Jamie Oliver’s Ratatouille is a vibrant, rustic French vegetable stew packed with Mediterranean flavors, healthy ingredients, and beautiful color. Made with a medley of aubergines (eggplants), courgettes (zucchini), peppers, tomatoes, and herbs, this dish is a perfect vegetarian main or flavorful side.

What is Jamie Oliver’s Ratatouille?

Ratatouille is a traditional Provençal vegetable dish from the south of France. Jamie Oliver’s version stays close to the classic, slowly stewing a mix of fresh vegetables, olive oil, garlic, and herbs into a rich and tender medley. It’s comforting, hearty, and naturally vegetarian (and vegan too).

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Why You Should Try This Recipe

Naturally Plant-Based – Vegetarian and vegan-friendly.
Loaded with Veggies – A nutritious way to enjoy seasonal produce.
Versatile – Serve as a main, side, or topping for pasta and rice.
Make-Ahead Friendly – Tastes even better the next day.
Rustic and Healthy – Low in fat, high in fiber, and flavor.

Ingredients Needed to Make Jamie Oliver Ratatouille

Olive Oil (3 tbsp)
Aubergine / Eggplant (1 large, diced)
Courgettes / Zucchini (2 medium, sliced into half-moons)
Red Bell Pepper (1, chopped)
Yellow Bell Pepper (1, chopped)
Red Onion (1 large, sliced)
Garlic (2 cloves, finely chopped)
Tinned Plum Tomatoes (400g / 14 oz)
Fresh Thyme or Dried Mixed Herbs (1 tsp)
Salt and Pepper (to taste)
Optional: Fresh Basil for serving, Balsamic vinegar for depth

Equipment Needed

Large sauté pan or casserole dish
Wooden spoon
Knife and chopping board
Lid for simmering

Instructions to Make Jamie Oliver’s Ratatouille

Step 1: Sauté the vegetables separately

Heat 1 tbsp of olive oil in a large pan over medium heat.
Add the aubergine, season lightly, and sauté for 5–7 minutes until soft and golden. Remove and set aside.
Repeat with the courgettes and peppers, sautéing until lightly browned. Set aside.

Step 2: Cook the base

In the same pan, add another drizzle of olive oil and cook the onion over medium heat for 5 minutes until soft.
Stir in the garlic and cook for 1 minute more.

Step 3: Combine and simmer

Return the cooked vegetables to the pan with the onions and garlic.
Pour in the tinned tomatoes, breaking them up with a spoon.
Add thyme or dried herbs, season with salt and pepper, and stir well.

Step 4: Simmer gently

Cover the pan and simmer on low heat for 30–35 minutes, stirring occasionally, until all vegetables are tender and the sauce is thick.
Remove the lid for the last 5–10 minutes to reduce the sauce if needed.

Step 5: Serve and garnish

Serve warm or at room temperature with fresh basil leaves, a drizzle of olive oil, or a splash of balsamic vinegar for added depth.

What Goes Well With Jamie Oliver Ratatouille

Crusty Bread or Garlic Baguette – Perfect for mopping up the sauce.
Steamed Rice or Quinoa – Makes it a more filling meal.
Grilled Chicken or Fish – As a colorful side dish.
Pasta or Couscous – Tossed in or served underneath.
Fried or Poached Egg on Top – For a hearty vegetarian brunch.

Expert Tips for the Best Ratatouille

Cook Vegetables Separately – Prevents them from becoming mushy.
Use Ripe Tomatoes – For more flavor, if using fresh ones.
Let it Sit Before Serving – Flavors develop more after resting.
Add a Pinch of Sugar – To balance acidity if tomatoes are sharp.
Double the Batch – Ratatouille freezes well and is even better the next day.

Easy Variations of Jamie Oliver’s Ratatouille

Oven-Baked Ratatouille – Layer sliced vegetables and roast in a dish.
Spicy Ratatouille – Add chili flakes or fresh chili.
With Chickpeas or White Beans – For added protein.
Ratatouille Tart – Use as a filling for puff pastry or shortcrust tart.
Cheesy Ratatouille Bake – Top with parmesan or vegan cheese and bake until golden.

Best Practices to Store Jamie Oliver Ratatouille

Refrigerate Leftovers – Store in an airtight container for up to 4 days.
Reheat Gently on the Stove – Add a splash of water if needed.
Freeze in Batches – Great for meal prep, freezes well for up to 3 months.
Label and Date – Always helpful for freezer meals.

Nutrition Value (per serving, based on 4 servings)

Calories: ~180
Carbohydrates: ~20g
Fat: ~9g
Fiber: ~6g
Protein: ~4g

FAQs

Can I make ratatouille ahead of time?

Yes. Ratatouille actually tastes better the next day as the flavors continue to develop. Simply refrigerate and reheat gently before serving.

Should I peel the vegetables for ratatouille?

No need. Leave the skins on for aubergines, courgettes, and peppers—they add texture, color, and nutrients.

Can I freeze Jamie Oliver’s ratatouille?

Absolutely. Cool completely, portion into airtight containers, and freeze for up to 3 months. Reheat gently on the stove or in the microwave.

What if I don’t have fresh herbs?

You can substitute with dried herbs like thyme, oregano, or herbes de Provence. Use about 1 teaspoon of dried herbs per tablespoon of fresh.

Final Words

Jamie Oliver’s Ratatouille is a celebration of simple vegetables, slow cooking, and bold Mediterranean flavor. It’s easy, hearty, and endlessly flexible—a true staple for those who love seasonal, plant-based cooking.