- 2 tbsp Olive oilplus more if needed
- 2 Eggplantschopped into 1-inch chunks
- 3 Zucchinichopped into 1-inch chunks
- 3 Bell pepperred or yellow bell peppers chopped into 1-inch chunks
- 2 Red onionpeeled, cut into wedges
- 4 cloves Garlicfinely sliced
- ½ bunch Basilof fresh basil, stalks finely sliced, leaves picked
- Fresh thymea few sprigs fresh thyme, leaves picked
- 6 Tomatoesripe tomatoes roughly chopped
- 1 (400-g) can Tomatoesplum tomatoes
- 1 tbsp Balsamic vinegar
- Saltto taste
- Black pepperto taste
- ½ Lemon
Classic Ratatouille
When you want healthy comfort food, make this flavorful Classic Ratatouille. This Provencal-inspired French dish takes full advantage of garden produce like zucchini, eggplants, tomatoes, bell peppers, and onions. It is flavored with garlic, fresh thyme and basil. The end result is a simple, humble stew and a delicious way to enjoy beautiful late-summer vegetables.
This delicious veggie-forward recipe couldn’t be easier to make. First, the vegetables are sautéed in stages, then combined and stewed on the stovetop. Serve garnished with torn basil leaves, freshly grated lemon zest, and crusty French bread on the side. Delish!
To make the Classic Ratatouille, you will need the following ingredients:
Steps to make Classic Ratatouille
1 | Sauté eggplants, zucchini, and bell peppers | 5 |
In a large saucepan over medium heat, heat 2 tablespoons olive oil and add 2 chopped eggplants, 3 chopped zucchini, and 3 chopped red or yellow bell peppers. Sauté for about 5 minutes until softened but not cooked through. Spoon the vegetables into a large bowl. | ||
2 | Sauté onions, garlic, basil, and thyme | 10 |
To the same saucepan, add 2 wedged red onions, 4 finely sliced cloves garlic, finely sliced basil stalks, and thyme leaves. Add another drizzle of olive oil if needed and cook for 10-15 minutes or until softened and golden. | ||
3 | Return cooked vegetables and add tomatoes | 1 |
Return the cooked vegetables and stir in 6 roughly chopped tomatoes, 1 (400-g) can plum tomatoes, 1 tablespoon balsamic vinegar, and a pinch each of salt and black pepper. | ||
4 | Cook | 35 |
Mix well, breaking up the tomatoes with a spatula or the back of a spoon, then cover and simmer over a low heat for 30-35 minutes or until reduced and thickened. | ||
5 | Serve | |
Serve garnished with torn basil leaves and freshly grated lemon zest. | ||
Recipe Reviews
So easy and so delicious! Thanks for sharing!
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