This post may contain affiliate links. Please read our disclosure policy.

Ratatouille is a tasty, humble, one-pan vegetable stew that’s ready in only 20 minutes. Made with onions, zucchini, sweet red pepper, tomatoes, and an aromatic bouquet of herbs and spices. You can enjoy this single serving meal on its own or consider serving it with chicken or fish.

Enjoy your bowl of ratatouille with some great accompaniments. Try it with nutty brown rice, crusty French bread, wrapped in a fluffy egg wrap, or mixed with your favorite buttered noodles. Each option adds its own delicious twist to the dish.

RELATED: 20 Minute Meals For One

Why You’ll Love This Ratatouille Recipe

  • Cooks in minutes: 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.
  • A delicious vegetarian dish: Ratatouille is a hearty and satisfying vegetarian dish. It is often served as a main course but can also make a lovely topping to spoon over steak or baked chicken.
  • Versatile recipe and easy to customize: It’s the meal to make when your garden is overflowing and your kitchen is packed with produce.
  • Easy to make: 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.
  • A gluten-free recipe: Ratatouille is gluten-free and can be vegan if you leave out the cheese.

What Is Ratatouille?

Ratatouille is not just a popular Disney movie. It is also a traditional French vegetable stew made with zucchini, bell peppers, tomatoes, garlic, often eggplant, and herbs. The vegetables are cooked together with olive oil in one pan until they are tender.

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.

Ingredients

ingredients in ratatouille on a wooden cutting board.
  • Olive oil: I use extra virgin olive oil in this ratatouille recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use lighter olive oil instead.
  • Vegetables: Use an onion, garlic, a zucchini, a red bell pepper (or use a yellow or orange bell pepper), and a tomato. These same vegetables can be found in our Sheet Pan Greek Chicken and Mini Vegetable Lasagna.
  • Seasonings: Italian seasoning, salt, and black pepper. The main herbs found in Italian seasoning are basil, oregano, thyme, and rosemary. If you don’t have Italian seasoning, use one or two of these herbs instead.
  • Parmesan cheese: For topping.

This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder.

Save This Recipe!
Get this sent to your inbox, plus get weekly recipes from us – all for free.

How To Make Ratatouille For One

See the recipe box below for ingredient amounts and full recipe instructions.

  1. Heat oil in a 10-inch skillet over medium-high heat. Add thinly sliced onions, thinly sliced zucchini, chopped red peppers, and salt. Cook for 8 minutes, stirring occasionally until the vegetables are slightly tender.
onions, peppers, and zucchini in a small skillet on the stove.
  1. Stir in chopped tomatoes, minced garlic, Italian seasoning, salt, and pepper and cook, stirring occasionally, 3 minutes.
vegetables cooking in a frying pan.
  1. Transfer the ratatouille to a bowl or a plate and top with grated or shredded Parmesan cheese, if desired.
ratatouille in a bowl next to a block of Parmesan cheese.

Expert Tips

  • Fresh Produce: Always choose the freshest vegetables available for the best flavor.
  • Vegetable Variations: This versatile ratatouille recipe works well with different veggies. Substitute zucchini with summer squash or eggplant, and use any bell pepper color if red is unavailable.
  • Serving Suggestions: While great on its own, ratatouille also makes an excellent topping for grilled chicken or fish.

Make Ahead & Storage

Ratatouille can be made ahead of time. Leftover ratatouille can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months.

Frequently Asked Questions

What size skillet should I use?

For this easy ratatouille recipe, I use a 10-inch skillet. For best results, use a pan of similar size.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Can I add eggplant to ratatouille?

Adding Eggplant: Yes, you can add eggplant to ratatouille. It’s a versatile dish, so feel free to customize. Just chop the eggplant into small pieces and cook it with the onions, peppers, and zucchini.
Ratatouille vs. Caponata: Both are vegetable stews, but with differences. Caponata, from Sicily, often includes eggplant, raisins, and pine nuts and has a sweeter flavor. Ratatouille is a French dish and doesn’t always contain eggplant.
Using Leftover Eggplant: If you have leftover eggplant, try using it in these recipes:
Eggplant Parmesan
Baba Ganoush
Chicken Tagine

Can I double this ratatouille recipe?

