Ratatouille is a classic French vegetable stew that celebrates the flavors of summer with a beautiful medley of fresh vegetables. Originating from Provence, this dish is a symphony of colors and tastes, featuring layers of tender zucchini, eggplant, tomatoes, and onions, all infused with the fragrant aroma of herbs and spices. This recipe takes a simple, rustic dish and transforms it into a stunning centerpiece that’s both healthy and delicious. Whether you’re serving it as a side dish, a main course, or even over pasta, this Ratatouille is sure to impress. With its vibrant presentation and rich, satisfying flavors, it’s no wonder that Ratatouille has become a beloved dish around the world.
Ingredients:
For the Sauce:
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil (about 3-4 large leaves), sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
For the Vegetables:
- 1 medium sweet or red onion, sliced into thin rounds
- 1-2 large zucchini (about 1½ cups), sliced into thin rounds
- 1 large Japanese eggplant (about 3 cups), sliced into thin rounds
- 3 large fresh tomatoes (Roma is best, about 3 cups), sliced into thin rounds
Instructions:
- Prepare the Sauce:
- In a medium bowl, combine the crushed tomatoes, olive oil, apple cider vinegar, minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder. Stir well to combine and set aside.
- Prepare the Vegetables:
- Preheat your oven to 375°F (190°C).
- Wash and slice the onion, zucchini, eggplant, and tomatoes into thin, uniform rounds. This will ensure that the vegetables cook evenly.
- Assemble the Ratatouille:
- Spread about half of the prepared tomato sauce evenly on the bottom of a round or oval baking dish.
- Arrange the sliced vegetables in the dish, alternating between zucchini, eggplant, onion, and tomato slices, to create a colorful spiral pattern. Continue until the dish is filled.
- Drizzle the remaining tomato sauce over the top of the arranged vegetables, ensuring they are lightly coated.
- Bake the Ratatouille:
- Cover the baking dish with a piece of parchment paper, gently pressing it down to keep the vegetables in place.
- Bake in the preheated oven for 40-45 minutes, or until the vegetables are tender and cooked through. The sauce should be bubbling, and the vegetables should be soft but still hold their shape.
- Garnish and Serve:
- Remove the Ratatouille from the oven and let it cool for a few minutes.
- Garnish with additional fresh basil leaves before serving.
- Serve the Ratatouille warm or at room temperature, with crusty bread, over pasta, or as a side dish to your favorite protein.
Conclusion:
This Ratatouille recipe is a celebration of fresh, seasonal vegetables and simple yet bold flavors. With its beautiful presentation and delicious taste, it’s sure to be a hit at any meal. The combination of tender vegetables, aromatic herbs, and a rich tomato sauce creates a dish that is both comforting and elegant. Whether you’re making this for a family dinner or a special occasion, it’s a dish that everyone will love. Try this recipe for the ultimate Ratatouille experience, and enjoy the taste of Provence in your own kitchen.
The Ultimate Ratatouille: A Classic French Vegetable Stew Bursting with Flavor
Ingredients
- For the Sauce:
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- ¼ teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil about 3-4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- For the Vegetables:
- 1 medium sweet or red onion sliced into thin rounds
- 1-2 large zucchini about 1½ cups, sliced into thin rounds
- 1 large Japanese eggplant about 3 cups, sliced into thin rounds
- 3 large fresh tomatoes Roma is best, about 3 cups, sliced into thin rounds
Instructions
- Prepare the Sauce:
- o In a medium bowl, combine the crushed tomatoes, olive oil, apple cider vinegar, minced garlic, sliced fresh basil, herbs de Provence, salt, black pepper, and chili powder. Stir well to combine and set aside.
- Prepare the Vegetables:
- o Preheat your oven to 375°F (190°C).
- o Wash and slice the onion, zucchini, eggplant, and tomatoes into thin, uniform rounds. This will ensure that the vegetables cook evenly.
- Assemble the Ratatouille:
- o Spread about half of the prepared tomato sauce evenly on the bottom of a round or oval baking dish.
- o Arrange the sliced vegetables in the dish, alternating between zucchini, eggplant, onion, and tomato slices, to create a colorful spiral pattern. Continue until the dish is filled.
- o Drizzle the remaining tomato sauce over the top of the arranged vegetables, ensuring they are lightly coated.
- Bake the Ratatouille:
- o Cover the baking dish with a piece of parchment paper, gently pressing it down to keep the vegetables in place.
- o Bake in the preheated oven for 40-45 minutes, or until the vegetables are tender and cooked through. The sauce should be bubbling, and the vegetables should be soft but still hold their shape.
- Garnish and Serve:
- o Remove the Ratatouille from the oven and let it cool for a few minutes.
- o Garnish with additional fresh basil leaves before serving.
- o Serve the Ratatouille warm or at room temperature, with crusty bread, over pasta, or as a side dish to your favorite protein.