Roasted Ratatouille is a French vegetable side dish made with eggplant, sweet bell peppers, cherry tomatoes, garlic, oil, oregano, thyme, salt, and black pepper. It’s quick and works well for a weeknight vegan and gluten-free side because it cooks fast and still tastes rich and savory. Unlike traditional stovetop ratatouille that simmers into a stew, this version roasts the vegetables in the air fryer for a lightly charred flavor with minimal prep.
What Makes This Air Fryer Side Dish So Great
I love ratatouille, but I don’t love the laborious arranging of it in concentric circles because I really don’t have that kind of patience—nor the attention span if truth be told. I also find the veggies to be a little less crisp in that process.
So I decided to use the ingredients of ratatouille but roast them to get a more savory, slightly crisp dish. The result was this Air Fryer Roasted Ratatouille Recipe, and let me tell you, you’ll never want to make ratatouille the traditional way ever again.
What Is Ratatouille?
If you’ve never had ratatouille, let me tell you, it’s got to be one of the best vegetable side dishes out there (if not the best). This seemingly simple Roasted Ratatouille Recipe is actually bursting with complex flavors.
What Does It Taste Like?
Roasting the vegetables brings out flavors from the veggies that you can only get from adding some char to them. Add in the wonderful combination of garlic, oregano, and thyme and you’ve got one very tasty vegan side dish!
Not only is this Roasted Ratatouille Recipe delicious, but it’s incredibly easy to make as well. There’s no excessive prepping process here.
Just dice some veggies, toss them in oil, garlic, and seasonings and throw them in the air fryer for 20 minutes.
The air fryer does an amazing job of not only cooking the veggies quickly , but it adds a nice char to the veggies that really brings out the flavors in this ratatouille dish.
Is Ratatouille Healthy?
Ratatouille is actually quite healthy as it’s low in calories and carbs while being high in good fats. It’s also vegan-friendly and gluten-free, meaning you can serve it to guests without having to worry too much about dietary restrictions.
Ingredients You’ll Need
- 2 cups Eggplant - The hearty base vegetable of the dish. Eggplant absorbs oil and seasoning beautifully, becoming tender and slightly creamy when cooked, giving the ratatouille body and richness.
- 1 cup Sweet Bell Peppers - Adds natural sweetness, bright color, and a slight crunch. The peppers balance the earthiness of the eggplant with their crisp and juicy flavor.
- 1 cup Cherry Tomatoes - Provide a juicy burst of freshness. As they roast in the air fryer, they soften and release their sweet-tart juices, creating a natural sauce that ties all the vegetables together.
- 6–8 Garlic Cloves - Infuses the dish with bold, savory aroma and flavor. The garlic roasts until slightly caramelized, lending a mellow depth that enhances all the vegetables.
- 3 tablespoons Oil - Helps the vegetables roast evenly and crisp up in the air fryer without drying out. It also acts as a carrier for the herbs and seasonings, ensuring every bite is flavorful.
- 1 teaspoon Dried Oregano - Adds a classic Mediterranean flavor with earthy, slightly peppery notes that complement the roasted vegetables.
- 1 teaspoon Salt - Enhances the natural flavors of the vegetables, balancing sweetness, acidity, and earthiness throughout the dish.
- 1/2 teaspoon Ground Black Pepper - Provides subtle heat and depth, preventing the flavors from tasting flat.
How To Make This Roasted Ratatouille Recipe
- Season generously. In a medium bowl , toss together the eggplant, pepper, tomatoes, garlic, oil, oregano, salt, pepper, and thyme.
- Cook to perfection. Place the vegetables in the air fryer basket. Set the air fryer to 400°F for 20 minutes or until the vegetables are tender and roasted.
Tips And Tricks For Making Eggplant Ratatouille
Getting perfectly tender, flavorful ratatouille from your air fryer is easy when you keep a few simple tips in mind. These tricks will help you achieve even cooking, balanced seasoning, and maximum flavor.
- Understand the portion. The vegetables shrink down considerably when this is cooked, and you will get about 2 cups of cooked veggies from this recipe, making it a great side dish.
