Description
This irresistible ratatouille recipe is a delightful vegetable medley that combines eggplant, zucchini, squash, bell peppers, onions, and tomatoes simmered with aromatic herbs. Perfectly tender and flavored, it’s a versatile dish that can be served as a side, over rice, or with crusty bread, making vegetables the star of your meal.
Ingredients
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)
- 3 cloves garlic, minced
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Prepare the base: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and garlic, and cook until translucent, about 5 minutes.
- Cook the bell peppers: Add the diced red and yellow bell peppers to the skillet and cook for another 3–4 minutes until they are slightly softened.
- Add eggplant: Stir in the diced eggplant and cook for 5–6 minutes, adding additional olive oil if needed to prevent sticking and help soften the eggplant.
- Incorporate zucchini and squash: Add the sliced zucchini and yellow squash to the skillet. Sauté for 3–4 more minutes to slightly soften them, then stir in the chopped tomatoes or canned tomatoes, dried thyme, dried basil, salt, and pepper.
- Simmer the ratatouille: Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 20–25 minutes. Stir occasionally to ensure even cooking and to meld the flavors together until all vegetables are tender.
- Reduce excess moisture: Uncover the skillet and simmer for an additional 5–10 minutes if needed to evaporate any excess liquid. Taste and adjust seasoning with more salt or pepper as desired.
- Serve and garnish: Serve the ratatouille warm or at room temperature, garnished with fresh parsley or basil. It pairs beautifully as a side dish, over rice, or with crusty bread.
Notes
- For a richer flavor, allow the ratatouille to rest for a few hours or overnight before serving to let the flavors deepen.
- You can substitute fresh herbs with 1/2 teaspoon of dried herbs if preferred.
- If you prefer a thicker sauce, continue simmering uncovered until desired consistency is reached.
- Use ripe tomatoes for best flavor; canned tomatoes are a good alternative when fresh are unavailable.
- This dish is naturally vegan and gluten-free.
