The ratatouille is a simple yet delicious dish perfect for summer days. It's also super easy to prepare in just 30 minutes using the Staub pot!
When summer vegetables are in season, ratatouille is the best recipe to try. It's an easy, tasty dish that can be made for family dinners or a satisfying vegetarian meal.
A Staub pot is the perfect pot for this recipe. With an easy-to-use, heavy lid and the ability to retain water from vegetables without adding any extra liquid means you will have full of savory umami and sweetness of vegetables.
- This recipe is for you if:
- You want to make a summer vegetable dish.
- You are looking for easy and simple ratatuille recipe.
- You are looking for staub recipes.
Let me show you how to make it step by step. If you want to check the recipe, please jump to the recipe card. Let's get started!
About this recipe
- Simple ratatouille
- Staub pot recipe
- Easy to prepare in 30 minutes
- Vegan recipe
Here are the ingredients (amounts are in the recipe card below).
- Olive Oil: I use extra virgin olive oil.
- Vegetables: Garlic, onion, eggplants, zucchini, carrot. Bell peppers and raw tomatoes would be good too.
- Canned Tomato: I use canned diced tomatoes in this recipe. If you use canned whole tomatoes, squeeze them to make them smaller before adding them to a pot.
- Salt and Pepper
This recipe is pretty simple. Let's go over how to make it. You can also watch this video.
- Slice garlic
- Cut vegetables into small pieces
- Cook garlic on medium heat
- Add vegetables little by little and cook
- Cover and simmer for 10 minutes on low heat
- Open and taste the umami and sweetness of your soup that comes out from vegetables.
- Add canned tomatoes and simmer for 5 minutes
- Salt and pepper to your taste
When you eat it right away, the flavors might be a little light. But let it sit overnight, and its flavor will come together with one another for a more interesting taste!
It will last for 5 days in the fridge.
If you are a busy person, I recommend cooking it in large quantities, keeping half of it in a bag, and storing it in the freezer for some other time. It will last up to one month.
How To Serve Ratatouille
Ratatouille is so versatile, and if you get tired of eating as it is, there are many other ways you can enjoy it. Here are some ideas:
- Sandwiches: Place ratatouille on sliced bread along with your favorite vegetables and make a simple sandwich.
- Spaghetti: Toss boiled spaghetti, ratatouille and boiled pasta water together and season with salt and pepper.
- Pizza: Put olive oil, salt and pepper on a pizza dough and spread ratatouille and shredded cheese on top then bake it on an oven.
- Soup: Mix ratatouille and soy milk (or your favorite milk) with a blender, then warm it in a pot.
Thanks for Stopping By
I often cook this recipe in the summer and enjoy it in many different ways, as I mentioned. It's a simple and easy dish, so hopefully, you will too!
Thank you for taking time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog which share simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step by step instructions.
More Summer Recipes You Might Like
Easy Ratatouille (Staub Recipe)Print Pin SAVE SAVED!
- 2 cloves Garlic
- 1 Onion, 200g
- 2 Eggplants, 320g
- 2 Zucchini, 440g
- ½ Carrot, 80g
- 1 tablespoon Olive Oil
- 1 Canned Tomato, 400g
- 1 ½ teaspoon Salt
- pinch of Salt and Pepper
- Cut ingredients: Slice garlic and cut vegetables into bite-sized pieces.
- Cook vegetables: Add olive oil to a pot and fry garlic on low heat. When you smell the aroma of fried garlic, add vegetables little by a little while stirring continuously.
- Simmer: Add salt, cover and simmer on low heat for 10 minutes.
- Add canned tomato: Add canned tomato and simmer for about 5 minutes with the lid open.
- Salt and pepper: Finish with salt and pepper to your taste.
- Equipment: Staub Pot 18cm
- Storage: It will last for 5 days in the fridge, and one month in the freezer.
- Substitute: You can substitute with other vegetables such as tomatoes, paprika, and celery.
- When opening the lid in step 4, taste the umami and sweetness of your soup that comes out from vegetables.
- I use canned diced tomatoes in this recipe. If you use canned whole tomatoes, squeeze them to make them smaller before adding them to a pot.
- If you don't use a Staub pot, add a ¼ cup of water in step 3.
Leave a Reply