I remember the first time I made ratatouille: it was a summer evening, and I had an overflowing basket of fresh vegetables from the farmer’s market.
Zucchini, eggplants, bell peppers, and tomatoes were practically begging to be transformed into something rustic and hearty.
That’s when I turned to Jamie Oliver’s version of the classic French dish. His simple, honest approach to cooking has always resonated with me, and his ratatouille recipe was no exception.
It was love at first bite.
There’s something truly magical about how such humble ingredients can come together to create a dish so rich in flavor and comfort.
It’s earthy, herbaceous, and subtly sweet from the slow-cooked tomatoes. And the best part? It’s entirely plant-based and packed with goodness.
Jamie’s ratatouille isn’t overly fussy, no precision plating, no complicated sauces. It’s about letting the vegetables shine, just as they are.
It’s the kind of dish that feels like a warm hug from Provence.
Over the years, I’ve made this recipe countless times—sometimes as a main dish, other times as a side or even as a sandwich filling. It’s versatile, nourishing, and oh-so-satisfying.
If you’ve never made ratatouille before, I can’t recommend Jamie Oliver’s take on it enough. It’s perfect for using up summer produce, ideal for meal prep, and absolutely delicious served hot or cold.
Plus, the colors and aroma alone are enough to make your kitchen feel like a countryside escape.
So grab your freshest veggies, a good glug of olive oil, and get ready to fall in love with one of the most comforting dishes I’ve ever made.
What Is Jamie Oliver’s Classic Ratatouille?
Jamie Oliver’s classic ratatouille is a rustic French vegetable stew made from a colorful medley of summer vegetables like zucchini, aubergine (eggplant), bell peppers, onions, and tomatoes. The vegetables are cooked slowly with olive oil, garlic, and herbs like thyme and basil until tender and bursting with flavor. It’s hearty, healthy, and embodies Jamie’s signature style: simple ingredients, cooked well.
Why You Should Try This Recipe
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Naturally vegan and gluten-free
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Packed with nutrients and fiber
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A great way to use seasonal veggies
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Perfect for meal prep—flavors deepen over time
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Can be served hot, cold, or room temp
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Versatile—main dish, side, or sandwich filler
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Fragrant, colorful, and full of life
Ingredients Needed to Make Jamie Oliver’s Classic Ratatouille
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1 large aubergine (eggplant), diced
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2 courgettes (zucchini), sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 large red onion, sliced
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3 cloves garlic, finely chopped
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4 ripe tomatoes, chopped (or 1 can chopped tomatoes)
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2 tablespoons olive oil
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1 teaspoon dried thyme (or a few sprigs of fresh thyme)
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A handful of fresh basil leaves
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Salt and freshly ground black pepper to taste
Instructions to Make Jamie Oliver’s Classic Ratatouille
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Prep your veggies: Wash and chop all your vegetables into even, bite-sized pieces.
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Start the base: In a large, wide pan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, until softened.
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Add garlic and eggplant: Stir in the garlic and diced aubergine. Cook for another 10 minutes, stirring often, until the eggplant begins to soften and take on color.
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Layer in the rest: Add the bell peppers and courgettes. Season with salt, pepper, and thyme. Cook for another 10–15 minutes, allowing the vegetables to soften and release their juices.
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Tomatoes in: Stir in the chopped tomatoes and bring to a gentle simmer. Cover and cook for another 15–20 minutes on low heat, stirring occasionally.
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Finish with herbs: Once everything is tender and the flavors have mingled beautifully, stir in fresh basil. Taste and adjust seasoning as needed.
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Serve: Serve warm with crusty bread, rice, or on its own.
Jamie Oliver’s Classic Ratatouille
Ingredients
- 1 large aubergine eggplant, diced
- 2 courgettes zucchini, sliced
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 large red onion sliced
- 3 cloves garlic finely chopped
- 4 ripe tomatoes chopped (or 1 can chopped tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or a few sprigs of fresh thyme
- A handful of fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
- Prep your veggies: Wash and chop all your vegetables into even, bite-sized pieces.
- Start the base: In a large, wide pan, heat the olive oil over medium heat. Add the onions and cook for 5 minutes, until softened.