Yes. If you’d like to make a larger batch of ratatouille, double the ingredients.

What are a few flavor extras?

For a different flavor, try adding 1/4 teaspoon of smoked paprika, 1/8 of a teaspoon of red pepper flakes, or a few tablespoons of red wine to the ratatouille.

an overhead picture of a bowl of French ratatouille on a silver tray.

Other Vegetarian Recipes

If you like this recipe for skillet ratatouille, you might also like these simple single serving vegetarian recipes:

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this recipe for ratatouille or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Your Cooking For One Source
Because you’re worth it

Ratatouille For One

5 from 9 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 1 serving
Ratatouille single-pan vegetable stew ready in 20 minutes with onions, zucchini, sweet red pepper, tomatoes, and aromatic herbs and spices.

Ingredients 
 

  • 1 tablespoon olive oil
  • ½ small onion , thinly sliced
  • 1 small zucchini , quartered lengthwise, cut into thin slices
  • 1 small red bell pepper , chopped
  • teaspoon kosher salt
  • 1 Roma tomato , coarsely chopped
  • 1 clove garlic , minced
  • ½ teaspoon Italian seasoning
  • teaspoon coarsely ground black pepper
  • 1 tablespoon grated Parmesan cheese
Save this Recipe!
Get this recipe sent to your inbox, plus get weekly recipes from us – all for free.

Instructions 

  • Heat oil in a 10-inch skillet over medium-high heat. Add thinly sliced onions, thinly sliced zucchini, chopped red peppers, and salt. Cook for 8 minutes, stirring occasionally until the vegetables are slightly tender.
  • Stir in chopped tomatoes, minced garlic, Italian seasoning, salt, and pepper and cook, stirring occasionally, 3 minutes.
  • Transfer the ratatouille to a bowl or a plate and top with grated or shredded Parmesan cheese, if desired.

Notes

  • Fresh Produce: Always choose the freshest vegetables available for the best flavor.
  • Vegetable Variations: This versatile ratatouille recipe works well with different veggies. Substitute zucchini with summer squash or eggplant, and use any bell pepper color if red is unavailable.
  • Serving Suggestions: While great on its own, ratatouille also makes an excellent topping for grilled chicken or fish.

Nutrition

Serving: 1serving, Calories: 220kcal, Carbohydrates: 16g, Protein: 5g, Fat: 16g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 385mg, Potassium: 662mg, Fiber: 4g, Sugar: 9g, Vitamin A: 3070IU, Vitamin C: 127.6mg, Calcium: 74mg, Iron: 1mg

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.

Receive Our Latest Single Serving Recipes!
Sign Up for the weekly One Dish Kitchen Newsletter!!
Red 5-inch square baking dish with One Dish Kitchen branded paper sleeve around it.

Make 80+ Recipes With This Dish!

Ideal for home chefs, this individual square ceramic baking dish is safe for oven, microwave, freezer, and dishwasher. Simple to use & easy to clean!

Welcome!

I’m Joanie and I’m incredibly happy you’re here! Our aim is to inspire individuals with access to single serving recipes, education, and a supportive community that will enable them to enjoy the preparation of a meal that will nourish both body and soul.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




19 Comments

  1. Gerard Vande Logt says:

    Excellent, versatile recipe. I did not have any summer squash available at the moment. I did have a few green beans, celery, carrot greens and tomato clippings greens fresh from my garden. I used all of these along with a can of fire roasted tomatoes. Served it on top of spaghetti squash also from my garden. Made enough for two meals although it was so good I could have eaten all of it in one sitting.

    1. Joanie Zisk says:

      I love that you made use of the produce you had available to you. Your meal sounds wonderful, thank you so much for your feedback.

  2. Christine says:

    Could fresh red peppers be substituted with roasted red peppers from a jar?

    1. Joanie Zisk says:

      Hi Christine, we actually use fresh red peppers in the recipe and either fresh or jarred will work beautifully.

      1. Mary says:

        Love the ratatouille! Very healthy portion. Would be enough for two meals with meat. I could eat this every day😋