Homemade Classic French Ratatouille Recipe
This Homemade Classic French Ratatouille recipe features a vibrant mix of roasted vegetables in a rich tomato sauce, topped with a fresh herb dressing. Perfectly baked until tender and slightly charred, this dish embodies the rustic flavors of Provence and can be served as a hearty side or a satisfying main course.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Vegetables
- 2 small eggplants
- 2 zucchini
- 6 tomatoes
- 2 red onions
- 1 yellow bell pepper
Tomato Sauce
- 2 tbsp olive oil
- 1 red onion
- 1 red bell pepper
- 5 cloves garlic
- Salt, to taste
- Pepper, to taste
- ¼ tsp dry oregano
- ¼ tsp dry thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil
Herb Dressing
- 5 tbsp olive oil
- 2 tbsp fresh basil
- 2 tbsp fresh parsley
- 1 tsp dry thyme
- 3 cloves garlic
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Vegetables: Slice the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper evenly. Set aside the sliced vegetables while you prepare the other components.
- Make the Herb Dressing: Finely chop fresh basil and parsley. Mince the garlic cloves. In a bowl, mix the chopped herbs with olive oil and minced garlic. Season with salt and pepper to taste and set aside to infuse flavors.
- Preheat Oven: Set your oven to 200°C (390°F) to prepare for baking the ratatouille.
- Prepare the Tomato Sauce: In a large oven-proof pan or skillet, heat 2 tablespoons of olive oil over medium heat. Add diced red onion and red bell pepper and sauté until softened. Stir in minced garlic until fragrant. Season with salt, pepper, oregano, and thyme. Pour in the crushed tomatoes and stir well. Let the sauce cook gently on medium heat for about 10 minutes. Stir in freshly chopped basil and remove from heat.
- Arrange the Vegetables: Spoon the tomato sauce evenly in the pan. Arrange the sliced vegetables on top in an alternating concentric pattern starting from the outer edge of the pan and moving inward. Season the vegetables with salt and pepper, then drizzle the prepared herb dressing evenly over them.
- Bake Covered: Cover the pan tightly with aluminum foil and place it in the preheated oven. Bake for 40 minutes, allowing the vegetables to soften and flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes. This final step allows the vegetables to become slightly charred and caramelized on the edges.
- Serve: Remove the ratatouille from the oven and serve hot. It pairs wonderfully with polenta, rice, or rustic homemade bread for a complete meal.
Notes
- For an even layer of vegetables, try to slice all pieces to the same thickness, about ¼ inch.
- Use a sharp knife or mandoline slicer to get uniform slices.
- If you don't have fresh herbs, dried can be substituted but reduce the quantity as dried herbs are more concentrated.
- Leftover ratatouille tastes great reheated and can also be enjoyed cold as a salad.
- For a vegetarian diet, ensure all ingredients are fresh and of good quality; this recipe is naturally vegetarian and gluten free.
- You can add a splash of balsamic vinegar to the tomato sauce for a slight tangy sweetness.
- Use high-quality olive oil for best flavor, especially in the herb dressing.
