I’m sharing a simple Ratatouille Recipe that showcases layered zucchini, eggplant and tomato on a tomato sauce base, topped with olive oil, herbs and optional cheese, with easy low-carb and vegan options.

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I can’t stop staring at this Easy Ratatouille because it looks fancy but it’s actually stupid simple. The soft eggplant and bright zucchini give it real personality, like a painting you can eat.

I file it under Easy Ratatouille Recipes and sometimes sneak it into Veggie Dishes roundups or a Tomato Recipes column when I’m feeling showy. It isn’t the usual boring side, theres layers of flavor that keep changing as it cools so you never know which note will pop next.

Low carb and vegan options are totally doable, which makes it weirdly useful for any menu.

Why I Like this Recipe

– I love how it fills my kitchen with warm, cozy smells and makes the house feel welcoming
– The textures are spot on, soft but with a slight bite so every bite is interesting
– It’s super forgiving, if i slice weird or mess up the timing it still turns out tasty
– Leftovers actually taste better the next day and it’s easy to feed a few people without fuss

Ingredients

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Eggplant: meaty, soaks up flavors, good fiber low calories, adds savory depth.
Zucchini: mild watery, adds light sweetness, vitamin C and fiber, cooks fast.
Red bell pepper: bright sweet flavor, vitamin A and C, adds color and crunch.
Garlic: pungent gives savory punch, small protein amount, immune boosting compounds, aromatic.
Crushed tomatoes: tangy base, provides lycopene, acidity balances sweetness, saucy backbone.
Olive oil: healthy fats, boosts flavor and texture, helps carry herbs into veggies.
Basil: fresh herb, sweet peppery lift, vitamin K, brightens the whole dish.
Parmesan cheese: salty umami finish, adds protein and calcium, not vegan.

Ingredient Quantities

1 medium eggplant (about 1 lb / 450 g)

2 medium zucchini (about 12 oz / 340 g total)

1 medium yellow squash (optional, about 6 oz)

1 red bell pepper (about 6 oz)

1 yellow onion (about 8 oz)

3 cloves garlic

1 can (14 oz / 400 g) crushed tomatoes or tomato passata

2 tablespoons tomato paste (optional)

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dried oregano or 1 teaspoon herbes de Provence

4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme

6 to 8 fresh basil leaves

2 tablespoons chopped fresh parsley (optional)

1/3 cup grated Parmesan cheese (omit for vegan)

2 tablespoons nutritional yeast (vegan option)

Extra olive oil for drizzling (a few tablespoons, optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Slice the eggplant, zucchini and yellow squash into very thin rounds about 1/8 inch (3 mm). Slice the red bell pepper thinly, finely chop the yellow onion and mince the garlic. If you want, sprinkle eggplant with a pinch of salt and let sit 10–15 minutes, then pat dry to remove bitterness and extra moisture.

2. Make the sauce: heat 3 tablespoons extra virgin olive oil in a skillet over medium heat. Cook the chopped onion until translucent, add the garlic and red pepper and cook 2 minutes more. Stir in the can of crushed tomatoes (or passata) and the 2 tablespoons tomato paste if using.

3. Season the sauce with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano or herbes de Provence, and 4 to 5 sprigs fresh thyme (or 1 teaspoon dried thyme). Simmer gently 5–10 minutes until slightly thickened. Turn off heat and remove thyme sprigs if you prefer.

4. Spoon and spread the tomato sauce evenly over the bottom of a 9×13 inch or similar baking dish so you have a thin, even layer.

5. Arrange the sliced vegetables over the sauce in a single overlapping pattern (rows or concentric circles), alternating eggplant, zucchini, yellow squash and slipping some thin red pepper slices in between for color. Tuck a few thyme sprigs between slices for extra aroma.

6. Drizzle a few tablespoons more extra virgin olive oil over the vegetables, then sprinkle a little extra dried oregano or herbes de Provence if you like. Taste for salt and pepper and adjust if needed.

7. Cover the dish tightly with parchment paper cut to fit (or foil) and bake in the preheated oven 35 minutes, until the vegetables are tender when pierced with a knife.

