Ratatouille Recipes: 15 Cozy Vegetable Bakes, Starting With the One a Famous Chef Made for a Movie

Ratatouille recipes are the perfect way to use the last vegetables of the season, and the most famous version of all came from a real chef. When Pixar made its 2007 movie about a little cook in Paris, the producer asked Thomas Keller of The French Laundry for a fancier take on the old farmhouse stew. Keller created the elegant layered dish you see in the final scene. Below is his idea, plus a classic stovetop pot, a sheet pan version, a pasta bake, a galette and other cozy ways to put it on your table..

Thomas Keller’s Layered Ratatouille Recipes Start Here

The famous spiral dish from the movie was not made up by animators. Thomas Keller, the chef behind The French Laundry in California, was the film’s food consultant. He adapted a dish called confit byaldi, credited to French chef Michel Guerard, with vegetables sliced paper thin over a sweet pepper sauce. Here is a home version..

You will need: 1 red and 1 yellow bell pepper, 1 small onion (minced), 3 cloves garlic, 1/4 cup olive oil, 1 can (14 oz) crushed tomatoes, 1 Japanese eggplant, 1 zucchini, 1 yellow squash, 4 Roma tomatoes, 1 tsp fresh thyme, salt and pepper.

How to make it: 1. Roast the peppers until charred, peel them and chop finely. 2. Cook the onion and garlic in 2 tbsp oil, add the peppers and crushed tomatoes and simmer 10 minutes. 3. Spread the sauce in a 10 inch skillet. 4. Slice the vegetables 1/16 inch thick and arrange them in a tight spiral. 5. Brush with the rest of the oil, thyme, salt and pepper and cover with parchment. 6. Bake at 275 F for 2 hours, then uncover for 30 minutes.

Classic Provencal Stovetop Ratatouille

Before it was a movie star, ratatouille was a humble summer stew from Provence in the south of France. Farm cooks simmered whatever vegetables were left: eggplant, zucchini, peppers, onions and ripe tomatoes, with lots of olive oil and herbs. Cook each vegetable on its own first so it keeps its shape, then let them all simmer together. Most classic ratatouille recipes follow this rule. Do you eat it hot, warm or cold?

You will need: 1 large eggplant, 2 zucchini, 1 red and 1 yellow bell pepper (all cut in 1 inch pieces), 1 large onion (sliced), 4 cloves garlic, 1/2 cup olive oil, 1 can (28 oz) whole tomatoes (crushed by hand), 1 tsp herbes de Provence, 1 bay leaf, salt, pepper, fresh basil.

How to make it: 1. Salt the eggplant and let it sit 20 minutes, then pat dry. 2. Brown the eggplant in 3 tbsp oil and set aside. 3. Brown the zucchini in 2 tbsp oil and set aside. 4. Cook the onion, peppers and garlic in the rest of the oil for 8 minutes. 5. Add the tomatoes, herbs and bay leaf and simmer 15 minutes. 6. Return the vegetables, simmer 20 minutes more and finish with basil.

Sheet Pan Ratatouille Recipes for Busy Nights

This is the lazy cook’s version and it might be the tastiest. Everything roasts on one big pan in a hot oven, so the edges get sweet and caramelized. There is almost no chopping skill needed and only one pan to wash. Toss it with pasta, pile it on toast or serve it next to roast chicken. Of all the ratatouille recipes here, this is the one to make on a Tuesday.

You will need: 1 eggplant, 2 zucchini, 1 red pepper, 1 yellow pepper, 1 red onion, 2 cups cherry tomatoes, 4 cloves garlic (smashed), 1/3 cup olive oil, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper, 2 tbsp balsamic vinegar, fresh basil.

How to make it: 1. Heat the oven to 425 F. 2. Cut the eggplant, zucchini, peppers and onion into 1 inch chunks. 3. Toss everything with the oil, thyme, salt and pepper on a large sheet pan. 4. Spread it out in one layer, using two pans if needed. 5. Roast 35 to 40 minutes, stirring once, until browned. 6. Drizzle with balsamic and top with basil.