- Add garlic and eggplant: Stir in the garlic and diced aubergine. Cook for another 10 minutes, stirring often, until the eggplant begins to soften and take on color.
- Layer in the rest: Add the bell peppers and courgettes. Season with salt, pepper, and thyme. Cook for another 10–15 minutes, allowing the vegetables to soften and release their juices.
- Tomatoes in: Stir in the chopped tomatoes and bring to a gentle simmer. Cover and cook for another 15–20 minutes on low heat, stirring occasionally.
- Finish with herbs: Once everything is tender and the flavors have mingled beautifully, stir in fresh basil. Taste and adjust seasoning as needed.
- Serve: Serve warm with crusty bread, rice, or on its own.
Notes
Nutritional Value (approximate per serving)
- Calories: 150
- Protein: 3g
- Carbs: 16g
- Fat: 9g
- Fiber: 5g
- Sugars: 7g
- Sodium: ~150mg
What Goes Well with Jamie Oliver’s Classic Ratatouille
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Crusty baguette or sourdough for dipping
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Steamed rice or quinoa
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Creamy polenta
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A side of grilled halloumi or feta (if not vegan)
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A glass of chilled rosé or white wine
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Tossed green salad with lemon vinaigrette
My Tips to Make the Best Jamie Oliver’s Classic Ratatouille
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Use the freshest produce you can find—this dish is all about the vegetables.
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Don’t rush the cooking—slow and steady brings out deep flavor.
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Cook in batches if your pan is small—overcrowding leads to steaming, not sautéing.
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Let it rest before serving—it’s even better after sitting for a bit.
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Double the batch—ratatouille is even more delicious the next day.
Easy Variations of Jamie Oliver’s Classic Ratatouille
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Add chickpeas or white beans for extra protein.
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Top with breadcrumbs and bake for a ratatouille gratin.
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Stir in olives or capers for a salty, Mediterranean twist.
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Add chili flakes for a hint of heat.
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Layer into a lasagna or use as pasta sauce.
Best Way to Store Jamie Oliver’s Classic Ratatouille
Store cooled ratatouille in an airtight container in the fridge for up to 5 days. The flavors continue to deepen, making it perfect for leftovers. It also freezes well for up to 2 months—just thaw and reheat gently on the stove or microwave.
Nutritional Value (approximate per serving)
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Calories: 150
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Protein: 3g
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Carbs: 16g
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Fat: 9g
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Fiber: 5g
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Sugars: 7g
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Sodium: ~150mg
FAQs
Can I use canned tomatoes?
Absolutely—just make sure they’re good quality. Crushed or chopped work best.
Is ratatouille served hot or cold?
Either! It’s wonderful warm, but equally delicious cold or at room temperature.
Can I make this in the oven?
Yes, you can roast the veggies for a more caramelized flavor and combine them at the end.
Can I make it ahead?
Definitely. Ratatouille tastes even better the next day after the flavors have melded.
What if I don’t have fresh herbs?
Dried herbs work fine—just use a little less than you would with fresh.
Conclusion
Every time I make this ratatouille, I feel like I’ve escaped to a little sun-drenched village in the south of France: no passport needed. There’s something deeply grounding and satisfying about cooking a dish that celebrates vegetables in their purest, most flavorful form. And Jamie Oliver’s version has taught me that sometimes, the simplest things truly are the best.
This recipe has become one of my kitchen staples, especially during summer when the produce is at its peak. I’ve served it as a main dish for dinner parties, tucked it into sandwiches, and even eaten it cold for lunch straight out of the container. It never disappoints.
What I love most is how forgiving it is. No two batches of ratatouille ever taste exactly the same, and that’s part of the charm. Sometimes the zucchini are extra sweet, or the eggplant takes on more of the olive oil, or the basil is particularly fragrant. It’s a living dish, evolving with each ingredient and every season.
Making this dish also reminds me why I fell in love with cooking in the first place. It’s not just about feeding yourself: it’s about slowing down, honoring your ingredients, and creating something comforting with your own two hands.
So if you’ve got some fresh vegetables, a bit of olive oil, and a little time, I highly recommend giving this recipe a go. Whether you’re cooking for one or feeding a crowd, this ratatouille has a way of bringing people together and making everyday meals feel just a little more special.
