Ratatouille

A classic French ratatouille with tender vegetables, garlic, herbs, and olive oil. Simple, colorful, and perfect as a side dish or light main.

Ratatouille is a traditional French vegetable dish made with eggplant, zucchini, peppers, tomatoes, onions, garlic, and herbs. Slowly cooked in olive oil, the vegetables become tender, fragrant, and deeply flavorful. It can be served warm, at room temperature, or cold, making it a versatile option for vegetarians, meal prep, and elegant gatherings.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 4 medium ripe tomatoes, chopped
• 3 tablespoons olive oil, plus more as needed
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the eggplant, bell peppers, zucchini, and yellow squash. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add the tomatoes, salt, black pepper, thyme, basil, and bay leaf. Stir well to combine.
6. Reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
7. Taste and adjust seasoning if needed. Remove the bay leaf before serving.
8. Drizzle with a little extra olive oil and garnish with fresh parsley. Serve warm or at room temperature.