- Try it in the oven. If you want to make this in an oven , you will need to bake the vegetables at 450 for 15-20 minutes and then broil for another 5 or so minutes.
Variations
Ratatouille is wonderfully versatile, and making it in the air fryer opens the door to countless variations. Here are a few creative ways to adapt this dish to your taste or the ingredients you have on hand:
- Zucchini Swap - Add or replace some of the eggplant with diced zucchini for a lighter, slightly sweeter flavor.
- Herb Boost - Use fresh herbs like basil, parsley, or rosemary instead of dried herbs for a brighter, more aromatic finish.
- Cheesy Finish - Sprinkle grated Parmesan, feta, or mozzarella over the ratatouille during the last few minutes of air frying for a rich, melty topping.
- Spicy Kick - Add a pinch of crushed red pepper flakes or a drizzle of harissa to bring some heat and depth.
- Protein Upgrade - Toss in cooked chickpeas, white beans, or diced chicken sausage before air frying to turn it into a complete meal.
What To Serve With It
Air fryer ratatouille is a versatile side dish that can easily stand on its own or be paired with a variety of mains. Its tender vegetables, infused with herbs and garlic, complement proteins, grains, and breads beautifully. Here are some delicious ideas for serving:
- With Protein - Pair with grilled chicken , seared salmon, roasted pork chops , or lamb for a satisfying, well-rounded meal.
- Over Grains - Serve over couscous, quinoa , rice, or farro to soak up the natural tomato juices and herbs.
- With Pasta - Toss the roasted vegetables with cooked spaghetti, penne, or zucchini noodles for a light and flavorful pasta dish.
- With Bread - Enjoy alongside crusty baguette slices, focaccia, or garlic bread to scoop up every last bit of the roasted veggie goodness.
How Long Does It Last?
Air fryer ratatouille will stay fresh in the refrigerator for about 3 to 4 days when stored in an airtight container. The flavors often deepen as it sits, making it even tastier the next day.
To reheat, simply warm it in the air fryer for a few minutes to restore some of the roasted texture, or use the microwave or stovetop for convenience.
Can You Freeze It?
If you’d like to store it longer, you can freeze ratatouille for up to 2 months, though the vegetables may soften more after thawing.
For best results, let it cool completely before portioning into freezer-safe containers or bags, and thaw overnight in the refrigerator before reheating.
Air fryer ratatouille usually turns watery because zucchini, tomatoes, and eggplant release a lot of moisture and the vegetables end up steaming instead of roasting, especially if the basket is overcrowded. For less watery air fryer ratatouille, cut vegetables evenly, salt and rest eggplant or zucchini briefly then blot dry, use enough heat for caramelization, and cook in batches so hot air can circulate. Adding tomatoes later in the cook or using cherry tomatoes also helps prevent roasted ratatouille from turning into a wet stew.
Yes, you can use frozen vegetables for air fryer ratatouille, but expect a softer texture because frozen zucchini, peppers, and eggplant release more water as they thaw. For the best roasted ratatouille in the air fryer, cook from frozen at a higher heat in small batches, shake often, and let steam escape so it roasts instead of turning watery. If you can, use fresh tomatoes or add frozen tomato pieces near the end to reduce sogginess and keep air fryer ratatouille from getting mushy.
A basket air fryer is usually better for air fryer ratatouille because the strong airflow and easy shaking help roasted vegetables brown and caramelize instead of steaming. An oven style air fryer can work well for larger batches, but it is more likely to turn air fryer ratatouille watery if the vegetables are crowded on trays and not stirred often. For the best roasted ratatouille in either style, cook in batches, spread vegetables in a single layer, and toss halfway through for even roasting.
More Great Vegan Side Dishes
- Barley Pilaf with Mushrooms - So delectably savory.
- Sesame Ginger Broccoli - A low carb side dish that has SO much Asian flavor!
- Mediterranean Okra Tomato Stew - A great quick vegan option.
- Instant Pot Wild Rice Pilaf - The perfect savory rice side dish for your next meal.
