The good news is this delicious Chorizo Ratatouille recipe is nut-free, gluten-free, sugar-free, and egg-free. With some substitutions, it can potentially be vegan and dairy-free.
Ratatouille is a hearty and aromatic meal that showcases a vibrant array of seasonal vegetables simmered to tender perfection alongside savory chorizo sausage.
With its rich flavors and vibrant colors, this delightful meal is guaranteed to be comforting and satisfying. If you grow your own vegetables like we do, it also celebrates the abundance of summer produce from the garden.
Preparing Ratatouille can be a fun activity, similar to watching the 2007 American computer-animated comedy-drama film produced by Pixar Animation Studios….well, maybe just a little bit! Getting the kiddies to join in chopping the veggies and seeing how it all comes together is all part of the fun too, but perhaps not as much fun as watching the movie!!
What’s To Love?
💕 Doesn’t require any complex cooking skills.
💕 It combines the rustic charm of traditional ratatouille with the bold and smoky notes of Spanish chorizo.
💕 Tastes as good as it looks…full of vibrant colors and nutritious veggies.
💕 No hard-to-find ingredients.
💕 The hardest part of making is waiting for it to finish cooking!
💕 Our ratatouille features tangy flavors thanks to the sharpness of the tomatoes, peppers, eggplant (aubergine), and zucchini (courgettes). The blend of herbs, salt, pepper, and oil transforms it into a delicious self-saucing dish.
💕 It is also perfect for anyone who loves eating lots of veggies.
Have you already tried our Smokey Chorizo Ratatouille recipe? If so, let us know how it was…we can’t wait to hear all about it!
Ratatouille Origin
Ratatouille is a well-known chunky stew suspected to of originated all the way from France. It is derived from the Occitan Ratatolha and is related to the French Ratouiller and Tatouiller. The French verb Touiller means to literally “stir up,” so with that in mind, let’s get stirring up!
While the exact origins of ratatouille are unclear, it is believed to have originated as a peasant dish, utilizing the abundance of seasonal vegetables available in the region.
Ratatouille gained popularity in the mid-20th century as French cuisine became more widely celebrated both domestically and internationally. It has since become a staple of Provençal cuisine and is enjoyed throughout France and around the world.
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Chorizo — use spiced or unspiced or omit.
- Oil — use coconut oil because it can withstand high temperatures without turning rancid.
- Onion — use red onion for sweetness.
- Peppers — use orange bell pepper and yellow bell pepper because they provide sweetness.
- Zucchini — use large to cut down into bite-size pieces.
- Tomatoes — use fresh cherry or baby plum tomatoes as they add a rich flavor.
- Eggplant — (aubergine) is used to cut down into bite-size pieces.
- Wine — use a Spanish red wine such as Rioja.
- Pasta Sauce — we use Puttanesca pasta sauce.
- Salt — use Himalayan salt as it brings out the flavor and offsets the sweetness.
- Grated Parmesan — optional to serve.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Chorizo — bacon or pancetta are great substitutes for chorizo.
- Oil — use rice bran oil.
- Wine — use red wine stock pot instead of buying a bottle of wine.
- Onions — use white onions.
- Tomatoes — use 400ml of good-quality canned plum baby tomatoes.
Looking for something slightly different? If you’re looking for a vegan option, omit the chorizo completely or use meatless meatballs. We often use vegan store bought meatballs; just throw them over the top during the last 10-15 minutes of the ratatouille’s cooking time.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Chorizo Ratatouille with any customizations, we’d love to hear about it; please message us in the comments.
What About Salting?
Some recipes suggest salting eggplant (also known as aubergine) beforehand. It is said that salting is no longer necessary due to modern farming methods that greatly reduce their bitterness and excess moisture.
Salting eggplant for a ratatouille dish is particularly unnecessary because stewing the vegetables together helps mellow out any potential bitterness. As the dish cooks, the flavors blend, balance, and absorb each other, making bitterness less noticeable. Also, any excess moisture in the eggplant seeps into the sauce, which produces more saucing.
Some people enjoy the slightly bitter taste of eggplant, and omitting the salting step allows this flavor to come through. Adding pasta sauce and red wine also helps destroy any eggplant bitterness.
It’s all a matter of personal preference and taste, but at least for the ratatouille, our best advice is to skip the salting.
If you still prefer to salt them, cut them to size, place them in a colander, sprinkle salt on all sides, let them sit for half an hour, rinse, and pat dry.
Instructions – Overview
Smokey chorizo ratatouille is easy to make; the tedious part is waiting for it to finish cooking. Here’s a breakdown of how to get started on your journey (more detailed instructions are in the recipe card):

▶︎ Start by preheating the oven to Gas 6, 200 C, 400 F. Then, add about ¼ cup of the melted coconut oil to a saute pan. When the oil is hot, add the chopped chorizo and cook and stir regularly on low-medium heat for 4-5 minutes. When cooked, remove from the cooker, but leave the chorizo in the pan to marinate.
▶︎ Peel and slice the red onion into quarters, then eighths. Cut the ends off the zucchini and discard, then slice about 1 inch thick and cut in half if they’re too wide. Cut the ends of the eggplant and discard, then slice into about 1-inch thick chunks by first cutting lengthways. Slice the peppers. Add all the veggies to the roasting pan.
▶︎ Add the pasta sauce, cherry tomatoes, chorizo, wine, and melted coconut oil, including the chorizo oil, to the roasting pan. Stir until fully combined. Place in your hot oven for 45 minutes to 1 hour. Check halfway through and stir.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Smokey Chorizo Ratatouille? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Roasting Pan – to cook the ratatouille.
- Frying Pan – to cook the chorizo.
- Chopping Board – to chop the vegetables.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
If you love those gadgets for this recipe, then you’ll love this Kitchenaid frying pan (skillet). It’s our go-to for many of our recipes, and we think every budding chef needs it.

