Description
Ratatouille is a traditional French Provençal vegetable dish, made with eggplant, zucchini, bell peppers, and tomatoes, slow-cooked in olive oil with fragrant herbs. This dish is vibrant, healthy, and full of Mediterranean flavors. Serve it as a side dish, over rice, or with crusty bread!
Ingredients
Scale
- 1 small eggplant, diced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 large tomatoes, diced (or 1 can diced tomatoes)
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes (optional)
- ¼ cup fresh basil, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Sauté the onion and garlic for 2-3 minutes until softened and fragrant.
- Add the bell peppers, eggplant, zucchini, and yellow squash. Stir and cook for about 5 minutes.
- Stir in the tomatoes, salt, black pepper, oregano, thyme, and red pepper flakes. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender.
- Taste and adjust seasoning, then remove from heat.
- Garnish with fresh basil and serve warm with crusty bread, rice, or pasta.
Notes
- For a classic baked ratatouille, layer the sliced vegetables in a dish, top with tomato sauce, and bake at 375°F (190°C) for 45 minutes.
- Pairs well with grilled meats, pasta, or as a topping for toasted bread.
- Leftovers taste even better the next day as the flavors develop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: ~150
- Fat: 7g
- Carbohydrates: 18g
- Protein: 3g
Keywords: ratatouille recipe