No matter your thoughts on a Pixar movie starring Remy the rat chef, ratatouille deserves a spot in your summer cooking rotation. The Provençal classic transforms eggplant, zucchini, tomatoes, peppers, and herbs into a silky vegetable stew that’s greater than the sum of its parts. This version keeps things simple: one pot, all on the stovetop, results in a rich, savory vegetarian dinner that’s ready in about an hour.
But the best thing about ratatouille? You can serve it warm, at room temperature, or cold from the fridge. Spoon it over toasted bread, pair it with grilled chicken, sausage, or fish, or top it with a jammy egg. Whether you’re working through a farmers market haul or trying to use up a garden surplus, it’s one of the most delicious ways to make summer produce the main event.
Tips for making ratatouille
What vegetables are classically used in ratatouille?
Ratatouille is a Provençal vegetable stew traditionally made with eggplant, zucchini, tomatoes, sweet peppers, onions, garlic, and herbs. The exact combination varies from cook to cook across southern France, but summer vegetables form the foundation of the dish. More of our favorite French recipes, right this way →
Is ratatouille served hot or cold?
That’s up to you! Ratatouille can be served warm, at room temperature, or chilled. Many cooks find that the flavors improve after a few hours of resting, making it an excellent make-ahead dish.
What should I serve with ratatouille?
Crusty bread is a classic pairing for ratatouille, perfect for soaking up the juices. Serve it as a vegetarian main or alongside grilled fish, chicken, sausage, eggs, or another simple protein.
Can I make ratatouille without wine?
Yes. To replace the brightness the wine adds, use an additional 2 Tbsp. vinegar.
Can I freeze ratatouille?
Yes. Let ratatouille cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or enjoy at room temperature. The vegetables will soften slightly after freezing, but the flavor will still be excellent. More freezer meals over here →
