Description
This classic French Ratatouille is a vibrant and hearty vegetable stew featuring eggplants, zucchini, tomatoes, peppers, and onions, all simmered in a fragrant tomato sauce infused with herbs. Finished with a fresh herb dressing, it’s a healthy, flavorful dish perfect as a side or main course, showcasing the rustic charm of Provençal cuisine.
Ingredients
Scale
Vegetables
- 2 small eggplants, sliced
- 2 zucchini, sliced
- 6 tomatoes, sliced
- 2 red onions, sliced
- 1 yellow bell pepper, sliced
Sauce
- 2 tbsp olive oil
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 5 cloves garlic, minced
- Salt and pepper to taste
- ¼ tsp dry oregano
- ¼ tsp dry thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil, chopped
Herb Dressing
- 5 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dry thyme
- 3 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the Vegetables
Slice the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper into even rounds or strips to ensure uniform cooking and an attractive presentation. - Cook the Sauce
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped red onion, red bell pepper, and minced garlic. Sauté until softened and aromatic, about 5-7 minutes. Add the crushed tomatoes, dry oregano, dry thyme, salt, and pepper, and stir well. Let the sauce simmer gently for 15-20 minutes until it thickens slightly. Stir in 2 tablespoons of fresh chopped basil then remove from heat. - Assemble the Ratatouille
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of the prepared sauce. Arrange the sliced vegetables on top, alternating them in rows or a circular pattern for a colorful layered effect. Pour the remaining sauce evenly over the vegetables. - Bake
Cover the dish loosely with foil and bake in the preheated oven for about 40 minutes. Remove the foil and bake for an additional 10-15 minutes to allow the vegetables to caramelize slightly and the sauce to reduce. - Prepare the Herb Dressing
While the ratatouille is baking, combine the olive oil, fresh basil, fresh parsley, dry thyme, minced garlic, salt, and pepper in a small bowl and whisk thoroughly to create a flavorful dressing. - Serve
Once baked, remove the ratatouille from the oven and drizzle the fresh herb dressing over the top before serving. This adds brightness and enhances the herbal notes of the dish.
Notes
- For best flavor, use fresh, ripe vegetables in season.
- To reduce prep time, you can use store-bought crushed tomatoes for the sauce.
- This dish can be served hot, warm, or at room temperature.
- Ratatouille pairs wonderfully with crusty bread, rice, or as a side to grilled meats.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
Keywords: French, Ratatouille, Vegetable Stew, Vegetarian, Healthy, Mediterranean, Classic Recipe