8. Remove the cover and bake 8–12 more minutes to allow edges to brown a bit. If you like melted cheese, sprinkle 1/3 cup grated Parmesan now; for vegan option sprinkle 2 tablespoons nutritional yeast instead.

9. Take the dish out, let it rest 5 minutes then scatter 6–8 torn fresh basil leaves and 2 tablespoons chopped fresh parsley (optional) on top. Finish with an extra drizzle of olive oil if desired.

10. Serve warm as a main or side. Note: this is already low carb; for vegan leave out the Parmesan and use the nutritional yeast. Enjoy, and dont be afraid to slightly overlap thicker slices so every bite gets that saucy goodness.

Equipment Needed

1. 9×13 inch baking dish or similar
2. Sharp chef’s knife or any sharp knife you got
3. Cutting board
4. Skillet (10–12 inch) for the sauce
5. Wooden spoon or heatproof spatula for stirring
6. Measuring spoons (and a tablespoon)
7. Parchment paper or foil to cover the dish
8. Box grater for Parmesan (or small grater) and oven mitts to handle the hot dish

FAQ

Q: Can I make this vegan? A: Yes. Skip the Parmesan and stir in 2 tbsp nutritional yeast instead, or just add a little extra olive oil at the end. Also check the canned tomatoes to make sure no dairy was added.

Q: Do I need to salt the eggplant first? A: Not always, but salting slices for 20 to 30 minutes, then rinsing and patting dry helps pull out bitterness and extra moisture so it wont get soggy. If your eggplant looks fresh and firm you can skip it.

Q: Stove top or oven which is better? A: Both work. For easiest: sauté onion, pepper and garlic, add crushed tomatoes and simmer, then nestle in the sliced veg and bake 30 to 40 minutes at 375°F (190°C) until tender. Or for a quicker one pan cook everything on low covered, stirring occasionally, until veggies are soft.

Q: Why is my ratatouille watery and how do I fix it? A: Too much liquid comes from wet veggies or not cooking long enough. Fixes: drain or squeeze excess moisture from eggplant, add 1 to 2 tbsp tomato paste to thicken, cook uncovered to reduce liquid, or roast some veggies first to concentrate flavor.

Q: Can I make it ahead or freeze it? A: Yes. It keeps 3 to 4 days in the fridge and freezes well up to 3 months. Cool completely, portion into airtight containers, thaw in the fridge and reheat gently. Add fresh basil after reheating for best flavor.

Q: How should I serve it? A: So many ways. Spoon it over crusty bread, polenta, pasta or rice, or use as a side for grilled meats. Finish with torn basil, chopped parsley and a drizzle of olive oil or a sprinkle of Parmesan if you arent vegan.

EASY RATATOUILLE Recipe Substitutions and Variations

Eggplant: no eggplant? Swap in 8 oz portobello or cremini mushrooms, sliced thick. They give a meaty, absorbent bite and won’t turn bitter, just cook a bit longer so they release moisture.
Zucchini: out of zucchini use extra yellow squash, another eggplant, or about 2 medium carrots thinly sliced for a firmer, slightly sweeter texture.
Crushed tomatoes: no crushed tomatoes use a 14 oz can diced tomatoes pulsed once or twice in a blender, or 1 1/2 cups tomato passata. If it’s too thin add 1 tbsp tomato paste to thicken.
Parmesan: skip parm for vegan meals—use 2 tbsp nutritional yeast (or 3 tbsp if you want it cheesier). For a non vegan sharper swap use 1/3 cup grated Pecorino Romano.

Pro Tips

1) Salt and press the eggplant, really. Slice, sprinkle a little salt and let it sit 10 to 20 minutes, then pat or squeeze out the moisture with a towel. It soaks up less oil that way and wont make the whole dish watery, but dont overdo it or you might wash away flavor.

2) Keep slices even, use a mandoline or a super sharp knife. If some pieces are thicker, tuck them near the center where they get more steam, thin ones on the edges so everything finishes at the same time. Consistent thickness = no soggy bits, no burnt edges.

