Ratatouille, a rustic dish from Provence, France, is both simple and elegant. Traditionally made by layering seasonal vegetables and slow-cooking them, Ratatouille showcases the freshness of Mediterranean produce. Beyond being visually stunning, it is also wholesome and vegetarian-friendly.
French Ratatouille – A Celebration of Vegetables
Ingredients
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1 eggplant, thinly sliced
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1 zucchini, thinly sliced
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1 yellow squash, thinly sliced
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1 red bell pepper, thinly sliced
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1 yellow bell pepper, thinly sliced
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1 onion, diced
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3 garlic cloves, minced
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4 tomatoes, pureed
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2 tablespoons olive oil
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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Salt and pepper to taste
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Fresh basil for garnish
Cooking Method
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Preheat oven to 375°F (190°C).
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In a skillet, sauté onions and garlic until soft. Add tomato puree, thyme, oregano, salt, and pepper. Simmer for 10 minutes.
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Spread the tomato sauce at the bottom of a baking dish.
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Arrange sliced vegetables in alternating layers (eggplant, zucchini, squash, peppers).
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Drizzle with olive oil and sprinkle with salt and pepper.
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Cover with foil and bake for 40 minutes. Remove foil and bake for another 20 minutes.
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Garnish with fresh basil before serving.
Serving Suggestions
Ratatouille pairs wonderfully with crusty French bread, couscous, or roasted meats. It can be served hot as a main dish or cold as a refreshing side.
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