Smoky & Creamy Ratatouille Recipe (video)
This recipe is sponsored by Pompeian.
Ratatouille – we probably all know the famous movie, but have you tried making it at home? Try my Smoky & Creamy Ratatouille recipe, made with thinly-sliced tomatoes, zucchini and eggplant layered into a casserole dish. The vegetables are topped with an aromatic tomato sauce, then baked until the vegetables are tender. It’s super easy to make and one of the most aromatic and delicious dishes ever! I’ve partnered with Pompeian to share my smoky and creamy version of this classic French dish!
Watch My Ratatouille Video Tutorial!
Watch YouTube ratatouille video tutorial for step-by-step instructions and see how to make this delicious vegetable dish! Want to stay up to date on my newest recipes? Subscribe to my website email list and my YouTube channel! to receive notifications whenever a new video goes live!
What Makes This Ratatouille Recipe So Special?
Not every Ratatouille is made the same! This version with smoked paprika and cream takes the iconic French dish to a whole new level of goodness! I add smoked paprika and cream to the tomato and red bell pepper sauce.
While it simmers away in the oven, it fills your whole kitchen with the most amazing aroma and once it’s done cooking, it tastes phenomenal. My husband and I can finish off a whole casserole in one night!
Ingredients for Ratatouille Recipe
Here are my tips for the main ingredients you’ll need to make this delicious Ratatouille dish at home. Find the full list of ingredients in the printable recipe card below.
- Note on the vegetables – since you’ll be stacking all the sliced vegetables together, try to get veggies that are same circumference or thickness. Example – make sure the eggplant isn’t extra large and wide compared to the tomatoes or zucchini.
- Tomatoes – when in season, I love using sweet heirloom tomatoes for their incredible flavor!
- Zucchini – for more variety, use both green squash/zucchini and yellow zucchini.
- Eggplant – you can peel the eggplant prior to slicing, if desired.
- Fresh Basil & Thyme – fresh herbs are key to adding the most flavor and aroma!
- Onion & Garlic – for making the hearty tomato sauce.
- Smoked Paprika – to add a light hint of smokiness to the creamy sauce. If you don’t have smoked paprika, regular paprika will work well, too.
How to Make Smoky & Creamy Ratatouille
There are a few keys steps to follow to make sure your dish is the best!
- Prepare the smoky and creamy sauce and pour some of the sauce into the bottom of your casserole dish.
- Make sure to use the freshest ingredients. I love to use locally grown heirloom tomatoes, sweet yellow zucchini and green squash; and Chinese eggplant, which is more mild in flavor.
- Slice all vegetables the same thickness! This is super important so everything bakes evenly. Use an extra-sharp knife or madeline slicer to get the best results.
- Arrange the vegetables by layering them first, then placing them tightly packed into a casserole dish.
- Pour the remaining sauce over the vegetables and bake the ratatouille.
- Be patient! Let the dish bake away while you build up an appetite. Then, let it cool for at least 15 minutes before digging in to enjoy.
- I love to enjoy my smoky ratatouille with warm French baguette – it’s perfect for mopping up all that amazing sauce!
Using Pompeian in My Kitchen
This recipe was sponsored by Pompeian, America’s largest national brand of olive oil. For this recipe, I used their Robust Extra Virgin Olive Oil for sautéing, their Organic Balsamic Vinegar for my sauce, and their Organic Extra Virgin Olive Oil for the topping.
For tips on how to trend in the kitchen, including recipes, visit Instagram.com/Pompeian. To share your latest on-trend creations using Pompeian, tag your photos with #TrendingintheKitchen.
A Delicious Vegetable Side Dish
This smoky and creamy ratatouille recipe makes the perfect vegetable side dish! Enjoy it with roasted meats such as roasted lamb or beef. It’s also great with chicken or even Thanksgiving turkey! Of course, you can always enjoy it all on it’s own, too! This vegetarian recipe is great as a side dish, too!
