Side Disheschefjeanpierre5.0
Easy Ratatouille Recipe: A Classic French Dish
Ratatouille is a classic French dish that is often served as a side dish or appetizer. This Ratatouille Recipe is made with a variety of vegetables, including eggplant, zucchini, tomatoes, and peppers. It is relatively easy to make, and can be made ahead of time so that it is ready to serve when your guests arrive.Ratatouille makes an elegant side dish for a formal dinner party that your guests will love. Ratatouille can be served hot or cold, so it is a great dish to make in the summer when the vegetables are fresh and in season.
đ„ 6 Servingsâ±ïž Prep & Cook: 1h 15mâł Prep: 30 minđ„ Cook: 45 minđ€ Chef Jean-Pierređ chefjeanpierre
đ„ Ingredients
Check off ingredients as you prepare them:
đł Cookware
- pan
đ Preparation Steps
1
Start with the Onion
large onion, small diced1
2
Heat olive oil in a large sautĂ© pan to around 350â360°F (177-182°C. If you donât have a thermometer, wait until it shimmersânot smokes!
3
Toss in your diced onion. Caramelize it. Like, really caramelize it. That golden brown color? Thatâs the magic.Chefâs Note: Caramelized onions are non-negotiable. Anyone who throws onions in with everything else? Thatâs a one-way ticket to flavor jail.
large onion, small diced1
4
Prep the Veggies Separately (Yes, Itâs Worth It)
5
In another pan (or the same one, batch by batch), sauté the zucchini and squash until slightly browned and caramelized. Season with salt and a pinch of Herbes de Provence.
medium zucchini, diced1Herbes de Provence1 tbsp
6
SautĂ© the eggplant the same wayâget some nice color on it and let some moisture evaporate. Eggplant is like a sponge that cries flavor if you donât handle it right.
7
In the onion pan, add the diced bell peppers. Sauté until softened.
large onion, small diced1
8
Build the Stew
9
Add the eggplant to the pan with the peppers and onions.
large onion, small diced1
10
Add garlic and sautĂ© for about â±ïž 1 minute, just until it releases that glorious aroma. Donât brown it.
garlic, finely chopped3 cloves
11
Toss in the chopped thyme, basil, and finally the crushed peeled tomatoes.
Fresh thyme, chopped1 tbsp
12
Add cherry tomatoes for bursts of sweetness and beauty. We eat with our eyes, friends!
cherry tomatoes (for color and sweetness)1 cupOptional: extra cherry tomatoes or roasted red pepper strips for garnish
13
Stir in the pre-cooked zucchini and squash.
medium zucchini, diced1
14
Let everything get to know each other on medium-low heat. Simmer for â±ïž 45 minutes to â±ïž 1 hour, uncovered or loosely covered, stirring occasionally.
15
Fancy Dinner Party Option (Optional but Very Impressive)
16
Slice zucchini and yellow squash into thin coins using a mandoline (watch your fingers!).
medium zucchini, diced1medium yellow squash, diced1
17
Roast slices at 350°F for 10ââ±ïž 15 minutes with a sprinkle of salt until tender and pliable.
18
Layer squash coins around the inside edge of a lightly oiled ramekin or ring mold.
19
Spoon warm (not hot!) ratatouille into the center and gently pack it in.
20
Bake or reheat until internal temperature hits 145°F. Then invert onto a plate.
21
Serve Your Masterpiece
22
Drizzle with garlic-infused or Herbes de Provence olive oil.
garlic, finely chopped3 clovesHerbes de Provence1 tbsp
23
Add a chiffonade (a fancy word for rolled and sliced) of fresh basil on top.
24
Garnish with a roasted red pepper ring if you want to glam it up.
25
Tip
26
Ratatouille is even better the next day. Make it ahead!
Nutrition Facts
calories
141.29 kcal
fat Content
7.69 g
serving Size
1 serving
fiber Content
5.93 g
sugar Content
10.24 g
sodium Content
199.71 mg
protein Content
3.6 g
carbohydrate Content
18.11 g
saturated Fat Content
1.11 g
unsaturated Fat Content
6.17 g
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