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Air Fryer Ratatouille - A Fresh, Fast Take on a Classic

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 small eggplant (about 12 oz), cut into 1-inch cubes
  • 1 medium zucchini, cut into 1/2-inch rounds or half-moons
  • 1 yellow squash, cut into 1/2-inch rounds or half-moons
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 small yellow onion, sliced into 1/2-inch wedges
  • 3 cloves garlic, minced
  • 1 cup canned crushed tomatoes (or tomato passata)
  • 2 tablespoons extra-virgin olive oil, plus more if needed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme (or herbes de Provence)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • Freshly ground black pepper
  • Fresh basil or parsley, chopped, for serving
  • Optional: 1 tablespoon balsamic vinegar or a squeeze of lemon for brightness

Method
 

  1. Preheat your air fryer: Set it to 390°F (200°C). If your model doesn’t preheat, add 2–3 minutes to the first batch.
  2. Season the vegetables: In a large bowl, toss eggplant, zucchini, yellow squash, bell pepper, and onion with olive oil, oregano, thyme, red pepper flakes (if using), 1 teaspoon salt, and several grinds of black pepper. Make sure each piece is lightly coated.
  3. Air fry in batches: Spread a single layer of vegetables in the basket. Air fry for 10–12 minutes, shaking halfway, until edges are lightly browned and vegetables are tender-crisp. Repeat with remaining vegetables. Avoid overcrowding so they roast, not steam.
  4. Make the quick tomato base: While the last batch cooks, warm the crushed tomatoes and minced garlic in a small saucepan over medium heat for 5–7 minutes. Season with a pinch of salt and pepper. If you like, stir in balsamic vinegar or lemon at the end for brightness.
  5. Combine and finish: Transfer all cooked vegetables to a large bowl. Pour the warm tomato-garlic sauce over the top and toss gently to coat. Taste and adjust salt, pepper, and acidity as needed.
  6. Serve: Top with chopped fresh basil or parsley. Enjoy as a side, or make it a meal with crusty bread, soft polenta, couscous, or pasta.