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Ratatouille recipes - 11 recipes

Ratatouille can be served as a side dish or take center stage as a main meal with the accompaniment of bread, pasta or rice. A traditional French dish, Ratatouille typically consists of tomato, zucchini, eggplant and squash, giving its stunning and classic red, purple green color pattern. Onion and garlic add the flavor to take this baked vegetable dish to a new level. Grilled, baked or stewed ratatouille variations, with cheese or without, show this dish’s versatility. Share or explore our traditional and progressive ratatouille recipes to see which style is your favorite.

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Top Recipe

By Malooga

Rate this recipe 4.2/5 (27 Votes)
Ratatouille Casserole 1 Picture
Details

Servings 4

  • 1 six-ounce can tomato paste *
  • 1/2 onion, chopped
  • 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
  • 4 tablespoons olive oil (divided)
  • 3/4 cup water
  • 1 small eggplant, thinly sliced **
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 bell peppers, thinly sliced (we recommend one red and one yellow)
  • 1 teaspoon fresh thyme leaves (can substitute basil leaves)
  • Salt and pepper to taste

See this recipe

Preheat oven to 375 degrees F

Top rated Ratatouille recipes

By

This delectable gorgonzola crusted scallop dish has all the makings for a delicious meal, a little rich, a lot of h

  • 1 mango, peeled, diced
  • 1 red onion, diced
  • 4 scallions, thinly sliced
  • 3 tomatoes, diced
  • 1/2 cup finely chopped basil leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 12 (10-20 count) large scallops
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cup shredded Gorgonzola cheese
4.4/5 (9 Votes)

By

1Preheat the oven to 350ºF

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced1 medium eggplant, coarsely chopped (about 1 1/2 cups)
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 medium zucchini, sliced
  • 1 large onion, sliced2 cups sliced mushrooms
  • 1 medium green bell pepper, sliced2 large tomatoes, chopped
4.5/5 (11 Votes)

By

Eggplant, bell peppers, onions, zucchini, tomatoes, and garlic are oven-roasted, then most of the vegetables are pu...

  • 1 small eggplant (about 1 pound), cut into 1" chunks
  • 1 medium pepper(s), red, bell cored, seeded, and chopped into 1" chunks
  • 1 large onion, Spanish cut into 1" chunks
  • 1 large zucchini (about 12 ounces), chopped into 1" chunks
  • 6 large tomato(es), plum (about 1 pound) quartered lengthwise
  • 4 clove(s) garlic peeled
  • 1 tablespoon thyme, fresh
  • 3 tablespoon oil, olive, extra-virgin
  • salt to taste
  • peppercorns, black freshly ground, to taste
  • 2 cup(s) broth, chicken, fat-free, less sodium
  • basil, fresh thinly sliced
4.6/5 (7 Votes)

By

Exchanges/Choices Calories 185 Calories from Fat 100 Total Fat 11

  • 1 small eggplant, unpeeled, top removed
  • 1/4 teaspoon salt
  • 1 onion, thickly sliced
  • 1 small green pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 4 medium tomatoes, seeded and coarsely chopped
  • 2 small zucchinis, halved lengthwise and cut crosswise into 1/2 inch strips
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4-1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne
4.5/5 (28 Votes)

By

Faux cheeses made with nuts are key to vegan cooking

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  • Involtini
  • 2 cups raw cashews (10 ounces)
  • 1 teaspoon nutritional yeast
  • 1/2 cup water
  • 1/4 cup pitted kalamata olives, finely chopped
  • Salt and freshly ground pepper
  • Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
  • Extra-virgin olive oil, for brushing
  • Ratatouille
  • 1 pound tomatoes, sliced crosswise 1/2 inch thick
  • 2 medium red onions, sliced crosswise 1/2 inch thick
  • 4 Italian frying peppers
  • 1 eggplant (1 pound), sliced crosswise 1 inch thick
  • 2 small zucchini (1 pound), halved lengthwise
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 teaspoon chopped thyme
  • 1 teaspoon dried oregano, crumbled
  • 1/2 cup dry white wine
  • 1/2 cup water
  • 1/2 cup shredded basil
  • Harissa, for serving
4.7/5 (3 Votes)

By

Begin by sautéing the eggplant and zucchini in a large skillet over high heat with a splash or two of olive oil

  • several splashes of olive oil
  • 1 eggplant, cut into 1-inch (2.5 cm) chunks
  • a few zucchini, cut into 1-inch (2.5 cm) chunks
  • 1 red bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks
  • 1 green bell pepper, cored and seeded,
  • cut into 1-inch (2.5 cm) chunks a few onions, sliced
  • several garden ripe tomatoes, cut into 1-inch (2.5 cm) chunks or one 28 oz (796 mL) can of whole tomatoes a bay leaf
  • a few sprigs of fresh thyme or 1 teaspoon (5 mL) of dried
  • a sprinkle or two of sea salt and freshly ground pepper
  • 1 or 2 bunches of fresh basil, chopped
  • 1 tablespoon (15 mL) of balsamic vinegar
4.5/5 (2 Votes)

