France Ratatouille (Stewed Vegetables)
A hearty vegetable dish from the south of France, ratatouille includes a variety of summer vegetables cooked together until soft. Some recipes add basil, fennel, or marjoram. Ratatouille can be served hot, chilled, or at room temperature. Recipe Serving: Serves 4–6
Prep Time
10 minutes
Cook Time
1 hour
Total Time
1 hour 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 eggplant, chopped
- 2 zucchini, chopped
- 3 tomatoes, quartered
- 1 onion, sliced
- 1 stem thyme
- 1 stem rosemary
- 1 bay leaf
- 2 cloves garlic, minced
- olive oil
- salt to taste
- black pepper to taste
Directions
- Heat some olive oil in a heavy pan. Add the peppers and sauté until thoroughly softened, but not browned. Remove from pan and set aside.
- Sauté eggplant, adding more oil as needed, and remove.
- Sauté zucchini, then remove.
- Add onions and tomatoes to the pan, and cook until onions are translucent and tomatoes are thoroughly softened.
- Return all cooked vegetables to the pan. Add herbs, then salt and pepper to taste.
- Simmer for up to an hour, stirring periodically, until vegetables are very soft.
- Add the garlic about 10 minutes before removing the pan from heat, and correct the seasoning.
- Serve warm or chilled.
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