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Classic Homemade Ratatouille

A vibrant vegetable dish from Provence, showcasing summer vegetables simmered together for a harmonious blend of flavors.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: French
Keyword: Easy, Vegetarian
Servings: 4 servings
Calories: 150kcal

Equipment

  • Large Skillet
  • Dutch Oven
  • Knife
  • Cutting Board

Ingredients

Vegetables

  • 2 medium Zucchini Diced
  • 1 medium Eggplant Cut into cubes
  • 1 each Red Bell Pepper Sliced into strips
  • 1 each Yellow Bell Pepper Sliced into strips
  • 1 medium Onion Finely chopped
  • 3 cloves Garlic Minced

Tomatoes

  • 4 each Tomatoes Diced or 1 can of crushed tomatoes

Oils

  • 3 tablespoons Olive Oil Extra virgin

Herbs

  • 1 teaspoon Herbs de Provence
  • 1 handful Fresh Basil Torn

Seasonings

  • Salt To taste
  • Pepper To taste

Instructions

  • Prepare all vegetables: wash and dice zucchini, eggplant, bell peppers, and tomatoes. Finely chop onion and mince garlic.
  • In a large skillet or Dutch oven, heat olive oil over medium heat until shimmering.
  • Add chopped onion and sauté for about 5 minutes until translucent.
  • Add minced garlic and sauté for an additional 1-2 minutes.
  • Add cubed eggplant and cook for 5-7 minutes until softened.
  • Add sliced bell peppers and sauté for another 5 minutes.
  • Add diced zucchini and cook for another 5 minutes.
  • Add diced or crushed tomatoes, stir to combine, and season with salt, pepper, and herbs de Provence.
  • Allow to simmer on low heat for 15-20 minutes, stirring occasionally.
  • Adjust seasoning if necessary, adding torn basil leaves if desired.
  • Let sit for a few minutes before serving warm or at room temperature.

Notes

This dish can be served as a main course, side dish, or topping for grains. It can be enjoyed warm or at room temperature.