Ratatouille Recipe

A classic Provençal vegetable dish.

Ratatouille, a signature dish from Provence, France, celebrates the bounty of summer vegetables. Traditionally, this dish is slow-cooked to allow the flavors to meld together, resulting in a comforting and aromatic meal. This recipe retains the authentic layers of flavor by using fresh ingredients like zucchini, eggplant, bell peppers, tomatoes, and fresh herbs. Though it may take some time and patience, the end result is a deliciously wholesome dish perfect for vegetarians and meat-eaters alike.

Ingredients

• 1 large eggplant, cubed
• 2 zucchini, sliced
• 2 yellow squash, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 ripe tomatoes, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• Fresh basil for garnish

Nutrition

Calories: ~200 calories

Instructions

1. Prepare Vegetables: Preheat your oven to 375°F (190°C). Cut all vegetables into uniform size for even cooking.
2. Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until soft and fragrant. Add eggplant, zucchini, yellow squash, bell peppers, and continue to sauté for 10 minutes, stirring occasionally.
3. Season Vegetables: Season the sautéed vegetables with salt, pepper, thyme, rosemary, and the bay leaf. Stir to combine well.
4. Add Tomatoes: Add chopped tomatoes to the skillet. Stir until they start to break down and release their juices.
5. Bake the Ratatouille: Transfer the vegetable mixture to a baking dish. Cover with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes.
6. Serve and Garnish: Remove from the oven. Let it sit for 10 minutes before serving. Garnish with fresh basil.

Enjoy your flavorful ratatouille as a main course or a side dish. Serve it warm with a crusty baguette or over a bed of rice.