By

•Throw everything in a slow cooker and cook for at least 6 hours

  • 8 tomatoes, boiled, skinned and chopped (see notes)
  • 2 red bell peppers (chopped)
  • 2 yellow bell peppers (chopped)
  • 2 green bell peppers (chopped)
  • 2 small zucchini (chopped)
  • 1 yellow squash (chopped)
  • 1 eggplant (peeled and cubed)
  • 1 yellow onion (chopped)
  • 1/4 cup olive oil
  • 2 tsp minced garlic
  • 2 T fresh basil chopped
  • 2 T fresh parsley
  • sea salt to taste
4.2/5 (10 Votes)

By

Preheat oven to 450°F. Cook pasta according to package directions, omitting salt and fat

  • 16 uncooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 3/4 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 1/2 cups diced eggplant
  • 1 cup diced red bell pepper
  • 3/4 cup diced zucchini
  • 3/4 cup chopped plum tomato
  • 1/2 cup canned unsalted chickpeas, rinsed and drained
  • 1 3/4 cups low-sodium marinara sauce (such as Dell'Amore), divided
  • 1/2 cup plus 2 Tbsp. torn fresh basil, divided
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 4 ounces preshredded Italian 5-cheese blend (about 1 cup)
3.9/5 (18 Votes)

By

This delicious Ratatouille Skillet Eggs recipe is perfect for brunch

  • 3 tablespoons extra-virgin olive oil
  • 4 scallions, chopped (white and green parts separated)
  • 1 medium zucchini or yellow squash, chopped
  • 1 small or 1/2 large eggplant, chopped
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, chopped
  • Kosher salt and freshly ground pepper
  • 1 (15 -ounce) can petite diced tomatoes
  • 1 (15 -ounce) can cannellini beans, do not drain
  • 1 cup torn fresh basil
  • 8 large eggs
  • 4 large baguette slices
4/5 (1 Votes)

By

1.Heat a grill or grill pan over medium heat

  • 3/4 cup extra-virgin olive oil
  • 2 large cloves garlic, crushed
  • 1 eggplant, peeled lengthwise in 2 places to make stripes and sliced lengthwise 1/2 inch thick
  • 1 zucchini, sliced lengthwise 1/2 inch thick
  • Salt and pepper
  • Herbes de Provence
  • 2 bell peppers, quartered lengthwise
  • 1 loaf ciabatta bread, split horizontally
  • 8 slices non dairy cheese
  • 2 cups arugula leaves
  • 1/3 cup store-bought olive tapenade
4/5 (1 Votes)

By

Heat the oil in a large Dutch Oven - when hot, add onions & green pepper Cook for 5 min

  • 1/4 c. olive oil
  • 3 white onions, peeled & coarsely chopped
  • 1 med. green peppers - 1/2" strips
  • 1 eggplants cut into 1" cubes
  • 2 med. sized zucchini, washed, trimmed, quartered lengthwise & cut into 2" strips
  • 1 med. sweet red peppers - cut into 1/2" strips
  • 2 tsp salt
  • 1/4 tsp red pepper flakes
  • 6 - 8 cloves garlic
  • 1 cans (16 oz) Italian peeled plum tomatoes or 4 very ripe tomatoes
  • 1 cup basil
  • 2 tblsp dried oregano
  • black pepper
3.6/5 (14 Votes)

By

Beat the eggs, half-and-half (or milk), cheese, salt, pepper, nutmeg into a mixing bowl until blended

  • 1 nine-inch partially cooked pastry shell
  • 3 large eggs
  • 1 1/2 cups half-and-half or milk
  • 1/2 cup grated Swiss cheese
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup Ratatouille
  • 1 pinch freshly-grated nutmeg
  • 2 tablespoons grated parmesan
0/5 (0 Votes)

By

Cut mushrooms in thick slices; slice onions in wedges; cut eggplant, zucchini, red bell pepper and tomatoes in 1-in...

  • 1 pound fresh white mushroom
  • 2 large onions - (abt 1 lb)
  • 1 medium eggplant - (abt 1 lb)
  • 2 medium zucchini - (abt 1 lb)
  • 1 large sweet red bell pepper - (abt 8 oz)
  • 2 large ripe tomatoes - (abt 1 lb)
  • 2 tablespoons olive oil
  • 4 teaspoons finely-chopped garlic
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
0/5 (0 Votes)

Any burning questions? Our chefs answer!

Mushroom Ratatouille Ratatouille Casserole