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.

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.

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.

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

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

Ratatouille can be eaten on its own or served with meat, fish or, in this case, with garlic bread.

Easily made in advance, this New Orleans-inspired vegetarian muffaletta is perfect for a crowd.