- Savory Potato Patties - The perfect potato side dish or snack.
- Rosemary Roasted Potatoes - An easy side dish you can make in the air fryer.
- Shawarma Green Beans - A light and flavorful side dish.
- Instant Pot Kenyan Kunde - A yummy and nutritious recipe with black-eyed peas.
- Low Carb Air Fryer Radishes O’Brien - The perfect keto side dish for your next meal.
Ratatouille Recipe | How To Make Ratatouille In An Air Fryer
Equipment
- PHILLIPS AIR FRYER
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 2 cups Eggplant , peeled and diced to 3/4 inch cubes
- ▢ 1 cup Sweet Bell Peppers , diced
- ▢ 1 cup Cherry Tomatoes , left whole
- ▢ 6-8 Garlic Cloves , sliced in half lengthwise
- ▢ 3 tablespoons Oil
- ▢ 1 teaspoon Dried Oregano
- ▢ 1 teaspoon Kosher Salt
- ▢ 1/2 teaspoon Ground Black Pepper
- ▢ 1/2 teaspoon Dried Thyme
Instructions
In a medium bowl , toss together the eggplant, pepper, tomatoes, garlic, oil, oregano, salt, pepper, and thyme.
Place the vegetables in the air fryer basket. Set the air fryer to 400°F for 20 minutes or until the vegetables are tender and roasted.
The vegetables shrink down considerably when this is cooked, and you will get about 2 cups of cooked veggies from this recipe, making it a great side dish.
If you want to make this in an oven, you will need to bake the vegetables at 450 for 15-20 minutes and then broil for another 5 or so minutes.
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Ratatouille Recipe | How To Make Ratatouille In An Air Fryer
Ingredients
- 2 cups Eggplant peeled and diced to 3/4 inch cubes
- 1 cup Sweet Bell Peppers diced
- 1 cup Cherry Tomatoes left whole
- 6-8 Garlic Cloves sliced in half lengthwise
- 3 tablespoons Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Dried Thyme
Instructions
In a medium bowl , toss together the eggplant, pepper, tomatoes, garlic, oil, oregano, salt, pepper, and thyme.
Place the vegetables in the air fryer basket. Set the air fryer to 400°F for 20 minutes or until the vegetables are tender and roasted.
The vegetables shrink down considerably when this is cooked, and you will get about 2 cups of cooked veggies from this recipe, making it a great side dish.
If you want to make this in an oven, you will need to bake the vegetables at 450 for 15-20 minutes and then broil for another 5 or so minutes.
Ratatouille Recipe | How To Make Ratatouille In An Air Fryer https://twosleevers.com/roasted-ratatouille-recipe/
This Salmon Quinoa Bowl is a delicious and nutritious meal that’s so very easy to make. Thanks to the Instant Pot, this recipe will be done before you know it!
What Makes This Instant Pot Quinoa Salad With Salmon So Good
- Fast. Ready in less than 30 minutes .
- Easy. A super simple seafood recipe made in your Instant Pot .
- High Protein . An impressive 13 grams of protein per serving.
- Versatile. Serve this Quinoa Salad hot or cold.
Okay, so if you’ve never had a quinoa salad before, let this Quinoa Salad With Salmon be your first. It makes a healthy, complete meal that’s high in protein and is so very yummy!
From the earthy, fluffy quinoa to the deliciously tender salmon to the crisp bite of the veggies , you’re going to love every bite of this healthy quinoa salad. Thanks to the salmon and quinoa, this dish is also high in protein, making it a dish that will leave you satisfyingly full.
In addition to being so very good, the dish is so very easy to make as well. Thanks to your Instant Pot , this dish will be done in less than 30 minutes . Though a quinoa salad is traditionally served cold, this salad can be enjoyed both as cold or hot.
How To Make This Quinoa Salad Recipe
- Add salad ingredients. Place quinoa, water, salt, and olive oil in the Instant Pot . Scatter corn on top.
- Add salmon. Place a steamer rack in the Instant Pot . Place the salmon fillets on the rack.
