Name: Ratatouille Ground Beef Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, diced; 4 garlic cloves, minced; 1 pound ground beef; 1 small eggplant, diced; 1 medium zucchini, diced; 1 red bell pepper, diced; 1 (14.5-ounce) can diced tomatoes; 1 tablespoon tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon salt, more to taste; 1/4 teaspoon black pepper, more to taste; 1/4 cup chopped fresh parsley (optional, for garnish); Grated Parmesan cheese (optional, for garnish)

Why You’ll Love Ratatouille Ground Beef Skillet Recipe

This recipe marries the rustic flavors of ratatouille with satisfying ground beef, making it a complete meal in one skillet. The vegetables cook down to tender perfection while the beef adds savory richness that pairs beautifully with aromatic herbs and olive oil. It’s great with crusty bread or over rice for soaking up all the delicious juices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium eggplant (about 1 pound)
2 large red bell peppers, stemmed and seeded
5 Roma tomatoes
1 large zucchini (about 12 ounces)
1 large summer squash (about 12 ounces)
2 teaspoons kosher salt
1/4 cup olive oil, plus more for serving
4 cloves garlic, chopped
1 large yellow onion, chopped
1 1/2 tablespoons tomato paste
1 teaspoon Herbes de Provence
1/4 teaspoon freshly ground black pepper, plus more for serving
1/4 teaspoon red pepper flakes
1 pound 90% lean ground beef
Fresh basil leaves
Crusty bread, for serving

Directions

Chop the eggplant, peppers, tomatoes, zucchini, and summer squash into bite‑sized pieces and put them in a large bowl. Sprinkle with salt and toss to combine, letting sit for 15 minutes.
Heat the olive oil and garlic in a large, high‑sided skillet or Dutch oven over medium heat. When the garlic bubbles at the edges, add the onion and sauté until softened and slightly browned, about 5 minutes.
Add the tomato paste, Herbes de Provence, black pepper, and red pepper flakes and cook until fragrant, about 1 minute.
Add the ground beef, breaking it up with a spoon as it cooks, until fully browned, about 5 minutes.
Add the salted vegetables and any accumulated liquid to the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan.
Cover and cook, stirring every 5 minutes, until the vegetables are softened but not mushy, about 12–15 minutes.
Remove the lid, stir, and turn off the heat. Tear fresh basil over the top, add extra black pepper and a drizzle of olive oil. Serve immediately with crusty bread.

Servings and timing

Serves 4 people
Prep time: about 20 minutes
Cook time: about 30 minutes
Total time: about 50 minutes

Variations

Swap the protein: Use ground turkey, chicken, or plant‑based crumbles instead of beef.
Add cheese: Sprinkle grated Parmesan or crumbled feta on top just before serving.
Spice it up: Add a pinch of cayenne or chopped fresh chilies for heat.
Serve differently: Spoon over cooked pasta, rice, or quinoa to make it even more filling.

Storage/Reheating

Store leftover ratatouille skillet in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or gently in a skillet over medium heat until warmed through. For longer storage, freeze in a freezer‑safe container for up to 2–3 months; thaw overnight in the fridge before reheating.

FAQs

What is ratatouille?

Ratatouille is a traditional French vegetable stew made with eggplant, zucchini, peppers, tomatoes, and herbs.

Can I make this recipe vegetarian?

Yes! Omit the ground beef and add extra vegetables or a plant‑based protein.

Do I need to peel the vegetables?

No, peeling is optional. Leaving the skin on adds texture and nutrients.

What type of pan should I use?

Use a large, high‑sided skillet or Dutch oven with at least a 5‑quart capacity to comfortably cook all the vegetables.

Can I use other herbs?

Yes — substitute dried oregano, thyme, or a mix of Italian herbs if you don’t have Herbes de Provence.

Is this dish gluten‑free?

Yes, this skillet recipe is naturally gluten‑free as long as you serve it with gluten‑free bread or side.

How do I prevent the vegetables from getting mushy?

Cook just until they are tender but still hold their shape, and avoid over‑stirring.

Can I prepare this ahead of time?

You can chop the vegetables and keep them refrigerated up to a day ahead; cook when ready.

What should I serve with this dish?

Crusty bread, rice, couscous, or a simple green salad all pair nicely.

Can I add more vegetables?

Absolutely! Add mushrooms, carrots, or squash blossoms depending on what you like.

Conclusion

This Ratatouille Ground Beef Skillet is a flavorful, one‑pan meal that combines tender summer vegetables with savory ground beef and herbs. It’s perfect for those nights when you want comfort food without fuss, and it’s flexible enough for many variations to suit your taste.