Try it along with meaty recipes, such as my ‘Grilled Chimichurri Chicken’ or ‘Lemon Herb Salmon’.
More Recipes to Try!
Enjoyed this classic recipe? Make sure to check out some of my other hearty and warming recipes you’re sure to enjoy!
- Cheesy Baked Rigatoni – the ultimate comfort food dish! This baked pasta casserole is made with hearty Bolognese sauce and three types of cheese!
- Creamy, Cheesy Sweet Potato Gratin – the best sweet potato side dish! Made with thinly sliced potatoes baked in a cheesy béchamel sauce!
- Classic Italian Lasagna – the best ever cheese and meat lasagna made with slow-cooked Bolognese sauce!
- The BEST Beef Stew – seriously amazing slow-braised beef stew with veggies!
- Risotto Stuffed Butternut – oven-roasted butternut stuffed with creamy mushroom risotto!
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Smoky & Creamy Ratatouille Recipe (video)
Ingredients
- 4 large tomatoes
- 2 medium eggplants
- 2 yellow zucchinis
- 2 green squash
For Sauce:
- 2 tbsp Pompeian Robust Extra Virgin Olive Oil
- 1 large sweet onion, diced
- 1 large red bell pepper, diced
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 1 tbsp herbes de provence
- Ground black pepper
- 1 ½ tsp salt
- 1 tbsp freshy thyme, about 4 sprigs
- 1 ½ cups crushed tomatoes
- 1 tsp sugar
- 2 tbsp Pompeian Organic Balsamic Vinegar
- 8 to 10 basil leaves, chopped
- ½ cup heavy cream
For Topping:
- 2 to 3 tbsp Pompeian Organic Extra Virgin Olive Oil
- 1 tbsp fresh thyme
- ½ cup Parmesan cheese
Instructions
For the Creamy Sauce:
- Prepare the sauce first. Preheat a large frying pan over medium heat and add a few tablespoons of Pompeian Robust Extra Virgin Olive Oil. Once the olive oil is heated, add the diced pepper and onion. Saute the mixture for 4 to 5 minutes, until the onion is translucent and tender; do not brown. After 2 to 3 minutes, add the minced garlic.
- Season the mixture with herbs and spices: smoked paprika, ground black pepper, herbes de provence, thyme and salt. Add the crushed tomatoes, sugar and balsamic vinegar next. Cook the sauce over medium-low heat, simmering for about 5 minutes. Add the chopped basil last, along with the heavy cream. Stir the cream in, then remove from heat.
Making Ratatouille:
- Preheat the oven to 375F. Next, prepare the vegetables. Use a very sharp knife or a madeline slicer to cut all vegetables the same thickness, about 1/8th of an inch. Once all the vegetables are sliced, layer them alternating all 4 vegetables. Create small stacks for easy assembly.
- To assemble the dish, first spread three-quarters of the sauce into the bottom of a large oval or round casserole dish. Arrange the vegetables in the casserole in a ring around the edge, packing them tightly. Start from the outside of the casserole and work your way in. Spoon the remaining sauce in between the vegetables and around the edges.
- For the topping, simply combine a few tablespoons of Pompeian Organic Extra Virgin Olive Oil with fresh thyme. Use a pastry brush to brush the oil and thyme over the vegetables. Cover the casserole dish with foil and place into preheated oven. Bake at 375F for 1 hour; 50 minutes covered, then remove the foil, add parmesan cheese and bake for another 10 minutes uncovered. If desired, broil on ‘low’ heat for 5 minutes.
- Allow the dish to cool for 15 to 20 minutes before serving. Serve with a warm French baguette.
Great recipe for large family or crowd. Everyone loved the dish.
I’m so glad everyone enjoyed the dish! 🙂 It’s one of our favorites!
This was soo delicious! healthy and light dish.
My hubby and I ate almost the whole dish in a day cause my kids didn’t want to eat the “soft” veggies lol but we didn’t mind at all! thank you 🙂
I’m so glad you enjoyed the recipe! 🙂 One of our favorites, too!