Easy way to make Ratatouille (Packed with Fresh Vegetables)

• Food: Ratatouille
• Writer: Nicolas Wilson
• Content-Type: Food Blog

Ratatouille season has arrived! Ratatouille is a fun-to-say (rat-tuh-TOO-ee) and fun-to-make end-of-summer French stew.

Tomatoes, eggplant, zucchini, yellow squash, and bell pepper are among the fresh ingredients.

We tried true French ratatouille in Provence this summer. I preferred some ratatouille over others, so when I got home, I resolved to create my ratatouille recipe. Today is your lucky day!

Ratatouille is traditionally prepared on the stove in Provence. Each veggie is cooked until it is soft in olive oil. All of the ingredients are blended and simmered towards the end to blend the flavors.

The French know how to cook, and this is an excellent example of how to do so. Ratatouille is a dish that includes a large number of late-summer vegetables with varying cooking times.

If you threw everything into a pot at the same time, none of the vegetables would caramelize, the eggplant would fall apart by the time the zucchini was cooked, and your ratatouille would never reach its full potential.

This recipe is a little different than the others. We’re going to roast the vegetables until they’re a little dried and caramelized on the edges (no squeaky or mushy zucchini here).

Then we’ll combine those perfectly roasted vegetables with a fresh tomato sauce that’s been simmering.

This approach produces delicious ratatouille. It’s the greatest he’s ever tasted, according to my spouse. It’s also quicker to prepare than traditional stovetop ratatouille because it doesn’t take as much time standing over the stove. Hooray!

Ratatouille: 5 Reasons to Love It

1. It’s a fantastic method to get rid of a glut of late-summer vegetables. If you have too much produce from the farmers’ market, create ratatouille.
2. Ratatouille transforms ordinary veggies into works of art. Even if you’re not a fan of eggplant or summer squash, I’m confident you’ll appreciate this ratatouille.
3. It’s vegan and gluten-free, so everyone can enjoy it. Simply select the appropriate accompaniments.
4. Ratatouille is an excellent meal to prepare ahead of time. The next day, it’s even delicious, and it reheats well. (Any leftover ratatouille can be frozen for later use.)
5. Make a movie night out of it by watching Disney’s Ratatouille.
   tomatoes and onions sautéed

Ingredients in Ratatouille

This recipe calls for the following traditional ratatouille ingredients:

Tomatoes, fresh
Fresh tomatoes are essential for ratatouille which is bright and energetic rather than boring and heavy. To prepare an amazing tomato sauce, we’ll grate the tomatoes (or blitz them in the food processor) and simmer them with onion and garlic.

When I tried this recipe with canned tomatoes, it didn’t turn out as well. If you must, use one large 28-ounce can of crushed tomatoes, but fresh tomatoes are far superior.

Eggplant
Eggplant is notorious for being difficult to prepare, but roasting it is simple! There’s no need to add salt. Everything is taken care of by the oven.

Yellow Squash & Zucchini
Green zucchini and yellow squash make a beautiful aesthetic combination. It’s fine if you wish to utilize two of one type instead of both.

Pepper (bell)
Choose between red, orange, or yellow bell peppers.

Extra-virgin olive oil is deserving of special mention. Because we just use what we need, this ratatouille isn’t as greasy as some others.

Tossing the veggies lightly in oil elevates the temperature of their surface, which aids in the creation of those lovely caramelized edges. Finally, adding a teaspoon of extra virgin olive oil to the pot adds richness and herbal flavor. Don’t forget to do it!

Seasonings and fresh basil
We’ll finish our ratatouille with a handful of chopped basil, which adds a fresh flavor to the dish. We’ll also toss in a pinch of dried oregano, crumbled between your fingers to bring out the taste. Then season with salt and pepper until your ratatouille is perfectly flavorful.

How to make Ratatouille?

The whole instructions can be found in the recipe below. Don’t be put off by the recipe’s length; it’s not difficult. The gist is as follows:

1. Preheat the oven and prepare your vegetables.
2. On one baking sheet, toss the eggplant with olive oil and salt, and on another, toss the squash and bell pepper. Arrange the vegetables in an equal layers on the baking sheet. (Using two pans allows the vegetables to breathe and allows us to divide the vegetables according to cook times.)
3. Bake both pans at the same time, stirring halfway through. The eggplant will be done first, followed by the other pan.
4. Make a simple tomato sauce on the stovetop in the meantime. As soon as the roasted vegetables are cooked, stir them into the simmering tomato sauce.
5. Finally, season with fresh basil and spices. Allow to cool to room temperature before serving, or refrigerate for later use.

