Description
This irresistible ratatouille recipe is a delightful medley of fresh vegetables simmered in aromatic herbs, making it a perfect way to fall in love with wholesome, healthy eating. Bursting with vibrant colors and flavors, it’s a versatile dish that can be enjoyed warm or at room temperature, served as a side or main with rice or crusty bread.
Ingredients
Scale
Vegetables
- 1 small eggplant, diced
- 1 zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 4 large ripe tomatoes, chopped (or 1 can crushed tomatoes)
Seasonings & Aromatics
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Oils
- 2 tablespoons olive oil
Instructions
- Sauté onions and garlic: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking until translucent and aromatic, about 5 minutes.
- Add bell peppers: Stir in the diced red and yellow bell peppers and cook for another 3–4 minutes until they start to soften.
- Cook the eggplant: Add the diced eggplant to the skillet, cooking for 5–6 minutes. Add more olive oil if needed to prevent sticking and ensure even cooking.
- Add zucchini and squash: Stir in the sliced zucchini and yellow squash, sautéing for 3–4 more minutes to slightly soften.
- Incorporate tomatoes and herbs: Mix in the chopped or canned tomatoes along with dried thyme, dried basil, salt, and pepper.
- Simmer covered: Reduce heat to low, cover the skillet, and let the vegetables simmer gently for 20–25 minutes. Stir occasionally to prevent sticking and to blend flavors.
- Uncover and reduce: Remove the cover and simmer an additional 5–10 minutes to evaporate excess moisture if needed. Taste and adjust seasoning as preferred.
- Serve: Garnish with fresh parsley or basil and serve warm or at room temperature. This dish pairs wonderfully as a side, over rice, or with crusty bread.
Notes
- You can substitute fresh tomatoes with canned crushed tomatoes for convenience.
- Adjust herb quantities to suit your taste preferences.
- Use a Dutch oven or heavy-bottomed skillet to prevent burning and ensure even cooking.
- Ratatouille can be made in advance and often tastes better the next day as flavors meld.
- For a richer flavor, drizzle a bit more olive oil before serving if desired.
