Description
This Homemade Classic French Ratatouille is a vibrant, rustic vegetable stew bursting with fresh flavors from eggplants, zucchini, tomatoes, and bell peppers, simmered in a fragrant tomato sauce and finished with a bright herb dressing. Perfect as a healthy side dish or a wholesome main course, it celebrates the bounty of Mediterranean produce in a comforting and colorful way.
Ingredients
Scale
Vegetables
- 2 small eggplants, sliced into rounds
- 2 zucchini, sliced into rounds
- 6 tomatoes, sliced
- 2 red onions, sliced
- 1 yellow bell pepper, sliced
Sauce
- 2 tbsp olive oil
- 1 red onion, diced
- 1 red bell pepper, diced
- 5 cloves garlic, minced
- Salt and pepper, to taste
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 700 grams crushed tomatoes
- 2 tbsp fresh basil, chopped
Herb Dressing
- 5 tbsp olive oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried thyme
- 3 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Wash and slice the eggplants, zucchini, tomatoes, red onions, and yellow bell pepper into even rounds or slices for uniform cooking.
- Make the Sauce: In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the diced red onion, diced red bell pepper, and minced garlic; sauté until softened and fragrant, about 5 minutes. Season with salt, pepper, oregano, and thyme. Stir in the crushed tomatoes and bring to a gentle simmer. Let it cook uncovered for 15-20 minutes until thickened, stirring occasionally. Stir in fresh basil at the end.
- Assemble the Ratatouille: In a large, shallow baking or casserole dish, spread a layer of the prepared tomato sauce over the bottom. Arrange the sliced vegetables in an alternating pattern (eggplant, zucchini, tomato, onion, bell pepper) over the sauce, slightly overlapping each slice.
- Bake the Ratatouille: Preheat the oven to 375°F (190°C). Cover the assembled dish with parchment paper or aluminum foil and bake for about 45 minutes to 1 hour, or until the vegetables are tender and cooked through.
- Prepare the Herb Dressing: While the ratatouille bakes, combine olive oil, chopped fresh basil, parsley, dried thyme, minced garlic, salt, and pepper in a small bowl. Mix well.
- Finish and Serve: Once baked, remove the ratatouille from the oven and drizzle the herb dressing evenly over the top. Serve warm as a side dish or as a main paired with crusty bread or grains.
Notes
- For best flavor, use ripe, in-season vegetables.
- You can customize the herb dressing by adding lemon juice for extra brightness.
- This dish stores well and tastes even better the next day after flavors meld.
- Use a mandoline slicer for uniform vegetable slices to ensure even cooking.
- To make it vegan, ensure your bread or accompaniments contain no animal products.
Keywords: ratatouille, classic French recipe, vegetable stew, baked vegetable dish, healthy vegetarian dinner, Mediterranean vegetables, summer recipe