 Serving Suggestions for Ratatouille

Another reason to adore ratatouille is that it may be served in a variety of ways. Here are a few suggestions:

• Ratatouille is best served as a stew with crusty bread on the side. If desired, toast the bread.
• It’s best served over hot, freshly cooked pasta. It’s fantastic.
• Breakfast is a terrific way to use up leftovers. Simply add prepared eggs, which can be fried, scrambled, or poached.
• By putting spoonfuls atop a toasted baguette, you may turn it into an appetizer.

You could top any of the above with a sprinkling of grated Parmesan or mozzarella.

Suggested Equipment

You most likely already have the necessary tools in your kitchen. Here’s what you’ll need (affiliate links included):

• For roasting your vegetables, you’ll need two large, rimmed baking pans. These pans (sometimes known as “half-sheet pans”) are ideal for roasting one pound of diced eggplant without overlapping. They’re the same ones that all professional recipe creators use, and they’re cheap. I swear by them.
• To grate the fresh tomatoes, use a cheese grater or a food processor.
• For the stovetop, use a Dutch oven or a soup pot with a thick bottom.

Ratatouille

This foolproof recipe will teach you how to create the best French ratatouille! The secret is to roast the vegetables first, then add them to a tomato sauce that is simmering. This recipe makes 4 substantial servings or 6 smaller dishes.

INGREDIENTS

• 2 pounds ripe red tomatoes (6 medium or 4 large)
• 1 medium eggplant (1 pound), diced into ½-inch cubes
• 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
• 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
• 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
• 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
• ¾ teaspoon fine sea salt, divided, more to taste
• 1 medium yellow onion, chopped
• ¼ cup chopped fresh basil
• ¼ teaspoon red pepper flakes, more or less to taste
• 4 cloves garlic, pressed or minced
• ¼ teaspoon dried oregano
• Freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit and place one rack in the middle and another in the upper third. If preferred, line two large, rimmed baking pans with parchment paper for easier cleanup.
2. With a paring knife, remove any woody cores from your tomatoes. Then, using the large holes of a box grater, grate them into a bowl (holding the tomato at a diagonal makes this easier), and cut any residual tomato peel. Alternatively, whiz the tomatoes in a food processor until they’re a frothy pulp. Remove from the equation.
3. Toss the diced eggplant with 2 tablespoons olive oil on a baking pan until lightly coated. Set aside the eggplant in a single layer over the pan, and sprinkle with 1/4 teaspoon of salt.
4. Toss the bell pepper, zucchini, and yellow squash with 1 tablespoon olive oil and 1/4 tsp salt on the other baking sheet. Arrange the vegetables in a single layer on the baking sheet. The eggplant pan should go on the center rack, and the other vegetables should go on the top rack. Make a 15-minute timer on your clock.
5. Meanwhile, in a large Dutch oven or soup pot, warm 2 tablespoons of olive oil over medium heat. 14 teaspoon salt and the onion Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is soft and caramelizing on the edges.
6. Stir in the garlic and simmer for 30 seconds, or until fragrant. Add the tomatoes and toss in any browned pieces from the bottom of the pan with a wooden spoon or a firm silicone spatula. Reduce the heat to medium-low, or as needed, to keep the sauce simmering gently.
7. Remove both pans from the oven after 15 minutes, mix, and spread the contents evenly over the pans. Place the eggplant on the top rack and the rest of the vegetables on the middle rack this time.
8. Bake for another 10 minutes, or until the eggplant is beautiful and brown on the edges (the eggplant will be done sooner than the rest). Remove the eggplant from the oven and carefully toss it into the tomato sauce that is cooking.
9. Allow the squash and bell pepper pan to bake for another 5 to 10 minutes, or until the peppers are caramelized. Then, pour the contents of the pan into the sauce that is simmering. Continue to cook for another 5 minutes to allow the flavors to mingle.
10. Turn off the heat in the pot. 1 teaspoon extra virgin olive oil, fresh basil, and red pepper flakes As you drop the dried oregano into the pot, crumble it between your fingers. Season with extra salt and black pepper to taste (I generally add 14 tsp more).
11. Serve in dishes with a drizzle of extra virgin olive oil, chopped basil, and black pepper on top (all optional). The flavor of this ratatouille improves as it cools, as it does with all stews. The next day, reheated, it’s even better. Ratatouille will keep in the refrigerator for 4 days if covered, or in the freezer for several months.

Notes

• SERVING RECOMMENDATIONS: This stew is delicious on its own, or served with crusty (possibly toasted) bread, Parmesan cheese, fried eggs, or pasta.