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Ratatouille in a cast iron pan with a black and white striped napkin.
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5 from 9 votes

Ratatouille Recipe

Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor!
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: French
Keyword: dinner, main dish, ratatouille, Vegetarian
Servings: 8
Calories: 115kcal
Author: Emily Walker

Ingredients

  • 1 eggplant
  • 2 zucchini
  • 1 red onion
  • 6 roma tomatoes

For the Sauce

  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 teaspoons minced garlic
  • 2 bell peppers diced
  • 28 ounces crushed tomatoes
  • 8-10 basil leaves sliced
  • salt and pepper

Instructions

  • Preheat oven to 375.
    Slice the eggplant, zucchini, red onion, and Roma tomatoes. Set aside.
    Sliced eggplant, zucchini, tomatoes, and red onion

For the Sauce

  • Heat olive oil in a cast iron skillet over medium heat.
    Add onions, garlic, and peppers, and saute until soft and fragrant.
    Cooking onion and garlic in a large skillet
  • Add crushed tomatoes, basil, and salt and pepper.
    Ratatouille sauce in a cast iron skillet

For the Ratatouille

  • Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center.
    Drizzle lightly with olive oil and top with salt and pepper.
    Ratatouille right before it goes in the oven so the veggies are still raw.
  • Cover with aluminum foil and bake for 40 minutes.
    Remove foil and bake for 20 more minutes.
    Covering Ratatouille with Foil for baking
  • Serve hot over pasta or as a stand-alone dish.
    Ratatouille in a cast iron pan with a black and white striped napkin.

Video

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 763mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1664IU | Vitamin C: 66mg | Calcium: 61mg | Iron: 2mg