Red hot ratatouille is a dazzling, all-vegetable medley that refuses to be a quiet side dish. Onions, carrots, mushrooms, zucchini, and peppers simmer with tomatoes, diced jalapeño, and a good slug of Sriracha until everything collapses into a colorful, fiery tangle. Serve it alongside Italian-style poultry or eat the bowl as is.
Red Hot Ratatouille
This all-too-easy, dazzling display of colorful vegetables is nothing short of delicious. Jalapeños and Sriracha sauce really know how to bring the heat! Turn up the temperature on this already seasoned and spiced medley of veggies by adding more jalapeños, a dash of cayenne, and a pinch of chipotle powder.
Serves 3–4
1 medium onion, thinly sliced
2 cloves garlic, chopped
1 tablespoon (15 ml) olive oil
2 large carrots, diced
1 cup (240 ml) water
1⁄2 red bell pepper, diced
1⁄2 green bell pepper, diced
10–12 mushrooms, sliced
2 large zucchini, cubed
2 small jalapeños, diced
1 (14-ounce) can diced tomatoes
11⁄2 tablespoons (30 ml) Sriracha sauce
2 medium tomatoes, diced
Salt and pepper, to taste
- In a large frying pan, cook the onion and garlic in olive oil over medium heat, and cook until slightly browned.
- Add the carrots and water to the frying pan, cover, and simmer for 5–7 minutes.
- Add the red and green peppers, mushrooms, zucchini, jalapeños, the can of tomatoes, and the Sriracha. Cover and simmer for about 15–20 minutes, or until all your vegetables are cooked.
- Add the fresh tomatoes for additional flavor and cook for 2–3 more minutes.
- Sprinkle with salt and pepper to taste, and serve as a side to an Italian-inspired poultry or beef dish, or enjoy it all by itself!
Pro Tips
- Brown the onion and garlic properly at the start — that sweet, caramelized base is what the jalapeño and Sriracha heat gets to play against.
- Cover the pan while the carrots simmer in the water for 5–7 minutes; they need the head start before the softer vegetables join.
- Add the fresh tomatoes only for the last 2–3 minutes so they keep their texture against the stewed canned tomatoes.
- To turn up the heat even further, add more jalapeños, a dash of cayenne, and a pinch of chipotle powder to the simmer.
Frequently Asked Questions
Is ratatouille served hot or cold?
Hot is the way here — the Sriracha and jalapeño flavors open up as it simmers. Leftovers are also lovely at room temperature.
How spicy is this ratatouille?
With two jalapeños and 11/2 tablespoons of Sriracha it has real heat. Both are easy to dial back for a gentler vegetable side.
How long does it keep?
Up to 4 days in the fridge — like most tomato-based vegetable dishes, it tastes even better on day two.
What can I serve it with?
It's a natural side for Italian-inspired poultry or beef, but it's hearty enough to enjoy on its own as a light meal.
Recipe Card
Ingredients
Method
- In a large frying pan, cook the onion and garlic in olive oil over medium heat, and cook until slightly browned.
- Add the carrots and water to the frying pan, cover, and simmer for 5–7 minutes.
- Add the red and green peppers, mushrooms, zucchini, jalapeños, the can of tomatoes, and the Sriracha.
- Cover and simmer for about 15–20 minutes, or until all your vegetables are cooked.
- Add the fresh tomatoes for additional flavor and cook for 2–3 more minutes.
- Sprinkle with salt and pepper to taste, and serve as a side to an Italian-inspired poultry or beef dish, or enjoy it all by itself!
