If you've been searching for the easiest, most satisfying ratatouille recipe, you've found it. Ratatouille is a classic French dish that captures the essence of Mediterranean flavors in a delightful vegetable medley. This recipe is surprisingly simple yet packed with incredible flavor, proving how a few basic ingredients can create something truly exceptional.
This Recipe Is: Low Carb, Gluten Free, Paleo, Vegetarian and Vegan
Table of Contents
Inspiration for this Simple Ratatouille Dish
When I was young, I really didn't like zucchini. I could always tell if it was in my food, no matter how cleverly it was hidden. However, a transformative moment occurred during a trip to Roque Brun, France, where our hosts introduced me to the magic of Ratatouille. Their homemade version, crafted with fresh garden vegetables, including zucchini, completely changed my perception.
Inspired by that experience, this simple ratatouille recipe embodies the essence of southern French cuisine, reminiscent of that memorable dish from Roque Brun. Sometimes, simplicity truly speaks volumes in the kitchen.
5 Reasons to Love This Recipe
Here are five reasons to love this ratatouille recipe:
- Simple to prepare with few ingredients!
- Ideal for low carb and gluten-free diets!
- Perfect for meal prep and batch cooking!
- Fresh flavors from garden vegetables!
- Versatile as a side dish or main course!
Is Ratatouille Dish Low Carb?
Yes, Ratatouille is generally considered a low-carb dish as it primarily consists of vegetables like tomatoes, zucchini, yellow squash, and onions, which are relatively low in carbohydrates. However, the exact carb content can vary based on the specific ingredients and proportions used in the recipe.
In my recipe, I have skipped the eggplants and made the carb content even lower by using only low carb ingredients. You can easily enjoy it on a low carb diet without worrying!
Ratatouille Ingredients List
To make a traditional ratatouille recipe, you will need the following simple ingredients:
- 5 roasted garlic cloves
- 2 zucchinis, chopped and divided evenly
- 2 onions, peeled and sliced
- 2 large tomatoes, cored and sliced, then chopped
- 1 yellow squash, chopped
- 4 tablespoons grated Parmesan
- 3 tablespoons Herbs de Provence
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Ingredient Substitutions
If you want to swap a few ingredients, here are some handy substitutions:
- Olive oil: Substitute with avocado or coconut oil.
- Roasted garlic: Use 3 cloves of regular garlic or 2 teaspoons of jarred minced garlic.
- Herbs de Provence: Try a premixed Italian seasoning blend as a replacement.
- Parmesan cheese: Opt for premade grated Parmesan from the grocery store. For a vegan option, omit the cheese or use a suitable cheese substitute.
Additional Ingredients
These simple additions will complement the main ingredients beautifully, adding complexity and richness to your Provencal Ratatouille. Enjoy experimenting with these optional ingredients:
- Mushrooms: Adding mushrooms will deepen the overall flavor profile of the dish.
- Eggplant: For a classic eggplant ratatouille, be sure to salt the eggplant slices first to draw out excess moisture - this prevents watery dish!
- Bell peppers: Blister and peel the bell peppers before adding them to the dish for optimal texture. Alternatively, use jarred roasted peppers later in the cooking process for convenience. You can also add red or yellow bell peppers to the dish for a pop of color.
- Fresh basil: Fresh herbs like basil or fresh parsley is a wonderful addition to this ratatouille recipe, adding a burst of freshness and aromatic flavor.
- Pepper flakes: Red pepper flakes are a fantastic addition, providing a subtle heat and depth of flavor to complement the freshness of summer vegetables.
- Fresh Thyme: Herb seasoning takes this dish to the next level. Fresh thyme leaves will impart beautiful herby flavors to this ratatouille recipe.
Note: These additional ingredients are entirely optional and not a part of the original recipe.
Cooking Tools
You'll need the following tools to make Rustic Ratatouille:
- Stainless steel pan or non-reactive pan
- Knife
- Cutting board
- Grater
- Spatula or wooden spoon
How to Make Ratatouille: Complete Cooking Guide
Cooking Methods
- Simmering
Preparation Steps
- Gather all the tools and ingredients required for this recipe.
