Classic Ratatouille is a French vegetable dish that showcases the rich flavors of the Mediterranean.
This vibrant dish features a medley of vegetables, such as eggplant, zucchini, bell peppers, and tomatoes, all simmered together with fragrant herbs. It’s an easy and nutritious option for those looking to incorporate more vegetables into their meals. Whether you choose to serve it hot or cold, Ratatouille is a versatile dish that’s perfect for any occasion. Plus, it’s naturally vegan and gluten-free!
Serving and Pairing Suggestions
Ratatouille is best enjoyed warm, alongside a slice of crusty bread for mopping up the tasty sauce.
You can also pair it with dishes like Grilled Chicken with Rosemary and Caramelized Lemons or Mediterranean Quinoa Salad. If you’re in the mood for a refreshing drink, consider enjoying it with Watermelon Sangria or Turmeric Latte to complement the meal.
Tips and Notes
- Use Fresh Ingredients: Fresh vegetables yield better flavor and texture.
- Customize to Taste: Feel free to add other vegetables like mushrooms or squash.
- Season Well: Don’t skimp on the herbs—thyme, basil, and oregano work wonders.
- Let It Rest: Allow the Ratatouille to sit for a while before serving. This enhances its flavor.
- Storage: It keeps well in the fridge for up to 3 days and can be frozen for longer storage.
Try this Classic Ratatouille recipe for a taste of rustic French cuisine. Prepare it for your next family dinner, and you won’t regret it!
Classic Ratatouille
Equipment
- 1 Chef’s knife
- 1 Large skillet
- 1 Baking dish
Ingredients
- 2 medium zucchini - sliced
- 1 medium eggplant - sliced
- 2 bell peppers (red and yellow) - sliced
- 3 large tomatoes - sliced
- 1 onion - sliced
- 3 cloves garlic - minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves - chopped
- salt and pepper - to taste
Instructions
- Preheat the oven to 375℉ (190℃).
- In a large skillet, heat olive oil over medium heat. Add the sliced onions and garlic, and cook until softened.
- Layer the sliced zucchini, eggplant, bell peppers, and tomatoes in a baking dish, alternating the vegetables.
- Sprinkle the dried thyme, oregano, salt, and pepper over the vegetables.
- Top with the saut�ed onions and garlic.
- Cover the dish with foil and bake in the preheated oven for 30 minutes.
- Remove the foil, sprinkle with chopped basil, and bake for an additional 10 minutes until the vegetables are tender.
- Serve the Ratatouille warm, garnished with extra basil leaves.