Slow Cooker Ratatouille Recipes

Let the slow cooker do the stirring. You simply layer the chopped vegetables with garlic, tomato paste and herbs, and after a few hours they turn soft and jammy. Of all ratatouille recipes, it makes the biggest batch for very little money, which is perfect for the end of the garden season. The flavor gets even better on day two. Will you serve it over rice, pasta or bread?

You will need: 1 large eggplant (cubed), 2 zucchini (cubed), 1 red and 1 yellow pepper (chopped), 1 large onion (chopped), 4 cloves garlic, 1 can (28 oz) crushed tomatoes, 2 tbsp tomato paste, 3 tbsp olive oil, 1 tsp dried basil, 1 tsp dried oregano, salt and pepper, fresh basil.

How to make it: 1. Salt the eggplant for 20 minutes and pat dry. 2. Put all the vegetables and garlic in the slow cooker. 3. Stir the tomatoes, tomato paste, oil and dried herbs together. 4. Pour it over the vegetables and season. 5. Cook on LOW 6 hours or HIGH 3 to 4 hours, stirring once. 6. Taste for salt and top with fresh basil.

Ratatouille Recipes for Pasta Night: The Bake

Mix your ratatouille with pasta, cover it with cheese and bake it, and even veggie haters ask for seconds. It is a smart way to use up leftovers from any of these ratatouille recipes, and it feeds a family for very little money. Short pasta like penne or rigatoni holds the chunky sauce best. Make it ahead, keep it in the fridge and bake it straight from cold, adding 10 minutes. Mozzarella or Parmesan on top?

You will need: 1 lb penne or rigatoni, 4 cups ratatouille (any recipe above), 1 cup marinara sauce, 1 cup ricotta, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, fresh basil, salt and pepper.

How to make it: 1. Heat the oven to 375 F. 2. Cook the pasta 2 minutes less than the package says and drain. 3. Mix the pasta with the ratatouille and marinara. 4. Spoon half into a 9×13 dish, dot with ricotta, then add the rest. 5. Top with mozzarella and Parmesan. 6. Bake 25 minutes until bubbly and golden, then add basil.

Baked Eggs in Ratatouille

Turn leftovers into breakfast, brunch or a quick dinner. Warm the ratatouille in a skillet, make little wells and crack in the eggs, then bake until the whites set and the yolks are still runny. It is a lot like shakshuka, the North African favorite, and one of the best breakfast ratatouille recipes. Serve it with crusty bread for dipping into the yolk. How do you like your yolks? A) Runny B) Jammy C) Fully set

You will need: 3 cups ratatouille, 4 to 6 eggs, 1/4 cup crumbled feta or goat cheese, 1 tbsp olive oil, a pinch of red pepper flakes, salt and pepper, chopped parsley, crusty bread.

How to make it: 1. Heat the oven to 375 F. 2. Warm the ratatouille in an oven-safe skillet with the oil until it bubbles. 3. Make 4 to 6 wells with a spoon. 4. Crack an egg into each well and season. 5. Bake 8 to 12 minutes until the whites are set. 6. Top with feta, pepper flakes and parsley and serve with bread.

One-Pan Ratatouille Recipes With Chicken Thighs

Want ratatouille as a full dinner? Nestle bone-in chicken thighs on top of the vegetables and roast everything in one pan. The chicken juices drip into the vegetables and make them rich and savory, while the skin turns crispy. It is a complete meal with nothing else to cook. Serve it with bread or rice. Is this one going on your weekly menu?

You will need: 6 bone-in, skin-on chicken thighs, 1 eggplant, 2 zucchini, 1 red pepper, 1 onion (all chunked), 2 cups cherry tomatoes, 4 cloves garlic, 3 tbsp olive oil, 2 tsp herbes de Provence, salt and pepper, fresh thyme.

How to make it: 1. Heat the oven to 425 F. 2. Toss the vegetables and garlic with 2 tbsp oil, half the herbs, salt and pepper in a large skillet or roasting pan. 3. Rub the chicken with the rest of the oil and herbs and season well. 4. Set the chicken on top of the vegetables, skin side up. 5. Roast 40 to 45 minutes until the chicken reaches 175 F. 6. Rest 5 minutes and add fresh thyme.

