What Is Ratatouille?
Ratatouille’s roots can be traced back to the humble kitchens of Provence, where it began as a way for farmers to use up the summer’s surplus of vegetables. The name comes from the French word “touiller,” which means to stir, reflecting the simplicity of its preparation. Traditionally, it was cooked as a rustic stew, with each vegetable slowly simmered to perfection. Traditional ratatouille is a rustic vegetable dish from the Provence region of France made with simple, wholesome ingredients like eggplant, zucchini, tomatoes, and bell peppers. Many of you probably already have an abundance of these in your garden, but if not, you can find them now at any farmers market. I also have this Ratatouille with Farro and Ratatouille Baked Chicken if you want a high-protein version.
Colorful: Eat the rainbow with this hearty and healthy stew, loaded with a variety of fresh vegetables. Meal Prep: Summer ratatouille lasts for 5 days in the fridge and freezes well, so it’s perfect for prepping ahead. Dietary Restrictions: It’s vegetarian, vegan, high-fiber, gluten- free, Weight Watchers-friendly, paleo, and dairy-free.
If you make this vegan ratatouille recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!
More Summer Vegetable Recipes You’ll Love
Baked Ratatouille with Cheese Grilled Vegetable Platter with Yogurt Mint Sauce Mediterranean Boneless Pork Chops with Summer Veggies Summer Vegetables with Sausage and Potatoes Skillet Summer Macaroni Salad with Tomatoes and Zucchini
Olive Oil: To sauté the vegetables in. Salt and Black Pepper: To season everything Aromatics: Garlic and onion infuse the ratatouille dish with an amazing flavor. Vegetables: Dice eggplant, zucchini, bell pepper, and vine-ripened tomatoes into small pieces. Tomato Paste: For an extra flavor boost Herbs: Fresh thyme for simmering and basil for garnishing
As a Main Course: Serve it with crusty bread or over pasta, a bed of fluffy couscous, rice, or quinoa for a satisfying vegetarian meal. As a Side Dish: Eat it alongside roasted chicken, grilled meats, or fish. Topped with Eggs: For a hearty breakfast or brunch, top your ratatouille with a runny egg.
Storage
Fridge: Store in an airtight container in the fridge for up to 5 days. Freezer: You can also freeze extras in an airtight, freezer-safe container for up to 3 months. Reheat: If frozen, thaw it first in the fridge. Then, warm it in the microwave or on the stove.
