How to Make a Traditional Ratatouille Recipe

Learn How to Make a Classic Traditional Recipe loaded with squash, eggplant, onion, tomato, peppers & herbs that is absolutely delicious!
Course Side Dish
Cuisine French
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 99kcal
Author Chef Billy Parisi


  • 28 ounces of crushed tomatoes
  • 2 tablespoons of fresh thyme leaves
  • 2 thinly sliced zucchini
  • 2 thinly sliced yellow squashes
  • 2 thinly sliced egg plants
  • 2 thinly sliced tomatoes
  • 2 seeded red bell peppers cut into 1” squares
  • 1 peeled and thinly sliced red onion
  • Kosher salt and fresh cracked pepper to taste
  • chopped fresh parsley and shredded parmesan cheese for garnish


  • Preheat the oven to 375°.
  • Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
  • Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place a zucchini and squash rose in the center. See the video for details
  • Season the top of the vegetables with salt and pepper, and 1 tablespoons of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
  • Garnish with chopped parsley and shredded parmesan cheese.



Calories: 99kcal | Carbohydrates: 22g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 142mg | Potassium: 976mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1706IU | Vitamin C: 75mg | Calcium: 75mg | Iron: 2mg