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This easy ratatouille recipe is the ultimate comfort dish!



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How to make Summer Rainbow Ratatouille from @twospoons.ca’s The Two Spoons Cookbook (p. 253). Sneak peek recipe below 💛🌱👇

2 tbsp olive oil1 red onion, chopped
4 cloves garlic, chopped1 tsp fine sea salt, divided
1 red bell pepper, chopped
2 cans (28 ounces/800 mL each) crushed tomatoes
2 tsp Herbes de Provence
3 tsp fresh thyme, divided
1⁄2 cup basil, chopped, more for garnish
1 green zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 Japanese eggplant, thinly sliced
3 Roma tomatoes, thinly sliced
1⁄4 tsp pepper
Fresh basil, for garnish (optional)

1. Heat the olive oil in a 10-inch cast-iron skillet over medium heat.Add onion, garlic, and 3⁄4 teaspoon of the salt. Cook, stirring often, until softened, about 10 mins.
2. Add the bell pepper and cook until softened, about 7 mins. Pour in the crushed tomatoes and season with the herbes de Provence and 2 tsp of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 mins. Add the basil and stir to combine. Remove from the heat.
3. Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Sprinkle with the remaining 1 teaspoon thyme, remaining 1⁄4 teaspoon salt, and the black pepper.
4. Cover the skillet with foil or an oven-safe lid and bake at 375F/190C for 40 mins. Remove the foil and continue cooking until the veg is very soft and the ratatouille is bubbling, another 20 to 30 mins. Garnish with basil leaves just before serving, if desired.

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23 Comments

  6. O M

    It looks good. However for French people, it is a vegetable « tian » not a ratatouille.

  7. Czech Meowt

    You really don't want to make ratatouille like this. You can tell it was not cooked fully. DICE all your vegetables, then cook your eggplant first, remove from heat, cook your zucchini/squash, remove from heat, then cook your onions and pepper together, cover with crushed tomatoes and reduce, then combine all your ingredients and simmer (covered) for about 10 minutes.

    Smaller pieces will cook faster and more thoroughly, and honestly just work better when eating. If you cook large pieces like this, especially if stewing it from the start, you'll need to cook it a long time, and it will likely end up very mushy. She showed the hard and not very good way

  8. Kaan Yildiz

    Not to hate on you, but first the sauce is too thick, it needs to be less thick and reduce as it is baking for the second half of cooking process. The vegetables are way too thick, they will not cook, on your video you can see the outside was a little cooked and inside is raw. It wont get you sick put the texture will be annoying to eat. Thirdly, the cooking time is too low. It needs to cook long for covered time for about an hour and a half, then remove the cover and cook another 40 minutes. All is is normally asked to cook at 350F convention but moist people dont have that at home so I suggest 380F for home cooks. Once you have the finished dish and it is cooked properly, trust me, you dont need that baguette and cheese.

  11. Brian C

    This is made popular by the animated movie for presentation but it doesn't taste as good as authentic ratatouille because it's missing important step. Frying.

  12. Eduardo Chavacano

    It looks beautiful. But that yellow squash dont grow in some parts of Asia, neither does the zucchini. But they can probably grow. No one plants them though. It looks so nice.

  21. Jill Hollon

    Oh, WOW!! What a beautiful and easy dish!! It looks sooooo delicious!!
    Thank you for being Vegan and caring about the animals ❤️❤❤
    I've been Vegan for almost 7 years, and I love it!! Every day is so beautiful!! I wish I had been born and raised Vegan!!

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