Turn ratatouille into a satisfying main course with this Easy Ratatouille recipe with Feta Croutons. Layers of tomato, courgette, butternut squash and red onion sit on a rich tomato-and-red-pepper sauce, finished with golden, crispy feta croutons. A great idea for using any leftover veg is included below.
“The feta croutons are a genius touch to finish off a fab veggie dish.”
– Christine
Nicky’s Notes
This version is more rustic than the film’s stylised dish, but it’s bursting with flavour. I like to add salty, tangy feta to make the veg feel like a proper dinner rather than a side.
Cold feta wouldn’t have worked, so I coat cubes in breadcrumbs and shallow fry them until golden and crisp outside, with a soft interior. The feta croutons turn a vegetable-packed dish into a fully satisfying meal.
Table of Contents
- Nicky’s Notes
- How to make Ratatouille
- Make the Feta Croutons
- Pro Tips
- Leftover veg ideas
- Make extra sauce
- Recipe card
- Can you eat Ratatouille cold?
- Can I freeze Ratatouille?
- Is feta vegetarian?
- More meat-free ideas
I loved the sauce so much I made a second batch with a chilli to use as a dip the next day.
How to make Ratatouille
Full recipe with detailed steps in the recipe card below.
Begin the sauce by frying onion, garlic and red pepper in a little oil. Stir in tomato puree, add chopped tomatoes, a teaspoon of sugar and a pinch of salt and pepper. Simmer for 10–15 minutes to thicken, then cool slightly and blitz briefly with a hand blender if you prefer a smoother sauce.
Spread the sauce over the base of a deep baking dish, then arrange thinly sliced veg on top in alternating colours. Drizzle with olive oil, season lightly, cover with foil (avoid touching the veg) and bake until tender. Remove the foil for the final 15 minutes so the top browns lightly.
Make the Feta Croutons
While the ratatouille cooks, coat feta cubes in flour, beaten egg and seasoned panko or stale breadcrumbs. Shallow fry in a little oil until crisp and golden. Drain briefly on paper, then pile the hot croutons over the baked ratatouille and scatter with chopped parsley before serving.
Pro Tips
Top tips for success:
- Slice the vegetables to roughly the same thickness so they cook evenly and look neat. A mandolin helps but use the guard for safety.
- Cook covered for most of the time to keep moisture in, then remove the foil for the final 15 minutes to brown the top.
- Let the dish rest a few minutes before serving — flavours are more pronounced when not piping hot.
- For cleaner feta cubes, chill the block in the freezer for 15–20 minutes before cutting, wiping the knife between slices. Alternatively, buy pre-cubed tubs of feta.
Leftover veg ideas
Simmer leftover vegetables with stock and a handful of red lentils for a comforting vegetable soup. Add any leftover feta on top for extra richness.
Make extra sauce
Double the sauce recipe and add chopped chilli to the second batch for a spicy dip that works beautifully with fried snacks or prawns.
Click the stars to rate or comment
Ratatouille with Feta Croutons Recipe
Ingredients
The Sauce:
- 1 tsp olive oil
- 1 small onion, peeled and finely chopped
- 2 cloves garlic, peeled and crushed
- ½ red pepper, chopped finely
- 1 tbsp tomato puree
- 400 g (14 oz) tin chopped tomatoes
- 1 tsp sugar
- Pinch of salt and pepper
The Veg:
- 1 red onion, peeled
- ½ small butternut squash, peeled and halved, seeds removed
- 1 large courgette/zucchini
- 4 medium tomatoes
- 1 tbsp olive oil
- Pinch of salt and pepper
The Feta Croutons:
- 200 g (7 oz) cubed feta (use vegetarian feta if required)
- 3 tbsp plain (all-purpose) flour
- 1 egg
- 6 heaped tbsp panko breadcrumbs or slightly stale grated bread
- ½ tsp paprika
- Good pinch of black pepper
- 3 tbsp olive oil for frying
- 1 tbsp chopped fresh parsley to garnish
Instructions
- Make the sauce: heat oil in a frying pan over medium-high heat and soften the chopped onion for about 5 minutes.
- Add the garlic and red pepper, stir, then add tomato puree, chopped tomatoes, sugar and a pinch of salt and pepper. Bring to a simmer and bubble gently for 10–15 minutes until slightly thickened.
- Leave the sauce a little chunky or pulse briefly with a hand blender once cooled a little.
- Preheat oven to 190°C/375°F (fan). Using a mandolin or sharp knife, slice the onion, butternut, courgette and tomatoes thinly (about 2–3 mm).
- Pour the sauce into a deep oven dish and layer the sliced vegetables on top, alternating colours. Arrange them in a hoop around the edge and fill the middle so the dish is covered.
- Drizzle with 1 tbsp olive oil, sprinkle with salt and pepper. Cover with foil (avoid touching the veg) and bake for 30 minutes. Remove the foil and bake uncovered for another 15 minutes until lightly browned and tender.
- While the ratatouille bakes, prepare the feta: place flour on one plate, beat the egg in a bowl, and mix breadcrumbs with paprika and pepper on another plate.
- Coat each feta cube in flour, dip in the egg, then coat in the breadcrumbs, shaking off excess.
- About 5 minutes before the ratatouille is done, heat 3 tbsp olive oil in a frying pan. Fry the feta croutons over medium-high heat for 5–6 minutes, turning regularly until golden and crisp. Drain on kitchen paper. If necessary cook in batches and keep warm in the oven.
- Remove the ratatouille from the oven, let it cool a few minutes, pile the feta croutons on top, garnish with chopped parsley and serve.
Notes
Tip: If you can’t find pre-cubed feta, freeze a block for 15–30 minutes before slicing into 1/2″ cubes; wipe the knife between slices to avoid crumbling.
Nutritional information is per serving and approximate.
Nutrition
Nutrition information is approximate and should be used as a guide.
This post was first published in September 2014 and has been updated with new photos and tips since.
Can you eat Ratatouille cold?
Yes. Ratatouille works well cold for picnics or lunchboxes. I prefer leftovers at room temperature, so I take them out of the fridge about an hour before serving.
Can I freeze Ratatouille?
Yes. To freeze, partially cook the dish covered with foil for about 20 minutes, cool, then freeze. Defrost overnight in the fridge and reheat covered in the oven for 30–35 minutes, removing foil for the final 15–20 minutes. Par-cooking helps prevent the veg becoming too soft on reheating. Fully cooked leftovers can be frozen too but may be softer when reheated; if so, blend into a soup.
Is feta cheese vegetarian?
Not all feta is vegetarian—some use animal rennet. Vegetarian feta (made without animal rennet) is widely available; check the label if you need a vegetarian option.
More Meat Free Dinner Ideas
Pasta
Creamy Lemon Ravioli
Vegetarian
Cheesy Veggie Burgers
Soups
Cheddar & Vegetable Chowder
Pasta
Creamy Mushroom Pasta
Curries
Paneer Curry
Vegetarian
Roasted Vegetable Pasta
Some links in this post may be affiliate links which support the site at no extra cost to you. Nutritional information is approximate.