This post may contain affiliate links. Please read my disclosure and privacy policy.
This Ratatouille recipe is easier than most. Instead of breaking out the mandoline slicer to make perfect slices, this version starts by roasting the veggies that take the longest. Once that’s going, you can prep the rest to use your time as efficiently as possible.
You can even start cooking quinoa during the process for a protein-rich base. Or, for extra veggies, try jicama rice or cauliflower rice instead.
Table of Contents
⭐⭐⭐⭐⭐ Featured Review
“This is the best recipe ever! It is so full of flavor and is a tasty way to eat lots of vegetables. We can’t get enough of it!” – Christine
Ingredients You’ll Need
- Eggplant. Even if you’re not the biggest fan of eggplant, this is one recipe where you can hide it. Shop for eggplant with a slight give, but without any mushy spots. If you have more to use, try Eggplant Pizza or my Eggplant Lasagna recipe.
- Zucchini. Another summer veggie that is usually in abundance when eggplant is available. I like to start with a big one, so the chopping is minimal. But you can also use two medium ones.
- Red Onion. I love the color and sweetness it adds to this dish, but any other onion variety should work, too.
- Bell Peppers. Again, any color will work for this! Ratatouille is a flexible veggie dish. But I like to choose sweeter peppers to balance out the acidity of the tomato sauce.
- Tomato Sauce. I use a 15-ounce can with no added sugar. Your favorite marinara sauce will work, too.
- Fresh Thyme. This boosts the overall flavor, but you can add another fresh herb at the end, like fresh basil.
- Goat Cheese. This is an optional topping, so feel free to omit it if you need a dairy-free dish. However, its creamy, tangy flavor pairs perfectly with the tender veggies! For a dairy-free option, try my tofu ricotta recipe or the white sauce from my lasagna without cheese.
How to Make Ratatouille (Step by step)
- Preheat the oven to 425ºF. Cut 1 pound of eggplant, 2 bell peppers, and 1/2 red onion into roughly 1-inch chunks so they roast evenly. You can peel the eggplant or leave the skin on; it’s up to you!
- Transfer the eggplant, peppers, and red onion to a large rimmed baking sheet and drizzle with olive oil. Toss them with 1 teaspoon of salt and the leaves from a few fresh sprigs of thyme. Bake at 425ºF for 15 minutes.
- While the eggplant is roasting, cut the zucchini into 1-inch pieces. This is also a great time to slice the tomatoes. (I left them round in these photos, but 1-inch chunks would probably be easier to eat later.)
- Pour a 15-ounce can of tomato sauce into a baking dish. (I’m using a 3.5-quart dish.) Mince 2 to 3 cloves of garlic into the sauce and stir.
- When the timer goes off, remove the pan of veggies from the oven and transfer them to the pan with the tomato sauce. Add the zucchini and then top with sliced tomatoes.
- Place the dish in the oven and let it cook for 20 to 25 more minutes, or until the tomatoes are fork-tender and everything smells fragrant.
- Top with crumbled goat cheese and additional thyme, if desired, and let the dish cool for a few minutes before serving.
- Spoon this over cooked quinoa (for added protein) or over any other grain or salad. It’s also a delicious topping for pizza and flatbreads!
How to Serve It
What is Ratatouille served with? If you’d like to serve Ratatouille as a main course, I recommend serving it over a cooked grain, such as rice, quinoa, or noodles. You can also serve the leftovers over a cauliflower pizza crust or socca pizza.
From a food combining standpoint, ratatouille is a neutral vegetable dish until you add cheese, so for a vegan dinner you can leave it out and serve it with grains.
Or if you prefer to include the cheese, you can enjoy it as part of an animal protein meal, with a serving of grilled fish or meat. It’s very flexible!
Pair Your Ratatouille With…
If you try this Ratatouille Recipe, please leave a comment and star rating below to let me know what you think. Thanks for visiting!
Easy Ratatouille Recipe
Ingredients
- 1 pound eggplant , sliced into 1-inch pieces
- 2 red or yellow bell peppers , sliced
- ½ red onion , sliced
- 1 ½ tablespoons extra-virgin olive oil
- 1 teaspoon freshly chopped thyme
- 1 teaspoon fine sea salt
- 1 large zucchini , cut into 1-inch chunks
- 1 (15 oz.) can tomato sauce (or 1 ½ cups of homemade sauce)
- 3 garlic cloves , minced
- 2 large tomatoes , sliced (about 2 cups)
- 3 ounces crumbled goat cheese (optional; omit for a vegan dish)
Instructions
- Preheat the oven to 425ºF and add the eggplant, bell peppers, and onion on a large rimmed baking sheet. Toss the vegetables with a drizzle of olive oil, the chopped thyme, and 1 teaspoon salt. Bake for 15 minutes.
- While the vegetables are cooking, use that free time to chop the zucchini, garlic, and tomatoes. Combine the tomato sauce and garlic in the bottom of a 3-quart baking dish.
- When the pan of veggies is done cooking, transfer them to the pan with the tomato sauce. Add the zucchini and top with the tomato slices, then bake for 20 to 25 minutes. Sprinkle the goat cheese over the dish, if desired, and serve warm.
- Leftovers can be stored, tightly covered, for up to 5 days. To reheat, bake in the oven for 15-20 minutes at 350ºF.
Video
Notes
Nutrition
Want to save this for later?
I'll email this post to you, so you can come back to it later!
This is the best recipe ever! It is so full of flavor and is a tasty way to eat lots of vegetables. We can’t get enough of it!
This was delicious. Roasted mushrooms and chickpeas along with all the other veggies and then put mozzarella cheese on top of the sliced tomatoes. Served with jasmine rice. Very flavourful and easy to make!
This is a excellent dish! This will be on rotation around our house. Thank you Megan.
So unbelievable good!
I love serving this on top of orzo pasta. I cook the zucchini with the other veggie and use jarred marinara (time saver!). A thick coat of sauce on the bottom is a must for me and the goat cheese puts it over the top!
Eggplant is about the only vegetable I just can’t get into! Is there another veggie option you think would be good to replace the eggplant?