Ratatouille
Fresh garden vegetables in a tomato base, flavored with fresh herbs. A perfect summer dish.
Equipment
- Dutch oven with lid
Ingredients
- 4 -5 tablespoons extra-virgin olive oil, for sauteing and finishing, divided
- 2 zucchini, chopped into 1/2" pieces
- 2 yellow squash, chopped into 1/2" pieces
- 2 teaspoons kosher salt, or to taste
- 1 onion, chopped into 1/2" pieces
- 3 bell peppers, seeded and chopped
- 2 eggplants, chopped into 1/2" pieces
- 3 cups cherry tomatoes or other small, sweet tomato, whole, or a 28-ounce can San Marzano tomatoes, crushed by hand, drained
- 3 garlic cloves, sliced or minced
- 3 stems fresh oregano
- 3 stems fresh thyme
- 2 stems fresh rosemary
Instructions
- Add 1 tablespoon of oil in a medium Dutch oven over medium heat. Once the oil is hot, add the zucchini and squash. Sprinkle with a pinch of salt and pepper.
- Sauté the vegetables until beginning to soften and brown lightly, approximately 7 to 10 minutes. Remove the vegetables to a bowl and set aside.
- Maintaining medium heat, add another tablespoon of oil. Once hot, add the onion and bell peppers. Season with a pinch of salt and pepper.
- Sauté the vegetables until beginning to soften and brown lightly, approximately 7 to 10 minutes. Remove the vegetables to a bowl, and set aside.
- Add another tablespoon of oil to the pan over medium heat. Add the eggplant and sauté until just softening. Add a pinch of salt and pepper and continue to cook, stirring often, until the eggplant is browning and the skins are becoming tender, approximately 10 to 15 minutes.
- Preheat the oven to 350 degrees.
- Add the tomatoes, garlic, oregano, thyme, and rosemary. Add all the other vegetables back to the pan, and gently stir to combine. Taste for seasoning and add salt and pepper as necessary.
- Lower the heat and simmer until the oven is ready.
- Place the lid ajar on the Dutch oven and place in the oven for 20 to 30 minutes or until the vegetables are further softened and tomatoes are completely soft.
- Remove the pot from the oven and remove and discard the herbs.
- Drizzle any desired oil over the Ratatouille. Serve very warm.
Notes
Tips are in the written paragraphs of the post.
Refrigerate any leftovers in an airtight container, or if you used a Dutch oven, just cover with the lid and refrigerate for up to 5 days.
Nutrition Facts
Ratatouille
Amount per Serving
Calories
178.83
% Daily Value*
Fat
10.51
g
16
%
Saturated Fat
1.53
g
10
%
Polyunsaturated Fat
1.38
g
Monounsaturated Fat
7
g
Sodium
642.12
mg
28
%
Potassium
979.13
mg
28
%
Carbohydrates
20.86
g
7
%
Fiber
8.09
g
34
%
Sugar
13.04
g
14
%
Protein
4.43
g
9
%
Vitamin C
99.73
mg
121
%
Calcium
55.2
mg
6
%
Iron
1.41
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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