Homemade ratatouille with thin slices of eggplant, zucchini, yellow squash, onion, Roma tomatoes drizzled with olive oil and served over seasoned tomato sauce.
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?
- Yellow Squash
- Olive Oil
- Tomato Sauce
- Italian Seasoning
- Sweet Basil
- 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:
- 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
Recipes that use up leftover vegetables:
- Air Fryer Baby Potatoes
- Air Fryer Mushrooms and Onions
- Bacon-Wrapped Asparagus
- Bruschetta with Tomato and Basil
- Cilantro Lime Cauliflower Rice
- Garbage Pasta: Roasted Carrot & Tomato Fettuccine
- Garlic Parmesan Roasted Carrots
- Garlic Roasted Brussels Sprouts
- Peking Egg Rolls
- Ratatouille Lasagnas
- Thai Panang Curry
- 1 Large Eggplant
- 1 Large Zucchini
- 1 Large Yellow Squash
- 1 Large Onion
- 3 Roma Tomatoes
- 1 tbsp Olive Oil
- 1-14.5 oz Can Tomato Sauce
- 2 tbsp Italian Seasoning
- 1/2 tsp Sweet Basil
- 1 tsp Salt + To taste
- Black Pepper to taste
- Freshly Grated Parmesan, for topping
- Preheat oven to 350 degrees Fahrenheit. Rinse all vegetables prior to cutting each into thin slices, about 1/8"-1/4" 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.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 108Total Fat 4.5gSaturated Fat 0.8gTrans Fat 0gUnsaturated Fat 2gCholesterol 4mgSodium 386mgCarbohydrates 16.4gFiber 6gSugar 10gProtein 4g
Nutrition is not always accurate.