Prepare bright, fresh and flavorful ratatouille all in one pot! This gourmet classic French dish features loads of summer veggies and fresh herbs cooked down into a healthy stew that the whole family can enjoy. My kids absolutely love it!
The summer after I graduated college, I backpacked through Europe with my husband (we were still dating at the time) and to this day I am so grateful that we were able to spend some time in Nice, a Provençal city in the south of France. Our reason for visiting back then was to enjoy the beach on the Mediterranean Sea, but little did I know that the French cooking is what I'd remember most!
I ordered ratatouille at one of the restaurants, having no idea that Nice was the origin of this truly iconic vegetable stew. The presentation was beautiful, but more importantly the flavors were out of this world. The signature dish was simple yet elegant, light yet satisfying, and a meal I will never forget.
I sought out to make my own ratatouille, and I've finally landed on the perfect modern day recipe. The colorful summer vegetables are cooked down, releasing all their juices for a delicious gourmet meal. It's quick, easy and made in one pot for easy cleanup!
Ratatouille, the Easy Way (No Fancy French Skills Required!)
- Quick - cook all the veggies at once rather than each individually
- One-pot - no roasting required
- Flexible - can easily substitute, add or omit ingredients (I just wouldn't omit the tomatoes as that's what gives the dish its sauciness).
- Great for meal-prep - the flavors continue to develop when stored, making it even more flavorful as it sits
- Enjoy hot or at room temperature - enjoy immediately or save for later
- Family-friendly - kids truly enjoy this veggie dish!
Simple Ingredients, Big Flavor
The beauty of this recipe is that you can throw in whatever seasonal veggies you wish!
How to Make this Ratatouille
1. Prep the veggies. This vegetable chopper is a huge timesaver!
2. Sauté the onions.
3. Add seasonings and garlic.
4. Add the chopped veggies and tomatoes.
5. Cook covered over medium heat. The veggies will soften and the fresh tomatoes will burst and release their juices!
6. Add the fresh basil.
7. Serve!
Recipe Tips
- Cut the veggies into equal sizes. Chopping the veggies uniformly ensures that they will be cooked evenly. The last thing we want is for one of the veggies to be firm while the rest are soft and tender! I prefer ½-inch cubes best as it allows for enjoying multiple veggies in every bite rather than just one or two chunks at a time.
- Use good quality veggies. Fresh vegetables are the star of this classic dish, so treat them as such! I love using veggies from my local farmers market best, and I aim for buying organic produce at the grocery store when possible. The better the ingredients, the better the taste!
- The veggies will soften the longer they cook. The vegetables will continue to get more flavorful and mushy as it stews while covered. If you prefer firmer and less tender veggies, cook for less time.
I hope you enjoy this easy one-pot recipe to use up your summer produce! Ratatouille is an all-time classic but that doesn't need it has to be complicated. Have fun with it!
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Easy One-Pot Ratatouille
- Total Time: 40 minutes
- Yield: 6
- Diet: Vegan
Description
Prepare bright, fresh and flavorful ratatouille all in one pot! This gourmet classic French dish features loads of summer veggies and fresh herbs cooked down into a healthy stew that the whole family can enjoy. My kids absolutely love it!
Ingredients
- 1 large onion (red, white or yellow works), skin and ends removed, chopped
- ¼ cup extra virgin olive oil
- 1.5 teaspoons fine salt
- ½ teaspoon thyme
- ½ teaspoon oregano
- ½ teaspoon herbs de Provence
- ¼ teaspoon red pepper flakes
- 5 large cloves garlic, peeled and minced
- 2 medium zucchini, ends removed and chopped
- 3 bell peppers (red, yellow and/or orange), stem and seeds removed, chopped
- 1 medium eggplant, ends removed, chopped
- 1, 15 ounce can diced tomatoes (low sodium), include the juices
- 8 ounces fresh tomatoes, grape and/or cherry tomatoes, whole
- Optional: 1 tablespoon maple syrup
- ½ cup chopped fresh basil
- Garnish options: fresh basil, fresh thyme, fresh rosemary
Instructions
- Prep the veggies. Chop the eggplant, zucchini, onion and bell peppers into ½-inch cubes (this vegetable chopper is a huge timesaver). Set veggies aside.
- Sauté the onions. Heat a dutch oven or large pot over medium heat. Once hot, add the olive oil, onions and salt. Sauté for 10 minutes or longer to caramelize the onions slightly. If you have more time, feel free to sauté over low heat for 30 minutes to really bring out the sweetness.
- Add seasonings and garlic. Add the thyme, oregano, red pepper flakes and minced garlic and sauté over low heat for 5 minutes.
- Add the veggies. Add the chopped vegetables, canned diced tomatoes (including the juices) and fresh whole tomatoes to the pot. Add maple syrup here as well, if using.
- Cook over medium heat. Cover the pot and cook for approximately 20 minutes until the veggies soften and the fresh tomatoes burst and release their juices.
- Add the fresh basil. Just before serving, stir in the freshly chopped basil.
- Serve. Serve overtop pasta, lentils, couscous, orzo or quinoa to make it a meal or on its own with crusty bread as a side dish. Garnish with fresh basil, fresh thyme, red pepper flakes or a dash of heavy cream.
Notes
Once fully cooled, store leftovers in an airtight container in the refrigerator for up to five days. The flavors are even better when enjoyed the next day.
Serve warm or at room temperature.
- Prep Time: 10
- Cook Time: 30
- Category: Side
- Method: Stovetop
- Cuisine: French
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