Ratatouille
This flavorful French stew is not only delicious but healthy and a great way to get your vegetables! This dish is so good you might not need anything to go with it. Ratatouille is as summer-forward as a dish can be! Tender squash and eggplant all come together in a rich tomato sauce for a comforting vegetable main or side to add to any feast. While it’s not a difficult recipe to make, it definitely requires some knife skills to make it picture perfect.
Cuisine: French Prep: 20 minutes Cook: 60 minutes Total: 80 minutes Yield: 8 servings
Ingredients:
Vegetables:
2 eggplants
6 Roma tomatoes
2 yellow squashes
2 zucchinis
Sauce:
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 (28 oz.) can crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
Salt and pepper, to taste
Herb Seasoning:
2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
4 tablespoons olive oil
Salt and pepper, to taste
Instructions:
Preheat the oven for 375˚F.
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes.
Uncover, then bake for another 20 minutes, until the vegetables are softened. Serve while hot as a main dish or side. Bon appétit!
Recipe Notes:
The word ratatouille comes from Occitan ratatolha. The dish is a traditional vegetable stew that was once known as a poor man's meal but is now one of the most known and loved around the world. The key to keeping this dish authentic is to stick to its roots - the south of France, where peppers, tomatoes, garlic, eggplant and squash all grow in abundance. It is also important to use high quality olive oil as this contributes to the overall flavor of the dish. This is an effortless recipe that makes a lovely classic dinner.
Ratatouille is also excellent the next day - cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.