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Chef Danny’s Ratatouille: A Rustic French Classic with a Fresh, Vibrant Twist

Baked ratatouille

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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

Scale

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.

 

Step 2: Slice the Vegetables

 

Step 3: Assemble the Ratatouille

 

Step 4: Bake

Notes

Tips for the Perfect Ratatouille

  • Use Fresh Herbs – Basil or thyme brighten the sauce beautifully.

  • Mix Up the Veggies – Try red onions, carrots, or bell peppers for variety.

  • Let It Rest – Flavors settle and deepen if you allow the dish to cool slightly before serving.