Ratatouille, a quintessential dish from the sun-kissed region of Provence in France, is a vibrant medley of summer’s freshest produce. This dish is not just a feast for the eyes with its colorful array of vegetables but also a treat for the palate. Whether you’re serving it as a hearty appetizer with a side of crusty bread, a main course over pasta, or a delightful breakfast atop sourdough toast crowned with a poached egg, Ratatouille promises a culinary journey that celebrates the season’s bounty.
AuthorMarvelDifficultyIntermediatePreheat your oven to 400°F and line two sheet pans with parchment paper.
Prep your veggies: Optionally peel the eggplant or leave some skin in long strips. Cut into ½-inch thick bite-sized pieces. Slice bell peppers, tomatoes, zucchini, and onion as described in the original recipe.
Spread the veggies on the sheet pans in a single layer. Drizzle generously with olive oil, salt, and pepper. Toss to coat.
Roast for 20 minutes. Add garlic cloves and herbs, then mix. Roast for another 20 minutes.
Reduce the oven temperature to 300°F. Roast for an additional 10-20 minutes until the veggies are tender and caramelized.
After removing from the oven, adjust seasoning and drizzle with vinegar. Mix gently.
Tips:
- Ratatouille can be stored in an airtight container in the fridge for up to 4 days or frozen for 6 months. It's delightful both warm and chilled.
- For garlic lovers, the more garlic, the merrier! Adjust to your preference.
- Elevate your pasta dish by stirring in Ratatouille with a touch of olive oil and optional capers. Top with grated pecorino and fresh herbs.
- For a breakfast twist, serve Ratatouille over toasted bread with a poached egg. Season and garnish with fresh herbs.
Ingredients
Directions
Preheat your oven to 400°F and line two sheet pans with parchment paper.
Prep your veggies: Optionally peel the eggplant or leave some skin in long strips. Cut into ½-inch thick bite-sized pieces. Slice bell peppers, tomatoes, zucchini, and onion as described in the original recipe.
Spread the veggies on the sheet pans in a single layer. Drizzle generously with olive oil, salt, and pepper. Toss to coat.
Roast for 20 minutes. Add garlic cloves and herbs, then mix. Roast for another 20 minutes.
Reduce the oven temperature to 300°F. Roast for an additional 10-20 minutes until the veggies are tender and caramelized.
After removing from the oven, adjust seasoning and drizzle with vinegar. Mix gently.