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So most of us know the Disney ratatouille movie recipe - or at least the way the ratatouille dish is styled and arranged, just like in this ratatouille in 60 seconds recipe video. After all concentric circles of vegetables look great! But what is ratatouille in real life? Ratatouille French cooking is basically about combining in seasonal vegetables with a tomato based sauce. Enjoy that with some fresh bread, and your’e in for a a humble yet delicious countryside dish. And with it being of humble origins, you just stir chopped veg through the sauce and bang it in the oven. Arranging it prettily is not the French thing to do.

Typically you would also make it in summer with fresh vine tomatoes, summer squashes and vegetables. However in this ratatouille in 5 minutes (video) recipe, we made it in the winter season and opted for potatoes instead of summer squash - so basically adapt to what you can find. It’s a quick easy recipe for ratatouille that we are sure you will enjoy!

So let’s make the best ratatouille recipe that’s flexible by season! Look to replace potatoes in summer with squash and use whatever fresh veg you want. Also to make it traditionally French you don’t need to layer it in concentric circles (though that makes for a wow factor on the dinner table!). You can just stir the veg through the tomato sauce and bang it in the oven, saving you prep time!

How to make ratatouille 1 hour:

Ratatouille Ingredients:

1 medium onion
2 bell peppers
2 fat garlic cloves
15g fresh basil, including stalks
1 tin tomatoes
2 tbsp olive oil
Tomato puree
1 tsp sugar
2 tsp red wine vinegar
1 long courgette
1 long skinny aubergine
2 potatoes or a long squash
5 large tomatoes
(We recommended getting 1 more of each veg just in case)
15g fresh basil
30g fresh parsley
Zest of 1 lemon
2 tbsp extra virgin olive oil
Salt and pepper.

Method:

In a food processor combine the onion, peppers, garlic, basil, and tin tomatoes until a desired smoothness is reached. Then in an oven-safe skillet, bring to medium high heat, add the oil and tomato sauce. Add in the tomato puree, sugar, vinegar and a very generous seasoning of salt. Stir and bring to a simmer. Cook for 20 minutes.

In the meantime, prep your vegetables and collect in bowls. When all are cut, drizzle over a bit of olive oil and season generously with salt. Mix together so that the veg is nicely coated with salt.

Then layer the ratatouille as you wish. You can style it like we did where it follows the pattern of potato, aubergine, courgette, tomato. Or you can go rustic and layer it haphazardly. Up to you !

Then bake in an oven with foil on for 40 minutes at 200C (180C fan). Remove the foil and bake for another 20 minutes. Check that the potatoes and aubergine are soft before serving. If not, cook for another 15 minutes.

Then to serve, blitz the herbs with the zest and extra virgin olive oil. Serve this herb drizzle over the ratatouille servings and enjoy with toasted/grilled bread.

Handy tip: The tomatoes are a strong feature of the dish, so the sweeter and riper, the better it will be. If they aren’t as sweet as you’d like, compensate by adding another tsp or two of sugar.


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