My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Rani
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

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  • In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

  • Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.

  • Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

  • Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

  • Remove the bay leaf and adjust seasoning.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

190.6 calories; 3.2 g protein; 15.9 g carbohydrates; 0 mg cholesterol; 13.1 mg sodium. Full Nutrition

Reviews (108)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/26/2006
this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. top this with a little parmesean cheese and it is delicious. Read More
(243)

Most helpful critical review

Rating: 3 stars
12/28/2003
What I like in this recipe is the color and combination of so many vegetables except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery. Read More
(32)
166 Ratings
  • 5 star values: 106
  • 4 star values: 46
  • 3 star values: 11
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
05/26/2006
this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. top this with a little parmesean cheese and it is delicious. Read More
(243)
Rating: 5 stars
10/12/2004
If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly coated with salt and drained in a collander for an hour before cooking), 1 red pepper and substituted 2 cans of drained tomatoes for the fresh. Also added 1 1/2 cups mushrooms too. I also reduced the oil significantly, adding only a splash of oil (and a spray of nonstick cooking spray) each time sauteeing. Didn't have bay leaf or thyme so I used fresh basil and dried oregano and parsley instead. Still turned out divine! Also, be sure to remove the large pot with sauteed onions and garlic from heat until you finish adding all the other veggies (I have a gas range and the onions ended up burning, even on low heat!) Serve with parmesan cheese on top to make it extra nice! Read More
(177)
Rating: 4 stars
06/17/2007
My husband said "keep this recipe around." I made some adjustments based on taste and what I had available: -no eggplant (not a family fave) -I added leeks diced small red potatoes orange-yellow-red bell peppers for color -Like others I just sauteed all the veggies together -I used organic canned diced tomatoes instead of fresh..it adds a nice bit of liquid -I used fresh basil since I had it on hand -I added a can of garbanzo beans near the end of cooking for some extra substance -I served it over brown rice -Shaved parmesan cheese added a bit of cheesiness that my daughter seems to need for her veggies It's definitely a keeper and possibly once a week while the summer veggies are abundant and cheap Read More
(119)
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Rating: 4 stars
01/25/2004
When I saw this recipe I about jumped for joy at how many vegetables it had. If you don't like eggplant you won't like this dish but luckily I do.:-) Just to make it even less fattening I "healthy sauteed" everything except the onion and garlic meaning I just barely brushed the bottom of the pan with oil and added water to keep the veggies from sticking. Also: not that you can expect much else when there are this many veggies but cutting and sauteeing everything took quite a while. Read More
(45)
Rating: 4 stars
08/26/2003
This was tasty. I lightened up on the oil ( used about 2T total) and augmented with vegetable stock. After it was all cooked I added a little balsamic vinegar.. yum perfect. Read More
(44)
Rating: 5 stars
01/21/2004
So good; so easy. I like how the veggies are cooked separately then combined to finish - this way they don't all turn to mush. I added fresh oregano since I had some on hand. It was delicious. Read More
(44)
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Rating: 4 stars
04/25/2007
I really enjoyed this. I added 1 cup of chicken broth and a small can of tomato paste as another reviewer suggested to make this more palatable for my vegetable-shy boyfriend and he liked it as well. Served it with bread but I might use pasta or rice for the leftovers since it's saucy with add-ins. Read More
(36)
Rating: 3 stars
12/27/2003
What I like in this recipe is the color and combination of so many vegetables except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery. Read More
(32)
Rating: 4 stars
06/15/2005
Really good Rani! After sauteeing the vegies in my cast iron skillet I added some tomato paste and chicken broth and popped it into the oven. Delicious! Read More
(30)