Ratatouille
User Reviews
5
Ratatouille
Description
This Ratatouille recipe starts by sautéing yellow onion and grated carrot in olive oil until softened, then garlic is added briefly before crushed tomatoes, jarred roasted red peppers, herbes de Provence, salt, and pepper are stirred in and simmered to develop flavor. Once the sauce has simmered, it is lightly pureed and spread thinly in a skillet to provide a flavorful base.
Thin slices of eggplant, zucchini, yellow squash, and tomatoes are arranged in an overlapping circular pattern atop the sauce, creating an attractive layered effect. The entire dish is then baked to tenderize the vegetables while concentrating their natural flavors. The vegetable medley is highlighted by the fragrant herb dressing made of fresh basil, parsley, tarragon, oregano, thyme, and garlic combined with olive oil and seasoning. This dressing is drizzled over the assembled dish before baking, emphasizing freshness and herbaceous notes.
Ratatouille functions well as a vibrant side dish or light vegetarian main. It pairs nicely with crusty bread or grains and leverages a variety of common summer vegetables. Preparation ahead is possible by making the sauce and dressing in advance; however, slicing the vegetables too early may cause oxidation and browning, particularly with eggplant. Leftovers can be refrigerated for several days or frozen for later reheating, though vegetables may soften further when reheated.
Ingredients
Sauce
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion diced
- 4 garlic minced, cloves
- 1 carrot grated, small
- 1 (14.5-ounce can) crushed tomatoes
- 3 red pepper roughly chopped, roasted, from a jar
- 2 teaspoons herbes de provence see substitutions below
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper ground
Sliced Vegetables
- 1 Chinese eggplant
- 2 zucchini
- 1 yellow summer squash
- 5 Roma tomato
Herb Dressing
- ¼ cup extra-virgin olive oil
- 1 tablespoon thyme chopped fresh tender herbs
- 1 tablespoon basil
- 1 tablespoon parsley
- 1 tablespoon tarragon
- 1 tablespoon oregano
- 3 garlic minced, cloves
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Saute the onion and carrot. Preheat the oven to 375F. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and carrot, and saute for 4 to 5 minutes, until softened. Add the garlic and saute another minute.
- Add more veggies and simmer. Add the crushed tomatoes, roasted red peppers, herbs de Provence, salt, and pepper. Reduce the heat to low, cover and simmer for 10 minutes.
- Slice the vegetables. While the sauce is simmering, use a mandoline to thinly slice the eggplant, zucchini, yellow squash, and tomatoes.
- Blend the sauce. Transfer the simmered vegetables to a blender and pulse until lightly blended. Alternatively, transfer to a 4-cup measuring cup and use an immersion blender to lightly puree it. Then pour it back into the skillet and spread into a flat layer.
- Arrange the vegetables. Alternate the sliced vegetables, placing them in a circular pattern around the outside of the skillet, working towards the center.
- Drizzle the dressing. In a small bowl, stir together the olive oil, herbs, garlic, salt, and pepper. Then drizzle it on top of the vegetables.
- Bake. Cover the pan with a lid or aluminum foil and bake for 40 minutes. Remove the lid and bake another 20 minutes, until the vegetables are tender and the top is lightly golden.
- Serve. Garnish the skillet with a few sprigs of fresh thyme leaves before serving, or plate a portion of ratatouille with a few spoonfuls of sauce. If you'd like to see how I plate it like the movie, watch my tutorial video above!
Notes
- Prepare the sauce and herb dressing ahead of time to streamline cooking, but slice the vegetables just before assembling to prevent browning, especially eggplant.
- Store leftover ratatouille in the refrigerator for 4 to 5 days; note that reheating may soften the vegetables further.
- You can freeze ratatouille for up to 3 months in a suitable container; thaw overnight in the refrigerator before reheating in microwave, oven, or stovetop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 707mg | 29% |
| Potassium | 571mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1985IU | 40% |
| Vitamin C | 33mg | 37% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
