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Classic Ratatouille
Classic Ratatouille
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Indulgent ratatouille with caramelized veggies in rich tomato sauce - a must-try masterpiece! Features zesty onions, garlic, vibrant bell peppers, and a medley of fresh herbs.
Ingredients:
  • 1 pound yellow onions, chopped
  • 1/2 cup extra virgin olive oil (more or less)
  • 3 cloves garlic, crushed
  • 1 pound zucchini, cubed
  • 1 pound yellow squash, cubed
  • 1 pound green bell peppers, seeds removed, chopped into 1/2-inch square pieces
  • 1/2 pound red bell peppers, seeds removed, chopped into 1/2-inch square pieces
  • 1/2 pound yellow bell peppers, seeds removed, chopped into 1/2-inch square pieces
  • 1 pound eggplant, 1/2-inch cubes
  • Kosher salt, to taste
  • 2 sprigs thyme
  • 1 bay leaf
  • 1-inch sprig rosemary
  • 3/4 cup vegetable stock (or thin tomato juice)
  • 1 pound fresh ripe tomatoes (or equal amount of high quality canned tomatoes, chopped)
  • Freshly ground pepper to taste
Instructions:
  • Preheat the oven to 400°F before beginning.
  • In a large oven-proof pan over medium-high heat, cook onions in 2 tablespoons of olive oil until softened, about 5 minutes. Stir in garlic and lower heat to low. Enjoy the aromas!
  • Sauté the zucchini: Heat 2 tablespoons of olive oil in a frying pan over high heat until it starts to smoke. Add all the zucchini cubes at once, stirring frequently until they are lightly browned on all sides. Remove zucchini cubes and set aside. Repeat with remaining batches until all zucchini cubes are cooked. Add zucchini to the pan with the onions and garlic.
  • Cook the yellow squash using the same method as the zucchini, adding a drizzle of olive oil between each batch. Proceed with the bell peppers and eggplant cubes, transferring them to the pan with the onions once they are browned.
  • Enhance flavor: After browning the vegetables (except tomatoes) with the onions, turn up the heat to high and stir frequently to prevent sticking. Season the mix with salt, thyme, bay leaf, rosemary, and vegetable stock, stirring thoroughly.
  • For baking, simply preheat the oven to 400°F, then bake the dish uncovered for 30 minutes. Or, opt for stovetop cooking by simmering on low heat for the same amount of time.
  • Prepare the tomatoes: If using fresh tomatoes, blanch them in boiling water for a minute or two until the skin starts to peel off. Transfer to cold water, peel the skin, then remove the stems, seeds, and chop the tomatoes coarsely. Set aside.
  • Enhance the flavors: Once the vegetables have roasted for 30 minutes, take them out of the oven. Drain the vegetables in a colander placed over a bowl to collect the juices. Use a paper towel to wipe off any browned bits from the bottom of the pan. Pour any collected liquid back into the pan and simmer over medium-high heat until it thickens into a delicious glaze. Continuously pour the released veggie juices from the bowl into the pan to intensify the flavors.
  • Once the juices are reduced, transfer the vegetables back to the pan. The ratatouille should be glossy and moist with minimal liquid remaining. Remove from heat, mix in the chopped tomatoes, and cover.
  • Serve: Discard the bay leaf, then season to your liking with salt and pepper. For a warm side dish, allow the ratatouille to rest for 10 minutes to gently cook the tomatoes. Enjoy at room temperature, chill for later, or reheat for the following day. If you loved this recipe, please leave a star rating below!

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