- Peel and slice onions.
- Core and slice tomatoes, then chop them.
- Chop yellow squash.
- Chop zucchinis and divide evenly.
- Grate Parmesan cheese.
Cooking Instructions
- Heat a stainless steel pan or any other non-reactive pan over medium-high heat.
- Add the olive oil. Once the oil shimmers, add the onion and salt. Mix well and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and stir.
- Add the yellow squash, half of the zucchini, garlic, pepper, and herbs. Stir well.
- When the mixture begins to bubble, reduce the heat to low. Cook uncovered for 1 hour, stirring occasionally.
- After an hour, add the remaining zucchini. Cook for another hour, stirring occasionally.
- Taste, adjust seasonings if necessary, and taste again.
Cooking Instructions
- Heat a stainless steel pan or any other non-reactive pan over medium-high heat.
- Add the olive oil. Once the oil shimmers, add the onion and salt. Mix well and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and stir.
- Add the yellow squash, half of the zucchini, garlic, pepper, and herbs. Stir well.
- When the mixture begins to bubble, reduce the heat to low. Cook uncovered for 1 hour, stirring occasionally.
- After an hour, add the remaining zucchini. Cook for another hour, stirring occasionally.
- Taste, adjust seasonings if necessary, and taste again.
Step 1: The first step to a delicious ratatouille dish is fresh ingredients. Make sure to slice the tomato as shown here so the skins aren’t huge!
Step 2: For this ratatouille recipe, we don’t use eggplant. Instead, we use both zucchini and yellow squash.
Step 3: This is how your ratatouille recipe should look after about an hour of simmering.
💡 My Pro Tip
- To enhance the flavors of this beautiful dish, use a mix of fresh and dried herbs. Adding herbs at different stages of cooking ensures exceptional flavors in your dish. For optimal flavor, add fresh basil and parsley during the last 15 minutes of cooking to preserve their vibrant taste. Additionally, top your Ratatouille with a sprinkle of freshly grated Parmesan cheese just before serving for an extra layer of richness and umami flavor.
- When you begin making this ratatouille dish, it might seem like you're preparing a massive amount, but remember that the ingredients will cook down significantly—about half their original volume. Ensure you use a large enough pan to accommodate everything.
⏲️ Time-Saving Tips
- Chopping the vegetables is the most time-consuming part of the recipe, so get it done ahead of time. Alternatively, buy pre-chopped vegetables from the store.
- Speed up slicing with a mandolin for consistent and quick cuts.
- Prepare a batch of roasted garlic beforehand and store it in the fridge for convenience during cooking.
What to Serve With Ratatouille Dish?
Whether you want to eat Ratatouille for dinner or lunch, I have fabulous dishes to pair with it! Ratatouille complements roasted meats beautifully, but if you prefer a completely vegetarian option, we also have those recipes to pair with it!
- Low Carb Bread: Nothing beats a slice of garlic bread with the classic Ratatouille! Crusty bread and delicious layers of veggies - what else do you need?
- Crispy Oven Roasted Chicken: Pair your Ratatouille with crispy oven-roasted chicken for a satisfying keto and paleo-friendly meal. The tender chicken complements the rich flavors of the ratatouille perfectly.
- Roasted Pork Tenderloin: For a hearty paleo and low-carb option, serve your Ratatouille dish alongside roasted pork tenderloin. The succulent pork enhances the earthy notes of the ratatouille.
- Boneless Beef Chuck Roast: For a comforting paleo, low-carb, and primal meal, enjoy Ratatouille with boneless beef chuck roast. The slow-cooked beef pairs wonderfully with the savory vegetable medley.
- Cauliflower Puree: Looking for a vegetarian friendly side? serve Ratatouille with creamy cauliflower puree. This smooth and flavorful puree adds a velvety texture to your meal.
- Low-Carb Curried Egg Salad: Pair Ratatouille with a refreshing low-carb curried egg salad for a satisfying vegetarian dish. The curried flavors of the egg salad complement the vibrant flavors of the ratatouille.
