Ratatouille

why make this recipe

Ratatouille is a classic dish from France that brings together fresh vegetables in a colorful and tasty way. It’s a great option for a healthy meal and is perfect for using up summer vegetables. Making Ratatouille is simple, and it allows you to enjoy a variety of flavors in one dish. Plus, it can be served hot or cold, making it versatile for any occasion.

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 slices, sliced)
• 1 large Japanese eggplant, (about 3 cups slices, sliced)
• 3 large fresh tomatoes, (Roma is best; about 3 cups slices, sliced)

Directions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 6"x9" baking dish and set it aside. (You can also use an 8"x8" square pan if you prefer.)
2. 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, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish, smoothing it into an even layer on the bottom.
4. Now, stack the vegetable slices in alternating patterns (e.g., onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge. Keep going until you fill the pan and use all of the veggie slices.
5. If you like, spray or brush the exposed tops of the veggies with oil to help them brown as they bake. This step is optional.
6. Bake for about an hour, until the sauce is bubbling and the veggies are tender.
7. Before serving, garnish with more chopped fresh basil, if desired. Serve hot or cold.

how to serve Ratatouille

Ratatouille can be served on its own as a main dish or as a side to grilled meats. It is great warm, but many people enjoy it chilled as well. You can pair it with some crusty bread or serve it over rice or pasta for a fuller meal.

how to store Ratatouille

To store leftover Ratatouille, let it cool completely. Then, transfer it to an airtight container and keep it in the fridge for up to 4 days. You can also freeze it for up to 3 months. For reheating, use the stove or microwave until warmed through.

tips to make Ratatouille

• Use fresh, seasonal vegetables for the best flavor.
• Feel free to add other vegetables like bell peppers or mushrooms for more variety.
• Let the Ratatouille sit for a bit after baking; it often tastes better the next day as the flavors meld together.

variation

You can add a sprinkle of cheese on top before baking for a cheesy version. Also, if you like a little spice, consider adding diced jalapeños or a pinch of cayenne pepper.

FAQs

1. Can I use different vegetables?
   Yes, you can use other vegetables like bell peppers or mushrooms if you prefer.

2. Is Ratatouille vegan?
   Yes, this recipe is completely vegan and made from plant-based ingredients.

3. How long does it take to make Ratatouille?
   It usually takes about 15 minutes to prepare and 1 hour to bake, totaling around 1 hour and 15 minutes.

Ratatouille

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• Author: ikramnihad
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A classic French dish featuring a medley of colorful vegetables, perfect for a healthy meal.

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Ingredients

Scale 1x2x3x

• 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 (about 1 1/2 cups)
• 1 large Japanese eggplant, sliced (about 3 cups)
• 3 large fresh tomatoes, sliced (about 3 cups)

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 6″x9″ baking dish and set it aside.
2. 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, pepper, and chili powder.
3. Pour the tomato mixture into the prepared baking dish, smoothing it into an even layer on the bottom.
4. Stack the vegetable slices in alternating patterns (e.g., onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge.
5. If desired, spray or brush the exposed tops of the veggies with oil.
6. Bake for about 1 hour, until the sauce is bubbling and the veggies are tender.
7. Garnish with more chopped fresh basil before serving. Serve hot or cold.

Notes

Use fresh, seasonal vegetables for the best flavor and consider letting Ratatouille sit for a bit after baking for deeper flavors.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 7g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 5g
• Cholesterol: 0mg

Keywords: Ratatouille, French, Vegetables, Healthy, Vegan