If you’re wondering what to serve with your ratatouille, you’ve come to the right place.
In this article, I list 51 of the most popular side dishes for ratatouille.
In a rush? Here’s the short answer.
The best dishes to serve with ratatouille are cheese and herb Irish soda bread, lemon quinoa, homemade pappardelle, polenta, or a green salad. For proteins, try pistachio-crusted salmon, Tuscan steak, slow roast lamb, baked lobster tails, grilled honey lemon chicken, or cast-iron pork chops.
Ready? Let’s jump right in.
Great flavor pairings for ratatouille
Ratatouille is a French stew made with summer vegetables like eggplants, tomatoes, zucchini, onions, and summer squash.
It has sweet-acidic notes that pairs well with:
- Delicate flavors – ratatouille’s medley of flavors is ideal for plainer starches like pasta and bread, or more delicate proteins like chicken and turkey.
- Salty, cheesy flavors – the creaminess of cheese, combined with its salty notes is the perfect complement for ratatouille’s sweet-tart combo.
- Bright summer flavors – ratatouille is a great summer dish, and pairing it with fresh flavors like lemon or herbs will highlight its sweet notes.
Ratatouille is a saucy dish that is begging for something starchy to soak up its flavorful stew.
A slice of crusty bread is an obvious pick, but you can also boil pasta for an elegant meal.
Want something more cozy? Go with creamy mashed potatoes!
Cheese and herb Irish soda bread
Irish soda bread doesn’t require any kneading or proofing, meaning it’s perfect for beginner bakers.
Just mix all the ingredients together and you’re ready to bake!
In 45 minutes, you’ll have a loaf of bread with a dense but soft crumb that you can use for mopping up all the goodness from your saucy ratatouille.
This recipe adds cheese and dried herbs, but you can leave them out if you prefer a plain loaf.
Why we love this recipe: this will flood your kitchen with a mouthwatering aroma.
Homemade pappardelle is the perfect starchy addition to your ratatouille.
These noodles are wide and flat, which means there’s loads of surface area for your ratatouille’s rich stew to cling onto.
You can always buy your pasta from the grocery store, but making parpadelle is a breeze compared to other pasta shapes.
You don’t need a pasta maker – your trusty rolling pin and knife should do the trick.
Why we love this recipe: it’s highly detailed and includes visuals to guide you.
There are different ways of making polenta, each yielding a different consistency.
This recipe goes with a loose and creamy polenta that’s great for stews like ratatouille.
It willl soak up your ratatouille’s robust flavors, giving you the perfect bite.
Just remember to use traditional polenta and not the quick-cook version to achieve a silky smooth consistency.
Why we love this recipe: it’s an excellent guide, especially if you’re cooking polenta for the first time.
This lemon quinoa is an excellent substitute for rice.
It’s loaded with protein and fiber, so it keeps you satisfied for longer. And it has a soft, fluffy texture.
It also boasts a unique nutty flavor that blends wonderfully with the bright lemon.
Pair this simple quinoa dish with your ratatouille for a nourishing, meatless meal.
Why we love this recipe: it goes well with any main dish.
Cheesy twice-baked potatoes
These twice-baked potatoes are a must-try if you’re in the mood for something indulgent.
They’re a bit more laborious than other potato recipes, but that luscious, cheesy potato filling is worth the extra time and effort.
Pro-tip: if you want to achieve an elegant swirled filling, use a piping bag to fill the potato shells.
Top these indulgent spuds with your traditional-style ratatouille for a healthy twist.
Why we love this recipe: these are a guaranteed crowd favorite.
Once you’ve got your carby side sorted, the only thing you’re missing is a protein to complete the meal.
All the classic meats or fish will go well with ratatouille. But you can also opt for something plant-based like tofu or beans.
Want to jazz up your plain old baked salmon filets? Slather them with honey and crown them with chopped pistachios.
It’s a simple addition, but the pistachios add a delectable crunch to contrast the tender, flaky salmon.
Enjoy this crusted salmon with a serving of modern-style ratatouille on the side for an elegant dinner.
Why we love this recipe: it’s easy enough for regular meals and fancy enough for dinner parties.
There are loads of different steak marinades out there, but Tuscan-style steak always involves a simple rosemary and garlic marinade – no matter the cut.
This recipe uses naturally tender rib-eye, so the marinade is purely about getting those bright, herby notes into the steak.
Marinating the meat overnight is recommended for best results, but even an hour-long soak will do wonders for the steak.
Why we love this recipe: it’s restaurant-quality.
Despite the name, this classic European dish doesn’t involve hotdogs or wieners.
Instead, it features veal cutlets which have been pounded until they’re very thin, coated with fine breadcrumbs, and then fried in clarified butter.
This gives the cutlets a golden, crispy coating and a rich flavor you won’t get with just olive oil or plain butter.
