why make this recipe
Ratatouille is a delicious and colorful dish from France. It features a variety of fresh vegetables, making it a great way to enjoy healthy ingredients. This recipe brings together the flavors of zucchini, eggplant, and tomatoes in a warm, comforting dish. It is not only tasty but also a wonderful way to use up garden vegetables or leftovers. Ratatouille is versatile and can be served as a main dish, a side, or even eaten cold as a salad.
how to make Ratatouille
Ingredients:
- 1 cup crushed tomatoes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 Tablespoon fresh basil, about 3-4 large leaves, sliced, plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini, about 1 1/2 cups sliced
- 1 large Japanese eggplant, about 3 cups sliced
- 3 large fresh tomatoes, preferably Roma, about 3 cups sliced
Directions:
- Preheat the oven to 350°F. Lightly grease a 6"x9" baking dish and set it aside. You can also use an 8"x8" square pan.
- In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the minced garlic, sliced basil, herbs de Provence, salt, black pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish. Spread it into an even layer on the bottom.
- Stack the vegetable slices in an alternating pattern (for example: onion, zucchini, eggplant, tomato) and place them on their side in the pan, leaning against the edge. Repeat until you fill the pan and use all the veggie slices.
- Optionally, you can spray or brush the tops of the veggies with a little oil to help them brown in the oven. This step is for appearance, so you can skip it if you prefer.
- Bake for about an hour, or until the sauce is bubbling and the veggies are tender.
- Garnish with additional chopped fresh basil before serving, if you like. Serve hot or cold.
how to serve Ratatouille
You can serve ratatouille as a main dish with crusty bread or rice. It also works great as a side dish to grilled meats or fish. If you prefer, you can enjoy it cold as a flavorful salad. A sprinkle of fresh herbs on top adds a nice touch.
how to store Ratatouille
Store any leftover ratatouille in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply warm it in the microwave or on the stovetop until heated through.
tips to make Ratatouille
- Use fresh, in-season vegetables for the best flavor.
- You can customize the layers by adding or substituting other veggies, like bell peppers or squash.
- Make sure to slice the vegetables evenly for consistent cooking.
- Let the ratatouille rest for a few minutes after baking; it can taste even better after the flavors meld.
variation
For a different twist, try adding some grated cheese or a sprinkle of Parmesan on top before baking. You can also include a bit of balsamic vinegar for a tangy flavor.
FAQs
Q: Can I make ratatouille in advance?
A: Yes! Ratatouille tastes great the next day and can be made ahead of time. Just store it in the fridge and reheat when ready to serve.
Q: What can I serve with ratatouille?
A: Ratatouille pairs well with crusty bread, rice, or pasta. It also complements grilled meats or fish very nicely.
Q: Is ratatouille gluten-free?
A: Yes, ratatouille is naturally gluten-free, making it a suitable dish for those with gluten sensitivities.
Ratatouille
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and colorful French dish featuring a variety of fresh vegetables, ideal for using up garden produce or leftovers.
Ingredients
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, sliced
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1–2 large zucchini, sliced
- 1 large Japanese eggplant, sliced
- 3 large fresh tomatoes, sliced
Instructions
- Preheat the oven to 350°F and lightly grease a 6″x9″ baking dish.
- In a medium bowl, combine crushed tomatoes, olive oil, and apple cider vinegar. Stir in minced garlic, sliced basil, herbs de Provence, salt, black pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish, spreading it evenly on the bottom.
- Stack vegetable slices in an alternating pattern (e.g., onion, zucchini, eggplant, tomato) leaning against the edge of the pan until filled.
- Optionally, spray or brush tops of veggies with oil for browning.
- Bake for about 60 minutes, until sauce is bubbling and veggies are tender.
- Garnish with additional chopped basil before serving, hot or cold.
Notes
Use fresh, in-season vegetables for best flavor. Customize the layers with other veggies like bell peppers or squash. Let the ratatouille rest for a few minutes after baking to enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: ratatouille, vegetarian, healthy, French, vegetable dish
