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Ratatouille served in a white bowl next to crusty bread with a white background.

Easy One-Pot Ratatouille


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  • Author: Elaine Gordon
  • Total Time: 40 minutes
  • Yield: 6 1x
  • 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

Scale
  • 1 large onion (red, white or yellow works), skin and ends removed, chopped
  • 1/4 cup extra virgin olive oil
  • 1.5 teaspoons fine salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon herbs de Provence
  • 1/4 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
  • 1/2 cup chopped fresh basil
  • Garnish options: fresh basil, fresh thyme, fresh rosemary

Instructions

  1. Prep the veggies. Chop the eggplant, zucchini, onion and bell peppers into 1/2-inch cubes (this vegetable chopper is a huge timesaver). Set veggies aside.
  2. 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.
  3. Add seasonings and garlic. Add the thyme, oregano, red pepper flakes and minced garlic and sauté over low heat for 5 minutes.
  4. 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.
  5. 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.
  6. Add the fresh basil. Just before serving, stir in the freshly chopped basil.
  7. 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

Store leftovers once fully cooled in an airtight container in the refrigerator for up to five days.

Serve warm or at room temperature.

  • Prep Time: 10
  • Cook Time: 30
  • Category: Side
  • Method: Stovetop
  • Cuisine: French