Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 1 medium eggplant (sliced into 1/4-inch rounds); 2 medium zucchinis (sliced into 1/4-inch rounds); 1 red bell pepper (cut into 1/4-inch strips); 1 yellow bell pepper (cut into 1/4-inch strips); 4 ripe tomatoes (sliced into 1/4-inch rounds); 2 cloves garlic (minced); 1 medium onion (finely chopped); 1/4 cup olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 1 tsp dried oregano; 2 tbsp fresh basil (chopped)

🕒 Prep: 20 min

🔥 Cook: 1 hour

🍽 Serves: 4

★★★★★

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Ratatouille is a vibrant, hearty dish that brings the best of Mediterranean flavors to your table. Perfect for any season, this classic French recipe is a celebration of fresh vegetables, lightly seasoned and beautifully roasted.

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Ingredients for Ratatouille

The star of this dish is the eggplant, which provides a meaty texture that pairs beautifully with the other vegetables. Zucchinis add a fresh, mild flavor and help balance the dish. Both red bell pepper and yellow bell pepper contribute sweetness and a pop of color. The tomatoes bring acidity to brighten the flavors. Garlic and onion are essentials for depth and aroma. A good olive oil ties everything together, while salt, black pepper, thyme, and oregano enhance the natural flavors. Finally, fresh basil adds a fragrant finish.

Tips & Tricks

Slice all vegetables to a similar thickness for even cooking.
Use a mandoline slicer if you have one, to save time and ensure uniform slices.
Let the Ratatouille sit for a few minutes before serving to let the flavors meld.

Serving Suggestions

This Ratatouille pairs wonderfully with crusty bread to soak up the juices. It also complements grilled meats or fish beautifully. For a heartier meal, serve it over a bed of rice or quinoa.

Frequently Asked Questions

Can I make this dish vegan?: Yes, this Ratatouille is naturally vegan!
How long does it keep?: Store leftovers in an airtight container in the fridge for up to 3 days.
Can I freeze Ratatouille?: Yes, you can freeze it for up to 3 months. Thaw and reheat gently before serving.

Ratatouille Recipe Walkthrough

First, preheat your oven to 375°F (190°C) to get it nice and hot. Then, take a tablespoon of olive oil and spread it across the bottom of your baking dish. This not only prevents sticking but also adds an underlying layer of flavor.

Start by layering the eggplant slices at the bottom of the dish. Follow this with a layer of zucchini slices, then your colorful bell peppers, and finish with a layer of tomato slices. Try to keep the layers even for a balanced bake.

Next, sprinkle the minced garlic and finely chopped onion evenly over the top. These aromatics will seep into the veggies as they cook, infusing the dish with their delicious flavors.

Drizzle the remaining olive oil over the entire dish. Then, season generously with salt, black pepper, thyme, and oregano. Cover the dish with aluminum foil to trap the heat and moisture, and bake in your preheated oven for 45 minutes.

After 45 minutes, remove the foil and let it bake for an additional 15 minutes. This step is crucial as it allows the vegetables to caramelize slightly, enhancing their natural sweetness and adding depth to the dish.

Once done, let your Ratatouille cool for just a few minutes. Before serving, sprinkle with the fresh basil for that last burst of flavor and color.

Why You'll Love This Recipe

Easy to make — just slice, layer, and bake!
Rich in flavor and nutrition without being heavy.
A beautiful, colorful dish that impresses guests.
Versatile enough to serve as a main or a side.

Ingredients

1 medium eggplant (sliced into 1/4-inch rounds)

2 medium zucchinis (sliced into 1/4-inch rounds)

1 red bell pepper (cut into 1/4-inch strips)

1 yellow bell pepper (cut into 1/4-inch strips)

4 ripe tomatoes (sliced into 1/4-inch rounds)

2 cloves garlic (minced)

1 medium onion (finely chopped)

1/4 cup olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp dried thyme

1 tsp dried oregano

2 tbsp fresh basil (chopped)

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).

2. Spread a tablespoon of olive oil in a baking dish and layer the eggplant slices at the bottom.

3. Add a layer of zucchini slices, followed by a layer of bell peppers, and finish with a layer of tomato slices.

4. Sprinkle the minced garlic and chopped onion evenly over the vegetables.

5. Drizzle the remaining olive oil over the top and season with salt, pepper, thyme, and oregano.

6. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.

7. Remove the foil and bake for an additional 15 minutes to allow the vegetables to caramelize slightly.

8. Let the Ratatouille cool for a few minutes, then sprinkle with fresh basil before serving.

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