FRENCH RATATOUILLE original Provençal recipe, a simple and very tasty vegetable dish, great for dinner, perfect for a light lunch.
The FRENCH RATATOUILLE is one of those dishes that makes you want to set the table in the garden, even if you are in the city. A simple and very tasty vegetable dish, great for a light but flavorful dinner, perfect also for a lunch with friends when you don’t want to feel heavy.
The first time I tasted ratatouille I was on vacation in the French Riviera, many years ago, and I assure you it was not just a dish: it was a real journey into flavors. Eggplants, zucchini, peppers, onions, and tomatoes that hug each other in the oven and become an irresistible mix of scents and colors. In short, a recipe that tells the story of Provence with every bite.
The beauty of the original ratatouille is that although it is a humble dish, of peasant origin, it always stands out: whether you serve it as a baked vegetable side dish or as a vegetarian main dish, you never go wrong. And it is also a vegetarian, vegan, gluten-free, and lactose-free preparation, so it’s suitable for practically everyone. A democratic dish, in short!
And if you are thinking about that Disney movie that made ratatouille known to children, let me tell you that yes, it is really as scenic as it looks on the screen. In fact, I’ll go further: if you arrange it well in a pan in colorful slices it becomes an elegant dish, not just a good one.
Another thing I like? It’s versatile. You can serve it hot, right out of the oven, or at room temperature: the next day it’s even better because the flavors blend better. And I won’t even mention how delicious it is with a slice of rustic bread for mopping up!
In Provence, they have been making it for centuries and every family has its version: some prefer to cook the vegetables separately and then combine them, while others put them all together in the oven to save time. In any case, the result is always the same: a light and flavorful baked vegetable ratatouille, that makes you say “I want more” at the first taste.
In short, if you are looking for a recipe that is easy, healthy, colorful, and fragrant, ratatouille is the right one. A dish that tastes like summer, conviviality, and good humor, but that is good in any season.
Follow me in the kitchen today there’s French ratatouille.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 1 eggplant
- 1 pepper
- 1 yellow zucchini
- 1 zucchini
- 4 tomatoes
- 1 onion
- 2 cloves garlic
- dried oregano
- thyme
- 1 1/4 cups tomato puree
Steps
Sauté chopped onion and garlic in a pan with a drizzle of oil.
Chop one tomato into pieces and add it to the onion, cook over low heat, add herbs, a bit of water, and some tomato paste, let it all soften.
Let it cook for 15–20 minutes until a thick sauce is obtained.
Pour the tomato puree on the bottom of a baking dish, add the tomatoes with the onion.
Slice zucchini, eggplants, tomatoes, and pepper into thin rings/slices (0.12–0.16 inches). Try to keep them similar in diameter for the aesthetic effect.
Arrange the slices on a baking sheet, oil them and prepare vegetable towers by alternating zucchini, eggplant, tomato, pepper.
Take the towers and start arranging them in the baking dish in a spiral, one tower next to the other until reaching the center.
Season with extra virgin olive oil, salt, pepper, and aromatic herbs.
Cover with parchment paper or aluminum foil (to prevent the vegetables from drying out).
Bake at 320–340 °F for about 30-40 minutes. It is best enjoyed warm, as a vegetarian main dish or as a refined side dish.
You can enrich it with a few drops of pesto or a light vinaigrette when serving.Bon appetit
If you like the recipe, click on the stars at the bottom of the article. THANK YOU!
FRENCH RATATOUILLE original recipe
Extra SEO tips / variations
For a gratin ratatouille, add some breadcrumbs on top of the vegetables before baking.
If you want to give it an aromatic touch, try adding Provençal herbs such as thyme, rosemary, and basil.
In summer, serve it cold as an appetizer: it becomes a fresh and light dish perfect for a buffet.
You can turn it into a main course by adding quinoa, rice, or couscous.
Pair it with a glass of fresh white or rosé wine for a lunch in the spirit of French simplicity.
FOLLOW ME ON TELEGRAM AND ACTIVATE NOTIFICATIONS
FOLLOW ME ON TIKTOK
FOLLOW ARTE IN CUCINA ON INSTAGRAM
HERE FOR MORE RECIPES
FAQ FRENCH RATATOUILLE original recipe
Is French ratatouille just a side dish?
No, you can serve it as both a side dish and a light main course accompanied by bread or rice.
Is ratatouille vegan?
Yes, the original recipe is 100% vegan because it contains only vegetables and oil.
Better ratatouille in the oven or in the pan?
Both versions are good: baked is lighter, in the pan it remains juicier.
Can I prepare it in advance?
Of course! In fact, the next day it’s even more flavorful because the tastes blend better.
What goes well with ratatouille?
It pairs wonderfully with grilled meat or fish, but even on its own with rustic bread it’s fantastic.
