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!
10 tablespoons olive oil, divided
4 red bell peppers, seeded and chopped
2 yellow onions, chopped
2 heads garlic, cloves peeled
2¼ teaspoons kosher salt, divided
2 eggplants, chopped
4 zucchini, chopped
¼ cup loosely packed fresh oregano leaves
2 tablespoons fresh thyme leaves
4 pints cherry tomatoes, halved (quartered if large)
2 teaspoons red wine vinegar
1 teaspoon freshly ground black pepper
Sat fat 1g
How to Make It
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.
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.
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