This Ratatouille Recipe is as flavorful as it is easy! This next installment in our Dinner and a Movie series is inspired by the iconic duo, Remy and Linguini. Today we’ll go step-by-step through this recipe to make sure you feel like head chef! Soon you’ll enjoy fresh zucchini, eggplant, and tomatoes steamed on top of a savory garlic tomato sauce. This is a vegetable-based dish you won’t soon forget!

a serving of ratatouille vegetables on a white plate with the sauce drizzled in a circle around it

Why You’ll Love This Ratatouille Recipe

Welcome to the next installment of Dinner and a Movie – a series in which we enjoy cinematic-inspired food from our favorite comfort films! Pixar’s Ratatouille was an unforgettable movie for child and adult foodies alike! It inspired people to take more chances in the kitchen and let their love of food shine through.

Today I’m breaking down how to make the surprisingly easy namesake dish. This ratatouille recipe is made of tender and juicy zucchini, eggplant, and bell peppers baked on top of yummy red sauce. It’s seasoned to perfection and served hot or cold – your preference!

Now, pop on the movie, listen to the imaginary Remy on your chef’s hat, and enjoy your time in the kitchen!

Dinner and a Movie Recipes

Beef Bourguignon Recipe from Julie + Julia
Sex and the City Cosmopolitan Cocktail
Chessy’s Vegetarian Chili from The Parent Trap
Lavender Ice Cream with Honey from It’s Complicated
Mean Girls Cheese Fries
Princess Diaries Pear Sorbet

Ingredients

While this list may seem a little long, don’t sweat it – it’s mostly veggies and seasonings! This recipe is surprisingly easy and made with simple, fresh ingredients.

Olive oil
Yellow onion
Tomato paste
Garlic cloves
Fresh thyme sprigs
Red wine
Tomato sauce
Eggplant
Zucchini
Yellow squash
Roma tomatoes
Kosher salt
Cracked black pepper
Water

How To Make Homemade Ratatouille

add the onions and yellow bell pepper to the sauce pan and cook, then add red tomato paste, seasonings, and water

Step 1: Preheat

Begin by preheating your oven to 375 F.

Step 2: Prepare the Sauce

Add olive oil to a medium-sized skillet over medium heat. Add onions and cook for 4-5 minutes until tender and translucent. Add in the tomato paste, garlic cloves, and thyme sprigs. Cook, for 1-2 minutes, or until it’s fragrant.

blend the sauce and then pour it into the baking dish

Step 3: Add Red Wine and Blend

Add the red wine and cook for another 2-3 minutes, or until most of the wine has evaporated. Add the tomato sauce and stir it together with the other ingredients, then transfer the sauce mixture to a blender. Season generously with kosher salt and cracked black pepper, then blend it for 20-30 seconds on high, or until the sauce is smooth.

Step 4: Spread Sauce

Spread the blended sauce evenly onto the bottom of a ceramic oval baking dish.

place the sliced veggies in a circle within the dish on top of the red sauce

Step 5: Arrange Vegetables

Starting with the outer edge of the baking dish, arrange the slices of eggplant, zucchini, yellow squash, and tomato in a circle. Overlap the pieces slightly and continue in circles until you reach the center.

Step 6: Olive Oil + Seasoning

Brush the veggies with olive oil and sprinkle them evenly with fresh thyme sprigs, kosher salt, and cracked black pepper.

Step 7: Cover and Bake

Cover the vegetables with a piece of parchment paper, tucking in the sides if needed. Bake the dish until the veggies are fork-tender, about 40-45 minutes.

the final dish with baked veggies on top

FAQs

What does ratatouille mean?

The word is derived from two variations of the French word “tatouiller,” meaning “to stir up.”

What is a substitute for eggplant in ratatouille?

If you don’t like eggplant you can simply omit it from the recipe or replace it with something meaty like mushrooms or thinly sliced sweet potato rounds.

Can I prep ratatouille the night before?

You sure can! Since it’s akin to a stew, this dish is often even more delicious the next day. Plus, ratatouille can be served both hot or cold so you don’t even have to worry about reheating it.

Why cover ratatouille with parchment paper?

Covering your dish with parchment paper allows the vegetables to steam and cook through evenly.

Serving Suggestions

You can serve this ratatouille recipe in a multitude of ways! This list below is like a “choose your own adventure” for veggies and each one is delicious.

Ratatouille makes an excellent side dish. Serve it alongside a roast chicken, grilled lemon chicken, your favorite beef, or fish.
You have the protein and the veggies, but now it’s time for the carb! I love enjoying potatoes with my ratatouille, especially garlic mashed red potatoes. Try these miso garlic butter mashed potatoes or lemon herb roasted potatoes too.
Go in a different direction with your meal by adding the veggies and sauce to your favorite kind of pasta!
I love eating leftovers of this dish for breakfast. Serve it alongside scrambled eggs and toast.
Keep things vegetarian and enjoy your ratatouille for lunch with a side salad and a piece of crusty bread.

a serving of vegetables on a white plate with sprigs of herbs on top and the sauce drizzled around the pile in a circle

More Vegetable-Based Recipes To Try

If you make this Ratatouille Recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

Dinner and a Movie Ratatouille Recipe

Recipe By Elizabeth Van Lierde

Servings: servings

ingredients

4 tbsp olive oil divided
½ yellow onion finely diced
2 tbsp tomato paste
3 garlic cloves minced
2 tsp fresh thyme sprigs
⅓ cup red wine
15 oz tomato sauce
1 small eggplant very thinly sliced
1 zucchini very thinly sliced
1 yellow squash very thinly sliced
2-3 roma tomatoes thinly sliced
Kosher salt
Cracked black pepper

instructions

Preheat oven to 375 F.
Prepare the sauce: Add olive oil to a medium skillet over medium heat. Add in onion and cook for 4-5 minutes until tender and translucent. Add in the tomato paste, garlic, thyme sprigs. Cook, for 1-2 minutes or until fragrant.
Add in the red wine and cook for 2-3 minutes or until most of the red wine has evaporated. Add the tomato sauce and stir together. Transfer the sauce mixture to a blender. Season with a generous pinch of kosher salt and cracked black pepper. Blend for 20-30 seconds on high or until the sauce is smooth.
Spread sauce evenly onto the bottom of a ceramic oval baking dish.
Arrange slices of eggplant, zucchini, yellow squash, and tomato, starting with the outer edge and working towards the center. Overlap pieces slightly.
Brush vegetables with remaining 2 tbsp of olive oil and sprinkle evenly with fresh thyme sprigs, a sprinkle of kosher salt and cracked black pepper.
Cover vegetables with a piece of parchment paper, tucking in the sides if needed. Bake until vegetables are fork tender, about 40-45 minutes.

notes

Make Ahead: Since it’s akin to a stew, this dish is often even more delicious the next day. Plus, ratatouille can be served both hot or cold so you don’t even have to worry about reheating it.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

Course: Main Course

Cuisine: French

Keyword: dinner and a movie, ratatouille, ratatouille recipe

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