love of cooking and his fabulous food-styling skills drew the world&rsquos attention to this amazing dish. If you want to get fancy with your ratatouille, like Remy did, check out this recipe from a blogger who recreated Remy&rsquos gorgeous rainbow ratatouille beautifully.

Here&rsquos the recipe for this delicious easy ratatouille. If you try this recipe I hope you&rsquoll come back to leave a star rating and comment. I&rsquod love to know what you think.

Quick and Easy Ratatouille

This quick and easy Ratatouille is super healthy French cuisine.

People sometimes ask what to eat with ratatouille &ndash we think it can be used as a tasty accompaniment to most kinds of meat, or on its own as a simple vegetarian meal.

It is really delicious and this vegan ratatouille recipe is extremely easy and quick to make.

The dish consists of sautéed vegetables which melt together to create a colourful and yummy side dish. It is of course also a well loved vegetarian dish.

You may recall the film Ratatouille by Pixar which is about a rat that wants to be a chef in Paris. It is a lovely movie which, if you haven&rsquot seen it, you should (also as an adult). It may provide some cooking inspiration.

Vegetarian side dish

I made this yesterday as part of a healthy diet we are attempting to follow to shed a few kilos. In our house, we are very much meat-eaters, but it is important to follow a good balanced diet including vegetables, and this dish is one we all like.

If you are interested in more vegetarian and vegan recipes you can check out Wow, It&rsquos Veggie for more delicious ideas!

Quite often other vegetables are used in this recipe, such as aubergines and carrots, but they increase the cooking time and I was looking to make something quick and easy.

This was ready in about 15 minutes. Of course, you could also add more olive oil or some thyme for taste if you prefer, but I was looking to keep the calories as low as possible.

And, I think the taste of the vegetables was great as it came, with just some basil and seasoning.

Anyhow, I hope you enjoy making this and find your own way of improving it!

Easy Ratatouille

This easy ratatouille recipe is a classic summer French stew filled with vibrant, colourful and nutritious vegetables: tomatoes, zucchini and eggplant. It is a low-carb, gluten-free and vegan dish that can be made in one pan and served atop greens or grains, as a side to a main entrée, or all on its own.


  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Minced
  • 1 cup Diced Onion (about Half An Onion)
  • 1 cup Diced Sweet Pepper
  • ½ teaspoons Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Salt
  • 2 Tablespoons Tomato Paste
  • 1 can (14 1/2 Oz. Size) Crushed Or Diced (and Strained) Tomatoes
  • 2 Tablespoons Freshly Chopped Basil
  • 2 whole Medium Eggplants, Sliced About 1/16 To 1/8 Inch Thick
  • 2 whole Medium Green Zucchinis, Sliced About 1/16 To 1/8 Inch Thick
  • 5 whole Roma Tomatoes, Sliced About 1/16 To 1/8 Inch Thick


Heat olive oil in a 10-inch cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.

Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid, about 5–10 minutes. The mixture should start to thicken up slightly.

Arrange the sliced veggies on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.

Cover the skillet with tinfoil and place in the oven to bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 15 minutes. Serve hot.

Tips & Tricks for this Easy Ratatouille Recipe

1. Which ingredients can be replaced in this vegan ratatouille recipe?

This dish is so versatile and allows you to experiment with so many veggies. Feel free to add or replace the vegetables in the recipe with any of your favorites like:

  • Broccoli
  • Cauliflower
  • Summer squash
  • Butternut squash
  • Potatoes (it’s best to boil them first because they take a bit longer to cook)
  • Brussels sprouts
  • Mushrooms

You can replace the plum tomatoes with diced tomatoes or even with marinara or pizza sauce if you like.

For a healthy vegan protein addition, stir in a can of rinsed and drained chickpeas or another favorite bean. Add the beans when you stir everything together and cook according to the recipe instructions to allow the flavors to meld.

If you’re not vegan or vegetarian, then you can add shredded parmesan, goat cheese, or pecorino on top. It brings some great cheesy flavors to the dish.

2. How to make ratatouille with chicken?

I love the addition of chicken to ratatouille. It turns this easy recipe into a full meal that’s even more satisfying and filling. For chicken ratatouille, use boneless skinless chicken thighs or breasts and cut them into 1-inch pieces.

Start the recipe by searing the chicken until golden, and set aside on a plate. Then follow the recipe as written and return the seared chicken to the pot with the fried veggies.

