Best Ratatouille Recipe
Ratatouille is a flavorful French vegetable stew made with zucchini, eggplant, bell peppers, tomatoes, and herbs. It’s a vibrant, healthy, plant-based dish that can be served as a main or side. This recipe is versatile and can be customized with protein, herbs, or other vegetables.
Equipment
- Large Skillet or Pan
- Knife and chopping board
- Spoon or spatula for stirring
- Lid for simmering
- Measuring Spoons
Ingredients
- 2 medium Zucchinis, sliced
- 1 medium Eggplant, diced
- 2 Bell peppers (red and yellow), sliced
- 1 large Onion, finely chopped
- 4 Cloves garlic, minced
- 4 large Tomatoes, diced or 1 can of diced tomatoes (fire-roasted if available)
- 3 tablespoons Olive oil
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- Fresh basil for garnish (optional)
Instructions
- Prepare Your Vegetables: Slice zucchinis and bell peppers, and dice the eggplant for even cooking and a visually appealing dish.
- Sauté the Onion and Garlic: Search the first part and put one tablespoon of olive oil to heat up in a pan. Next incorporation of chopped onions and stir until they are soft, about five minutes. Pulse garlic and add it to the pan, stirring constantly cook for 1 minute or until fragrant is released.
- Add the Eggplant: Add the diced eggplant and another tablespoon of olive oil. Stir frequently and cook for about 5 minutes until the eggplant softens and browns slightly.
- Incorporate the Zucchini and Bell Peppers: Add sliced zucchinis and bell peppers with the last tablespoon of olive oil. Stir and cook for 5 minutes until vegetables soften but remain slightly crunchy.
- Add Tomatoes and Seasonings: Add diced tomatoes, salt, black pepper, thyme, basil, and oregano. Stir and cover, then simmer for 15-20 minutes.
- Let the Ratatouille Simmer: Simmer for 20-40 minutes, allowing the flavors to meld.
- Serve and Garnish: Once tender, remove from heat. Garnish with fresh basil and serve as a main or side dish.
