Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.
Today I want to share a recipe with you for air fryer ratatouille. If you’re unfamiliar with this dish, it is a roasted vegetable dish that originated in France in the 18th century as a “peasant dish”.
The “lower class” farmers and peasants of the time could make this dish easily using their home-grown garden produce to make a filling and hearty vegetable “stew”. In modern times, it has acquired a wonderful reputation around the world as a delicious, colorful roasted vegetable side dish or main dish.
During the heat of summer when I don’t want to turn on our oven (and heat up our kitchen), it’s so convenient to use my air fryer for cooking. Here’s how to make this yummy ratatouille using an air fryer.
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Prep the Vegetables
The vegetables you will need for this ratatouille recipe are eggplant, green zucchini, yellow squash, onions, garlic and tomatoes. I am so fortunate to grown all of them in our little raised bed garden, so I could use them for this recipe!
The eggplant I used was medium-sized (about 6″ long), and I used two small green zucchini, two small yellow squash and two medium tomatoes when I photographed this (all from our garden!). You can substitute 1 medium-sized zucchini and/or yellow squash, or a very large tomato if that’s what you have and end up with about the same amount!
Trim the ends off the vegetables, then slice each of them into rounds that are approximately ¼” thick. Set the sliced vegetables aside until you are ready to assemble the ratatouille in the pan.
Prepare The Spice Mixture for the Veggies
Place olive oil, salt, pepper, dried oregano and dried basil in a small bowl, then stir until these ingredients are fully combined.
Place all of the sliced veggies into a separate, large mixing bowl. Pour the oil and spice mixture over all the sliced veggies.
GENTLY toss the veggies in the oil and spices until they have been well-covered with the seasoning mixture. The vegetables, especially the tomatoes, are pretty “delicate”, so go easy on them! Set the bowl aside.
Layer The Vegetables In The Prepared Casserole Dish
The casserole dish you use must be oven-proof and fit easily in the basket of your air fryer. Spray the bottom and sides with non-stick baking spray.
In a small bowl, stir together diced onion and minced garlic, then spread this mixture on the bottom of the baking dish. This is the first layer, and it will provide lots of flavor, so don’t forget this one!
Arrange the sliced vegetables in the pan (placing them directly on TOP of the onions and garlic. Stand the veggie slices on end, overlapping and alternating the veggies (and colors). Start around the edges of the pan and work into the center to create a colorful looking, layered ratatouille.
If you have more sliced veggies than it looks like you need to fill the pan, simply wedge them in the pan as best as possible in every nook and cranny you can find! for best results, try to keep the veggies in a single layer.
Cook The Air Fryer Ratatouille
Preheat your air fryer to 400°F. (200°C.). When it’s pre-heated, place the pan into the basket of the air fryer. Cook the ratatouille at 400°F. for 15-20 minutes until fully roasted.
IMPORTANT TIP: I absolutely recommend checking on the veggies around the 10–12-minute mark to ensure the veggies don’t overcook. The thickness of the vegetable slices you’re using and varying temperatures of different air fryers can all lead to differing results, so please keep an eye on the vegetables!
When the air fryer ratatouille is done, the vegetable slices should be well-browned and tender. Once done, pull the basket out of the air fryer.
Add Parmesan Cheese
Garnish the top of the ratatouille immediately with finely grated fresh Parmesan cheese (while the veggies are really hot). Put the ratatouille back in the air fryer and close it but DO NOT COOK IT ANYMORE.
The residual heat remaining in the air fryer allows the shredded Parmesan cheese to melt slightly on top of the hot vegetables, which adds another layer of flavor to this dish.
As soon as the Parmesan has melted, the air fryer ratatouille is ready to be served and enjoyed. The roasted vegetables look beautiful and are a wonderful addition to many main dishes.
I hope you have the opportunity to make air fryer ratatouille and trust you (and those you love) will really enjoy this yummy roasted vegetable side dish as much as we do!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More AIR FRYER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:
- Air-Fried Mozzarella Bites
- Air Fryer Cheddar Biscuits
- Air Fryer Italian Meatballs
- Air Fryer Glazed Butternut Squash
- Blueberry French Toast Cups
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Recipe adapted from Katie Vine, at: Air Fryer Ratatouille Recipe with Eggplant and Zucchini – Dinners Done Quick
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a flavorful Air Fryer Ratatouille with eggplant, zucchini, yellow squash, tomatoes, onions, garlic and spices, and topped with Parmesan.
- 1 small eggplant* * 6" long, sliced in rounds, ¼" thick
- 2 small green zucchini sliced in rounds, ¼" thick
- 2 small yellow squash sliced in rounds, ¼" thick
- 2 medium tomatoes sliced in rounds, ¼" thick
- ½ cup yellow onion peeled, diced
- 1 Tablespoon minced garlic
- 3 Tablespoons extra virgin olive oil
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon dried ground oregano
- 2 teaspoon dried crushed basil
Trim ends off eggplant, zucchini, yellow squash and tomatoes. Slice them into rounds approx. ¼" thick. Place sliced vegetable in a large bowl.
In a separate small bowl, stir olive oil, salt, pepper, oregano and basil until combined. Pour onto the sliced veggies. GENTLY toss veggies until they're well-covered. Set bowl aside.
The casserole dish/pan you use must be oven-proof and fit easily inside the basket of the air fryer. Spray the bottom and sides with non-stick spray. In a small bowl, combine diced onion and minced garlic; spread evenly on the bottom of the greased pan.
Arrange sliced vegetables in the pan (on TOP of the onions and garlic). Stand the veggie slices on end, overlapping/alternating veggies (and colors). Start around the edges of the pan; work into the center to create a colorful looking ratatouille.
Preheat air fryer to 400°F. (200°C.). Once heated, place ratatouille into the basket of the air fryer. Cook at 400°F. for 15-20 minutes until fully roasted. IMPORTANT TIP: Check on the veggies around the 10–12-minute mark to ensure they don't overcook. The size of vegetable slices used, and varying temperatures of air fryers can lead to differing results, so please keep an eye on the vegetables! When ratatouille is done, veggies should be well-browned and tender.
Once done, pull basket out of air fryer. Garnish veggies immediately with finely grated Parmesan (while veggies are hot). Put ratatouille back in the air fryer, but DON'T COOK IT ANYMORE. Residual heat remaining in the air fryer will melt the Parmesan cheese (about 1 minute). Once cheese melts, remove and serve the ratatouille while hot. Enjoy!
NOTE: The Parmesan cheese for garnish has not been included in the caloric calculation, as varying amounts may be added, depending on the user.
Here’s one more to pin on your Pinterest boards!