Try this classic French ratatouille recipe today
Ratatouille is a classic French stewed vegetable dish from Nice, emblematic of Provencal cuisine. Often enjoyed as a side or a standalone meal, it shines in the summer when vegetables are at their peak. This vegetarian version embodies the Mediterranean diet's focus on fresh, wholesome ingredients. Ready to cook? Let's bring the flavors of France to your kitchen.
Gather the following ingredients
To make this ratatouille, you'll need one large zucchini, one yellow squash, and a small eggplant. Additionally, gather two bell peppers—one red, one yellow—and three tomatoes. Two onions and four cloves of garlic are required for flavor. Fresh basil leaves, thyme sprigs, olive oil for sauteing, and a pinch of salt and pepper complete your ingredients list.
Preparing the vegetables
Start by thoroughly washing all your vegetables. Slice the zucchini, yellow squash, and eggplant into round slices about a quarter-inch thick. Take the bell peppers, core and seed them, then cut into strips. Chop the tomatoes into chunks. Finely chop the onions and mince the garlic cloves. These steps are crucial for ensuring that the vegetables cook evenly and their flavors meld perfectly.
Sauteing for flavor
In a large skillet or pot, warm olive oil over medium heat. Add in the onions and garlic, sauteing until they're translucent but not browned, which should take about three minutes. Next, introduce the strips of bell pepper. Continue to saute these ingredients together, stirring occasionally, until the peppers have started to soften and meld with the onions and garlic.
Layering vegetables
After sauteing onions and peppers, add diced tomatoes along with their juices to create a rustic sauce base in your skillet or pot. Layer sliced zucchini, squash, and eggplant on top of this base, alternating between each type as you go around in circles starting from the edge working toward the center.
Simmering ratatouille
Layer the vegetables, then season with fresh thyme, salt, and pepper. Cover and simmer over low heat for about 20 minutes until tender yet holding their shape. Stir gently at intervals to keep slices intact. In the final five minutes, uncover to let extra moisture evaporate. Serve your ratatouille hot, garnished with basil leaves. Savor your vegetarian French ratatouille rhapsody.
