Easy Ratatouille Recipe

by Pamela

Easy Ratatouille Recipe

I always forget how much I like a good ratatouille recipe until about halfway through summer when I look at all the produce on my counter and contemplate what to make with it. Then it dawns on me to make a big pan of ratatouille – DUH! The same exact thing happens to me at the end of summer when I just can’t take another sauteed slice of zucchini lest I begin to start throwing said zucchini right out the window then I realize I need to make another pan of ratatouille.

I sometimes wonder how my brain really functions then realize that I’m probably better off not knowing how it works and finding out why I’m so weird. (Why does it take me so long to realize I want to make a ratatouille recipe? Why does my brain blank it out?) I take solace knowing that there are pills to make me seem more normal.

The French classic ratatouille recipe is an easy to prepare and hearty side dish

Ratatouille is really a simple dish who’s sum is greater than its parts. Onions, peppers, tomatoes, zucchini (what doesn’t get turned into zoodles) and eggplant. All the best vegetables of summer and the same veggies that reproduce like rabbits all summer long. I don’t think it’s any great surprise that you make ratatouille in a large pan either.

I know there are about a zillion, okay really about 10, different ways to make ratatouille, but I can’t be bothered with cooking it on the stove top. I just want to pop it into the oven and forget about it until it’s done. Sure, cooking it in a pan can bring out some of the nuances in the different vegetables and cooking it that way ensures that no one vegetable is over or undercooked, but I’m just not that fussy of a cook. Or an eater. My other “go-to” way to make ratatouille is on the grill (see link above)…so I’m still not using the stove top.

The French classic ratatouille recipe is an easy to prepare and hearty side dish

The thing that I really like about this ratatouille recipe is that I put the onion slices on the bottom of the pan. This helps to keep everything from sticking and still makes the entire (well, sort of) pan edible. (No parchment paper lining.) I also add a bit of herbs de Provence to bring out some different flavors in the vegetables. I know it seems a bit odd, but just trust me on this. It’s really good (and subtle).

So why not grab up all that end of summer produce and make yourself a great big batch of ratatouille? Even the leftovers are delicious!

Easy Ratatouille Recipe
Prep time
Cook time
Total time
The French classic ratatouille recipe is an easy to prepare and hearty side dish that's full of summer's best vegetables all roasted to perfection.
Recipe type: Side Dish
Cuisine: Italian
Serves: 6-8
  • 1 Large Eggplant
  • 2 Zucchini
  • 2 Medium Tomatoes
  • 4-5 Baby Bell Peppers
  • 1 Large Onion
  • 3 Tablespoons Olive Oil
  • 1½ Teaspoons Herbs de Provence
  • 2 Cloves Garlic
  • Kosher Salt
  • 6-8 Fresh Thyme Sprigs
  1. Slice Eggplant ⅛"-1/4" thick slices, drop into a colander, salt well and toss to mix.
  2. Set colander in the sink and let rest for 1 hour.
  3. Pre-heat oven to 350 degrees Fahrenheit.
  4. Thinly slice zucchini, tomatoes, bell peppers (remove their stems and seeds too) and onion.
  5. Drizzle 1 tablespoon of the olive oil on the bottom of a 7"x10" or 8"x8" pan and spread it to evenly coat the bottom.
  6. Layer the sliced onions on the bottom. It's okay if they overlap.
  7. Sprinkle 1 teaspoon of the herbs de Provence over the onions.
  8. Lay the one zucchini down one side of the pan and fan the slices out so that they're relatively evenly spaced. Then do that down the other side with the other zucchini.
  9. Squeeze out any excess water in the eggplant then stack 3 or 4 pieces together, fold them in half and lay them next to one of the rows of zucchini.
  10. Arrange the tomatoes (on their sides) next to the other row of zucchini.
  11. Tuck the peppers in a row between the tomatoes and the eggplant.
  12. Grate the garlic over top of the vegetables and spread it as evenly as you can.
  13. Drizzle the remaining olive oil over the vegetables.
  14. Sprinkle the top with the rest of the herbs de Provence and then with a good bit of kosher salt.
  15. Lay the thyme sprigs on top of the vegetables.
  16. Slide the pan into the oven for 90 minutes.
  17. Serve warm or cold.
I used a mandoline to slice my vegetables and to get them the same thickness, but you can do this with a sharp knife too. Be careful with the mandoline and make sure you use the guide. Cutting your finger off with one of those things really hurts.




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Olivia Bathgate September 24, 2015 at 3:46 am

I love ratatouille, but have to say it’s never been something I have made myself. I’ve only ever had it when I’ve been out for a meal. I was always under the impression it was a lot of fuss to make and I like things simple in the kitchen. Your recipe however, looks really simple and I love the idea of putting the onions on the bottom of the pan to avoid sticking – genius!

Pamela September 25, 2015 at 2:19 am

Hi Olivia, you’ll be surprised at how easy it is to make and how delicious. There’s other recipes that are made on the stovetop, but I like to pop it in the oven…it makes it easier on my time. ENJOY!

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