Ratatouille is a celebration of summer’s bounty, a Provençal stewed vegetable dish that is as healthy as it is colorful. Originating from Nice, ratatouille is a versatile dish that can be served as a main course or a side dish, perfect for showcasing the vibrant flavors of fresh seasonal produce.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 4-6
Ingredients:
- 1 eggplant, cut into cubes
- 2 zucchinis, sliced
- 2 yellow squashes, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 28 oz can of crushed tomatoes
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
- Preheat the oven to 375°F (190°C).
- In a large baking dish, mix the eggplant, zucchinis, yellow squashes, red and yellow bell peppers, onion, and garlic.
- Pour the crushed tomatoes over the vegetables. Drizzle with olive oil and season with thyme, rosemary, salt, and pepper.
- Bake uncovered for about 1 hour, until vegetables are tender and lightly browned, stirring occasionally.
- Garnish with fresh basil and serve either hot or at room temperature.
Ratatouille not only serves as a nutritious and delicious dish but also as a canvas for the artistry of cooking, inviting experimentation with herbs and spices.