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Ratatouille recipes - 223 recipes

Ratatouille can be served as a side dish or take center stage as a main meal with the accompaniment of bread, pasta or rice. A traditional French dish, Ratatouille typically consists of tomato, zucchini, eggplant and squash, giving its stunning and classic red, purple green color pattern. Onion and garlic add the flavor to take this baked vegetable dish to a new level. Grilled, baked or stewed ratatouille variations, with cheese or without, show this dish’s versatility. Share or explore our traditional and progressive ratatouille recipes to see which style is your favorite.

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Top Recipe

By Malooga

Rate this recipe 4.4/5 (25 Votes)
Ratatouille Casserole 1 Picture
Details

Servings 4

  • 1 six-ounce can tomato paste *
  • 1/2 onion, chopped
  • 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
  • 4 tablespoons olive oil (divided)
  • 3/4 cup water
  • 1 small eggplant, thinly sliced **
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 2 bell peppers, thinly sliced (we recommend one red and one yellow)
  • 1 teaspoon fresh thyme leaves (can substitute basil leaves)
  • Salt and pepper to taste

See this recipe

Preheat oven to 375 degrees F

Top rated Ratatouille recipes

By

This delectable gorgonzola crusted scallop dish has all the makings for a delicious meal, a little rich, a lot of h

  • 1 mango, peeled, diced
  • 1 red onion, diced
  • 4 scallions, thinly sliced
  • 3 tomatoes, diced
  • 1/2 cup finely chopped basil leaves
  • 3 tablespoons extra virgin olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 12 (10-20 count) large scallops
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 cup shredded Gorgonzola cheese
4.4/5 (9 Votes)

By

1Preheat the oven to 350ºF

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced1 medium eggplant, coarsely chopped (about 1 1/2 cups)
  • 2 teaspoons dried parsley
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 2 medium zucchini, sliced
  • 1 large onion, sliced2 cups sliced mushrooms
  • 1 medium green bell pepper, sliced2 large tomatoes, chopped
4.5/5 (11 Votes)

By

Eggplant, bell peppers, onions, zucchini, tomatoes, and garlic are oven-roasted, then most of the vegetables are pu...

  • 1 small eggplant (about 1 pound), cut into 1" chunks
  • 1 medium pepper(s), red, bell cored, seeded, and chopped into 1" chunks
  • 1 large onion, Spanish cut into 1" chunks
  • 1 large zucchini (about 12 ounces), chopped into 1" chunks
  • 6 large tomato(es), plum (about 1 pound) quartered lengthwise
  • 4 clove(s) garlic peeled
  • 1 tablespoon thyme, fresh
  • 3 tablespoon oil, olive, extra-virgin
  • salt to taste
  • peppercorns, black freshly ground, to taste
  • 2 cup(s) broth, chicken, fat-free, less sodium
  • basil, fresh thinly sliced
4.8/5 (5 Votes)

By

Exchanges/Choices Calories 185 Calories from Fat 100 Total Fat 11

  • 1 small eggplant, unpeeled, top removed
  • 1/4 teaspoon salt
  • 1 onion, thickly sliced
  • 1 small green pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 4 medium tomatoes, seeded and coarsely chopped
  • 2 small zucchinis, halved lengthwise and cut crosswise into 1/2 inch strips
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4-1/2 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne
4.5/5 (28 Votes)

By

Super simple and delicious side dish

  • 2 tablespoons extra-virgin olive oil
  • 2 small to medium zucchini, one inch
  • dice
  • 1 medium onion, 1 inch dice
  • 2 garlic cloves, minced
  • 1 (15oz.) can stewed tomatoes
  • Salt and pepper
  • Handful chopped flat-leaf parsley
5/5 (4 Votes)

By

Bittman’s twist on ratatouille involves roasting the vegetables to help concentrate their flavors, and adding chi...

  • 1 lb. small eggplant, cut into large chunks
  • 1 lb. Roma tomatoes, cored and chopped, or 1 28-oz. can whole tomatoes, drained and chopped
  • 3/4 lb. zucchini, cut into large chunks
  • 1 medium yellow onion, sliced (11/2 cups)
  • 2 red or yellow bell peppers, cored, seeded, and sliced
  • 5 cloves garlic, peeled and halved
  • 1 tsp. salt
  • 1/4 cup olive oil
  • 3 cups cooked or canned chickpeas, rinsed and drained
  • 1 Tbs. chopped fresh thyme or rosemary, or 1/2 cup chopped fresh basil or parsley
  • I like to add a splash of apple cidar vinegar just before serving for a bright punch. (devogirl)
4.9/5 (11 Votes)

By

I snatched this from a Sapphire and modified a bit because I don't currently have a slow cooker

