This traditional ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce for a delicious naturally vegan and gluten-free dinner.
How many of you have made a homemade ratatouille recipe before?
The first time I made (and ate) ratatouille wasn’t that long ago. Last fall, on the 2nd date with my now partner, I discovered the romantic deliciousness that is ratatouille. As a naturally vegan and gluten-free meal, it’s one that vegans and omnivores can enjoy together. Pair it with a glass (or two) of wine, some crusty artisan bread, and you might find yourself falling in love.
With ratatouille, of course.
Ratatouille is a French stew that celebrates late summer harvest consisting of zucchini, eggplant, bell peppers, marinara sauce, and fresh herbs. Sometimes potatoes, onions, tomatoes, and summer squash, along with other vegetables, are added. A ratatouille recipe can be made either by cutting the vegetables in chunks and mixing them together to be more, well, stew-like, or with thinly sliced vegetables layered in rows or spirals and baked underneath a bed of marinara sauce.
As you might be able to tell, I prefer the thinly sliced method because, look at it, it’s beautiful!
If you are going with the thinly sliced method (which I recommend you do) here are a few things to note.
- When picking out your veggies, try and find vegetables that all have similar width. That means look for skinny eggplants and fat zucchinis and summer squash. This both affect the appearance of the dish as well as baking quailty.
- You’ll be really glad you used a mandoline slicer. Mandolines are a very affordable and easy to use kitchen tools that allows you to get thin and evenly sliced vegetables. It’s important that you have thin even slices for this ratatouille recipe so that you get an even bake on the vegetables.
- When stacking, find a pattern that works for you and stack one or two of these patterns between your fingers. Lay them snuggly in the baking dish and continue with this method. Stacking them first between your fingers is both faster and, more importantly, will get the vegetables better packed into your baking dish. More vegetables = more food = more enjoyment!
Once your vegetables are nicely sliced, stacked, and packed into your baking dish, drizzle the whole thing with olive oil and sprinkle thyme, red pepper flakes, and salt and pepper over the top.
Now it’s time to bake!
When your vegetables are nice and tender and the marinara sauce is boiling around the sides, your ratatouille is done. Pull it out and let it cool. Serve your ratatouille with some crusty bread or fresh pasta and you’ve got yourself a meal!
Ready to try it yourself? Let’s go!
This traditional ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce.
- 1 small eggplant, thinly sliced
- 1 zucchini, thinly sliced
- 1 summer squash, thinly sliced
- 2 small red skin potatoes, thinly sliced
- 1 red bell pepper, thinly siced
- 1 1/2 cup marinara sauce
- 3 cloves garlic, minced
- 3 tsp fresh thyme, divided
- 1-2 tbsp olive oil
- pinch of red pepper flakes
- salt and pepper
Preheat the oven to 375 F. Lightly oil a 2 quart baking dish and set aside.
Using a mandoline slicer, thinly slice all your vegetables. Set aside.
Evenly spread marinara sauce over the bottom of the baking dish. Top with minced garlic, red pepper flakes, 2 tsp of fresh thyme, salt and pepper.
Stack vegetables in a pattern and lay them in the baking dish. This can be done either in a spiral (as in the photos) or in rows if using a rectangular baking dish.
Drizzle with olive oil and sprinkle remaining thyme and pepper flakes over the top.
Cover with tin foil and bake for 50-55 minutes until vegetables are tender and the marinara sauce is bubbling up from underneath.
Remove from oven and let cool 10 minutes before serving.