Description
This irresistible ratatouille recipe is a delightful vegetable medley featuring eggplant, zucchini, yellow squash, bell peppers, onion, garlic, and tomatoes, simmered with fragrant herbs. Perfect as a flavorful side dish or a vegetarian main, it’s easy to prepare and showcases the best of fresh, healthy ingredients.
Ingredients
Scale
Vegetables
- 1 small eggplant, diced
- 1 zucchini, sliced into thin rounds
- 1 yellow squash, sliced into thin rounds
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 4 large ripe tomatoes, chopped (or 1 can crushed tomatoes)
- 3 cloves garlic, minced
Herbs & Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Oils & Garnish
- 2 tablespoons olive oil
- Fresh parsley or basil for garnish
Instructions
- Cook onion and garlic: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and minced garlic, cooking for about 5 minutes until they become translucent and fragrant.
- Add bell peppers: Stir in the diced red and yellow bell peppers, cooking for an additional 3 to 4 minutes until they start to soften.
- Cook eggplant: Add the diced eggplant to the skillet, cooking for 5 to 6 minutes. Add more olive oil if the pan becomes dry to ensure even cooking.
- Add zucchini and yellow squash: Introduce the sliced zucchini and yellow squash and sauté for another 3 to 4 minutes, stirring occasionally.
- Add tomatoes and herbs: Pour in the chopped fresh tomatoes or canned crushed tomatoes. Stir in the dried thyme, dried basil, salt, and pepper to taste.
- Simmer vegetables: Reduce the heat to low, cover the skillet or Dutch oven, and let the mixture simmer for 20 to 25 minutes. Stir occasionally to prevent sticking and to meld the flavors.
- Evaporate excess moisture: Uncover the pan and continue simmering an additional 5 to 10 minutes to allow any excess liquid to evaporate. Taste and adjust seasoning as needed.
- Serve and garnish: Serve the ratatouille warm or at room temperature, garnished with fresh parsley or basil. It pairs wonderfully as a side dish, over rice, or with crusty bread.
Notes
- You can substitute fresh tomatoes with canned crushed tomatoes for convenience.
- Add more olive oil if vegetables start sticking during cooking.
- For a richer flavor, allow the ratatouille to rest for an hour before serving to deepen the flavors.
- This dish is great served warm or at room temperature, making it versatile for different meals.
- Use fresh herbs instead of dried when available for a brighter taste.
