12 Best Ratatouille Recipes

Classic French Ratatouille

A timeless vegetarian dish from Provence, Classic French Ratatouille is bursting with Mediterranean flavors.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, sliced
• 1 bell pepper, chopped
• 1 onion, chopped
• 3 tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Cooking method:

1. Heat olive oil in a large pan over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Add eggplant, bell pepper, zucchinis, and tomatoes.
4. Season with salt and pepper, cover, and simmer for 30 minutes.
5. Garnish with fresh basil before serving.

Ratatouille Stuffed Peppers

Elevate your ratatouille by using it as a delicious stuffing for colorful bell peppers.

Ingredients:

• 4 large bell peppers, tops removed and deseeded
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until softened.
3. Add eggplant, zucchini, tomatoes, and thyme and cook for 10 minutes.
4. Stuff the bell peppers with the ratatouille mixture.
5. Bake for 25-30 minutes until peppers are tender.

Ratatouille Tart

This Ratatouille Tart is a perfect way to serve the classic flavors of ratatouille in a flaky pastry shell.

Ingredients:

• 1 sheet of puff pastry
• 1 small eggplant, thinly sliced
• 1 zucchini, thinly sliced
• 1 red onion, thinly sliced
• 2 tomatoes, sliced
• 2 tablespoons olive oil
• 1 teaspoon herbs de Provence
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a baking sheet.
3. Layer sliced vegetables over the pastry, overlapping slightly.
4. Drizzle with olive oil, and sprinkle with herbs de Provence, salt, and pepper.
5. Bake for 20-25 minutes, or until pastry is golden.

Ratatouille Soup

Turn your favorite ratatouille into a hearty, comforting soup perfect for cooler weather.

Ingredients:

• 1 eggplant, diced
• 2 zucchinis, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. In a large pot, heat olive oil over medium heat.
2. Sauté onion and garlic until fragrant.
3. Add eggplant, bell pepper, and zucchini, cooking for 5 minutes.
4. Pour in vegetable broth, season with salt and pepper, and bring to a boil.
5. Reduce heat and simmer for 20 minutes; garnish with parsley before serving.

Grilled Ratatouille Skewers

Enjoy a smoky twist on ratatouille by grilling vegetables on skewers for a delightful appetizer or side dish.

Ingredients:

• 1 eggplant, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, chunked
• 1 yellow bell pepper, chunked
• 1 red onion, quartered
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Preheat grill to medium-high heat.
2. Toss vegetables with olive oil, balsamic vinegar, salt, and pepper.
3. Thread vegetables onto skewers.
4. Grill for 10-15 minutes, turning occasionally, until tender and charred.

Ratatouille Pasta

Combine the classic taste of ratatouille with pasta for a satisfying, easy-to-make meal.

Ingredients:

• 8 oz spaghetti or your favorite pasta
• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Cook pasta according to package instructions.
2. In a skillet, heat olive oil over medium heat; add garlic and onion, sauté until soft.
3. Add eggplant, zucchini, and bell pepper, cooking for 10 minutes.
4. Stir in tomatoes, season with salt and pepper, and cook for another 5 minutes.
5. Toss with cooked pasta and serve.

Ratatouille Quiche

This Ratatouille Quiche combines creamy custard with colorful ratatouille vegetables for a delightful brunch or lunch dish.

Ingredients:

• 1 pie crust
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 3 eggs
• 1 cup milk
• 1 cup shredded cheese
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Sauté onion, eggplant, zucchini, and bell pepper until tender.
3. Whisk together eggs, milk, and cheese; season with salt and pepper.
4. Layer veggies into the pie crust; pour egg mixture on top.
5. Bake for 35-40 minutes until set.

Ratatouille Pizza

Give your pizza night a Mediterranean twist with this vibrant Ratatouille Pizza.

Ingredients:

• 1 pizza dough
• 1/2 cup tomato sauce
• 1 eggplant, thinly sliced
• 1 zucchini, thinly sliced
• 1 bell pepper, sliced
• 1 red onion, sliced
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven according to pizza dough package instructions.
2. Roll out dough on a pizza stone or baking sheet.
3. Spread tomato sauce over the base, then layer vegetables.
4. Drizzle with olive oil, sprinkle with salt, pepper, and cheese.
5. Bake until crust is golden and cheese is bubbly.

Ratatouille Risotto

Ratatouille makes a deliciously rich and creamy risotto bursting with fresh flavors.

Ingredients:

• 1 cup Arborio rice
• 1 eggplant, diced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 onion, chopped
• 1/2 cup Parmesan cheese, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Sauté onion in olive oil until translucent.
2. Add eggplant, bell pepper, and zucchini; cook for 5 minutes.
3. Stir in rice, then gradually add broth, stirring until absorbed.
4. Continue until rice is creamy; finish with Parmesan cheese.
5. Season with salt and pepper before serving.

Ratatouille Frittata

Transform your morning routine with this quick Ratatouille Frittata full of garden-fresh vegetables.

Ingredients:

• 6 eggs
• 1 small eggplant, diced
• 1 zucchini, diced
• 1 tomato, chopped
• 1 onion, chopped
• 1/2 cup milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 350°F (175°C).
2. Sauté onion in olive oil, then add eggplant, zucchini, and tomato.
3. Whisk eggs with milk; season with salt and pepper.
4. Pour egg mixture over vegetables in the pan.
5. Cook on stovetop for 5 minutes, then bake for 10-15 minutes until set.