Ratatouille is one of Provence’s most iconic summer dishes, transforming simple seasonal vegetables into something unexpectedly beautiful. This colourful version from Hannah Sunderani layers zucchini, summer squash, eggplant and tomatoes over a fragrant tomato sauce before baking until bubbling and tender. It’s an impressive-looking dish that’s surprisingly easy enough for a weeknight dinner. “Leave it to the French to make a simple stew so impressive! We absolutely love this French-inspired rainbow ratatouille for dinner, and often include it in our weekly rotation,” writes Sunderani.

cast-iron pan with vegetables layered into a ratatouille

Cast-Iron Rainbow Ratatouille

Hannah Sunderani

This colourful cast-iron ratatouille layers zucchini, summer squash, eggplant and tomatoes over a rich herb-infused tomato sauce for a simple French-inspired vegan dinner.

Print Recipe Pin Recipe

Ingredients

2 tablespoons olive oil
1 large red onion finely chopped
4 cloves garlic finely chopped
1 teaspoon fine sea salt divided
1 red bell pepper finely chopped
2 cans 28 ounces/800 mL each crushed tomatoes
2 teaspoons herbes de Provence
3 teaspoons fresh thyme leaves divided
½ cup tightly packed fresh basil leaves chopped, more for garnish
1 green zucchini sliced into ½-inch rounds
1 yellow summer squash (or another green zucchini) sliced into ½-inch rounds
1 Japanese eggplant sliced into ½-inch rounds
3 Roma tomatoes sliced into ½-inch rounds
¼ teaspoon freshly ground black pepper Fresh basil leaves for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a 10-inch cast-iron skillet over medium heat. Add the red onion, garlic, and ¾ teaspoon of the salt. Cook, stirring often, until the onion has softened, about 10 minutes.
Add the bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Pour in the crushed tomatoes and season with the herbes de Provence and 2 teaspoons of the thyme. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 minutes. Add the basil and stir to combine. Remove from the heat.
Starting from the outer edge of the skillet and working your way to the middle, arrange the sliced veggies over the tomato sauce, snugly upright but slightly angled, and alternating the colours (zucchini, summer squash, eggplant, and tomato). Fan them apart slightly, if needed, to cover the entire pan with no large gaps. Sprinkle with the remaining 1 teaspoon thyme, remaining ¼ teaspoon salt, and the black pepper.
Cover the skillet with foil or an oven-safe lid and bake the ratatouille for 40 Remove the foil and continue cooking until the vegetables are very soft and the ratatouille is bubbling, another 20 to 30 minutes. Garnish with basil leaves just before serving, if desired.

Keyword Cast Iron, French vegetable stew, one-pot vegan dinner, ratatouille recipe, summer vegetable recipe

Tips for Making Rainbow Ratatouille

Choose vegetables in similar size: Using zucchini, squash, eggplant and tomatoes that are close in diameter makes it much easier to create neat, even layers.
Don’t want to layer the veggies?: You can simplify this recipe by chopping the veggies into bite-size Mix the chopped veggies into the tomato sauce and gently simmer, covered, over medium heat, or in the oven, until very soft, 45 to 55 minutes.
Don’t have a cast-iron skillet?: A round or rectangular baking dish works just as well. Prepare the sauce in a skillet, then transfer it to the baking dish before arranging the vegetables.
How to store ratatouille: Store the ratatouille in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. If frozen, thaw before reheating

Everything You Need to Know About Ratatouille

Can ratatouille be frozen?: Yes. Freeze for up to three months and thaw overnight before reheating.
Do I need a cast-iron skillet?: No. A round or rectangular casserole oven-proof dish will also work.
Can I make ratatouille ahead?: Yes. In fact, the flavours deepen after a day in the refrigerator, making it an excellent make-ahead meal.
Why is it called rainbow ratatouille?: This version layers colourful summer vegetables in alternating rows, creating a vibrant presentation while preserving the classic flavours.
What is ratatouille?: Ratatouille is a traditional vegetable stew from Provence made with tomatoes, zucchini, eggplant, peppers, onions and herbs.

Excerpted from The Two Spoons Cookbook by Hannah Sunderani © 2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

More French-Inspired Recipes

Bowl of green beans with toasted almonds.

Green Beans Amandine

Green beans amandine is a simple dish of sautéed green beans and garlic, toasted almonds, and a squeeze of lemon. It is bright, citrusy, and nutty for a healthy side dish worth sharing. My family loves this classic recipe. If you ask me, it’s far too delicious for how quickly it comes together.

Get Recipe

Shaved carrot, asparagus and beet salad dressed with pistachios and creamy dressing

Rainbow Beet Salad With Whipped Lemon Goat Cheese

Paper-thin beets, shaved rainbow carrots and asparagus are layered over lemony goat cheese and finished with a white wine Dijon vinaigrette.

Get Recipe

Chickpea Salad Niçoise

A vegan take on classic Salad Niçoise made with seasoned chickpeas, baby potatoes, green beans, tomatoes, cucumber, olives and a lemon-Dijon dressing.

Get Recipe