Ratatouille
This rustic French classic celebrates the best of summer with tender eggplant, zucchini, sweet bell peppers, tomatoes, onions, and fresh herbs gently simmered together until perfectly balanced. Naturally low in sodium, this colorful ratatouille is delicious served warm, chilled, or at room temperature.
Serves: 6 | Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Why You’ll Love This Recipe
Naturally low in sodium.
Packed with colorful summer vegetables.
Perfect served warm, chilled, or at room temperature.
Delicious as a side dish or light vegetarian meal.
Even better the next day.
Ingredients
⅓ cup extra-virgin olive oil
1 large yellow onion, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 medium zucchini, cut into ¾-inch pieces
1 medium eggplant, cut into ¾-inch cubes
4 cloves garlic, minced
4 ripe Roma tomatoes, cut into large chunks
1 teaspoon dried oregano
Freshly ground black pepper, to taste
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon balsamic vinegar (optional)
Instructions
1. Cook the Onion & Peppers
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy skillet over medium heat.
Add the onion, red bell pepper, and orange bell pepper. Cook for 8–10 minutes, stirring occasionally, until softened and lightly caramelized.
Transfer to a large bowl.
2. Cook the Zucchini
Add 1 tablespoon of olive oil to the pan.
Add the zucchini and cook for 6–8 minutes, stirring occasionally, until lightly browned but still slightly firm.
Transfer to the bowl with the onions and peppers.
3. Cook the Eggplant
Add the remaining olive oil to the pan.
Add the eggplant and cook for 8–10 minutes, stirring occasionally, until lightly browned and tender.
If the pan becomes dry, drizzle in an additional tablespoon of olive oil as needed.
4. Add the Garlic & Tomatoes
Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the tomatoes, dried oregano, and freshly ground black pepper.
Cook for 3–4 minutes, allowing the tomatoes to begin releasing their juices.
5. Bring Everything Together
Return the cooked onions, peppers, and zucchini to the pan.
Stir gently to combine.
Reduce the heat to medium-low and simmer for 8–10 minutes, stirring occasionally, until the vegetables are tender but still hold their shape. If needed, continue cooking for a few additional minutes until all of the vegetables are tender.
Remove from the heat.
Stir in the fresh basil and parsley.
If desired, stir in 1 teaspoon balsamic vinegar just before serving for an extra layer of rich, slightly sweet flavor.
Cook’s Note
Avoid overcrowding the pan so the vegetables brown rather than steam.
Fresh, ripe summer vegetables make the biggest difference in flavor.
Ratatouille is delicious warm, chilled, or at room temperature—but avoid serving it lukewarm.
Leftovers often taste even better the next day as the flavors continue to develop
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Enjoy chilled, at room temperature, or gently reheated.
Complete the Meal. Pair Ratatouille with our Potato-Encrusted Halibut for an elegant, restaurant-worthy dinner. Add a basket of warm Rosemary Focaccia to soak up the flavorful tomato-and-herb sauce.