Name: Easy Skillet Ratatouille
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 small eggplants or 1 large eggplant; 2 yellow squash; 2 zucchini; 2 tablespoons butter; 2 tablespoon olive oil; 2 garlic cloves, minced; 1 tablespoon Italian seasoning; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 8 Roma tomatoes, diced; Rice for serving (optional); fresh parsley for garnish (optional)

This Easy Skillet Ratatouille is my simple version of the famous French stewed vegetable dish of Ratatouille. This dish is made up of cooked eggplant, summer yellow squash, zucchini, tomatoes and seasonings. A great recipe for using up those summer vegetables.

Easy Skillet Ratatouille over rice on a white plate

RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

My Disney loving self has been wanting to make Ratatouille ever since I fell in love with the cute little Ratatouille mouse Disney movie years ago! I just never got around it it until this year. While I wasn’t going to try to make the traditional Ratatouille, I did have a bunch of eggplant, squash and zucchini to use up the other weekend and thought I’d try my hand at an easy skillet version. I’m so glad I did! It’s so good! Perfect for using those amazing summer vegetables!

Quick glance at what you’ll need to make Easy Skillet Ratatouille: (amounts in recipe card below)

eggplant
yellow squash
zucchini
butter
olive oil
garlic
Italian seasoning
onion powder
salt
pepper
Roma tomatoes

(amounts in recipe card below)

What vegetables to use for Easy Skillet Ratatouille:

We’re using similar vegetables for this skillet version of Ratatouille are we would use for the original French version of Ratatouille.

In this recipe you’ll find vegetables like, eggplant, yellow summer squash, zucchini, garlic and tomatoes. I don’t use onion in my version because we don’t eat onions but you could add some in if you wanted to.

How to make Easy Skillet Ratatouille:

This recipe is so simple! We’re pretty much just tossing everything into one skillet to cook and in about 30 minutes dinner is cooked and done!

First start by chopping the eggplant, squash and zucchini into about 2 inch pieces. I just try to chop these into smallish bite sized pieces. Make sure to chop them all around the same size for even cooking.

Heat a large skillet over medium heat. Add butter and olive oil. Once hot, toss in that minced garlic and stir for 1-2 minutes. You’ll start to smell the garlic when it’s time for the next step.

Add in eggplant, squash and zucchini. Give it a little stir and then add in Italian seasoning, onion powder, salt and pepper.

Easy Skillet Ratatouille over rice on a white plate (1)

Cook, stirring occasionally, for about 10 minutes. Once vegetables are soft, toss in diced tomatoes. Stir and cook for another 10 minutes to release juices. Stir and serve hot/warm.

I love to serve this over white rice or jasmine rice! But you can also serve it as is or as a side dish to something like roasted chicken or grilled pork chops.

QUICK GLANCE Easy Skillet Ratatouille FAQ:

What should I serve with this Easy Skillet Ratatouille? This Easy Skillet Ratatouille could be served with rice, cauliflower rice, pasta, gnocchi or quinoa.
Do I need to peel the vegetables for Ratatouille? Nope! Just wash, dry and chop!

More Great Skillet Recipes:

Easy Skillet Ratatouille

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

2 small eggplants or 1 large eggplant
2 yellow squash
2 zucchini
2 tablespoons butter
2 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
8 Roma tomatoes, diced
Rice for serving (optional)
fresh parsley for garnish (optional)

Instructions

Chop eggplant, squash and zucchini into about 2 inch pieces. (bite sized)
Heat a large skillet over medium heat. Add butter and olive oil.
Once hot, add minced garlic and stir for 1-2 minutes.
Add in eggplant, squash and zucchini.
Add in Italian seasoning, onion powder, salt and pepper.
Cook, stirring occasionally, for about 10 minutes.
Once vegetables are soft, toss in diced tomatoes. Stir and cook for another 10 minutes to release juices.
Stir and serve hot/warm.

Notes

Great when served over rice with some fresh parsley!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 377Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 327mgCarbohydrates: 62gFiber: 15gSugar: 22gProtein: 9g

This data was provided and calculated by Nutritionix on 4/6/2021 Data and numbers may vary based on brands and amounts.

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Easy Skillet Ratatouille