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Easy Ratatouille (GF, DF, V)

ratatouille in a pan
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Ratatouille (Rah-tah-too-eeh!)

When Disney’s Ratatouille first came out in 2007, I was one of those kids who BEGGED their parents to see it on opening day. For all my “hard work” (you know begging and pleading is no small feat), I’d say it was well worth it. I loved EVERY SECOND of that movie! There’s just something so fun, inspiring, and magical about a cute rat and a struggling chef forming the best friendship and making culinary magic together!

That being said, it wasn’t until a few years later that I realized the name “Ratatouille” wasn’t just some made-up word the Disney producers thought would be cute to put on the cover. In fact, Ratatouille is an actual French dish that just happens to be ridiculously delicious! Say whaaaaaattt??

Packed with fresh ingredients, ratatouille is incredibly healthy, colorful, and jam–packed with ALL the flavors! There’s no better way to use the summer’s bounty of fresh zucchini, tomatoes, eggplants, and summer squash than by making this crowd-pleasing ratatouille recipe! Plus, it’s naturally gluten-free, dairy-free, and vegan. How much better could it get?

What To Serve With Ratatouille

Did you know? Ratatouille’s versatility allows it to be served as breakfast, lunch, or dinner (just like these shakshuka)! You can serve it as appetizers or the main star of the show! Here are some of my favorite ways to eat ratatouille:

Pair it with a toasted, thick and crusty bread: you can pile the ratatouille on top of the bread, or dip the bread in the sauce, or both!

Serve it with pasta: we think ratatouille goes fantastic on top of some freshly cooked spaghetti, penne, fettuccine, gnocchi, or any other types of pasta! Add some parmesan for an added layer of OOMPH!

Add an egg and call it breakfast: whether fried, scrambled or poached, ratatouille pairs well with your egg of choice!

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How To Make Ratatouille

Preparation

1. Preheat the oven to 375˚F (190˚C).

Make the Sauce

1. Heat 1 tbsp olive oil in a large pot on medium-high heat. Add the diced onions, garlic, and bell pepper. Sauté until onions are soft and transluscent (around 7 minutes).

2. Season the mixture with salt, pepper, Herbs de Provence, and fire-roasted diced tomato. Stir for 5 minutes until sauce has thickened and mixture is well-combined.

3. Turn off the heat, then add in basil. Pour the sauce into a large round or oval casserole dish and smooth with a spatula to even it out.

Arrange the Veggies

1. Arrange the veggies in a spiral pattern, alternating between squash, zucchini, eggplant, and tomato.

Make Herb Sauce

1. Combine 2 tbsp olive oil, garlic, balsamic vinegar, salt, and pepper in a small bowl. Whisk to combine. Drizzle olive oil mixture on top of the veggies, then sprinkle with chopped basil and parsley.

Bake the Ratatouille

1. Bake for 35-40 minutes, or until vegetables are soft and sauce has thickened.

2. Serve immediately. ENJOY!

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If you make this Easy Ratatouille recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle so I can repost it on my stories!

ratatouille in a pan

Easy Ratatouille (GF, DF, V)

DWELL by Michelle
Learn how to make the easiest ratatouille that is incredibly healthy, colorful, and packed with all the flavors! There's no better way to use the summer's bounty of fresh zucchini, tomatoes, eggplants, and summer squash than by making this crowd-pleasing ratatouille recipe! Naturally gluten-free, dairy-free, and vegan.
5 from 15 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizer, Main Course, Side Dish
Cuisine French
Servings 6 servings
Calories 89 kcal

Ingredients
  

For the Vegetables

  • 1 yellow squash , sliced into rounds
  • 1 zucchinis , sliced into rounds
  • 1 small eggplant , sliced and quartered
  • 3 roma tomatoes , sliced into rounds
  • 1 tbsp basil leaves , chopped
  • 2 cloves garlic , minced
  • 1 tbsp parsley , chopped
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • salt & pepper , to taste

For the Sauce

  • 1 tbsp olive oil
  • 1 onion , diced
  • 2 cloves garlic , minced
  • 1 red bell pepper , diced
  • 1 tsp Herbs de Provence
  • salt & pepper , to taste
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 tbsp basil leaves , chopped

Instructions
 

Preparation

  • Preheat the oven to 375˚F (190˚C).

Make the Sauce

  • Heat 1 tbsp olive oil in a large pot on medium-high heat. Add the diced onions, garlic, and bell pepper. Sauté until onions are soft and transluscent (around 7 minutes).
  • Season the mixture with salt, pepper, Herbs de Provence, and fire-roasted diced tomato. Stir for 5 minutes until sauce has thickened and mixture is well-combined.
  • Turn off the heat, then add in basil. Pour the sauce into a large round or oval casserole dish and smooth with a spatula to even it out.

Arrange the Veggies

  • Arrange the veggies in a spiral pattern, alternating between squash, zucchini, eggplant, and tomato.

Make Herb Sauce

  • Combine 2 tbsp olive oil, garlic, balsamic vinegar, salt, and pepper in a small bowl. Whisk to combine. Drizzle olive oil mixture on top of the veggies, then sprinkle with chopped basil and parsley.

Bake

  • Bake for 35-40 minutes, or until vegetables are soft and sauce has thickened.
  • Serve immediately. ENJOY!
Keyword easy dinner recipes, eggplant, french recipes, healthy recipes, ratatouille, summer squash, tomato sauce, zucchini

This post may contain affiliate links. Please read my disclosure policy.

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