Rating: 4 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Ratatouille, a traditional dish from the south of France, is a combination of bell peppers, eggplant, zucchini, and tomato—aka produce that peaks at the end of summer. Oh, and there’s a lot of delicious garlic, herbs, and olive oil in there, too. It might seem like a lot of work to individually sauté each vegetable, but this ensures that they each have a proper texture. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken, spread onto sandwiches, tossed with pasta, or as a base for a vegetable quiche. The possibilities are endless!

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Credit: Jen Causey

Recipe Summary

hands-on:
1 hr 10 mins
total:
1 hr 10 mins
Yield:
16 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

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  • Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

  • Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

  • Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

  • Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.

Nutrition Facts

148 calories; 10 calories; saturated fat 1g; fiber 4g; protein 3g; carbohydrates 14g; sodium 282mg; sugars 8g.
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