Classic Ratatouille
A hearty vegetable stew from Provence featuring eggplant, zucchini, bell peppers, tomatoes, and onions, slow-cooked with herbs and olive oil.
This classic ratatouille is a celebration of summer vegetables. It’s a traditional French dish where diced eggplant, zucchini, red and yellow bell peppers, tomatoes, and onions are gently roasted with olive oil and herbes de Provence, creating a rich and flavorful vegetable medley.
Prep Time
Cook Time
Total Time
Servings
Ingredients
- Eggplant - 1 pc
- Tomatoes - 2 pcs
- Red Bell Pepper - 1 pc
- Zucchini - 1 pc
- Onion - 1 pc
- Salt - 1 tsp
- Pepper - 0.5 tsp
- Bell Peppers - 1 pc
- Olive Oil - 40 ml
- Basil - 10 g
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Dice 1 medium eggplant, 1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, and 2 medium tomatoes. Chop 1 large onion.
Step 3
In a large bowl, combine all vegetables with 40 ml olive oil, 1 tsp salt, 0.5 tsp black pepper, and 1 tsp herbes de Provence.
Step 4
Spread the vegetables evenly on a baking sheet and roast for 40 minutes, stirring halfway through, until tender and slightly caramelized.
Step 5
Transfer to a serving dish, garnish with 10 g chopped fresh basil, and serve warm.
Cook's Notes
For deeper flavor, allow the ratatouille to rest for 10 minutes before serving.