This recipe will teach you how to create the best French ratatouille! Roasting the vegetables and then adding them to a boiling tomato sauce is the trick.
Honestly, I doubt my children would have been eager to try my ratatouille recipe if not for the Disney film featuring the rat. Their excitement was palpable when they did, and now I enjoy making it whenever I feel we need a vegetarian meal. The captivating graphics alone entice everyone to try this unique presentation.This tasty meal, prepared with a variety of fresh, colorful vegetables, allows you to savor the essence of the garden!
Best Ratatouille Recipe
This delectable summer vegetable stew is definitely special. If you enjoy fresh vegetables, head to your local farmer’s market and make this excellent ratatouille dish right away. It’s rich and filling while being really healthy, and it’s a favorite among my vegetarian friends. Do you want some professional time? Make sure to pick up some French bread to go with this classic French cuisine! They work great together.
In Provence, cooks typically prepare ratatouille on the stove. They sauté each vegetable in olive oil until tender. Once all the vegetables are ready, they combine them and let them simmer to meld the flavors.
The French have mastered this technique, and it’s one worth adopting. Ratatouille involves a mix of late-summer vegetables that cook at different rates.Cooking them together from the start prevents proper caramelization—the eggplant softens before the zucchini finishes, and the dish doesn’t reach its full potential.
This recipe takes a different approach. We’ll roast the vegetables instead of cooking them on the stovetop, allowing them to caramelize beautifully and become slightly dehydrated—no mushy zucchini here!. Then, we’ll stir them into a simmering fresh tomato sauce.
The result is exceptional ratatouille. “My son says it’s the greatest he’s ever tasted.”. Plus, it’s easier than the traditional method, as it requires less time at the stove. Win-win!
What is ratatouille?
Ratatouille is a classic French Provençal vegetable stew, originating from Nice, France. It features a mix of summertime veggies, normally which includes eggplant, zucchini, bell peppers, onions, and tomatoes, pro with garlic, herbs (like thyme and basil), and olive oil. Traditionally, the greens are sautéed one by one to preserve each taste, then blended and simmered to permit the flavors to meld.
Ratatouille can be served warm or cold, as a primary dish or aspect, and pairs superbly with crusty bread, rice, or pasta. It’s recognised for its vibrant hues and is well known for capturing the essence of Mediterranean flavors. The dish additionally gained significant popularity through the lively film Ratatouille, which depicted a more modern, layered model of the recipe.
How to make ratatouille recipe easy
Ratatouille Ingredients
- Eggplant: Just one adds a lovely purple hue to the dish.
- Zucchini: Use 2, sliced, to bring vibrant green to the mix.
- Roma Tomatoes: Sliced to contribute rich red tones to the presentation.
- Crushed Tomatoes: Essential for creating the perfect sauce.
- Carrot: Shredded, it blends into the sauce for a subtle sweetness.
- Garlic cloves and onions are key for adding depth and flavor to the sauce.
- Dried Herbs: Basil and parsley are ideal for enhancing the natural flavors of the vegetables.
- Olive Oil: The go-to fat for sautéing onions and garlic to perfection.
Here’s a rephrased version:
Simple Ratatouille Recipe
Ratatouille may seem like a complicated dish, but it’s surprisingly easy! While it does require some prep work, you’ll have everything ready for the oven in just 20 minutes. Then, you can sit back and relax while it bakes to perfection—perfect for a little reading break!
How to Make Ratatouille:
The entire recipe is listed below, but don’t be intimidated by its length—it’s simple. Here is a brief synopsis:
- Prep your vegetables and preheat the oven.
- On one baking sheet, toss the eggplant with olive oil and salt; on another, do the same with the squash and bell pepper. Spread the vegetables in a single layer. (Using two pans gives the veggies space to cook evenly and allows for different cooking times.)
- Bake both trays at the same time, stirring halfway through. The eggplant will be done before the other vegetables.
- While they roast, make a simple tomato sauce on the stovetop. Gradually stir the roasted veggies into the sauce as they finish.
- Finish with fresh basil and seasonings. Serve right away, or let it cool and refrigerate for later.
Ratatouille Serving Suggestions
One another reason to enjoy ratatouille: it can be served in so many different ways! Here are some ideas:
- Serve ratatouille as a stew, with crusty bread on the side. Toast it if you want.
- Serve it with freshly cooked pasta. So good.
- Leftovers make an excellent breakfast. Just add cooked eggs (fried, scrambled, or poached).
- Make it an appetizer by spreading spoonfuls on toasted baguette.
You can top any of the above with grated Parmesan or mozzarella.