Ratatouille Lasagna

Ratatouille makes a wonderful meatless lasagna. The roasted vegetables give it a deep, rich flavor, and ricotta and mozzarella keep it creamy. It is a great make-ahead dish for a holiday week when you have vegetarian guests. Bake it the day before, then slice and reheat. Nobody misses the meat, and it is one of those ratatouille recipes that wins over the whole table.

You will need: 12 lasagna noodles (cooked or no-boil), 5 cups thick ratatouille, 2 cups marinara, 15 oz ricotta, 1 egg, 1/2 cup Parmesan, 3 cups shredded mozzarella, 1 tsp Italian seasoning, fresh basil.

How to make it: 1. Heat the oven to 375 F. 2. Mix the ricotta, egg, half the Parmesan and the seasoning. 3. Spread 1/2 cup marinara in a 9×13 dish. 4. Layer noodles, ratatouille, ricotta mix and mozzarella, and repeat 3 times. 5. Top with the last noodles, marinara, mozzarella and Parmesan. 6. Cover and bake 40 minutes, uncover for 15 more, and rest 15 minutes before slicing.

How to Plate It Like the Movie

In the movie, the critic gets a neat stack of thin vegetable slices fanned over sauce. You can copy that look at home with any layered ratatouille. This trick works with all the layered ratatouille recipes you love. Use a ring mold or a round cookie cutter to stack a tidy circle of sauce and vegetables, then fan a few slices on top. Add a drizzle of herb oil around the plate. It turns a cheap dish into something that looks restaurant fancy.

You will need: Leftover layered ratatouille, 1/2 cup of its red pepper sauce, a 3 inch ring mold or round cookie cutter, 3 tbsp olive oil, 1 tbsp chopped parsley, 1 tsp chopped thyme, a pinch of salt.

How to make it: 1. Blend the oil, parsley, thyme and salt for a quick herb oil. 2. Spoon a circle of warm pepper sauce in the center of the plate. 3. Set the ring mold on the sauce. 4. Fill it with layered vegetables, pressing down gently. 5. Lift off the ring and fan 5 or 6 slices over the top. 6. Dot the herb oil around the plate.

Ratatouille Recipes Go Fancy: The Galette

A galette is a free-form tart, so there is no pie pan and no stress. Roll out the dough, spread it with goat cheese, layer on thin slices of vegetables and fold up the edges. It bakes into a golden, flaky crust with a pretty swirl of color in the middle. Cut it into wedges for a light lunch or slim slices for a party. Goat cheese or ricotta underneath?

You will need: 1 refrigerated pie crust or homemade dough, 4 oz goat cheese (soft), 1 small zucchini, 1 small yellow squash, 1 small Japanese eggplant, 2 Roma tomatoes (all thinly sliced), 2 tbsp olive oil, 1 tsp thyme, salt and pepper, 1 egg (beaten).

How to make it: 1. Heat the oven to 400 F and line a baking sheet. 2. Roll the dough into a 12 inch circle on the sheet. 3. Spread the goat cheese in the center, leaving a 2 inch border. 4. Overlap the vegetable slices in a circle and brush with oil, thyme, salt and pepper. 5. Fold the edges over and brush with egg. 6. Bake 35 to 40 minutes until golden.

Cheesy Ratatouille Gratin

In Provence, a tian is a vegetable bake named for the clay dish it is cooked in. This cheesy version adds a creamy layer and a golden blanket of cheese on top, which makes it a big hit with kids. Eggplant soaks up all the flavor and turns silky in the oven. It is a perfect side for roast chicken or lamb, and among the most kid-friendly ratatouille recipes. How much cheese is too much cheese?

You will need: 2 medium eggplants (sliced 1/4 inch), 2 zucchini (sliced), 2 cups marinara, 1 cup ricotta or creme fraiche, 1 1/2 cups shredded Gruyere or mozzarella, 1/2 cup Parmesan, 3 tbsp olive oil, 2 cloves garlic, fresh thyme, salt and pepper.

How to make it: 1. Heat the oven to 400 F. 2. Brush the eggplant and zucchini with oil and roast 15 minutes until soft. 3. Mix the marinara with the garlic. 4. Layer sauce, vegetables and spoonfuls of ricotta in a baking dish. 5. Top with the Gruyere and Parmesan. 6. Bake 25 to 30 minutes until bubbly and browned.

