Ratatouille is a tasty, humble, one-pan vegetable stew made with onions, zucchini, a sweet red pepper, tomatoes, and an aromatic bouquet of herbs and spices. You can enjoy this single serving meal on it’s own or consider serving it with chicken or fish.
One of my favorite dishes to make, especially in the summer, is skillet ratatouille. This humble, vegetable-filled dish is a wonderful way to incorporate beautiful produce into your menu.
It’s the meal to make when your garden is overflowing and your kitchen packed with produce.
This simple skillet ratatouille is full of diced vegetables and a bouquet of aromatic herbs and spices. All of the ingredients cook in one pan for easy cleanup and surprisingly, everything cooks in about 15 minutes.
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What Is Ratatouille?
Ratatouille is not just a popular Disney movie. It is also a traditional French vegetable stew made with zucchini, bell peppers, eggplant, tomatoes, garlic, and herbs.
The ingredients can vary from recipe to recipe based on the vegetables used. My ratatouille recipe changes from time to time based on the ingredients I have on hand.
Ratatouille is a hearty and satisfying vegetarian dish. It’s is often served as a main course but can also make a lovely topping to spoon over grilled meats.
How To Make Ratatouille
This traditional ratatouille recipe is not fussy. It’s simple and easy. Some ratatouille recipes call for cooking each of the vegetables separately. This easy ratatouille recipe is made in one skillet and all of the vegetables cook together.
See recipe box below for ingredient amounts and full recipe instructions:
- olive oil
- red bell pepper
- dried basil
- dried oregano
- dried thyme
- black pepper
- Parmesan cheese
This is one of the best ratatouille recipes around. It’s one that can be made with a variety of vegetables. If you don’t have zucchini, feel free to substitute summer squash or eggplant. Green, yellow or orange peppers can be substituted for the red pepper too.
The vegetables cook in the oil and as they cook, they soften and brown slightly. The aroma from the vegetables will be incredible and will leave you looking forward to eating.
Ways To Use Leftover Ingredients
If you have any ingredients left over from this ratatouille recipe, you might consider using them in any of these single serving and small batch recipes:
- Onion: French Onion Soup, Chicken Fajitas, Salisbury Steak
- Zucchini: Zucchini Noodles with Garlic and Shrimp, Vegetarian Enchiladas, Zucchini Lasagna
- Red bell pepper: Chicken Chili, Sausage and Peppers Sheet Pan Meal, Sloppy Joe
- Tomato: Chicken Caprese, Caprese Toast, Taco Salad
- Parmesan cheese: Twice Baked Eggplant, Shrimp Scampi, Alfredo Sauce
How To Serve Ratatouille
I love to eat ratatouille on its own but there are also many other ways to enjoy it:
- Serve over rice, polenta, or quinoa
- Use as a topping for grilled chicken, beef, or fish
- Enjoy with poached eggs
- Toss with pasta
- Fold into an omelette
Other Vegetarian Recipes
If you like this recipe for skillet ratatouille, you might also like these simple single serving vegetarian recipes:
- Chickpea Curry
- Baked Pasta With Roasted Vegetables
- Vegetarian Chili
- Mini Moussaka
- Green Curry
- Saag Paneer
For this easy ratatouille recipe, I use a 10-inch skillet. For best results, use a pan of similar size.
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- 1 tablespoon olive oil
- 1/2 small onion , thinly sliced
- 1 small zucchini , quartered lengthwise, cut into thin slices
- 1 small red bell pepper , chopped
- 1/8 teaspoon kosher salt
- 1 Roma tomato , coarsely chopped
- 1 clove garlic , minced
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
- Heat oil in a 10-inch skillet over medium-high heat. Add onions, zucchini, red peppers, and salt; cook 8 minutes until vegetables are slightly tender.
- Stir in tomatoes, garlic, and the spices and cook, stirring occasionally, 5 minutes.
- Transfer to a plate and top with Parmesan cheese.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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