Ratatouille Recipe is a light and fresh vegetable dish originating in France that features fresh summer produce.

It’s a gluten-free, vegan, and paleo food, a classic end-of-summer French stew that’s fun to pronounce (rat-tuh-TOO-ee) and enjoyable to make.

Above all, this thick and silky French stew of eggplant, zucchini, sweet peppers, and ripe summer tomatoes will use up your additional vegetables in one fell swoop.

Thereby making enough food to feed a crowd, pack for lunch, and still freeze for later.

Definition: What Is Ratatouille?

The name ratatouille comes from the French verb “touiller” which means “to stir up” or “toss.”

Fundamentally, you are tossing a bunch of veggies together to create a flavorful meal.

Ratatouille Recipe: What Is Ratatouille Made Of?

Traditionally, ratatouille is made with zucchini, tomatoes, bell peppers, onion, and garlic, and it’s common to see eggplant added in, as well.

Though I am not the biggest fan of eggplant, in this case, it’s a perfect match with the other flavors and textures.

Nutrition summary: Nutritional facts/ calories in Ratatouille

Calories 154 Fat 12.05 g Carbs 11.94 g Protein 1.69 g

There are 154 calories in 1 cup of Ratatouille. Calorie breakdown: 67% fat, 29% carbs, 4% protein.

Ratatouille Recipe

The joy of cooking Ratatouille is equal to none. Making ratatouille is absolutely a cheap project for a fresh weekend afternoon; it’s easy but fairly time-consuming.

Ingredients

Veggies

2 eggplants

6 roma tomatoes

2 yellow squashes

Two zucchinis

Sauce

2 tablespoons olive oil

1 onion, diced

4 cloves garlic, minced

1 red bell pepper, diced

One yellow bell pepper, diced

Salt/pepper to taste

28 oz can of crushed tomatoes(795 g)

2 tablespoons chopped fresh basil, from 8-10 leaves

Herb Seasoning

2 tablespoons chopped fresh basil, from 8-10 leaves

1 teaspoon garlic, minced

2 tablespoons sliced fresh parsley

Two teaspoons fresh thyme

Salt/pepper to taste

4 tablespoons olive oil

Preparation

Firstly, get all the vegetables washed, and ready. Secondly, cut the vegetables-eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside. Then, preheat the oven for 375˚F (190˚C).

Make the Sauce

Firstly, heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Secondly, season with salt and pepper, and then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Thirdly, remove from heat, and then add the basil. Stir once more, and then smooth the surface of the sauce with a spatula. After that, arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Lastly, season with salt and pepper, then cover the pan with foil and bake for 40 minutes. Uncover, and then bake for another 20 minutes, or until the vegetables are softened.

Herb Seasoning

Stir in the herb seasoning ingredients and pour over the cooked ratatouille. The result is the pièce de résistance.

What to Serve With Ratatouille

Mushroom Rice Pilaf

Sun-Dried Tomato Rice

Cheese Grits

Broccoli Kale Salad with Lemon Dressing

Root Vegetable Mash

Cauliflower Rice

Butternut Squash Risotto

Serve while hot as a main or side dish and freeze the leftovers for later use.

To consume, cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to the desired temperature.

Enjoy!