Ratatouille Recipes

This hearty ratatouille is a country dish from the Provence region of France that's an easy mix of seasonal vegetables, garlic, and olive oil.

This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious hot or at room temperature. Recipe courtesy of Clare Vivier.

Here's a new summer staple: a quick, healthy take on a French classic. Try it and enjoy the bounty.

This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta.

Serve this Roasted Chicken Breasts with Ratatouille with crusty bread to sop up the juices.

Use leftover ratatouille to make this recipe for baked eggs. Serve it with toast points or crusty bread for a simple breakfast or brunch.

Need a meatless one-pot dinner? Try this tasty cross between ratatouille and shakshuka. Japanese eggplants, red peppers, and cherry tomatoes are roasted with garlic, then eggs are added and baked in the delicious mix of vegetables.

This baked riff on ratatouille may look sophisticated, but it's surprisingly simple. Serve it for brunch or at dinner parties -- and save leftovers to eat straight out of the dish by the forkful.

Toss any short twisted pasta, such as gemelli or rotini, with leftover ratatouille to create an easy vegetarian dinner.

These crisp phyllo bundles are great as hors d'oeuvres or served with roasted chicken or fish.

This classic stewed vegetable dish becomes a fresh culinary experience when the thyme-spiced vegetables are roasted instead.

This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.