Storage and Reheating Instructions
Storage Tips
- Store ratatouille in an airtight container in the fridge for up to 5 days. Drain any excess liquid from the veggies before reheating.
Freezing Tips
- Freeze Ratatouille in freezer bags laid flat for easy storage. It can be stored in the freezer for up to three months.
Reheating Tips
- Stovetop: Reheat in a pan over medium heat until heated through.
- Microwave: Cover and microwave until hot.
Note: Avoid reheating Ratatouille in the oven as it may ruin the texture.
Recipe Conclusion
This French Ratatouille Dish is well enjoyable without parmesan or asiago toppings. Skip the toppings if you're strictly vegan or paleo. However, it's undeniable that Parmesan introduces another layer of flavor that's hard to replicate. If you're feeling adventurous, you can experiment with TVP (textured vegetable protein) as a topping, though results may vary—let me know how it turns out!
I hope you enjoy this flavorful dish as much as I do. Let me know if you have your own twist to this classic recipe. I'd love to check out your ratatouille recipe! You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.
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FAQs
The ratatouille recipe is not a complex dish; it involves chopping and simmering vegetables. I have given the classic the easiest spin.
Yes, traditional Ratatouille is made entirely of fresh veggies like tomatoes, zucchini, and eggplant.
Ratatouille is a vegetarian dish that can be a satisfying classic side dish. It's typically served with other proteins or grains for a complete meal.
The secret to a good ratatouille is slow cooking the vegetables to develop rich flavors and textures.
Ripe, juicy plum or Roma tomatoes, known for their rich flavor and meaty texture, are the best tomatoes for Ratatouille. Make sure to choose fresh tomatoes for this recipe.
Ratatouille Dish 🥘
Ingredients
Ratatouille Ingredients List
- 5 roasted garlic cloves
- 2 zucchinis chopped and divided evenly
- 2 onions peeled and sliced
- 2 large tomatoes cored and sliced, then chopped
- 1 yellow squash chopped
- 4 tablespoons grated Parmesan
- 3 tablespoons Herbs de Provence
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Gather all the tools and ingredients required for this recipe.
- Peel and slice onions.
- Core and slice tomatoes, then chop them.
- Chop yellow squash.
- Chop zucchinis and divide evenly.
- Grate Parmesan cheese.
Cooking Instructions
- Heat a stainless steel pan or any other non-reactive pan over medium-high heat.
- Add the olive oil. Once the oil shimmers, add the onion and salt. Mix well and cook for 5 minutes, stirring occasionally.
- Add the tomatoes and stir.
- Add the yellow squash, half of the zucchini, garlic, pepper, and herbs. Stir well.
- When the mixture begins to bubble, reduce the heat to low. Cook uncovered for 1 hour, stirring occasionally.
- After an hour, add the remaining zucchini. Cook for another hour, stirring occasionally.
- Taste, adjust seasonings if necessary, and taste again.
Notes
If you love this recipe, please let mi know! Have other ideas on how to make this more low carb? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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9 Responses
I know what I am gonna eat for dinner tonight Scott! And gonna top it with tons of parmesan!!! I always wanted to eat one after that movie but since I dont have a mandoline to get those amazing slices in Thomas Keller's recipe I never made it. Now this I can make. Will let you know how it turns out. You are so right about zucchini I dont hate it but never loved it either. Gonna ask my mom to make this as she will have everything home grown in summer.
Hi Suchi:
Hopefully everything turned out well for you. I love home grown veggies too- they are the best!
Take care-
Scott
Loved it! Making it for the second time again tonight! Even my son, who is not very fond of vegetables, raved about how good it is. Thank you!
Hi Suzanne:
That's awesome news and you just made my entire day (and I have been having a really good day today!). Just wait until the tomatoes are really super ripe at the end of the summer and you can get fresh zucchini and squash- it is 10X better.
Thanks for reading- have a wonderful day in the kitchen!
Scott
My kids smashed through these veggies. Absolutely loved them. I have a hard time getting them to eat veggies normally. Very cool.
Hi Rich:
Mine too, they absolutely love it!
Thank you for writing and have a great day!
Scott