This 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 a kale Caesar Salad, and you might find yourself falling in love.
With ratatouille, of course.
What is Ratatouille?
Ratatouille is a French stew that celebrates the late summer harvest consisting of tomatoes, zucchini, eggplant, bell peppers, marinara sauce, and fresh herbs. Occasionally additional vegetables such as potatoes, onions, and summer squash are added.
A ratatouille recipe can be made either by cubing the vegetables and sautéing them together to be stew-like or with thinly sliced vegetables layered in rows or spirals and baked underneath a bed of marinara sauce. I prefer the thinly sliced method because, well, it’s beautiful!
How to make homemade ratatouille?
There are two methods for making homemade ratatouille – the oven method and the stovetop method.
Ratatouille on the stovetop
This is the more common method, however, not the method I use in the recipe below. Ratatouille on the stovetop is a matter of cubing and dicing vegetables and sautéing them with a little bit of olive oil until they are brown, tender, and stew-like. This method takes about 45 minutes to cook and does not involve thinly slicing the vegetables.
You can read a step-by-step guide to stovetop ratatouille here.
Ratatouille in the oven
Spiralized vegetable ratatouille is made in the oven. There are just 3 easy steps to this classic ratatouille recipe.
Step one – Evenly spread marinara sauce over the bottom of a casserole dish. Top with minced garlic, red pepper flakes, fresh thyme, salt and pepper.
Step two – With your mandoline set at 1/4 inch, carefully slice all your vegetables so that you have even round disks.
A quick word on mandolines.
If you don’t have a mandoline, I highly recommending getting one. I love my mandoline because:
- They are totally affordable. This one that I use is just $29.99 on Amazon!
- Mandolines don’t take up a lot of room. Perfect for people like me with tiny kitchens.
- They are super simple to master.
- And they turn almost any vegetable into beautiful noddles or disks.
If you’ve been considering it, I highly recommend you pick up a mandoline today!
Step Three – With the vegetables perfectly sliced, stack the vegetables in a pattern and lay them in the baking dish. This can either be done in a spiral or in rows. Once the casserole dish is full, drizzle the vegetables with olive oil and sprinkled the remaining thyme and red pepper flakes over the top.
That’s it! Now you can sit back with a glass of wine while it bakes.
Tips and tricks for the perfect ratatouille recipe:
- When picking out your veggies, try and find vegetables that all have a 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 quality.
- You’ll be really glad you used a mandoline slicer. Mandolines are very affordable and easy to use kitchen tools that allow 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!
- Do not be shy on the spices and oil for this recipe. These bring out the flavors of the vegetables making this one of the most tender and delicious dishes when properly seasoned.
Serving and Storing ratatouille
- Let the ratatouille cool 10 minutes before serving.
- Served ratatouille with some crusty artisan bread, and a kale Caesar Salad
- Leftover ratatouille can be stored in an airtight container in the refrigerator for 2 days.
I think that’s about it. Are you ready to make the perfect homemade ratatouille? Let’s take a look at the recipe card below.
This ratatouille recipe is made with thinly sliced squash, bell peppers, eggplant, and potatoes, all cooked in a homemade marinara sauce.
Keyword: Ratatouille Recipe
Calories: 328 kcal
Author: Sarah McMinn
- 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 sliced
- 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.
Set your mandoline slicer to 1/4" thick and 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.