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A cast iron skillet contains a beautifully arranged ratatouille with slices of zucchini, eggplant, and tomatoes in a spiral pattern, garnished with fresh thyme. The skillet is placed on a striped blue and white cloth, with sprigs of thyme scattered around.

Ratatouille Recipe

Ratatouille is the best way to enjoy fresh summer vegetables. This dish is delicious, healthy, and packed with flavor!
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8
Course: Dinner
Cuisine: French
Ingredients Method

Ingredients
  

  • 1 eggplant
  • 2 zucchini
  • 1 red onion
  • 6 roma tomatoes
For the Sauce
  • 2 tablespoons olive oil
  • 1 white onion diced
  • 2 teaspoons minced garlic
  • 2 bell peppers diced
  • 28 ounces crushed tomatoes
  • 8-10 basil leaves sliced
  • salt and pepper

Method
 

  1. Step 1: Preheat oven to 375.
    Slice the eggplant, zucchini, red onion, and Roma tomatoes. Set aside.
    A baking tray with neatly arranged slices of vegetables, including onions, tomatoes, zucchini, and eggplant. The vegetables are organized in columns, showcasing their vibrant colors and readiness for roasting or baking.
For the Sauce
  1. Step 1: Heat olive oil in a cast iron skillet over medium heat.
    Add onions, garlic, and peppers, and saute until soft and fragrant.
    Chopped onions and minced garlic are sautéing in a black skillet on a stovetop. To the right, sliced tomatoes and a striped cloth are partially visible on a white surface.
  2. Step 2: Add crushed tomatoes, basil, and salt and pepper.
    A close-up view of a cast iron skillet filled with rich, red tomato sauce. The sauce appears chunky with visible pieces of vegetables and herbs mixed in, suggesting a homemade or rustic style of cooking.
For the Ratatouille
  1. Step 1: Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center.
    Drizzle lightly with olive oil and top with salt and pepper.
    A colorful ratatouille dish is arranged in a black cast iron skillet. The dish features layers of sliced zucchini, yellow squash, eggplant, tomatoes, and red onions, all nestled in a vibrant red tomato sauce.
  2. Step 2: Cover with aluminum foil and bake for 40 minutes.
    Remove foil and bake for 20 more minutes.
    Hands are holding a round baking dish covered with aluminum foil. There is a striped cloth with two sliced tomatoes near the top right corner of the image. The background is a clean, light-colored surface.
  3. Step 3: Serve hot over pasta or as a stand-alone dish.
    A cast iron skillet filled with a beautifully arranged ratatouille, featuring layers of zucchini, eggplant, and tomato slices. Fresh thyme garnishes the dish, and the skillet sits on a striped cloth with sprigs of thyme scattered around.