The French Ratatouille

by Kristi Veliaj

The French Ratatouille By Kristi Veliaj

Dear Yummy Birds,

Today we want to talk about a traditional french dish. Most of us know what a Ratatouille is, especially because of the famous Disney animated movie which bears the same name. A simple dish, it’s made of a mix of sliced vegetables, combined together in a colorful blend of flavors and roasted in the oven. It’s an easy and healthy option for an informal lunch which doesn’t require a big budget! Don’t forget to share your ratatouille experience with us!



4 Tbs. olive oil
2 tsp. chopped garlic
2 tsp. chopped fresh thyme
1 yellow onion, thinly sliced
Salt and freshly ground pepper, to taste
4 large plum tomatoes, sliced into 1/8-inch rounds
2 large zucchini, sliced into 1/8-inch  rounds
2 large summer squashes, sliced into 1/8-inch rounds
1 Japanese eggplant, sliced into 1/8-inch rounds


Preheat an oven to 400°F (200°C).

In a 12-inch stainless-steel gratin over medium heat, warm 1 Tbs. of the oil. Add the garlic and thyme and cook, stirring occasionally. Transfer to a large bowl and set aside. Add the onion and cook, stirring occasionally, until the onions are lightly caramelized, 12 to 15 minutes. Remove from the heat, season to taste with salt and pepper, and spread the onions to cover the bottom of the gratin. Arrange the tomato slices in a single layer on paper towel–lined plates to absorb any excess liquid. Season with salt and pepper.  Add the zucchini, squash and eggplant slices along with remaining 2 Tbs. olive oil to the bowl with the garlic-thyme mixture. Toss until well combined and season with salt and pepper. To build the gratin, arrange overlapping slices of squash, eggplant and tomato, as if they were shingles, around the edge of the gratin. Continue by making a second ring of overlapping vegetable slices inside the first and finish with a row of overlapping slices down the center of the gratin. Bake until the vegetables are lightly browned and tender, about 45 minutes.
Let rest 5 minutes before serving. Serves 6.

Courtesy of

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