Roasted ratatouille with tomato, aubergine, zucchini and peppers in an oven dish

France · French

Ratatouille

A French oven ratatouille with aubergine, zucchini, bell pepper, tomato, onion, garlic, herbs and olive oil, kept as a naturally plant-based classic.

  • French
  • 65 min total time
  • 4 base servings
  • 1 version

Country

France

Cuisine

French

Servings

4 servings

Prep

20 min

Cook

45 min

Total

65 min

1 version

Makes 4 servings.

Scale the vegetables freely, then season to taste after roasting because tomatoes and aubergine can vary.

Adapt this recipe

Customize this recipe

Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A classic oven ratatouille with Mediterranean vegetables, herbs and olive oil.

Naturally plant-based. If you swap fresh tomatoes for a prepared tomato sauce, check the sauce label when needed.

Version

  • Vegan

Free from

  • Gluten
  • Eggs
  • Lactose
  • Dairy
  • Tree nuts
  • +6 more

Contains

  • No listed allergens for this variant.

Ingredients

  • 350 g aubergine
  • 300 g zucchini
  • 200 g bell pepper
  • 500 g tomatoes
  • 150 g onion
  • 2 garlic cloves
  • 45 ml olive oil
  • 5 g fine salt
  • 1 pinch black pepper
  • 2 g thyme or herbes de Provence

Cooking method

Oven

  1. Heat the oven

    Heat the oven to 200 C and place a large baking dish or tray nearby.

  2. Cut the vegetables

    Cut the aubergine, zucchini, bell pepper, tomatoes and onion into similar bite-size pieces.

  3. Season

    Add the vegetables to the dish with sliced garlic, olive oil, salt, black pepper and thyme or herbes de Provence.

  4. Roast

    Roast for 35 to 45 minutes, stirring once or twice, until the vegetables are soft and lightly browned at the edges.

  5. Rest

    Let the ratatouille rest for 5 minutes so the tomato juices settle around the vegetables.

  6. Serve

    Taste and adjust salt or herbs before serving warm or at room temperature.

Frequently asked questions

Is ratatouille vegan?

Yes. This classic version uses vegetables, herbs and olive oil, so it is naturally plant-based.

Why is there no separate vegan version?

The classic recipe is already vegan, so a second vegan button would repeat the same ingredients.

Can I use prepared tomato sauce?

Fresh tomatoes keep the recipe simple. If you use a prepared sauce, check the label when ingredients matter.

Can I change the number of servings?

Yes. Use the Recipyx servings buttons and the vegetable amounts will scale from the base recipe.

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