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Ratatouille Recipe

Perfect Summer Ratatouille

This stunning ratatouille recipe transforms simple summer vegetables into an impressive side dish that tastes like peak summer. Featuring perfectly arranged spirals of zucchini, yellow squash, eggplant, and tomatoes over a homemade tomato sauce, this dish is easier to make than you think and guaranteed to wow your dinner guests.
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Prep Time 40 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French, Mediterranean
Calories: 136
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 medium zucchini about same width as other vegetables
  • 1 medium yellow summer squash similar size to zucchini
  • 1 medium Chinese or Japanese eggplant long, narrow variety preferred
  • 2-3 large Roma tomatoes plum tomatoes work best
Tomato Sauce Base
  • 1 medium yellow onion diced
  • 1 medium bell pepper any color, diced
  • 3 cloves garlic minced
  • 1 cup tomato puree
  • 3 tablespoons olive oil divided
  • 1 tablespoon red wine vinegar
  • 1 teaspoon fresh thyme or 1/2 tsp dried
  • 2 tablespoons fresh basil chopped, for garnish
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground

Equipment

  • Cast Iron Skillet (10-12 inch)
  • Mandoline Slicer (optional but recommended)
  • Sharp knife
  • Cutting board
  • Aluminum foil

Method
 

  1. Prep the vegetables: Wash and trim the zucchini, summer squash, eggplant, and Roma tomatoes. Using a mandoline slicer or sharp knife, cut all vegetables into 1/16-inch thick rounds. Keep vegetables separate and set aside.
  2. Make the sauce: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a 10-12 inch cast iron skillet over medium heat. Add diced onion and bell pepper, cook for 5 minutes until softened.
  3. Add aromatics: Stir in minced garlic and thyme, cook for 1 minute until fragrant. Add tomato puree and simmer for 10 minutes until slightly thickened.
  4. Season the sauce: Stir in red wine vinegar, salt, and pepper. Spread the sauce evenly in the skillet to create a smooth base.
  5. Arrange the vegetables: Starting from the outer edge of the skillet, arrange vegetable slices in concentric circles. Alternate between zucchini, summer squash, eggplant, and tomato, overlapping each slice so only a small portion is visible.
  6. Continue the pattern: Work your way toward the center, maintaining the alternating pattern. Take your time to create beautiful, even spirals.
  7. Season and bake: Drizzle the arranged vegetables with remaining 1 tablespoon olive oil and season with salt and pepper. Cover tightly with aluminum foil.
  8. Bake until tender: Bake for 45-50 minutes until vegetables are tender but still hold their shape. They should not be browned around the edges.
  9. Rest and serve: Remove foil and let ratatouille rest for 5 minutes. Garnish with fresh basil and serve directly from the skillet.

Notes

Make-ahead tips: Vegetables can be sliced up to 1 day ahead and stored in airtight containers. The entire dish can be assembled and refrigerated overnight before baking.
Storage: Leftover ratatouille keeps in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
Substitutions: Golden zucchini can replace yellow squash. Sherry or balsamic vinegar work instead of red wine vinegar. Canned tomato sauce can substitute for tomato puree.
Serving suggestions: Pairs beautifully with grilled salmon, chicken, steak, or serve over pasta for a vegetarian meal.