In this easy ratatouille recipe, aubergines, peppers and courgettes are oven-roasted before being added to a slow-cooked tomato sauce. This delicious vegetable stew is suitable for vegans.
Granted there's nothing “sneaky” about this dish. A ratatouille shows off the veggies in all their glory after all.
But this ratatouille recipe deserves pride of place here.
It shows how far we've come with our picky eating journey. From a very necessary Sneaky Veg sauce for my veg-avoiding child to this gorgeous ratatouille.
Granted I still make hidden veg sauce a lot but I'm proud to be able to serve up a delicious vegetable-based dish like this too.
What is ratatouille?
Ratatouille is a French vegetable stew, originating from Provence. It would traditionally have been cooked on the stove, with the vegetables cooked separately, then combined at the end.
Recipes vary but it usually includes the vegetables listed below.
Read more about the origins of ratatouille.
What vegetables are in ratatouille?
Ratatouille recipes vary but usually include:
- aubergine (eggplant)
- courgette (zucchini)
- peppers (capsicum)
- herbs eg parsley, basil or thyme
I prefer to roast the vegetables in the oven rather than fry them individually in a pan.
Not only is this is less labour intensive, It’s also healthier as there’s less oil involved.
However, I do make the tomato sauce on the stove top.
What ingredients do you need to make this easy ratatouille recipe?
For full ingredients list, quantities and instructions see the recipe card at the end of this post.
- Olive oil
- Aubergine (eggplant)
- Courgette (zucchini)
- Red peppers (capsicum)
- Fresh tomatoes
- Tomato puree
- Sea salt and black pepper
- Fresh herbs eg basil, parsley or thyme
Can you make ratatouille with tinned tomatoes?
Yes. You can make this recipe using tinned tomatoes. However, it is worth the little extra effort of using fresh tomatoes as the taste is so much better. This is especially true if you're making this recipe in summer.
Make it your own
If you fancy changing up your ratatouille here are some of my favourite (but non-traditional) adaptations:
- a tin of chickpeas for some extra protein
- mix with pasta for a filling meal
- serve with tahini sauce
- add a teaspoon of smoked paprika once you’ve fried the onions and garlic.
Can you freeze ratatouille?
Yes. Allow to cool completely then transfer to a freezer bag or container. Leave a little space at the top of your container as it will expand slightly as it freezes.
Add a label with the recipe name and date before placing in the freezer.
What to serve with it?
Ratatouille is delicious with:
- grains such as rice, couscous or quinoa
- baked potatoes
- crusty bread
- a green side salad
More vegetable sauce recipes
- roasted butternut squash sauce
- creamy tomato sauce
- roasted carrot sauce
- lentil and roasted cauliflower
- sneaky veg sauce
- fresh tomato sauce
- smoky tomato and aubergine sauce
- hidden veg sauce
- lentil bolognese
Or you might like my tomato and spinach baked gnocchi recipe.
Did you know I have a seasonal vegan food blog as well? Check out Cook Veggielicious for inspiration.
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How to make ratatouille
If you've made this recipe please a leave a star rating and comment below. Thank you
- 1 tablespoon olive oil
- 2 aubergine (eggplant) sliced into rounds
- 2 courgette (zucchini) sliced into rounds
- 2 red peppers (capsicum) sliced into long strips
- Sea salt
For the sauce
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic crushed
- 6 tomatoes diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato puree
- 1 teaspoon sea salt and pepper
- 1 tablespoon chopped fresh parsley or basil or thyme, finely chopped
For the roasted vegetables
- Preheat the oven to 180°C. Grease three baking trays.
- Place the sliced aubergine on one tray, the courgette on another and the red peppers on a third tray.
- Drizzle over a little olive oil and sea salt.
- Roast in the oven for 20 minutes then turn over and roast for another 10 minutes or until done.
- When cooked remove from the tray, place in a bowl and set aside.
For the tomato sauce
- While the vegetables are roasting heat 1 tablespoon olive oil in a large saucepan.
- Add the chopped onion, stir, reduce the heat to low and cover with a lid. Sweat for 15-20 minutes until soft, stirring occasionally.
- When the onion is soft add three cloves of crushed garlic and stir.
- Cook for a further minute then add the six diced tomatoes along with a tablespoon of balsamic vinegar, a tablespoon of tomato puree and a teaspoon of sea salt.
- Bring to the boil, then cover and reduce the heat. Cook for at least 30 minutes with the lid on, stirring occasionally.
- When done, taste and season to taste with extra salt if needed and freshly ground black pepper.
- Stir though a tablespoon of chopped fresh herbs - parsley, basil or thyme are good.
- Add the roasted vegetables and gently mix into the sauce
- Serve warm or at room temperature with a side salad and crusty bread.
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