I was inspired to create this Authentic French Ratatouille recipe after my recent travels to France. I had the pleasure of tasting some of the best ratatouille I had ever had and I knew I had to recreate it back home. I wanted to capture the freshness, flavor, and aroma that I experienced in France, so I put together this recipe.
Growing up, my grandmother would make ratatouille for us every summer when the garden was overflowing with fresh vegetables. She would tell us stories as she cooked and I remember being so excited to eat the finished dish. Now, I make ratatouille for my own family and I can’t help but think of her as I do.
This recipe is a combination of my grandmother’s traditional recipe and my own creative touch. I use fresh herbs and vegetables to bring out the flavor, and I find that the dish is best when served with a side of crusty French bread and a glass of chilled white wine.
One of the best things about this Authentic French Ratatouille recipe is that it’s so easy to make. All you need is a few simple ingredients and you can have a delicious dinner ready in no time. I hope you enjoy it as much as my family does!
Tips & Variations:
• To make this dish vegan, omit the olive oil and substitute vegetable broth or water for sautéing the vegetables.
• If you want to add a little heat, try adding a pinch of red pepper flakes.
• For a heartier meal, add cooked chickpeas or white beans.
• If you don’t have fresh herbs, you can substitute dried herbs.
Authentic French Ratatouille
- Large pot, medium skillet, cutting board, knife, wooden spoon
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 eggplant, chopped
- 1 can (14-ounce) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup chopped fresh parsley
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the bell peppers, zucchini, and eggplant and sauté until the vegetables are tender, about 10 minutes.
- Add the diced tomatoes, oregano, basil, salt, and pepper and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
- Stir in the parsley and serve hot.