Recipes

Perfect Ratatouille Recipe

Welcome to a vibrant journey of flavors!

Today, we’re diving into the world of ratatouille, a dish that’s not just a feast for the palate but also a visual delight.

This recipe is a beautiful way to showcase all those summer vegetables, and trust me, it’s as fun to make as it is to eat.

So, roll up your sleeves and let’s get cooking!

Ingredients

1/2 onion, diced
1 small carrot, grated
3 roasted red peppers, roughly diced
2 tablespoons olive oil
4 garlic cloves, minced
1 (14.5 oz) can crushed tomatoes
2 teaspoons herbs de Provence (or a mix of dried thyme, basil, and oregano)
1.5 teaspoons kosher salt
0.5 teaspoon black pepper
1 Japanese or Chinese eggplant, thinly sliced
2 medium zucchini, thinly sliced
1 yellow summer squash, thinly sliced
5 Roma tomatoes, thinly sliced
1/4 cup olive oil (for dressing)
1 tablespoon finely chopped fresh herbs (thyme and parsley)

Step 1: Prepare the Base Sauce

Heat about two tablespoons of olive oil in an oven-safe 12-inch pan over medium-high heat.

Add the diced onion and grated carrot, sautéing for four to five minutes until softened.

Next, mince four garlic cloves into the pan and stir for another minute.

Then, add the crushed tomatoes and diced roasted red peppers.

Adding crushed tomatoes and red peppers.

Step 2: Season the Sauce

Stir in two teaspoons of herbs de Provence, one and a half teaspoons of kosher salt, and half a teaspoon of black pepper.

Reduce the heat to low and cover the pan, letting it simmer for about 10 minutes.

While it’s simmering, let’s slice the vegetables!

Step 3: Slice the Vegetables

Using a mandolin, thinly slice the eggplant. Aim for uniform thickness.

If you’re using a regular eggplant, slice the larger rounds into quarters to match the size of the zucchini.

Next, slice up two medium zucchini.

Then, slice one yellow summer squash for that colorful pop.

Step 4: Prepare the Tomato Slices

Finally, slice about five Roma tomatoes, keeping those fingers safe!

Look at this beautiful assortment of vibrant vegetables!

Colorful assortment of sliced vegetables.

Now, let’s blend up our base pepper sauce!

Step 5: Blend and Combine

Transfer the sauce from the pan to a blender, or use an immersion blender for convenience.

Once blended, return the sauce to the pan.

For a cleaner edge on your pan, wipe off any splatter before moving on.

Step 6: Stack the Vegetables

Now comes the fun part: stacking the sliced veggies! There’s no right or wrong way to do this.

Start with zucchini, tomato, eggplant, zucchini again, and then summer squash.

Repeat this process in circles around the pan.

Fill any gaps with extra slices if needed.

Filling gaps with additional vegetable slices.

Step 7: Make the Dressing

In a small bowl, mix a quarter cup of olive oil with a tablespoon of finely chopped herbs and three minced garlic cloves.

Season with salt and pepper to taste, then drizzle it over the stacked vegetables.

This adds flavor and gives the veggies a beautiful roasted color!

Vegetables with dressing ready to roast.

Step 8: Bake the Ratatouille

Cover the pan with a lid or aluminum foil and bake in a preheated 375°F oven for 40 minutes.

After that, remove the foil and bake uncovered for another 20 minutes until the veggies are tender and golden.

This step steams the veggies first and then allows them to caramelize.

Step 9: Serve and Enjoy

Once done, you can garnish with fresh thyme leaves if serving for guests.

For a fancier presentation, use a ring mold to stack the veggies upright.

Finally, drizzle some sauce around the edge for that extra touch.

And there you have it! A stunning ratatouille that’s not just a dish, but an experience.

This ratatouille is versatile and pairs beautifully with grilled fish, chicken, or even a hearty breakfast with poached eggs. Don’t hesitate to share your creations on social media!