Hard-wearing KitchenAid Frying Pan with heavy-gauge forged aluminum, fast heating, extreme durability, scratch resistance, 3-layer German-engineered non-stick coating, matte stainless steel handles for a cool and secure grip, induction-ready, oven safe up to 220°C, dishwasher safe and stackable for easy storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Smokey chorizo ratatouille is frequently eaten as a standalone one-pot main mea,l but can also easily be paired with other delicious foods. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Ratatouille is perfect for a light lunch, side dish, or dinner main course. It pairs well with rice, quinoa, pasta, or chunky bread to mop up the sauce.
▶︎ Easy Spanish Rice (Mexican Rice) is another perfect accompaniment.
▶︎ It can be served with chicken, grilled meats, Meatloaf, fish, poached eggs, or Shakshuka.
▶︎ It can be eaten as is or with chunky bread when serving ratatouille.
▶︎ Cheeses like Manchego, Parmesan, Cheddar, or Idiazabal can also be served alongside.
More Recipes
Here are some other delicious recipes that we think you might also like:
Thank you for checking out Chorizo Ratatouille!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Ingredients
- 225 grams Chorizo - with or without chili
- 120 grams Extra Virgin Coconut Oil
- 1 medium Red Onions
- 1 medium Yellow Bell Pepper
- 1 medium Orange Bell Pepper
- 300 grams Zucchini - courgettes
- 300 grams Baby Tomatoes
- 2 medium Eggplant - aubergine
- 200 ml Red Wine - ie Rioja, Merlot
- 1 Jar Puttanesca Spicy Olive and Caper Pasta Sauce - or other pasta sauce / 400g
- 1 pinch Himalayan Salt
- Grated Parmesan - optional to serve
Instructions
- Preheat the oven to Gas 6, 200 C, 400 F.
- Chop the chorizo ring by slicing and cutting into quarters.
- Add about ¼ cup of the melted coconut oil in a saute pan.
- When the oil is hot, add the chorizo and cook and stir regularly on low-medium heat for 4-5 minutes. When cooked, remove from the heat, but leave in the sauté pan to marinate.
- Peel and slice the red onion into quarters, then eighths. Add to your roasting pan.
- Cut the ends off the zucchini and discard, then slice about 1 inch thick and cut in half if they’re too wide. Add to your roasting pan.
- Cut the ends of the eggplant and discard, then slice into about 1-inch thick chunks by first cutting lengthways. Add to your roasting pan.
- Slice peppers, and add to the roasting pan.
- Add the pasta sauce, cherry tomatoes, chorizo, salt, wine, and melted coconut oil, including the chorizo oil, to the roasting pan.
- Place in your hot oven for 45 minutes to 1 hour. Check the veggies halfway through and stir.
- Serve and enjoy with shavings of parmesan and crusty bread!
Notes
- Use fresh or even organic ingredients for a better taste.
- For an extra delicious ratatouille, we recommend using high-quality ingredients such as puttanesca pasta sauce instead of regular canned tomatoes.
- While it can be served hot or cold, it tastes best when hot. Reheating is easy; pop it back in the oven using the same settings for about 20 minutes or microwave on high for about 3 minutes.
- Coconut oil is recommended for our ratatouille, as it has a high smoke point. Olive oil, on the other hand, can emit toxic smoke when heated to high temperatures. For this reason, we do not recommend using olive oil for cooking.
- It is best to use organic vegetables whenever possible, as they have the most flavor and do not require peeling. Always remember to wash your vegetables before cutting.
- Our delicious summer bake, smokey chorizo ratatouille, is best cooked together for maximum flavor. While some prefer to cook veggies separately, we advise against it as it can lead to a bland taste.
- Before serving, let it rest for 5 minutes for the best flavor and texture.
- Chorizo: Bacon or pancetta are great substitutes for chorizo.
- Vegan: If you want a vegan option, omit the chorizo or use meatless meatballs. We often use vegan store-bought meatballs; just throw them over the top during the last 10-15 minutes of the ratatouille’s cooking time.
- Cheese: Use your favorite or use dairy-free alternative.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Smokey Chorizo Ratatouille every time.
Your Questions Matter
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For food safety top tips, check out USDA.gov.

have you already tried this Smokey Chorizo Ratatouille? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
We’re not vegan, but I thought I’d try your version for vegan. I’ve got to say, it was pretty tasty, and even the kids wanted seconds. There were some leftovers, so we used it up in pitta bread with some grated cheese the next day for lunch.
Hi Charlie and family, we’re glad that you loved the vegan version. We’re not vegan either, but once in a while we’ll have the vegan alternative and so yeah we agree with you it’s really nice.