3. How to make this easy ratatouille recipe with other protein

You could also add turkey or beef just as you would add the chicken.

In fact, if you have leftover cooked turkey or chicken, ratatouille is a great way to transform it into a new meal. Shred or chop the meat and add it to the pot with the fried veggies. There’s no need to sear the meat since it’s already cooked.

Last but not least, my favorite protein addition to this easy ratatouille recipe is shrimp or fish. It transforms the dish into an amazing Mediterranean pot! Use raw peeled and deveined shrimp or fish fillet chunks. Simply add them when the ratatouille has about 10-12 minutes left to cook. Seafood cooks very quickly when added to the simmering sauce.

4. How to cook it in the oven

Wondering how to make baked ratatouille?

Simply follow the recipe as written. When you get to the point where you’re making the sauce, preheat the oven to 350°F (180°C). Once you add all the fried veggies to the pot, transfer the dish to the preheated oven and bake uncovered for 30-35 minutes. Stir a few times to ensure even cooking. This is a great hands-off way to finish the ratatouille so you can move on to other things.

5. How to make ratatouille in an Instant Pot?

For an extra time-saver, you can always turn to your pressure cooker to whip this recipe up in minutes.

How to make ratatouille in the Instant Pot *:

  1. Press the SAUTE option on the Instant Pot and set it for 15 minutes, then add in half of the oil.
  2. Sauté the veggies just as you would in the pan. You need to cook them in batches to avoid overcrowding the pot, so make sure you adjust and divide the oil accordingly.
  3. Once all the veggies are partially fried, start making the tomato sauce. Add the onion, garlic, and thyme to the Instant Pot and sauté for about 3 minutes. Add the plum tomatoes with their juices and the balsamic vinegar. Break the tomatoes with the back of a wooden spoon to create a thick sauce. Season with salt and pepper. Stir in the fried veggies, cherry tomatoes, and basil.
  4. Secure the lid on and set to cook at HIGH PRESSURE for 2 minutes. When the timer is up, quickly release the pressure manually and carefully remove the lid.

If you want to make ratatouille in a slow cooker check out this recipe .

6. How to make this vegan ratatouille with pasta?

Pasta works so great with ratatouille! Cook the pasta separately according to package instructions. Once cooked, reserve about 1/4-1/3 cup of the pasta water and drain the noodles.

When the ratatouille is done, add the cooked pasta to the pot with the reserved pasta water. Adding the pasta water will make the tomato sauce adhere better to the pasta noodles.

7. How to cut veggies for this recipe

The key to perfectly cooked easy ratatouille is cutting the vegetables evenly.

How you cut them depends on your preferences, however. Some people love the veggies chopped into smaller pieces. Others prefer large chunks. However you like your veggies, just be sure they’re all about the same size and shape.

I’m definitely on team chunky veggies, as you can feel their texture so much better.

If you’re on the other side and like smaller chopped veggies, reduce the cooking time from 30 minutes to about 20 min. It’s good to have a bit of a crunch in each bite, and it’s always best to not overcook your veggies.

Related Recipes

That was it for today, my dear Foodies. By now, I am sure you know how to make vegan ratatouille, so let’s get to the recipe.

And if you like this easy ratatouille recipe video and want to see more like it, please Subscribe to my YouTube Channel .

Learn How To Make Remy’s Ratatouille With This Easy Recipe!

The famous dish Remy cooks during the movie is part of the festival favorites during Epcot Festival of the Arts this year! It features eggplant, zucchini, yellow squash, tomatoes and red pepper piperade. So good!

And the good thing is you don’t have to be a chef to make it, because anyone can cook with this easy recipe:



  • 2 red bell peppers, halved with the stems, ribs and seeds removed
  • 1/2 yellow onion, sliced
  • 3 cloves of fresh garlic, sliced
  • 3 roma tomatoes
  • 1 spring of thyme
  • 1 spring of rosemary
  • Bay leaf
  • 1/2 tbsp of olive oil
  • 1/4 tsp of kosher or sea salt
  • 1/8 tsp of black pepper, freshly ground
  • Salt and pepper to taste
  • 2 zucchini
  • 2 summer squash
  • 4 roma tomatoes
  • 2 Japanese eggplants
  • 1/2 tbsp of fresh rosemary, minced
  • 1/2 tbsp of fresh parsley, minced
  • 1 tbsp of balsamic vinegar
  • 1 clove of fresh garlic, minced finely
  • 3 tbsp of olive oil
  • 1 tsp of honey or brown sugar (optional)
  • Salt and pepper to taste


