Try this classic French ratatouille recipe today
Ratatouille is a traditional French stewed vegetable dish originating from Nice. It's known for its vibrant colors and healthy ingredients, often enjoyed in the summer when vegetables are at their peak freshness. This Provencal classic has been celebrated in various forms, from humble home kitchens to the silver screen. Let's get cooking and bring a taste of France to your table.
Gather the following ingredients
To craft this vegetarian dish, gather one large zucchini, one yellow squash, and a small eggplant. You'll also need two bell peppers—one red and one yellow—plus three tomatoes, two onions, and four cloves of garlic. For seasoning, prepare fresh basil leaves, thyme sprigs, and one-fourth cup of olive oil. Finish with salt and pepper to enhance the flavors.
Preparing the vegetables
Start by thoroughly washing all the vegetables. Next, slice the zucchini, yellow squash, and eggplant into uniform round slices, each approximately a quarter-inch thick. Carefully core and seed the bell peppers, then slice them into strips. Dice the tomatoes to a similar size and finely chop both the onions and garlic. This preparation ensures even cooking and a harmonious blend of all the flavors.
Sauteing aromatics
In a large pot or Dutch oven set over medium heat, warm the olive oil. Add the onions, finely chopped, and garlic, minced, to the pot. Saute them, stirring occasionally, until they turn translucent but not browned. This should take approximately five minutes. The sauteing of these aromatics will lay a flavorful foundation for the ratatouille dish.
Layering flavors
Add the diced tomatoes and their juices into the pot with the sauteed onions and garlic. Tear the basil leaves to release their aromatic oils and sprinkle them in, along with the thyme sprigs. Season with a pinch of salt and a grind of pepper, then let the mixture simmer for around 10 minutes, or until it starts to thicken slightly.
Combining vegetables
Now, gently mix in the zucchini, yellow squash, and eggplant slices into the pot. On top of these, layer the red and yellow bell pepper strips. Cover the pot to allow the vegetables to steam together over low heat. This process should take about 15 minutes, or until the vegetables are tender but still hold their shape.