This Ratatouille Is the Ultimate Summer Veggie Party (And You're Invited)
Let me tell you about the time I tried to impress my kids by serving “Ratatouille,” inspired by the Disney movie. I expected eye rolls. I expected suspicious pokes with a fork. Instead? Silence. Then one of them said, “This tastes like summer.” 🫶
If you’ve never made real ratatouille before, let me be the one to tell you: it's not just a pile of mushy vegetables. This version is slow-cooked, savory, jammy, and packed with so much flavor it practically sings in French. And best of all? It’s dairy-free, gluten-free, vegan, and still feels like comfort food.
It’s perfect as a main with grilled sourdough or as a sidekick to roasted meat or fish. And if you’ve got garden veggies piling up? This is the solution.
🌿 Slow-Cooked Ratatouille
🛒 Ingredients:
3 red peppers, quartered and deseeded
1 handful fresh basil (separate the leaves and stalks)
1 large sprig thyme
2 tbsp olive oil (plus extra for frying and finishing)
2 courgettes (zucchini), roughly chopped – multicolored if you can find them
1 aubergine (eggplant), chopped into chunks
1 red onion, roughly chopped
4 garlic cloves, sliced
Pinch of sugar
1 tbsp red wine vinegar
2 x 400g cans cherry tomatoes
1 tbsp extra virgin olive oil
Griddled sourdough, to serve
👩🍳 Method:
1. Char those peppers:
Preheat your grill (broiler) to high. Lay the red pepper quarters skin-side up on a tray and grill until the skins are blistered and black. Toss them in a bowl, cover, and let them steam. Once cool, peel off the skins, cut into strips, and toss them back in their own juices. Tie the basil stalks and thyme together with kitchen string. (You’re building big flavor already.)
2. Brown the veg:
Preheat your oven to 160°C (140°C fan) / 325°F.
Heat 2 tbsp olive oil in a large flameproof casserole or Dutch oven. Fry the courgettes and aubergine in batches until browned and caramelized (about 15 minutes). Don’t rush this—it’s worth it. Set the browned veggies aside.
3. Build the base:
Add a little more oil to the pan and soften the onion for 15 minutes. Stir in the garlic and let it sizzle for a minute. Add a pinch of sugar and let it caramelize. Splash in the vinegar to deglaze the pan (hello flavor!). Stir in your browned veg, roasted pepper strips, and all their juices.
4. Simmer & roast:
Season well with salt and pepper. Pour in the cherry tomatoes and bring to a simmer. Nestle in the tied-up herbs, cover, and transfer the whole pot to the oven. Let it cook for 1 hour covered, then remove the lid and give it another 30 minutes. The result? A rich, jammy medley that smells like a French summer evening.
5. Finish & serve:
Let it cool slightly. Stir in most of the basil leaves and a good glug of extra virgin olive oil. Scatter the rest of the basil on top. Serve warm with grilled sourdough or alongside your favorite protein.
❤️ Why We Love It:
It’s a celebration of seasonal veggies
Naturally vegan, gluten-free, and dairy-free
Makes your kitchen smell like a Provence farmhouse
Even picky eaters tend to come around after one bite