How is Ratatouille eaten in France?
In France, ratatouille is often served with tuna or other types of fish. It’s also commonly paired with dishes like quiche or souffle.
What Can You Serve with Ratatouille?
Bread and pasta are traditional sides to serve with ratatouille, but you can get creative. A fresh salad or a meat dish like flank steak also complement it well.
How to Store Ratatouille
Allow the ratatouille to cool completely, then transfer it to an airtight container before storing it in the fridge. Keeping it tightly sealed will help it last longer.
How Long Does Ratatouille Last?
Ratatouille can be stored in the fridge for up to 5 days, so feel free to enjoy any leftovers during that time!
Ingredients
- Sure! Here’s a rephrased version of your ingredients list:
- – 2 pounds of ripe red tomatoes approximately 6 medium or 4 large
- – 1 medium eggplant around 1 pound, diced into ½-inch cubes
- – 1 large bell pepper red, orange, or yellow, about 8 ounces, chopped into ¾-inch squares
- – 1 medium to large zucchini about 8 ounces, diced into ½-inch cubes
- – 1 large yellow squash about 8 ounces, diced into ½-inch cubes
- – 5 tablespoons plus 1 teaspoon of extra-virgin olive oil divided
- – ¾ teaspoon of fine sea salt divided, with extra to taste
- – 1 medium yellow onion chopped
- – 4 cloves of garlic minced or pressed
- – ¼ cup of chopped fresh basil
- – ¼ teaspoon of red pepper flakes adjusted to taste
- – ¼ teaspoon of dried oregano
- – Freshly ground black pepper to taste
- Let me know if you need anything else!
Instructions
- Instructions for Ratatouille
- Preheat the Oven: Set your oven to 425°F, positioning one rack in the middle and another in the upper third. If you’d like an easy cleanup, line two large rimmed baking sheets with parchment paper.
- Prepare the Tomatoes: Use a paring knife to remove any tough cores from the tomatoes. Grate them using the large holes of a box grater into a bowl (holding the tomato at a diagonal makes this easier), and chop any leftover skin. Alternatively, you can pulse the tomatoes in a food processor until they reach a frothy consistency. Set the prepared tomatoes aside.
- Prepare the Eggplant: On one baking sheet, combine the diced eggplant with 2 tablespoons of olive oil, tossing to lightly coat. Spread the eggplant into a single layer, sprinkle with ¼ teaspoon of salt, and set aside.
- Prepare the Other Vegetables: On the second baking sheet, toss the bell pepper, zucchini, and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon of salt. Arrange these vegetables in a single layer. Place the eggplant sheet on the middle rack and the other vegetables on the top rack. Set a timer for 15 minutes.
- Cook the Onion: While the vegetables roast, heat 2 tablespoons of olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and ¼ teaspoon of salt. Sauté, stirring occasionally, until the onion is tender and starting to caramelize, about 8 to 10 minutes.
- Add Garlic and Tomatoes: Stir in the garlic and cook until fragrant, about 30 seconds. Add the tomatoes, using a wooden spoon or a sturdy silicone spatula to scrape up any browned bits from the bottom of the pot. Reduce the heat to medium-low to maintain a gentle simmer.
- Redistribute the Vegetables: Once the 15 minutes are up, take both baking sheets out of the oven. Stir and redistribute the contents evenly across the pans. Move the eggplant to the top rack and the other vegetables to the middle rack.
- Finish Roasting: Bake until the eggplant is golden at the edges, about 10 more minutes (it will cook faster than the other vegetables). Remove the eggplant and carefully stir it into the simmering tomato sauce.
- Cook the Other Vegetables: Allow the squash and bell pepper to continue baking until the peppers are caramelized, about 5 to 10 additional minutes. Transfer these vegetables into the sauce and let everything simmer for another 5 minutes to blend the flavors.
- Final Touches: Remove the pot from heat and stir in 1 teaspoon of olive oil, fresh basil, and red pepper flakes. Crumble dried oregano into the pot, and season with additional salt (typically about ¼ teaspoon more) and black pepper to taste.
- Serve: Dish out the ratatouille into bowls, optionally drizzling with olive oil or adding extra chopped basil and black pepper. This stew tastes even better as it cools and is delightful reheated the next day. It can be stored in the refrigerator for up to 4 days or frozen for several months.
Recipe Notes:
- Serving Suggestions: This stew is delicious on its own, paired with crusty bread (toasted if desired), topped with Parmesan cheese, served alongside cooked eggs, or over pasta.
Made this tonight and it turned out amazing- thank you