3) Make your sauce a bit more than “just saucy” so it clings to the veg. Simmer a little longer to concentrate it, and if it tastes too sharp add a tiny pinch of sugar or a splash of balsamic. If you want a smoky note, quickly char the red pepper under the broiler or on a gas flame before slicing.

4) Bake covered then uncover to brown, and let it rest before serving. If you want extra crisp edges, pop it under the broiler for 1 to 3 minutes but watch it like a hawk, it goes from perfect to burned fast. Also this actually tastes better the next day, so dont be afraid to make it ahead.

EASY RATATOUILLE Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

270

kcal

Equipment: 1. 9×13 inch baking dish or similar
2. Sharp chef’s knife or any sharp knife you got
3. Cutting board
4. Skillet (10–12 inch) for the sauce
5. Wooden spoon or heatproof spatula for stirring
6. Measuring spoons (and a tablespoon)
7. Parchment paper or foil to cover the dish
8. Box grater for Parmesan (or small grater) and oven mitts to handle the hot dish

Ingredients

1 medium eggplant (about 1 lb / 450 g)
2 medium zucchini (about 12 oz / 340 g total)
1 medium yellow squash (optional, about 6 oz)
1 red bell pepper (about 6 oz)
1 yellow onion (about 8 oz)
3 cloves garlic
1 can (14 oz / 400 g) crushed tomatoes or tomato passata
2 tablespoons tomato paste (optional)
3 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried oregano or 1 teaspoon herbes de Provence
4 to 5 sprigs fresh thyme or 1 teaspoon dried thyme
6 to 8 fresh basil leaves
2 tablespoons chopped fresh parsley (optional)
1/3 cup grated Parmesan cheese (omit for vegan)
2 tablespoons nutritional yeast (vegan option)
Extra olive oil for drizzling (a few tablespoons, optional)

Directions

Preheat oven to 375°F (190°C). Slice the eggplant, zucchini and yellow squash into very thin rounds about 1/8 inch (3 mm). Slice the red bell pepper thinly, finely chop the yellow onion and mince the garlic. If you want, sprinkle eggplant with a pinch of salt and let sit 10–15 minutes, then pat dry to remove bitterness and extra moisture.
Make the sauce: heat 3 tablespoons extra virgin olive oil in a skillet over medium heat. Cook the chopped onion until translucent, add the garlic and red pepper and cook 2 minutes more. Stir in the can of crushed tomatoes (or passata) and the 2 tablespoons tomato paste if using.
Season the sauce with 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 1 teaspoon dried oregano or herbes de Provence, and 4 to 5 sprigs fresh thyme (or 1 teaspoon dried thyme). Simmer gently 5–10 minutes until slightly thickened. Turn off heat and remove thyme sprigs if you prefer.
Spoon and spread the tomato sauce evenly over the bottom of a 9×13 inch or similar baking dish so you have a thin, even layer.
Arrange the sliced vegetables over the sauce in a single overlapping pattern (rows or concentric circles), alternating eggplant, zucchini, yellow squash and slipping some thin red pepper slices in between for color. Tuck a few thyme sprigs between slices for extra aroma.
Drizzle a few tablespoons more extra virgin olive oil over the vegetables, then sprinkle a little extra dried oregano or herbes de Provence if you like. Taste for salt and pepper and adjust if needed.
Cover the dish tightly with parchment paper cut to fit (or foil) and bake in the preheated oven 35 minutes, until the vegetables are tender when pierced with a knife.
Remove the cover and bake 8–12 more minutes to allow edges to brown a bit. If you like melted cheese, sprinkle 1/3 cup grated Parmesan now; for vegan option sprinkle 2 tablespoons nutritional yeast instead.
Take the dish out, let it rest 5 minutes then scatter 6–8 torn fresh basil leaves and 2 tablespoons chopped fresh parsley (optional) on top. Finish with an extra drizzle of olive oil if desired.
Serve warm as a main or side. Note: this is already low carb; for vegan leave out the Parmesan and use the nutritional yeast. Enjoy, and dont be afraid to slightly overlap thicker slices so every bite gets that saucy goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.