If the only thought that comes to mind when you hear ratatouille is a cute little mouse cooking, we totally get it. But it’s so much more that. It might seem complicated, but learning how to make ratatouille is actually pretty simple—all you need is a little patience and a cutting board.
Cook up a big batch on Sunday, and you’ve got a colorful base for dinner throughout the week. There are so many ways to use ratatouille: Put it on top of grains, add it to chicken or beef, or serve it shakshuka-style with runny eggs. However you eat it, ratatouille is a great way to get your veggies in, especially when it’s cold outside, and the last thing you want is a salad (although we have a solution for that too).
This recipe is tried and true for a reason—the colorful summer squash, crunchy peppers, and warm sauce will even turn your Uncle Bob into a veggie lover. Stack the sliced vegetables in alternating patterns for a meal that’s as aesthetically pleasing as it is enjoyable.
Make Mediterranean-style ratatouille by adding feta and basil, and then fill out your plate with thick, pappardelle pasta. The noodles turn this dish into a hearty meal and are an easy way to use up the rest of that box of pasta that’s starting to collect dust in your cabinet.
There’s something so fun about turning veggies into pasta—put ’em through a spiralizer, and out comes a unique, colorful curl of pasta you can eat bowls of endlessley (OK, maybe curb it after one or two). Spiralize onion, red pepper, zucchini, and squash, then throw them in a pot with eggplant, crushed tomatoes, and olive oil. Pasta and ratatouille, all in one.
Since you have to let it cook to bring out the taste, making ratatouille can be a long, drawn-out affair. This 30-minute version gives you nearly as much flavor and is ideal for when you need a wholesome, filling meal stat. Cleanup time is minimal too, since all you’ll use is a skillet and a chopping board. Brown the chicken in a pan before adding in veggies, basil, and parsley. Serve over quinoa or brown rice, and you have a well-balanced meal in less time than it takes a delivery guy to make it to your door.
A recipe that comes with three meal options in one? We’re sold. Try this oven-roasted ratatouille over creamy polenta, with pasta and capers, or on toast along with a poached egg. Any way you serve it, the balsamic-glazed veggies are a winner.
Who doesn’t love breakfast for dinner? This meal can be eaten any time of day, but we like the taste of eggs in the evening and the ease of cooking one up after work. Spoon ratatouille into a small, oven-safe baking dish; scoop out a well; and crack an egg into it. Bake until the egg whites are set and serve over a hunk of crusty baguette. You’re welcome.
Chickpeas add a smoky crunch to this ratatouille and are packed with protein and fiber. Fill up on a big helping of this fall-favorite dish, which is rich in flavor thanks to the garlic, vinegar, and olive oil the vegetables are cooked in.