Ratatouille
Pronunciation (IPA) /ʁatatuj/
A Provençal stew of summer vegetables — aubergine, courgette, peppers and tomato, cooked with garlic and herbs; naturally vegan.
Also known as: Provençal vegetable stew
Allergens & declarations
The classic recipe carries none of the 14 EU allergens.
This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.
In detail
Typical ingredients
Frequently asked questions
- What is Ratatouille?
- A Provençal stew of summer vegetables — aubergine, courgette, peppers and tomato, cooked with garlic and herbs; naturally vegan.
- Where does Ratatouille come from?
- Ratatouille — country of origin: France.
- What is Ratatouille made of?
- Aubergine, courgette, bell pepper, tomato, onion, garlic, herbes de Provence.
- Which allergens does Ratatouille contain?
- The classic recipe carries none of the 14 EU allergens.
- What is Ratatouille also known as?
- Provençal vegetable stew.
- How do you pronounce Ratatouille?
- Ratatouille (French) is pronounced /ʁatatuj/. Select the speaker button next to the dish name to hear it.
Similar dishes
More from this cuisine
France
Blanquette de VeauVeal simmered gently in stock with carrot and onion, bound at the end into a pale cream-and-egg-yolk sauce — a French classic that stays pale from start to finish, though the carrots add a little colour.
Soupe à l'OignonFrench onion soup — onions cooked down for an hour into sweetness, simmered in broth, then gratinated under bread and melted Gruyère.- ClafoutisWhole cherries baked into a thick, custardy batter until the top puffs and sets like a firm flan — a Limousin farmhouse dessert traditionally made without pitting the fruit.
- BriocheA rich, buttery yeast bread, egg-heavy and lightly sweet, baked into a domed loaf or individual rolls — France's everyday bread that reads more like cake.