How To Make Ratatouille? Flecked With Herbs, Provençal Vegetable Stew

• Food: Ratatouille

• Writer: Alice

• Content-type: Food Blog

The best of summer’s food is showcased in this ratatouille recipe, which is colorful, savory, and flecked with herbs. Enjoy it with some nice bread and your favorite rosé!

Every time I prepare this ratatouille recipe, I recall a recent vacation to Provence, France. I stayed with a local family on my visit. I had spent hours traveling alone and was starving when they met me at the railway station.

But as soon as my hosts mentioned serving ratatouille for dinner, I felt a surge of energy.

Ratatouille is a Provençal vegetable stew that I have always adored, so I was beyond thrilled to try it in France! On the patio of my hosts that evening, we sipped rosé while eating large chunks of crusty bread dipped in ratatouille.

I had the best first day in France that I could have hoped for.

So I always stock up on ratatouille components when the tables at Chicago’s farmers’ markets begin to sag under the weight of the late summer harvest.

The meal is not only tasty but also a beautiful reminder of my host family’s hospitality and the wonder of visiting overseas.

A rich, silky stew with fresh herbs and vinegar that is brightened by the summer veggies melting together. Try it out in the coming weeks if you can. Herbs, peppers, tomatoes, zucchini, eggplant, and other produce are all in season. Use them in this ratatouille dish for maximum flavor.

COMPONENTS OF RATATOUILLE

Are you prepared to make this ratatouille recipe? To make it, you’ll need the following:

• The savory foundation of the stew is built on onion and garlic.
• any type of eggplant
• This year, my obsession with zucchini has been the Italian striped kind (seen above), although other summer squash species are equally acceptable. Use whichever type of zucchini you have access to, including ordinary and yellow varieties.
• Red, yellow, and orange bell peppers all have outstanding flavors. With red pimento peppers, I’ve also had success.
• I add two halves of cherry tomatoes. While the other half grows delicate and bursty but retains their shape, half of them become incredibly soft and saucy. The final dish is fantastic with this combination!
• Herbes de Provence, fresh thyme, and dried oregano all contribute a rich scent to the dish.
• Ratatouille becomes tart and vibrant thanks to the white wine vinegar.
• Herbs in season – for garnish! I enjoy ratatouille with fresh oregano on top, though basil and thyme are other great additions.
• Sauté the vegetables in extra-virgin olive oil first. After that, sprinkle it over the stew to provide richness and more body.
• Salt and pepper, along with red pepper flakes – these ingredients bring out the aromas of everything while adding fire!

CREATING RATATOUILLE

While it is true that making ratatouille requires a lot of work, don’t panic if you don’t have the time. My recipe for ratatouille is less complicated than a standard one, but the results are still excellent. This is how it works:

• Sauté the vegetables first. Each vegetable would be browned separately in a conventional ratatouille recipe before being added to the stew. I streamlined this procedure in my recipe. The vegetables will be sautéed in two stages. Cook the onion and eggplant first. Add the remaining half of the cherry tomatoes, the peppers, thyme, zucchini, and dry herbs after that, and simmer, stirring regularly, until the veggies soften.
• Then turn off the heat. The remaining cherry tomatoes are piled on top after stirring in half the vinegar.
• Next, bake. Traditionally, French ratatouille is prepared entirely on the stove; however, I prefer to finish mine in the oven. The stew thickens, and velvets in this manner, and the cherry tomatoes on top get incredibly juicy and begin to explode.
• Lastly, season and indulge! Ratatouille should be taken out of the oven, mixed with the remaining vinegar, and seasoned to taste with salt and pepper. It can be kept in the refrigerator for up to four days or served right away with a drizzle of olive oil and fresh herbs. On days 2 and 3, when the tastes have had more time to mature, I prefer it the most. I typically have it the first day hot off the stove and the second day at room temperature. It tastes good either way!

SERVING IDEAS FOR THE RECIPE FOR RATATOUILLE

My preferred method of eating ratatouille is the most straightforward: in a large bowl with plenty of crusty bread on the side! To enhance the flavor, sprinkle some olive oil and fresh herbs on top before eating.

Pair it with a straightforward cooked protein, like my lentils with lemon marinade, to turn it into a complete dinner. Here are some more delectable serving suggestions:

• You may top it with a sunny-side-up egg or use it as the filling for an omelet.
• Sprinkle freshly grated Parmesan cheese on top and serve it over spaghetti or creamy polenta.
• Place it on top of prepared couscous or farro and top with roasted chickpeas for crunch.

What ratatouille preparation do you prefer? Comment below and let me know!

RATATOUILLE

The ideal dish for the end of summer is this ratatouille recipe! Serve it warm or at room temperature with plenty of crusty bread, fresh herbs, and a drizzle of olive oil.

INGREDIENTS

• 3 tablespoons extra virgin olive oil, more for drizzling
• 1/2 yellow onion, coarsely chopped
• 1 pound eggplant, stemmed and cut into ½-inch pieces
• 1 teaspoon sea salt, divided
• 3 garlic cloves, chopped
• 3 cups cherry tomatoes, divided
• 1 red or yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
• 2 medium zucchini, halved and sliced into ½-inch thick half-moons
• 1 tablespoon fresh thyme leaves
• 1 teaspoon herbes de Provence
• 1/2 teaspoon dried oregano
• Freshly ground black pepper
• Pinch of red pepper flakes
• 2 tablespoon white wine vinegar, divided
• Fresh basil and/or thyme leaves, for garnish

INSTRUCTIONS

1. Set the oven to 400°F.
2. In a Dutch oven, warm 2 tablespoons of olive oil over medium heat. Cook the onion, eggplant, and 1/2 teaspoon salt for 8 to 10 minutes, or until the vegetables are tender.
3. Add the remaining salt, thyme, oregano, half the tomatoes, zucchini, bell pepper, herbes de Provence, and pinches of black pepper and red pepper flakes. Ten more minutes of cooking go by with periodic stirring. Add 1 tablespoon of the vinegar and stir. The remaining cherry tomatoes should be placed on top. Bake the dish uncovered for 17 to 20 minutes, or until the tomatoes begin to burst.
4. Remove the dish from the oven, add the final tablespoon of vinegar, top with olive oil, and top with fresh herbs. Add additional salt and pepper to taste, as required.