Ratatouille Recipes Over Creamy Polenta

Creamy polenta is the cozy partner ratatouille deserves. It is soft, buttery and cheesy, and it soaks up every drop of the tomato juices. This bowl feels like a restaurant dinner but costs only a few dollars. It is also naturally gluten free, like most ratatouille recipes. Make the polenta while the ratatouille warms up and dinner is ready in 30 minutes. Have you ever cooked polenta at home?

You will need: 1 cup coarse cornmeal or polenta, 4 cups water or broth, 1 cup milk, 3 tbsp butter, 1/2 cup grated Parmesan, 1 tsp salt, 3 cups warm ratatouille, shaved Parmesan and basil for serving.

How to make it: 1. Bring the water or broth and milk to a simmer with the salt. 2. Slowly whisk in the cornmeal. 3. Cook on low, stirring often, for 25 to 30 minutes until thick and creamy. 4. Stir in the butter and Parmesan. 5. Spoon into bowls. 6. Top with warm ratatouille, shaved Parmesan and basil.

Ratatouille Stuffed Peppers

Here is a fun way to serve it: stuff bell peppers with ratatouille mixed with rice or quinoa, then bake them until tender. Each pepper is its own little bowl, which makes portions easy and cleanup quick. Add a sprinkle of cheese on top or keep them vegan. They also freeze well for future lunches, which few ratatouille recipes can say. Red, yellow or orange peppers?

You will need: 6 large bell peppers, 2 cups cooked quinoa or rice, 3 cups ratatouille (finely chopped), 1 cup marinara, 1 cup shredded mozzarella (optional), 2 tbsp olive oil, salt and pepper, fresh parsley.

How to make it: 1. Heat the oven to 375 F. 2. Cut the tops off the peppers and scoop out the seeds. 3. Mix the quinoa, ratatouille and half the marinara and season. 4. Stuff the peppers and stand them in a baking dish with the rest of the sauce around them. 5. Drizzle with oil, cover with foil and bake 35 minutes. 6. Uncover, add cheese and bake 10 more minutes.

A Big Pan of Ratatouille for Thanksgiving

Looking for a colorful side that is not another casserole? A big pan of layered ratatouille is a showstopper on the Thanksgiving table, and it is vegetarian too. Arrange the slices in long rows in a 9×13 dish instead of a circle. It can be assembled the day before and baked while the turkey rests. Your guests will think you went to culinary school, and it is one of the best holiday ratatouille recipes.

You will need: 2 cups marinara or roasted red pepper sauce, 2 Japanese eggplants, 2 zucchini, 2 yellow squash, 6 Roma tomatoes (all sliced 1/8 inch thick), 1/4 cup olive oil, 3 cloves garlic (minced), 2 tsp fresh thyme, salt and pepper.

How to make it: 1. Heat the oven to 375 F. 2. Spread the sauce in a 9×13 baking dish. 3. Arrange the sliced vegetables in long overlapping rows, alternating colors. 4. Mix the oil, garlic, thyme, salt and pepper and brush over the top. 5. Cover with parchment and bake 45 minutes. 6. Uncover and bake 20 more minutes until tender.

Make-Ahead Ratatouille Tastes Better Tomorrow

Most French cooks agree that ratatouille is even better the next day, once the flavors settle. That makes it perfect for meal prep and busy holiday weeks. Read Chowhound’s story on Thomas Keller and the movie for the full story behind the film version, and for more French home cooking see these Julia Child recipes for weeknights. Keep it in the fridge for up to 5 days. Will you make a double batch?

You will need: 1 batch of any ratatouille, airtight glass containers, freezer bags, labels, olive oil and fresh herbs for serving.

How to make it: 1. Cool the ratatouille to room temperature within 2 hours. 2. Pack it into airtight containers. 3. Refrigerate for up to 5 days. 4. Freeze portions in bags, laid flat, for up to 3 months. 5. Thaw overnight in the fridge. 6. Reheat gently on the stove and finish with a drizzle of olive oil and fresh herbs.