Ratatouille! You’ve probably heard of or seen the movie, but have you tasted it? Thanks to my brother, I not only got to play sous chef and help make it, but I also had the chance to try it. Let me tell you—it’s 🔥.
Chef Danny’s Ratatouille: A Rustic French Classic with a Fresh, Vibrant Twist
Chef Danny’s version of this French classic is colorful, vibrant, and surprisingly easy to put together. With a simple aromatic sauce and a rainbow of tender vegetables layered in a stunning spiral, this dish is perfect for both a cozy night in or when you want to impress at the dinner table. Bonus: it tastes even better the next day as the flavors deepen.
Ingredients
For the Veggies
- 2 eggplants
- 6 roma tomatoes
- 2 yellow squashes
- 2 zucchinis
For the Sauce
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced (optional, for extra texture)
- Salt and pepper, to taste
- 1 (28 oz) can crushed tomatoes
- 1 tablespoon dried herbs (Herbes de Provence) or 2 tablespoons fresh
Instructions
Step 1: Prepare the Sauce
- In a medium saucepan, heat olive oil over medium heat.
- Add onion, garlic, peppers, and zucchini (if using). Sauté until softened, about 5–7 minutes.
- Stir in crushed tomatoes, herbs, salt, and pepper. Reduce to medium-low and simmer 15 minutes.
- Spread the sauce evenly in the bottom of a pie dish or round baking dish.
Step 2: Slice the Vegetables
- Thinly slice eggplants, tomatoes, squash, and zucchinis into even rounds. (Mandolin recommended for uniform slices.)
- Stack slices in alternating colors/types to make arranging easier.
Step 3: Assemble the Ratatouille
- Starting from the outer edge of the dish, arrange slices in a spiral pattern, slightly overlapping, until the dish is filled.
- Drizzle with olive oil and season with salt + pepper.
- Optional: Add a few dollops of vegan pesto (see recipe below) for extra depth of flavor.
Step 4: Bake
- Preheat oven to 375°F (190°C).
- Cover with parchment or foil and bake 45 minutes, until vegetables are tender.
- For extra caramelization, uncover for the last 10 minutes.
Notes
Tips for the Perfect Ratatouille
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Use Fresh Herbs – Basil or thyme brighten the sauce beautifully.
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Mix Up the Veggies – Try red onions, carrots, or bell peppers for variety.
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Let It Rest – Flavors settle and deepen if you allow the dish to cool slightly before serving.
✨ Chef Danny’s Ratatouille is the kind of dish that celebrates the beauty of fresh vegetables and simple cooking. Whether you enjoy it with the classic tomato base or jazz it up with vegan pesto, one thing’s for sure: it’ll be a feast for both your eyes and your taste buds. Bon appétit!
PrintBonus Recipe: Easy Vegan Pesto (Alternative Topping)
If you’d like to switch things up from the classic drizzle of olive oil, this fresh vegan pesto makes the perfect topper for ratatouille.
Ingredients
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2 cups fresh basil leaves
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½ cup walnuts (or pine nuts)
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3 tablespoons nutritional yeast
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3 cloves garlic
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Juice of 1 lemon
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½ cup olive oil (more as needed)
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Salt & pepper, to taste
Instructions
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Add basil, nuts, nutritional yeast, garlic, and lemon juice to a food processor.
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Pulse until finely chopped.
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With motor running, slowly stream in olive oil until creamy.
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Season with salt and pepper.
👉 Drizzle over your baked ratatouille for an herbaceous, garlicky punch that takes this dish to the next level!
Notes
Serve this ratatouille with:
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Warm crusty bread for dipping.
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A side of fluffy quinoa or couscous.
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A crisp green salad to balance the richness.
Updated 9-5-25
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