Ratatouille

Ratatouille is a traditional French Provençal vegetable stew originating from Nice. It features a colorful mix of seasonal vegetables such as eggplant, zucchini, squash, bell peppers, tomatoes, and onions. The ingredients are usually sautéed or simmered together to develop rich flavors. Ratatouille can be served as a side dish, over grains, or as a main course, and it is loved for its vibrant flavors and healthy ingredients.

What can I serve alongside Ratatouille?

• Basque Sheepherder’s Bread – Perfect for dipping and soaking up the flavorful juices.
• Rice or Quinoa – A neutral base that complements the rich vegetable flavors.
• Mashed Potatoes – Adds comfort and balances the acidity of the vegetables.
• Grilled or Roasted Chicken – A light protein that pairs well with the vegetable medley.
• Pasta or Couscous – Serve ratatouille over pasta or couscous for a hearty meal.
• Fried or Poached Eggs – For a brunch twist, top Ratatouille with eggs.

We think that mushrooms added to this recipe gives it a great “earthy” flavor.

Ratatouille

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Ratatouille features a colorful mix of seasonal vegetables such as eggplant, zucchini, squash, bell peppers, tomatoes, and onions.

• Prep Time: 15 minutes
• Cook Time: 1 hour 2 minutes
• Total Time: 1 hour 17 minutes
• Yield: 8 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: French

Ingredients

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1/4 cup olive oil or avocado oil 2 large onions, chopped 2 cloves garlic, minced 1 red bell pepper, deseeded and chopped 1 orange bell pepper, deseeded and chopped 1 large eggplant, diced 4 small zucchini, sliced 2 yellow crookneck squash, sliced 6 large tomatoes, cut into 1/2 inch wedges 1 teaspoon dried basil or thyme 2 teaspoons salt 1/4 teaspoon black pepper 2 tablespoons fresh parsley, chopped 1 bay leaf (optional) 1/2 to 1 cup button mushrooms, sliced (optional) 1/2 cup Parmesan cheese, freshly grated (optional)

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Instructions

1. Wash and chop all the vegetables as indicated.
2. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute.
4. Add the chopped red and yellow bell peppers. Cook for about 5 to 7 minutes until they start to soften.
5. Stir in the eggplant, zucchini, and squash. Cook for another 10 minutes, stirring occasionally.
6. Stir in the tomatoes, basil or thyme, salt, pepper, and bay leaf if using. Reduce heat to low and let simmer uncovered for about 30 to 40 minutes, stirring occasionally, until all vegetables are tender and flavors meld.
7. About 10 minutes before the Ratatouille is done, add sliced mushrooms, if desired.
8. Remove bay leaf if used.
9. Garnish with Parmesan cheese, if desired.
10. Serve hot, either as a main or side dish.

Notes

Ratatouille may be frozen for up to six weeks.

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