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This single serving Ratatouille is a quick, one-pan dish made with fresh vegetables simmered in olive oil with garlic and herbs. It’s simple, flavorful, and ready in just 20 minutes.
Why You’ll Love This Recipe
- Quick Cooking: This skillet ratatouille cooks in about 15 minutes.
- Hearty and Vegetarian: A satisfying meatless dish made with fresh vegetables and herbs.
- Flexible and Customizable: Great for using up extra produce—swap in what you have on hand.
- One Pan, No Fuss: All the vegetables cook together in one skillet—no need to cook them separately.
Ratatouille has always been one of my favorite ways to celebrate fresh vegetables. It’s a simple French stew that I make often, and no two batches are ever exactly the same. I love how easy it is to toss everything into one pan and let the flavors come together—it’s comforting, vibrant, and completely adaptable to what I have in my kitchen.
Enjoy this ratatouille on its own or pair it with brown rice, crusty French bread, a fluffy egg wrap, or buttered noodles—each adds its own delicious touch. You can also spoon it over baked chicken or fish for a heartier meal.
Ingredients
If you have any ingredients leftover from this mini ratatouille recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil in this and most recipes on One Dish Kitchen. It’s unrefined, has a true olive flavor, and contains more nutrients than other types. You can use lighter olive oil if you prefer.
- Vegetables: This recipe uses onion, garlic, zucchini, red bell pepper (or yellow or orange), and tomato. You’ll also find these in our Roasted Vegetable Salad, Sheet Pan Greek Chicken and Mini Vegetable Lasagna.
- Seasonings: Italian seasoning, salt, and black pepper. Italian seasoning usually includes basil, oregano, thyme, and rosemary. If you don’t have it, use a mix of any of those herbs.
- Parmesan cheese: Optional topping. Adds a salty, nutty finish.
Tip:
Want to stick closer to tradition? Add 1/2 cup of diced eggplant along with the other vegetables. It’s a classic ratatouille ingredient and adds a rich, hearty texture. For another eggplant-based dish, try our Caponata recipe.
How To Make Ratatouille For One
These photos and instructions help you visualize how to make this small batch ratatouille recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a 10-inch skillet, heat olive oil over medium-high heat. Add sliced onions, sliced zucchini, chopped red bell pepper, and a pinch of salt. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add chopped tomato, minced garlic, Italian seasoning, a little more salt, and black pepper. Cook for 3 minutes, stirring occasionally.
- Transfer to a bowl or plate and top with Parmesan cheese, if using.
Expert Tips
- Use Fresh Vegetables: Fresh produce gives the best flavor and texture.
- Vegetable Variations: Try summer squash or eggplant instead of zucchini. Any color bell pepper works.
- Cut Evenly: Slice the vegetables to similar sizes so they cook evenly and finish at the same time.
- Adjust Seasoning to Taste: Taste before serving and adjust the salt, pepper, or herbs if needed.
Frequently Asked Questions
Yes, ratatouille can be made ahead and reheated. The flavors often deepen after resting.
Store in an airtight container in the refrigerator for up to 3 days.
Yes, just use a larger skillet or cook in batches so the vegetables sauté evenly.
Yes, it freezes well. Let it cool completely, then freeze in a sealed container for up to 2 months.
RELATED: 20 Minute Meals For One
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 easy ratatouille recipe 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!
Ratatouille For One
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ small onion -thinly sliced
- 1 small zucchini -halved lengthwise and thinly sliced into half-moons
- 1 small red bell pepper -chopped
- ¼ teaspoon kosher salt -divided
- 1 Roma tomato -chopped
- 1 clove garlic -minced
- ½ teaspoon Italian seasoning
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon grated Parmesan cheese
Instructions
- In a 10-inch skillet, heat olive oil over medium-high heat. Add sliced onions, sliced zucchini, chopped red bell pepper, and ⅛ teaspoon of salt. Cook for 8 minutes, stirring occasionally, until the vegetables begin to soften.
- Add chopped tomato, minced garlic, Italian seasoning, ⅛ teaspoon of salt, and black pepper. Cook for 3 minutes, stirring occasionally.
- Transfer to a bowl or plate and top with Parmesan cheese, if using.
Notes
- Use Fresh Vegetables: Fresh produce gives the best flavor and texture.
- Vegetable Variations: Try summer squash or eggplant instead of zucchini. Any color bell pepper works.
- Cut Evenly: Slice the vegetables to similar sizes so they cook evenly and finish at the same time.
- Adjust Seasoning to Taste: Taste before serving and adjust the salt, pepper, or herbs if needed.
Nutrition
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.
This is so good and so easy.
Hey Joanie followers, when your garden starts to produce, like mine is in Zone 9A, this is a great way to use your produce. It is so flexible and so easy. Just today using everything from my garden I made it with onion, carrots with their greens, zucchini, various peppers, tomatoes and chopped up leaves from my cauliflower plants. Served it on spaghetti squash. Follow Joanie’s directions and you won’t be sorry.
i had this with a small pork chop. it wasgreat.
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.
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.
Could fresh red peppers be substituted with roasted red peppers from a jar?
Hi Christine, we actually use fresh red peppers in the recipe and either fresh or jarred will work beautifully.
Love the ratatouille! Very healthy portion. Would be enough for two meals with meat. I could eat this every day😋