This one-pot easy Ratatouille recipe comes together quickly for a simple showstopping French-style dinner, and it’s also gluten-free, dairy-free and vegan.


This easy ratatouille is a simplified version of the French classic, and makes a hearty and well-balanced meal to enjoy all year long.

History of Ratatouille

The word ratatouille comes from the French ratouiller and tatouiller, expressive forms of the verb touiller, which means “to stir up”. 

Easy Ratatouille in a large green cast iron shallow pan, bunch of thyme sprigs on the left side and a green napkin on the top right side. Red small dish with a slice of bread a small portion of ratatouille and fork on the left side of the image.

The origin of the dish is in the area around Provence and Nice and compared to many other French classic, it is a relatively new one.

It appeared for the first time in France back in the 18th century. Its name first appeared in English in 1877. 

The ratatouille is close to the bohémienne , also Provencal recipe, both of peasant origin. The Sicilian caponata is also close to the ratatouille, but slightly more on the tart side, by the addition of capers and vinegar.

Ingredients for Ratatouille

Although this version is not the most traditional ratatouille around, I’m sticking to the classic recipe when it comes to the ingredients.

Traditionally, ratatouille calls for simple, hearty vegetables such as:

  • courgette
  • aubergine
  • tomatoes
  • onion
  • garlic

Try to get the absolute best quality vegetables you can. It will definitely make this dish from good to AMAZING.

When you go shopping for the vegetables, look for courgette and aubergine that have a similar diameter, so that when you will slice them, they will stack together evenly.Easy Ratatouille in a large green cast iron shallow pan, bunch of thyme sprigs on the left side and a green napkin on the top right side.

Great fresh vegetables have a fantastic flavour on their own, but also make sure to choose super high-quality tinned tomatoes for the sauce.

I pick the Italian San Marzano variety whenever I find it, but any great organic plum tomato variety will do.

For the herbs, if you have Herbs de Provence at hand, totally go for it!

Otherwise, you’ll be just as happy with some freshly dried oregano (I used my mom’s Sicilian oregano!) and fresh thyme sprigs.

Easy Ratatouille in a large green cast iron shallow pan with lid on the side, bunch of thyme sprigs on the left side and a green napkin on the top right side.

How To Make Ratatouille

The most traditional recipe for ratatouille calls for cooking each vegetable separately in a pot on the stove.

Then putting everything back into the pot with a bunch of tomatoes added in, and letting it all slowly stew together.

My version is way simpler and requires less time spent over the stove.

It all comes together in less than 1 hour, and it’s one of the easiest one-pot meals around, made with super simple ingredients and requiring very little cooking skills.

Plus, it’s naturally dairy-free, gluten-free, and vegan, making a fantastic allergy-friendly option.

Start by slicing all the veggies evenly, you prepare the sauce, and after layering the prepared veggies on top, you put it in the oven until cooked through.

Raw Easy Ratatouille in a large green cast iron shallow pan, bunch of thyme sprigs on the left side and a green napkin on the top right side.For the best fuss-free result, stir the sauce together and pour it into the bottom of the pan before layering the veggies on top.

You can simply cube all the veggies, but for a pretty presentation, I like to slice them up separately and line them up in order.

It takes a few more minutes but will make this dish look like you spent the whole day on it!

Easy Ratatouille in a large green cast iron shallow pan, bunch of thyme sprigs on the left side and a green napkin on the top right side.

Cook Ratatouille In A Cast-iron Pan 

To cook and serve this easy ratatouille, I’ve partnered up with the well-known french brand Le Creuset.

I love using their casserole pots, as they are suitable for all types of heat sources and can be transferred from the stove to the oven, and then straight to the dining table.

I’ve been using my Rosemary shallow casserole pot for making anything from classic tomato sauce, chicken stew and this delicious easy ratatouille, of course. 

I cannot tell you enough how handy it is to use a cast iron pan. You use it to prepare the sauce, then fold in the veggies and transfer the pot in the oven to finish off cooking.

What To Serve Ratatouille With

Ratatouille is a side dish that pairs well with many different dishes, and can be also served on its own, with some grilled bread.

It is one of those easy one-pan weeknight dinners. It’s super healthy, quick and fulfilling, and all you need to make it a meal is to serve it with your favourite protein.

Some of my favourite dishes to serve ratatouille with include:

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

 

Print Recipe
4.75 from 4 votes

Easy Ratatouille

This easy Ratatouille recipe comes together quickly for an easy one-pot weeknight meal. It’s a light and fresh meal that’s naturally gluten-free, dairy-free and vegan.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side
Cuisine: French
Keyword: dairy-free, easy, eggplant, french recipe, gluten-free, peppers, summer, tomatoes, vegan, zucchini
Servings: 8
Author: The Petite Cook

Ingredients

For the sauce:

  • 2 tbsp extra-virgin olive oil
  • 1/2 large red or white onion finely chopped
  • 1 red bell pepper roughly chopped
  • 1 can organic tinned tomatoes, drained (400 gr)
  • 1 garlic clove
  • 1 tsp sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp freshly teared thyme leaves
  • 1 tsp freshly dried oregano
  • sea salt and black pepper to taste

For the ratatouille:

  • 2 large courgettes
  • 3 small long aubergines
  • 2 salad tomatoes
  • 2 small red onions
  • 2 thyme sprigs
  • a pinch of freshy dried oregano
  • a glug of extra-virgin olive oil
  • sea salt and black pepper to taste

Instructions

  • For the tomato sauce: heat the olive oil in a shallow cast-iron pan over medium-low heat. Add the onion and garlic, then add the tomatoes and roughly chopped red bell pepper.
  • Stir-fry for 5 min, then add in the sugar, balsamic vinegar, thyme and oregano. Mix all the ingredients together and gently crush the tomatoes with a wooden spoon.
  • Allow to cook for about 15 minutes, then season with salt and pepper to taste.
  • Preheat oven to 180 C / 375 F.
  • Transfer the sauce into a food processor and mix until creamy but still a bit chunky. Add a splash of boiling water if necessary.
  • Spread 1 cup of the tomato sauce evenly over the bottom of your shallow cast-iron pan.
  • To make the ratatouille, start by slicing zucchini, eggplants, red onions and tomatoes into even thin slices and set them aside.
  • Arrange one slice of each vegetable on the pan and continue until the pan is full. To make things easier, stack the veggie slices in your hand then layer them into the pan.
  • Season with a pinch of oregano, sea salt and black pepper on top, and finish off with a swirl of olive oil.
  • Bake for 30 minutes in the oven, checking after 20 minutes if the veggies are tender and the sauce is gently bubbling on the sides.
  • Remove the pan from the oven, allow to cool for 5 minutes, then serve.

Notes

Ratatouille storage instructions: Store in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month.
This post was firs published in August 2017 and updated with more info.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

 

**This post is sponsored by Le Creuset. This is an unpaid collaboration, but I did receive Le Creuset products in exchange for my honest review**

 

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