  • Preheat the oven to 450F.
  • Combine the red bell peppers, oil, salt and pepper.
  • Roast the peppers in a 450F oven for 25-30 minutes.
  • Remove from oven, place the peppers in a medium size bowl and cover with plastic wrap.
  • Let rest for at least 20 minutes then remove the skins from the peppers. Reserve the peppers for later use.
  • Fill a medium sized pan with water and bring to a boil.
  • Fill a large bowl with ice and water.
  • Take all of the tomatoes for this dish and cut an “X” into both ends.
  • Blanch the tomatoes in the boiling water for about 45 seconds.
  • Immediately remove and place in the ice water bath to stop the cooking process.
  • Extract from the water and remove the tomato skin. Reserve for later use.
  • Heat a large pan with a 1/2 tbsp of oil.
  • Add the sliced onions and sweat until almost translucent.
  • Add the sliced garlic and sweat for another 30 seconds.
  • Quarter 3 peeled tomatoes and add them to the pan along with the sliced toasted red peppers, rosemary, thyme and bay leaf.
  • Cook over medium heat, stirring occasionally, until the vegetables are cooked thoroughly and have a “jammy” texture.
  • In a blender, puree the vegetables until smooth adding water to thin, if necessary.
  • Season to taste with salt and pepper.
  • Reserve the completed Piperade for later use.
  • Preheat oven to 325F.
  • Using a mandolin or sharp knife, cute the zucchini, summer squash, tomatoes, Japanese eggplant into approximately 1/8″ thick slices.
  • Coat your preferred baking dish with cooking spray or vegetable oil.
  • Spoon a light an even later of the Piperade on the bottom of the baking dish.
  • Layer the baking dish with the vegetables, alternating between each type.
  • Continue to layer until the dish is completely full.
  • Drizzle the balsamic vinaigrette over the vegetables and top with the minced rosemary and parsley.
  • Cut a sheet of parchment paper to size and place on top of the vegetables.
  • Cook in a 325F oven for 90 minutes.
  • Place a ring mold in the center of a plate.
  • With a small spatula, fill the ring mold with the vegetables vertically then top with a horizontal layer.
  • Carefully remove the ring.
  • Drizzle some of the remaining Piperade and balsamic vinaigrette around the plated vegetables.
  • Garnish with minced parsley and chive.
  • Serve immediately.

Enjoy while you watch Ratatouille on Disney Plus!

Easy Ratatouille Recipe

  • Author: Kendall
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 cups 1 x
  • Category: Dinner
  • Method: Bake
  • Cuisine: French
  • Diet: Vegan


A classic summer French stew filled with vibrant, colourful and nutritious vegetables that come together in a low-carb, gluten-free and vegan dish made in one pan!


1 cup diced onion about 1/2 an onion

1 yellow, red or orange bell pepper, diced about 1 cup

1/2 teaspoon dried oregano

2 tablespoons tomato paste

1 can crushed or diced (and drained) tomatoes ( 14.5 oz )

2 tablespoons freshly chopped basil

2 medium eggplants sliced about 1/16 ” – 1/8″ thick

5 Roma tomatoes sliced about 1/16 ” – 1/8″ thick

2 medium green zucchinis sliced about 1/16 ” – 1/8″ thick


  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a 10 inch cast iron skillet over medium-high. Add the garlic, onion and bell pepper and cook until just soft about 3 minutes. Add the oregano, thyme, salt and tomato paste and cook another 2 minutes.
  3. Add the can of tomatoes and freshly chopped basil. Bring to a slow boil while stirring. Reduce heat to medium-low and let the tomato sauce simmer to cook off some of the liquid about 5-10 minutes. The mixture should start to thicken up slightly.
  4. Arrange the sliced veggies* on top of the sauce in an alternating pattern such as eggplant, tomato, zucchini. Start with the outer ring of the pan and work your way towards the centre. Drizzle some olive oil over the veggies and season with salt and pepper.
  5. Cover the skillet with tinfoil and place in the oven to bake for 30 minutes. After 30 minutes, remove the tinfoil and bake for another 15 minutes. Serve hot.


*To ensure all your veggies are sliced to the same thickness, I recommend using a mandoline slicer.

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