Easy Ratatouille
Ratatouille is what I call an investment piece — it’s simple to make, but it takes some time. That’s why I often make this easy version with zucchini, tomatoes, and olive oil for everyday dinners, saving the slow, traditional preparation for special occasions.
As the vegetables simmer, the olive oil caramelizes them, giving the dish a rich, succulent flavor that doesn't need anything else. But a sprinkle of sea salt, freshly ground pepper, and a handful of basil or parsley will elevate it even more.
This is rarely a dish I plan — it comes together whenever I have zucchini and tomatoes on hand and remember to make it, which is why I keep ideas like this in my recipe app. The exact amounts aren’t critical, but I aim for about 60% zucchini to 40% tomatoes, with enough olive oil to add richness without overpowering the vegetables.
Ingredients
1 medium zucchini — chopped
2 medium tomatoes when in season — like Campari or 2-3 Romas — cored and chopped
2-3 cloves of garlic
2-3 tablespoons of olive oil
Salt & pepper
Optional: fresh basil or parsley
Instructions
Warm the olive oil in a pan over medium heat.
Add the minced garlic and cook for a minute — it's also great without the garlic, but fresh garlic adds a lot of flavor and nutrients.
Stir in the zucchini and cook, stirring occasionally, for about 8 minutes until it starts to soften.
Add the tomatoes and let everything simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to soften. If you have time, let it simmer a little longer — the olive oil will caramelize the vegetables, adding an even richer flavor.
Season with sea salt and freshly ground black pepper to taste.
Finish with fresh basil or parsley and serve.
This dish is even better the next day, and the day after that.
Notes:
As I mentioned in the description, the proportions are flexible. Two zucchini and two small tomatoes are also fine. Sometimes I add green olives, which makes the ratatouille similar to caponata — its Italian version. Leftovers tossed with pasta or on bruschetta, or as a side with an omelet baveuse, also are easy dishes to prepare.
This dish is one of my easy go-to's when I'm on vacation and tomatoes are in season, because it's so simple, and I can roll the leftovers into various dishes.
Easy ratatouille in Florence
- Served as a first course
- Easy ratatouille with lamb loin chops and gremolata in Naples
- Each version is a little different, and always delicious.
- The addition of green olives
Find it online: https://returntothetable.com/easy-ratatouille/