Transport your taste buds to the sun-soaked region of Provence with this Classic Ratatouille recipe. Bursting with the vibrant flavors of summer vegetables, fragrant herbs, and a hint of Mediterranean charm, this dish is a celebration of simple ingredients and harmonious aromas. Whether served as a side, main course, or a topping for pasta or grains, this hearty and colorful ratatouille embodies the essence of rustic French cuisine.
Classic Ratatouille Recipe - A Taste of Provence
Classic Ratatouille embodies the heart and soul of French countryside cooking. With its medley of vibrant vegetables, fragrant herbs, and luscious olive oil, this dish captures the essence of Provencal flavors. By following this recipe, you'll create a satisfying and versatile dish that celebrates the beauty of simplicity while offering a delightful journey through the tastes of the Mediterranean.
Equipment
- large skillet
- chefs knife
- cutting board
Ingredients
- eggplant
- zucchini
- bell pepper yellow and red
- onion
- garlic
- tomatoes
- olive oil
- thyme
- oregano
- rosemary
- salt and black pepper
- basil or parsley
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced red and yellow bell peppers to the skillet. Sauté for a few minutes until they start to soften.
- Add the diced eggplant and zucchinis to the skillet. Stir well to combine with the other vegetables.
- Mix in the diced tomatoes, dried thyme, dried oregano, and dried rosemary. These herbs will infuse the ratatouille with a delightful fragrance.
- Season the mixture with salt and black pepper to taste. Reduce the heat to low, cover the skillet, and let the ratatouille simmer for about 30 minutes. Stir occasionally to prevent sticking.
- Check the consistency and flavors of the ratatouille. The vegetables should be tender but still hold their shape. Adjust the seasoning if needed.
- Once the ratatouille is cooked to perfection, remove it from the heat. Garnish with freshly chopped basil or parsley for a burst of color and added freshness.
- Serve the Classic Ratatouille as a main course with crusty bread, over cooked grains, or as a side dish to complement roasted meats or fish.
Video
Notes
- Ratatouille can be enjoyed warm, at room temperature, or even cold the next day.
- Feel free to customize the vegetables and herbs based on your preferences and what's in season.
- This dish tends to improve in flavor when allowed to rest for a little while after cooking.
Nutrition
Serving: 900g
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