Ratatouille (pronounced ra-tuh-TOO-ee) isn’t just the name of a beloved animated movie—it’s also one of the most cherished vegetable dishes in French cuisine. Bursting with Mediterranean flavor, Ratatouille is a Provençal vegetable stew made with zucchini, eggplant, bell peppers, tomatoes, and herbs.

Whether served warm, cold, or at room temperature, this dish is simple yet elegant, and a perfect celebration of summer produce.

In this blog, we’ll explore the origins of Ratatouille, share a traditional oven-baked version (à la confit byaldi), and give helpful tips to make it stunning and delicious.

🇫🇷 What is Ratatouille?

Ratatouille hails from Nice, in the Provence region of southern France. Traditionally, it was a peasant dish—a way to use up extra summer vegetables. But when made with care, it becomes a restaurant-worthy medley that’s both rustic and refined.

Ratatouille can be prepared as a chunky stew, sautéed in a pan, or assembled and baked like the beautiful version seen in the movie Ratatouille. We’ll be making the oven-baked layered style, also called Confit Byaldi.

🛒 Ingredients

Serves 4–6

For the vegetable base (sauce):

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 can (400g) crushed tomatoes (or 4 fresh tomatoes, peeled and chopped)

Salt and black pepper to taste

1 tsp fresh thyme or Herbes de Provence

1 bay leaf


For the layered vegetables:

1 zucchini, thinly sliced

1 yellow squash (optional), thinly sliced

1 Japanese eggplant, thinly sliced

1 red bell pepper, thinly sliced into rounds

2 Roma tomatoes, thinly sliced

Salt and pepper to taste

2 tablespoons olive oil


For garnish (optional):

Fresh basil or parsley

Balsamic glaze (for serving)

🥘 How to Make Classic Oven-Baked Ratatouille

Step 1: Make the Base Sauce

In a saucepan, heat olive oil over medium heat.

Add chopped onion and garlic and sauté for 3–4 minutes until softened.

Add chopped bell peppers and cook another 5 minutes.

Stir in crushed tomatoes, thyme, bay leaf, salt, and pepper.

Simmer for 10–15 minutes until slightly thickened. Remove the bay leaf.

📝 Tip: You can blend this into a smooth sauce if you prefer a more refined base.


Step 2: Prepare the Vegetables

Wash and thinly slice the zucchini, yellow squash, eggplant, tomatoes, and bell pepper into uniform rounds—ideally 1/8 inch thick. A mandoline slicer works great for this.


Step 3: Assemble the Ratatouille

Preheat your oven to 375°F (190°C).

Spread the tomato-pepper base sauce in a baking dish or cast-iron skillet.

Arrange the sliced vegetables on top in a circular, overlapping pattern—alternating colors for visual appeal (e.g., zucchini → eggplant → tomato → pepper).

Drizzle with olive oil and season lightly with salt and pepper.

Cover with parchment paper (cut to fit) or foil.


Step 4: Bake

Bake covered for 40 minutes, then uncover and bake another 15–20 minutes, until vegetables are tender and edges slightly caramelized.

🍽️ How to Serve Ratatouille

Ratatouille is delicious in many ways:

As a main dish with crusty bread or couscous

As a side to grilled meats or fish

Chilled as a summer salad or picnic dish

With eggs for brunch (try it with poached or fried eggs!)

Garnish with fresh basil or parsley for brightness.

💡 Tips & Variations

Uniform slicing is key for even cooking and beautiful presentation.

Add a splash of balsamic vinegar or lemon juice before serving for acidity.

Want it creamy? Add a little goat cheese or feta on top before the final bake.

Swap tomato sauce for pesto for a fresh twist.

📜 A Brief History of Ratatouille

The name Ratatouille comes from the French verb touiller, which means “to stir up.” It reflects the dish’s humble roots—a stew of whatever vegetables were abundant. Over time, chefs elevated it into the elegant dish we enjoy today, especially in the form of Confit Byaldi, made famous by chef Thomas Keller (and Pixar!).

🧡 Final Thoughts

Ratatouille proves that simple ingredients can create extraordinary flavor when treated with care. It’s healthy, vegan, gluten-free, and endlessly customizable.

Whether you're making it to impress guests or just to enjoy a nourishing weeknight dinner, this Ratatouille recipe brings the charm of Provence right to your table.

Bon Appétit!