Ratatouille Recipe
One of my favorite vegetable combinations is Ratatouille. In this post, I share the traditional method of cooking the vegetables in a stockpot and a Mediterranean version using roasted vegetables.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: French
Servings: 12
Calories: 149kcal
Classical Ratatouille
- 1 large Sweet Onion rough cut
- 1 large Red Bell Pepper rough cut
- 3 cloves garlic finely chopped
- 1 large Eggplant peeled and cubed - you may the skin on if you prefer
- 2 Zucchini sliced
- 28 ounces crushed tomato or 3 large tomatoes chopped
- 2 tablespoon Extra Virgin Olive Oil
- sea salt and black pepper to taste
Mediterranean Roasted Ratatouille
- 1 large Sweet Onion rough cut
- 1 head Garlic Peeled but leave the cloves whole
- 1 large Eggplant cubed - leave the skin on
- 1 Zucchini sliced
- 1 Yellow Squash sliced
- 1 Fennel Bulb slice the bulb and some of the stalk, add the fronds as seasoning
- 1 large Bell Pepper your choice of color -sliced
- 6 stalks celery rough cut
- 1 Pint Grape Tomatoes
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 tablespoon Extra Virgin Olive Oil
- sea salt and black pepper to taste
Classical Ratatouille
In a large saute pan over medium high heat add olive oil and allow to heat
Add peppers, onions and garlic and saute for 1-2 minutes
Add eggplant and season with salt and pepper and allow to cook for 10-15 minutes, or until the eggplant is beginning to look cooked.
Add zuchinni and saute until it appears to be slightly cooked (about 5 mins)
Add crushed tomatoes, turn down heat to a simmer and allow mixture to cook for 15-20 minutes or until the eggplant is fully cooked.
You want the vegetables to be soft but not mush
Reseason as needed and serve over chicken, fish, pasta or simply as a side dish.
Mediterranean Roasted Ratatouille
Preheat oven to 350
Wash and cut the vegetables in a variety of shapes and sizes but try t0 keep them bite size.
Rinse the herbs.
Combine everything in a large bowl with enough olive oil (about 2 Tbsp) to coat the vegetables, add the salt and pepper and mix well. Place them in an ovenproof dish. Cover the dish with foil and bake for 45 minutes
At this point the vegetables should be cooked but not colored, and there should be cooking juices at the bottom of the pan.
Remove the foil and bake for another 30-45 minutes, keeping an eye on the progress until the cooking juices have mostly evaporated and the vegetables have taken on a nice roasted aspect.
Remove the sprigs of herb and serve immediately, or at room temperature.
Calories: 149kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 112mg | Potassium: 856mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1513IU | Vitamin C: 66mg | Calcium: 82mg | Iron: 2mg