  • 1 tsp olive or coconut oil
  • 1 C dry lentils, rinsed and drained
  • 1 small eggplant (12 ounces), peeled and cubed, or Asian eggplant unpeeled and sliced
  • 14-1/2 -ounce cans diced tomatoes with basil, garlic, and oregano, undrained
  • 2 - 3 fresh or dried tomatoes, chopped
  • 2 large onions, coarsely chopped
  • 2 medium yellow summer squash and/or zucchini, halved lengthwise and cut in 1/2-inch-thick slices (about 2 1/2 cups)
  • 1 medium red sweet pepper, seeded and chopped
  • 1 C water
  • 1/4 to 1/2 tsp ground black pepper
  • salt to taste
5/5 (2 Votes)

By

I've made this with several variation

  • 1 eggplant, peeled and diced into 2" cubes
  • 3 small zucchini, diced into 2" cubes
  • 3 small yellow squash, diced into 2" cubes
  • 8 small new red potatoes, diced into 2" cubes
  • 1 medium onion, sliced into 1" wedges
  • 1 pint mushrooms, quartered
  • 1 large can petite diced tomatoes
  • 2 TB Italian blend seasoning
  • Salt and Pepper
5/5 (1 Votes)

By

1. Heat the oven to broil

  • 2 * 2 big eggplants
  • 2 * 2 red peppers
  • 2 * 2 yellow peppers
  • 1/2 * 1/2 cup olive oil, for cooking
  • 4 * 4 small zucchini, cut into thick rounds
  • 2 * 2 onions, sliced
  • 2 * 2 cloves garlic, minced
  • 2 * 2 pepperoncini, crushed
  • 1 * 1 bay leaf
  • 1 * 1 rosemary sprig
  • 1 * 1 pinch Salt and pepper
  • 8 * 8 medium tomatoes, seeded and roughly chopped
  • * handful or two of chopped fresh basil
5/5 (1 Votes)

By

1. Place eggplant and zucchini in a colander over a plate; sprinkle with salt and toss

  • 2 cups diced peeled eggplant
  • 2 cups sliced zucchini
  • 1/2 teaspoon salt
  • 1-1/3 cups uncooked spiral pasta
  • 1 cup sliced onion
  • 1 tablespoon Crisco® Extra Virgin Olive Oil
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • Dash pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
5/5 (1 Votes)

By

In a six quart dutch oven over medium heat, cook onions and garlic in hot oil until tender (about 10 minutes)

  • 1/2 cup olive or salad oil
  • 1 large onion, diced
  • 1 garlic clove, halved
  • 1 eggplant, cut into 1" chunks
  • 1 green pepper diced
  • 3 zucchini, sliced
  • 1/2 cup water
  • 1 tbsp. salt
  • 2 tsp. oregano leaves
  • 1 tsp. sugar
  • 2 large tomatoes cut in wedges
4.5/5 (36 Votes)

By

HEAT oven to 350ºF. HEAT oil in large skillet on medium-high heat

  • 1 Tbsp. olive oil
  • 2 yellow squash, cut lengthwise in half, then sliced crosswise
  • 2 green peppers, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz.) diced tomatoes, undrained
  • 1/2 cup coarsely chopped fresh basil
  • 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
4.8/5 (12 Votes)

By

Preheat the oven to 450 degrees

  • 2 medium to large zucchini, halved lengthwise and seeds scraped out with a spoon
  • Cooking spray
  • Salt and pepper
  • 1 eggplant, finely diced
  • 3 tablespoons EVOO
  • 1 onion, finely diced
  • 3 - 4 large cloves garlic, chopped
  • 1 roasted red pepper or small bell pepper, seeded and finely diced
  • 2 tablespoons chopped fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 cup drained canned diced Italian tomatoes
  • 4 tablespoons grated parmigiano-reggiano cheese
  • 1 1 pound ball fresh mozzarella cheese-patted dry, cut into quarters, then thinly sliced
  • 4 cherry tomatoes, thinly sliced
  • A few fresh basil leaves, torn
4.7/5 (11 Votes)

By

Preheat the oven to 425 degrees F

  • 1 1 1 large yellow onion, chopped
  • 1 1 1/2-inch eggplant, peeled and cut into 1/2-inch dice
  • 2 2 1/4-inch zucchini, halved lengthwise and cut into 1/4-inch slices
  • 1 1 1 red bell pepper, seeded and chopped
  • 2 2 2 cups cherry or grape tomatoes, halved lengthwise
  • 3 3 3 cloves garlic cloves, chopped
  • 1 1 1 teaspoon dried thyme
  • 1 1 1 teaspoon dried marjoram
  • 1/2 1/2 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper
  • 2 2 2 tablespoons olive oil
  • 3 3 3 tablespoons Basil Pistou (recipe follows)
  • 2 2 2 tablespoons chopped fresh flat-leaf parsley
  • Basil Pistou
  • 2 2 2 cups packed fresh basil leaves
  • 4 4 4 cloves garlic cloves, chopped
  • 1/4 1/4 1/4 cup olive oil
  • 1/2 1/2 1/2 teaspoon salt
  • A few grinds of freshly ground black pepper
4.7/5 (12 Votes)

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