Top them with your ratatouille and parmesan cheese for a fun “veal parmesan” dish.
Psst… if you don’t like veal you can use pork or chicken instead.
Why we love this recipe: aside from the veal, the rest of the required ingredients are pantry staples.
Grilled honey lemon chicken
Chicken breasts often get a bad rep when it comes to grilling, but it’s irresistibly delicious when you get it right.
This recipe goes with an oldie-but-goodie honey lemon marinade.
It’s super tasty, and the acids help tenderize the meat and keep it moist and juicy.
Why we love this recipe: it’s excellent for meal prep.
Cast-iron pork chops
Need a simple, budget-friendly protein for your ratatouille? These pork chops are the way to go.
It’s a no-frills recipe, but the game changer is cooking the chops in a cast iron pan.
Cast iron retains heat really well, giving the chops a gorgeous, crisp sear that no other pans can replicate.
Pro-tip: use bone-in pork chops for more flavor.
Why we love this recipe: it’s great for feeding a hungry crowd.
Slow roast lamb
Want a show-stopping main dish to go with your ratatouille? Look no further than this slow roast lamb.
Using the leg is typical, but this recipe goes for the shoulder – it has lines of fat that’ll eventually melt under high heat, making the roast succulent and tender.
The slow roast also gives the lamb a crisp, caramelized exterior that is simply gorgeous.
Why we love this recipe: it involves zero hands-on cooking.
Baked lobster tails
Not a fan of lamb? Baked lobster tails is another centerpiece main dish you can pair with your ratatouille.
Lobster requires minimal prep work but delivers big when it comes to taste.
Especially once you drizzle a garlicky butter mixture over the naturally sweet meat.
No oven? You can make these in the air fryer too!
Why we love this recipe: even beginners can make this dish.
Think ratatouille is rich enough for you? Pair it with a side of leafy greens instead!
Or you can opt for healthier alternatives to classic starchy favorites. Think cauliflower steak instead of a fatty cut of meat.
Best green salad
This green salad may look simple but don’t count it out.
It features a combination of different greens, freshly grated parmesan, and a zippy lemon dijon vinaigrette that will drive your taste buds into a frenzy.
Serve this green salad with a bowl of ratatouille and crusty bread for a complete and healthy meatless meal.
Why we love this recipe: leftovers are still great the next day.
Roasted spaghetti squash
Spaghetti squash is my go-to pasta alternative.
You don’t need special tools to achieve the noodle-like strands.
Just cut down the squash, roast it, shred the flesh, and you’ll have faux noodles with an al dente bite.
Scoop a hefty serving of ratatouille over these faux noodles for a hearty, low-carb dinner.
Why we love this recipe: the oven does all of the cooking.
Cheesy cauliflower steaks
Turning a head of cauliflower into thick, “steaks” may sound odd, but don’t knock it until you’ve tried it!
The high heat makes them oh-so-tender and the shredded mozzarella and parmesan cheese topping adds a salty, creamy twist that everyone will love.
You can serve your ratatouille alongside these steaks, but I love smothering them with the stew for the perfect bite.
Why we love this recipe: a serving only has 209 calories.
This parsnip puree is an excellent alternative to your usual mashed potatoes.
It’s light and fluffy, with a delicious natural nuttiness that complements your rich ratatouille.
And the best part? It gets its luscious consistency with the help of boiled cauliflower – no milk or cream needed!
Why we love this recipe: you can enjoy second servings without feeling guilty.
There are many quiche recipes nowadays, but nothing beats the classic quiche lorraine.
After all, who can say no to a creamy, savory custard studded with crispy bacon bits, cheese, and caramelized onions?
Quiche is typically served over brunch, but try pairing this with ratatouille for a hearty dinner.
Why we love this recipe: it has a 4.9 rating from 140 votes.
The best side dishes to serve with ratatouille
- Cheese and herb Irish soda bread
- Homemade pappardelle
- Lemon quinoa
- Cheesy twice-baked potatoes
- Pistachio-crusted salmon
- Tuscan steak
- Wiener schnitzel
- Grilled honey lemon chicken
- Cast-iron pork chops
- Slow roast lamb
- Baked lobster tails
- Quiche lorraine
- Best green salad
- Roasted spaghetti squash
- Cheesy cauliflower steaks
- Parsnip puree
What To Serve With Ratatouille – Polenta
- 1 cup polenta
- 3 cups water
- 2 cups milk
- 3 tbsp butter
- ½ cup freshly grated parmesan
- salt and pepper to taste
- Combine the water and milk in a large sauce pan and bring to a boil. Pour the polenta into the boiling mixture while whisking to avoid lumps.
- Stir the polenta until it becomes thick then turn the heat down to low. Continue cooking on low heat for 30 minutes or until it starts to come away from the edges of the pot when you stir.
- Add the butter and parmesan cheese. Season to taste.
- Serve in a bowl and top with your ratatouille.