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Easy Ratatouille Recipe

This easy healthy ratatouille recipe is a fancy way to use up extra vegetables in your kitchen. It may not be the authentic version of this dish, but it tastes amazing and comes with beautiful presentation!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: French
Keyword: How to Make Ratatouille Recipe, Ratatouille, Ratatouille Recipe
Servings: 4 servings
Calories: 181kcal
Author: Luna Regina


  • 1/2 cup tomato juice
  • 14 oz zucchini green and yellow, sliced
  • 6 oz eggplants sliced
  • 13.4 oz red bell peppers
  • 14 oz tomatoes sliced
  • 2 tbsp garlic minced
  • 4 tsp thyme
  • 2 oz onion
  • 3 tbsp olive oil divided
  • 3 tbsp parsley
  • 1/2 tsp ground black pepper
  • 1/4 cup unsalted vegetable stock
  • 1/4 tsp salt


  • Preheat the oven to 480°F.
    preheat the oven
  • Roast the red bell peppers whole until well-done and their skins peel off (roughly 20 minutes). Remove from the oven, cover them with aluminum foil, and let them rest for 5 minutes to cool down.
    Roast the red bell peppers
  • Peel and core the red bell peppers. Cut them into slices.
    Peel and core the red bell peppers
  • Make the sauce: In a blender, put red bell peppers, tomato juice, onion, garlic, parsley, vegetable stock, salt, ground black pepper, and 2 tablespoons of olive oil. Blend into a thick sauce.
    blend Ratatouille sauce
  • In a large and shallow glassware baking dish, pour 3/4 of the sauce on the bottom of the pan and spread evenly.
    pour 3/4 of the sauce on the bottom of the pan and spread evenly
  • Arrange the vegetable slices into the pan by overlapping one on top of another, alternating the colors. It’s best to have one pattern and stick to it; we went with the order of tomato, green zucchini, yellow zucchini, then eggplant.
    Arrange the vegetable slices in the pan
  • Ladle the remaining sauce atop the vegetables and drizzle with 1 tablespoon of olive oil.
    Ladle the remaining sauce atop the vegetables
  • Bake for 1 hour at 390°F. You can check for doneness after 30 minutes and then every 5 minutes after that, and adjust the baking time accordingly if needed.
    bake Ratatouille
  • Arrange a stack of vegetables on a plate and spoon the sauce over. Garnish with fresh sprigs of thyme. Enjoy it hot.
    How to make Ratatouille Recipe step by step


We recommend using a mandoline slicer to thinly slice your vegetables. It’s quick-and-easy to use, and safer than knives.


Serving: 1serving | Calories: 181kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 184mg | Potassium: 933mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4495IU | Vitamin C: 184mg | Calcium: 63mg | Iron: 2mg