- Cook. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
- Prepare vinaigrette. Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
- Shred. Remove the salmon from the Instant pot and shred it into large pieces.
- Cool. Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
- Plate. Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
- Serve. Toss with the vinaigrette. Scatter the cilantro on top and serve.
- Stovetop : I also have directions for how to make Quinoa on the stovetop or rice cooker quinoa if you prefer.
You can also can mix it up by adding corn, black beans and my Creamy Avocado Tomatillo Salsa to make it a southwestern quinoa salad.
Is Quinoa Salad Healthy?
Why yes, it certainly is! Quinoa is gluten-free , high in protein , contains plenty of all 9 essential amino acids, is high in fiber and various other vitamins and minerals. Add in some healthy veggies and salmon and you’ve got a very well-rounded and nutritious dish.
What Is Quinoa Salad Made Of?
The ingredients for a quinoa salad can vary from recipe to recipe. In most cases, it will consist of quinoa, some veggies like onions and carrots, a dressing, and will sometimes include some other proteins like fish or chicken.
For this recipe I used:
For The Body Of The Quinoa Salad
- Quinoa
- Kosher Salt
- Olive Oil
- Frozen Corn
- Salmon Fillets
For Finishing
- Red Onion
- Cabbage
- Carrots
- Cilantro
- Roasted Chopped Peanuts
For The Cilantro Lime Vinaigrette
- lime juice
- Olive Oil
- chopped cilantro
- Serrano peppers
How Long Does Salmon Salad Last In The Fridge?
Salmon salad should last about 3 days when properly stored in an airtight container in your fridge.
More Of Our Best Salmon Recipes
- Air Fryer Keto Miso Salmon - An Asian-inspired salmon dish that you really must try!
- Low Carb Miso Soup With Salmon - A delightfully savory soup that is bursting with umami miso flavor.
- Smoked Salmon and Cheese Appetizer - A show-stopper low-carb appetizer.
- Salmon Bok Choy - If you like salmon and Asian food, you’re going to love this recipe.
- Crazy Good Salmon Cream Cheese Dip - Sophisticated, smoky, creamy, and absolutely yummy.
- Salmon with Orange Ginger Sauce - A great Instant Pot low carb salmon recipe.
If you’re looking for more delicious rice or grain recipes, check out my list of 49+ Instant Pot Rice and Grains Recipes !
Salmon Quinoa Bowl | Instant Pot Quinoa Salad With Salmon
Equipment
- Instant Pot
Ingredients
- ▢ 1 cup quinoa , well rinsed and drained
- ▢ 1 cup Water
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 tablespoon Olive Oil
- ▢ 1 cup Frozen Corn , defrosted
- ▢ 1 8 oz Salmon Fillets , defrosted
For Finishing
- ▢ 1/4 cup Red Onion. chopped , diced
- ▢ 1 cup cabbage , finely shredded
- ▢ 1 cup Carrots , shredded
- ▢ 1/2 cup Cilantro , finely chopped
- ▢ 1/2 cup Roasted Chopped Peanuts , or nuts of choice
Cilantro Lime Vinaigrette
- ▢ 1/4 cup lime juice
- ▢ 1/4 cup Olive Oil
- ▢ 1/4 cup chopped cilantro
- ▢ 1-2 teaspoons Serrano peppers , chopped
- ▢ 1 teaspoon Kosher Salt
Instructions
Place quinoa, water, salt, and olive oil in the Instant Pot . Scatter corn on top.
Place a steamer rack in the Instant Pot . Place the salmon filets on the rack.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
Remove the salmon from the Instant pot and shred into large pieces.
Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
Toss with the vinaigrette. Scatter the cilantro on top and serve.
Be absolutely sure to rinse the quinoa, even if the box says it is pre-rinsed.
Don’t skip on adding the little bit of butter/oil while cookign quinoa, as it can stick to the pot.
If you plan to double the recipe, use 1.75 cups of water. Everything else, including cooktimes will stay the same.
You can use rotisserie chicken or steamed shrimp with this recipe as well.
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Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
