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.