remy’s ratatouille recipe
The Best remy’s ratatouille recipe
What I love most about this recipe is how versatile it is. It works just as well as a weeknight dinner as it does for a potluck or a cozy Sunday supper. You can serve it warm right out of the oven, at room temperature, or even cold the next day—it’s just as delicious. Plus, it’s packed with vegetables, so I feel good about serving it to my family. The eggplant and zucchini are full of fiber, the tomatoes provide lycopene, and the olive oil adds healthy fats. It’s a dish that checks all the boxes: easy, nutritious, and downright tasty. And let’s be honest, anything that gets my kids to eat their veggies without a fight is a win in my book.
Remy’s Ratatouille
A vibrant and flavorful Provençal vegetable stew, elegantly layered and slow-cooked to perfection. This dish celebrates the natural sweetness of fresh summer vegetables, making it a healthy and satisfying meal.
🥘Ingredients
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, sliced into 1/4-inch strips
- 1 yellow bell pepper, sliced into 1/4-inch strips
- 4 medium tomatoes, sliced into 1/4-inch rounds
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh basil, chopped
- 1 tsp fresh rosemary, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh basil leaves
- Extra virgin olive oil
👨🍳Directions
-
1
Preheat the oven to 375°F (190°C). -
2
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute. -
3
In a mixing bowl, combine the remaining olive oil, thyme, basil, rosemary, salt, black pepper, and red pepper flakes (if using). Stir to create the herb sauce. -
4
Arrange the sliced eggplant, zucchini, yellow squash, bell peppers, and tomatoes in a circular pattern in the baking dish, alternating the vegetables for a visually appealing presentation. -
5
Spoon the cooked onion and garlic mixture evenly over the arranged vegetables. Brush the herb sauce generously over the top of the vegetables. -
6
Cover the baking dish with aluminum foil and bake for 40 minutes. -
7
Remove the foil and bake for an additional 20-25 minutes, or until the vegetables are tender and lightly browned. -
8
Let the ratatouille rest for 5 minutes before garnishing with fresh basil leaves and a drizzle of extra virgin olive oil. -
9
Serve warm, either as a main dish or a side.
🔧Equipment
- Large skillet or sauté pan
- 9-inch round baking dish or oven-safe skillet
- Mixing bowl
- Chef’s knife
- Cutting board
- Measuring spoons
- Pastry brush (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Remy’s Ratatouille Works
❓ Frequently Asked Questions About Remy’s Ratatouille
1. What is the best type of eggplant to use for Remy’s Ratatouille?
The best eggplant for ratatouille is a firm, glossy variety like globe or Italian eggplant. They have fewer seeds and a sweeter, less bitter flavor compared to larger varieties. Avoid overripe eggplants, as they can be spongy and watery.
2. Can I make Remy’s Ratatouille ahead of time?
Yes! Ratatouille actually tastes better the next day because the flavors have more time to meld together. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
3. Do I need to peel the vegetables for this recipe?
No, peeling isn’t necessary—most of the flavor and nutrients are in the skins. Just make sure to wash the vegetables thoroughly. The only exception is if you prefer a smoother texture, in which case you can peel the eggplant and zucchini.
4. Why is my ratatouille watery, and how can I fix it?
Ratatouille can become watery if the vegetables release too much liquid. To prevent this, salt the eggplant and zucchini slices and let them drain in a colander for 20–30 minutes before cooking. Also, avoid overcrowding the pan and cook the vegetables in batches if needed.
5. Can I freeze Remy’s Ratatouille?
Yes, ratatouille freezes well. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave, adding a splash of water if it seems dry.
