This dish originated in Provence, in the south of France. Traditionally it contains eggplant, zucchini, tomatoes, and onions, sauteed separately and then and stirred together, with garlic, parsley, and thyme. Bell peppers and mushrooms are frequent additions, along with the local herbs (rosemary, sage, oregano, marjoram, and savory.)
Modern variations may add other ingredients, roast or bake the vegetables, or even microwave them. Sometimes ratatouille is presented as a thick stew or even a soup. It is usually a vegan dish, but some recipes add chicken, meat, or seafood, and many suggest serving it with Parmesan cheese on top.
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Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Seasoned with Italian herbs, red wine, and Béchamel sauce.
Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Low-carbohydrate recipe with scallions and cherry tomatoes.
Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Sautéed vegetable casserole based on roasted eggplant.
Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
Sautéed vegetables with cumin, coriander, and chili powder.
Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Seasoned with garlic and a bay leaf.
Includes sautéed vegetables with nutmeg and Swiss cheese.
Made with fresh vegetables and canned broth.
Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
Fresh vegetables with canned stewed tomatoes, seasoned with herbs.
Eggplant, zucchini, mushrooms, bell pepper, and tomatoes, seasoned with sautéed garlic and parmesan cheese.
Squash, bell peppers, and fresh thyme to the standard base of eggplant, zucchini, and tomatoes.
Oven-roasted vegetables with Italian herbs, Dijon mustard, balsalmic vinegar, and optional cayenne pepper.
Microwaved vegetables with spaghetti sauce, parmesan, and mozzarella cheese.
Seasoned with Italian herbs, red wine, and Béchamel sauce.
Grilled eggplant, mirliton (chayote squash) with onions and red bell peppers. Season with parsley, bay leaves, thyme, and creole seasoning.
Sautéed vegetables seasoned with thyme and balsalmic vinegar.
Sautéed vegetables baked into a mixture of Monterey jack cheese and sour cream.
Zucchini, red peppers, and tomatoes, with onion and garlic. Seasoned with pepper, mustard, lemon juice, and parsley. Salt-free.
Sautéed vegetables, pre-cooked beans, with oregano, parsley, and red wine vinegar.
Eggplant, tomatoes, zucchini, onion, and bell pepper, seasoned with basil, garlic, and parsley.
Sautéed vegetables with oregano, thyme, coriander, fennel seeds, and fresh basil.
Sautéed vegetable casserole based on roasted eggplant.
Low-carbohydrate recipe with scallions and cherry tomatoes.
Sautéed vegetables with white wine, thyme, basil, and lemon, to serve hot or cold.
Eggplant, zucchini, and squash soup, made with canned tomato, vegetable, or V-8 juice.
Made with fresh vegetables and canned broth.
Sautéed vegetables with thyme, bay leaf, and optionally served with Gruyere cheese.
Includes sautéed vegetables with nutmeg and Swiss cheese.
Traditional recipe from the South of France, with preparation instructions for one-pot and separate cooking of each vegetable.
Fat-free vegan stew uses zucchini, tomatoes, potatoes, green peppers, with herbs, garlic, and onion. Includes nutritional analysis.
Fresh tomatoes, zucchini, eggplant, onion, and green peppers, seasoned with garlic and capers.
Twenty-minute casserole of eggplant, zucchini, canned tomatoes, and mushrooms, seasoned with thyme, red wine, and garlic. No onions.
Low-carbohydrate recipe of sautéed vegetables with ground beef, mozzarella and parmesan cheese, and canned mushrooms.
Sliced vegetables, sautéed and then baked with commercial pasta sauce and parmesan cheese.
Seasoned with garlic and a bay leaf.
Sautéed vegetables with cumin, coriander, and chili powder.
Fat-free vegan recipe. Eggplant, zucchini, and plum tomatoes, seasoned with onion, garlic, red wine, and Italian seasoning.
