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Classic French Ratatouille Appetizer Recipes

Ratatouille might sound fancy, but at its heart, it’s a warm hug in a dish. I’ve made it on quiet Sundays when the fridge is full of vegetables that need a purpose, and let me tell you, it never fails to impress. This classic French recipe has a way of making you feel like you’ve just slipped into a small café in Provence, even if you’re just standing in your own kitchen. The best part is that it’s an easy ratatouille recipe that looks far more complicated than it is. You’ll slice, layer, bake, and suddenly you’re staring at what might just be the best ratatouille recipe you’ve ever made. I love how the vegetables soften together, each keeping a bit of its own personality while still blending into one cozy bite. I’ve tried the baked ratatouille recipe that became famous on the big screen, and I get it—it feels like art. But here’s the thing: Italian ratatouille recipes have their charm too, more rustic, less fussy, and just as delicious. Either way, this fall ratatouille recipe is the kind of food that makes you want to linger at the table a little longer. And isn’t that the point?
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Appetizer
Cuisine: French
Keywords: appetizer recipes, baked ratatouille recipe, best ratatouille recipe, Classic French Recipes, easy ratatouille recipe, fall ratatouille recipe, italian ratatouille recipe
Servings: 6 servings
Author: Camila

Ingredients

  • 1 eggplant, thinly sliced
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 4 medium tomatoes, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 onion, finely chopped
  • 1 can (15 oz) crushed tomatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat 1 tablespoon of olive oil and sauté onion and garlic until softened.
  3. Add crushed tomatoes, thyme, basil, salt, and pepper. Let simmer for 10 minutes to create a base sauce.
  4. Spread the sauce evenly in the bottom of a baking dish.
  5. Arrange the sliced vegetables on top in an overlapping spiral pattern.
  6. Drizzle the remaining olive oil over the vegetables.
  7. Cover with foil and bake for 30 minutes.
  8. Remove foil and bake for another 15 minutes until vegetables are tender.
  9. Garnish with fresh basil before serving.

Notes

If you’re in a hurry, chop the veggies into chunks instead of slicing them neatly. The flavor will still be wonderful, just a little less photogenic. This dish tastes even better the next day after the flavors have mingled overnight.