Can I make Homemade Classic French Ratatouille ahead of time?

Yes! It reheats beautifully. Make it, cool it, and store it in the fridge. The flavors often taste even better the next day.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge for 3–4 days . Reheat in the oven or microwave until hot.

You can. The veggies will be softer after thawing, but the flavor is still great. Freeze in a sealed container for up to 2–3 months .

What can I serve with it besides rice or polenta?

Try pasta, quinoa, couscous, or even a fried egg on top. And bread is basically a requirement for that sauce.

Do I have to do the fancy veggie spiral?

Nope. You can layer it like described (it’s fun), but you can also simply spread the sliced veggies over the sauce in a more casual layer. It’ll still taste wonderful.

Homemade Classic French Ratatouille: Irresistible Cozy 6-Veg Win

Description

A cozy Homemade Classic French Ratatouille made with tender layers of eggplant, zucchini, tomatoes, and herbs baked in a rich tomato sauce. Simple, comforting, and naturally beautiful.

Ingredients

Scale

Vegetables

2 small eggplants, sliced
2 zucchini, sliced
6 tomatoes, sliced
2 red onions, sliced
1 yellow bell pepper, sliced

Tomato Sauce

2 tbsp olive oil
1 red onion, diced
1 red bell pepper, diced
5 cloves garlic, minced
Salt and pepper, to taste
¼ tsp dried oregano
¼ tsp dried thyme
700 g (about 24 oz) crushed tomatoes
2 tbsp fresh basil, finely chopped

Herb Dressing

5 tbsp olive oil
2 tbsp fresh basil, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp dried thyme
3 cloves garlic, minced
Salt and pepper, to taste

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Instructions

Slice all vegetables evenly and set aside.
Prepare the herb dressing by mixing olive oil, chopped basil, parsley, garlic, thyme, salt, and pepper. Set aside.
Preheat oven to 200°C / 390°F.
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Sauté diced onion and bell pepper until softened.
Add garlic and cook until fragrant. Season with salt, pepper, oregano, and thyme.
Stir in crushed tomatoes and simmer for 10 minutes. Add fresh basil and remove from heat.
Arrange sliced vegetables in an alternating pattern over the sauce, starting from the outer edge and working inward.
Season vegetables lightly with salt and pepper, then drizzle with herb dressing.
Cover with foil and bake for 40 minutes.
Uncover and bake an additional 20 minutes, until vegetables are tender and lightly caramelized.
Remove from oven and serve warm.

Notes

Slice vegetables as evenly as possible for even cooking.

Can be made ahead and reheated—flavors deepen overnight.

Serve with crusty bread, rice, or polenta for a complete meal.

Naturally vegan and gluten-free.

Prep Time: 25 minutes
Cook Time: 60 minutes
Category: Main Dish / Side Dish
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 serving
Calories: 220 Kcal
Sugar: 10 g
Sodium: 380 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 6 g
Protein: 4 g
Cholesterol: 0 mg