Homemade Ratatouille

Homemade ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce.

Ratatouille Origin

Ratatouille originates in France and is known as “peasant food” that farmers threw together when their summer crops came in.

This particular recipe serves it as a main or side dish and is very versatile.

It’s great as-is with a side of crusty bread, or can be served with noodles, roasted chicken breast or fish, or even with eggs for breakfast.

I once cooked some spaghetti noodles al dente and placed them in the tomato sauce, then topped it with the vegetables. My family loved it!

This dish is great for using leftover vegetables too and the choices are not limited to only those listed in this recipe.

Potatoes, sweet potatoes, red and green peppers, beets, carrots, leeks, or mushrooms are all great additions!

What’s homemade ratatouille made of?

Eggplant
Zucchini
Yellow Squash
Onion
Tomatoes
Olive Oil
Tomato Sauce
Italian Seasoning
Sweet Basil
Salt
Black Pepper
Grated Parmesan for Topping

The Perfect Slice

To get vegetables cut this fine it’s quickest and easiest to use a vegetable slicer. I love this slicer from Amazon.

It’s perfect for slicing and grating, everything stays confined to the container as you slice for easier cleanup, and your hand is protected while you slice with a vegetable holder.

Can you make ratatouille ahead?

Yes! It’s great to throw together in a dish (or deliberately place in a pretty pattern) a day ahead of time and cover in an airtight container in the refrigerator.

The next day, uncover and pop in the oven for the same bake time.

How long does it last?

Until you eat it all! Just kidding.

Ratatouille lasts up to 4-5 days in the refrigerator.

Great recipes to serve homemade ratatouille with:

Recipes that use up leftover vegetables:

Enjoy!

Yield: 6

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce.

Ingredients

1 Large Eggplant
1 Large Zucchini
1 Large Yellow Squash
1 Large Onion
3 Roma Tomatoes
1 tbsp Olive Oil
14.5 oz Can Tomato Sauce
2 tbsp Italian Seasoning
1/2 tsp Sweet Basil
1 tsp Salt + To taste
Black Pepper to taste
Grated Parmesan, for topping

Instructions

Preheat oven to 350 degrees Fahrenheit. Rinse all vegetables prior to cutting each into thin slices, about 1/8" thick coins.
Mix tomato sauce with Italian seasoning, sweet basil, and salt. In a baking dish with at least 2-3" sides pour the seasoned tomato sauce into the bottom and spread evenly.
Begin layering vegetables flat over top of the tomato sauce in a circular pattern, alternating each vegetable as you go. Once the tomato sauce is completely covered with the beautifully colored vegetables, drizzle olive oil on top and sprinkle with salt and black pepper to taste.
Bake for 55-60 minutes until vegetables are tender and tomato sauce is bubbling. Sprinkle with grated Parmesan before serving.

Comments

Angela
June 9, 2020 at 8:58 pm
Looks delicious! What size can of tomato sauce do you use?
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- Tiffany
  June 10, 2020 at 12:17 am
  I used one 14.5 ounce can and my dish was a 2 quart that’s 10″ round and the sauce came up about 1″- 1.5″. If you happen to use more vegetables or a bigger dish you might need more sauce than that to spread out.
  I apologize for not having the amount listed in the recipe card. There was an update to all my recipe cards recently and it seems like it deleted some of the amounts I had. I’m trying to fix them all, so thank you for pointing that one out!
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