James Martin Ratatouille Recipe

This James Martin ratatouille is a classic French vegetable dish made with slow-roasted summer vegetables in a rich tomato and herb base. The texture is soft and silky, with lightly caramelised edges and a deep, savoury flavour. It is an easy, unfussy recipe that relies on good ingredients rather than technique. From start to finish, it takes about 1 hour and 15 minutes.

Ingredients

For the vegetables

• 2 medium aubergines, cut into 2cm chunks
• 2 courgettes, thickly sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 large red onion, sliced

For the tomato base

• 3 tbsp olive oil
• 3 garlic cloves, finely chopped
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried thyme
• 1 small bay leaf
• Salt and freshly ground black pepper

To finish

• 1 tbsp fresh basil, finely chopped
• Extra olive oil, for drizzling

How to Make James Martin Ratatouille

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the vegetables roast evenly and colour gently.
• Prepare the vegetables: Place the aubergines, courgettes, peppers, and onion into a large roasting tin. Drizzle with 2 tablespoons of olive oil and season lightly with salt and pepper. Toss well to coat.
• Roast the vegetables: Roast for 30 minutes, turning once halfway through, until softened and lightly golden around the edges.
• Make the tomato base: Heat the remaining olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds until fragrant. Stir in the chopped tomatoes, tomato purée, thyme, and bay leaf. Simmer for 10 minutes until slightly thickened.
• Combine and bake: Remove the vegetables from the oven and pour over the tomato sauce. Mix gently, then return the tin to the oven for a further 20 minutes.
• Finish and rest: Remove from the oven and discard the bay leaf. Stir through the fresh basil and allow the ratatouille to rest for 5 minutes before serving.

Tips

Why is my ratatouille watery?

This usually happens if the vegetables release too much moisture. Roasting them first at a high temperature helps drive off excess water and concentrate the flavour.

Can I cook this entirely on the hob?

You can, but the flavour will be lighter. Oven roasting gives better caramelisation and a deeper taste.

How do I get richer flavour?

Let the dish rest for 10 to 15 minutes before serving. Like most vegetable stews, the flavour improves as it sits.

Serving Suggestions

• Serve with crusty bread or focaccia
• Spoon alongside grilled chicken or lamb
• Use as a topping for baked potatoes
• Serve warm or at room temperature as part of a mezze spread

Storage

Room temperature

Ratatouille can sit at room temperature for up to 2 hours, making it ideal for relaxed serving.

Refrigerator

Store in an airtight container in the fridge for up to 4 days. Reheat gently or enjoy cold.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat slowly.

Nutrition

• Calories: 180 kcal
• Carbohydrates: 14g
• Protein: 3g
• Fat: 12g
• Saturated fat: 2g
• Sodium: 220mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Ratatouille Recipe

Recipe by Milli RoseCourse: MainCuisine: FrenchDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin ratatouille made with oven-roasted vegetables and a rich tomato and herb sauce. Simple, comforting, and full of flavour.

Ingredients

• 2 medium aubergines, chopped

• 2 courgettes, sliced

• 1 red pepper, sliced

• 1 yellow pepper, sliced

• 1 large red onion, sliced

• 3 tbsp olive oil

• 3 garlic cloves, chopped

• 400g chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried thyme

• Fresh basil

• Salt and black pepper

Directions

• Preheat the oven to 200°C or 180°C fan.
• Toss the vegetables with olive oil, salt, and pepper in a roasting tin.
• Roast for 30 minutes, turning once.
• Simmer tomatoes, garlic, tomato purée, and herbs for 10 minutes.
• Combine vegetables with sauce and bake for 20 minutes more.
• Stir through basil and rest before serving.

Notes

• Roasting the vegetables first prevents excess liquid.
• Ratatouille tastes even better the next day.
• Serve warm or at room temperature.