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    Home » Recipes » Main Dishes

    Easy Homemade Ratatouille Recipe

    Published: Mar 19, 2020 · Modified: Aug 8, 2023 by Tiffany · As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

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    Homemade ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, and Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce. Great for using up leftover vegetables from the garden!

    Thin slices of vegetables in a red 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 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 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?

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

    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 baking time.

    Thin slices of vegetables in a red tomato sauce

    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:

    • Air Fryer Chicken Parmesan
    • Air Fryer Stuffed Mushrooms
    • Cast-Iron Skillet Flank Steak
    • Chicken Cordon Bleu Wraps
    • Glazed Salmon
    • Juicy Air Fryer Steak
    • Spinach Stuffed Chicken
    Ratatouille

    Recipes that also use up leftover vegetables:

    • Air Fryer Broccoli, Mushrooms and Onions
    • Bruschetta with Tomato and Basil
    • Cilantro Lime Cauliflower Rice
    • Garbage Pasta: Roasted Carrot & Tomato Fettuccine
    • Ratatouille Lasagnas
    • Thai Panang Curry
    Thin slices of vegetables in a red tomato sauce

    Homemade Ratatouille

    Homemade ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, and Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce. Great for using up leftover vegetables from the garden!
    4.75 from 4 votes
    Print Pin Rate
    Course: Side Dishes
    Cuisine: French
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 20 minutes minutes
    Servings: 6 Servings
    Author: Tiffany
    Prevent your screen from going dark

    Ingredients

    • 1 Large Eggplant
    • 1 Large Zucchini
    • 1 Large Yellow Squash
    • 1 Large Onion
    • 3 Roma Tomatoes
    • 1 tablespoon Olive Oil
    • 14.5 ounce Can Tomato Sauce
    • 2 tablespoon Italian Seasoning
    • ½ teaspoon Sweet Basil
    • 1 teaspoon Salt
    • Black Pepper, to taste
    • Freshly Grated Parmesan, for topping

    Instructions
     

    • Preheat oven to 350 degrees Fahrenheit. Rinse all vegetables prior to cutting each into thin slices, about ⅛"-¼" 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 the 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.

    Recommended Products

    Slotted Spoon and Serving Spoon
    CorningWare 3-Quart Ceramic Casserole Dish
    Slicer

    As an Amazon Associate, I earn referral fees from products I love and recommend at no extra cost to you.

    Nutrition

    Calories: 108 kcalCarbohydrates: 16.4 gProtein: 4 gFat: 4.5 gSaturated Fat: 0.8 gPolyunsaturated Fat: 2 gCholesterol: 4 mgSodium: 386 mgFiber: 6 gSugar: 10 g

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    Reader Interactions

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      Recipe Rating




    1. Kerry

      September 11, 2023 at 8:13 am

      Could I use yellow zucchini instead of squash?

      Reply
      • Tiffany

        September 11, 2023 at 10:38 am

        Yes, yellow zucchini can be used in place of yellow squash. It has a slightly sweeter flavor, but will be delicious in this blend of vegetables.

        -Tiffany

        Reply
    2. Nan

      November 16, 2021 at 4:36 pm

      I’d love to make like the picture with veggies standing on their sides. Do I need extra sauce for that?

      Reply
      • Tiffany

        November 16, 2021 at 4:38 pm

        No extra sauce is needed for the vegetables to stand upright. The 14.5 ounce can gives you plenty of sauce. Let me know how it turns out!

        Reply
    3. Angela

      June 09, 2020 at 8:58 pm

      Looks delicious! What size can of tomato sauce do you use?

      Reply
      • 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!

        Reply

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    About Me

    My love for cooking began in the kitchen with my grandmother at the age of 5. Some of the recipes have been passed down to me and others I create as I go. I feature recipes that use all of your kitchen appliances - air fryer, Instant Pot, Crock Pot, smoker, grill, you name it! Read More…

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