> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Ratatouille — Provençal Vegetable Stew in Olive Oil - URL: https://thefoodiekitchen.net/ratatouille-provencal-olive-oil/ - Published: 2026-09-10T09:10:41.000Z - Updated: 2026-09-11T06:10:26.000Z - Description: Ratatouille — classic Provençal stewed summer vegetables in olive oil. Slow-cooked, deeply flavoured. Seed oil free. Vegan. - Author: Savannah Ryan - Tags: Mediterranean Recipes, MAHA Recipes, Vegan Recipes True ratatouille takes longer than the shortcuts. Each vegetable is cooked separately to its own ideal state before being combined with the tomato base and simmered together. Aubergine, courgette, and peppers all have different cooking times and absorb fat differently; cooking them together from raw produces a uniform softness rather than the distinct character each vegetable should contribute. Olive oil is correct here — it is a fruit oil and seed oil free. Extra virgin olive oil's smoke point (375°F) is sufficient for the roasting temperatures used in this recipe. ## Ratatouille Recipe Serves 6 Prep 30 min Cook 60 min ### Ingredients - 2 medium aubergines, cut into 3cm cubes - 3 medium courgettes, cut into 3cm cubes - 2 red peppers and 1 yellow pepper, cut into chunks - 4 ripe tomatoes, roughly chopped - 1 large onion, diced - 5 garlic cloves, minced - 4 tbsp extra virgin olive oil - Fresh thyme sprigs, 1 rosemary sprig - Sea salt and black pepper - Large bunch of fresh basil to finish ### Method 1. Preheat oven to 200°C (400°F). Toss the aubergine separately with 1.5 tbsp olive oil and salt. Spread on a baking tray and roast 25-30 minutes until golden and tender. 2. Toss the courgette and peppers together with 1 tbsp olive oil and salt. Roast on a separate tray for 20-25 minutes. 3. While the vegetables roast, heat 1.5 tbsp olive oil in a large saucepan. Cook the onion for 10 minutes. Add the garlic, cook 2 more minutes. 4. Add the fresh tomatoes, thyme, and rosemary. Simmer for 15 minutes until the tomatoes are completely broken down and the sauce is rich. 5. Add all the roasted vegetables to the tomato base. Stir gently to combine. Simmer together for 15-20 minutes so the flavours meld. 6. Season. Remove the thyme and rosemary sprigs. Tear the basil over the top. Serve warm or at room temperature. Frequently Asked Questions Is ratatouille seed oil free? Yes. Olive oil is pressed from the fruit of the olive tree — it is a fruit oil, not a seed oil. Why roast vegetables separately? Each vegetable has a different texture, moisture content, and ideal cooking time. Cooking separately ensures each component reaches its own peak rather than all becoming uniformly soft. Can I serve ratatouille cold? Yes — ratatouille is one of the few dishes that genuinely improves at room temperature. It is excellent cold the next day. Grow Your Own · Savannah Ryan How to Grow Tomatoes Upside Down Grow your own tomatoes at home — in containers, raised beds, or small spaces. [Get the Book →](https://www.amazon.com/dp/B0G3H5SL8B?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Cookbook Savor Mediterranean Ratatouille, moussaka, bourguignon, carbonara — Mediterranean recipes in traditional fats. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)