Ratatouille
User Reviews
5
Ratatouille
Description
The Ratatouille recipe offers a hearty vegetable stew using a mix of diced eggplant, zucchini, red and yellow bell peppers, red onion, carrot, fresh and canned tomatoes, and garlic, all simmered in olive oil with fresh basil, dried oregano, and lemon juice. The vegetables soften through gentle cooking and simmering under a lid, allowing flavors to blend without losing their individual textures. The dish has a comforting balance of sweetness from the tomatoes and carrots, brightness from lemon juice, and herbal notes from basil and oregano.
This vegetable stew pairs well with crusty French bread for dipping or can be served on pasta, rice, or baked potatoes to add a vegetable-rich component to meals. Roasting the vegetables first is an option to develop a caramelized flavor before simmering them in the sauce on the stovetop, offering a slightly different taste profile.
Chopping the vegetables to a consistent size helps them cook evenly, and the choice of chunkiness is flexible depending on personal preference. Drizzling a generous amount of olive oil on top before serving enhances the richness and mouthfeel of the dish. Adding a poached egg on top can introduce protein and a creamy texture to the meal.
Ingredients
- 1 tablespoon olive oil
- 0.5 yellow bell pepper diced
- 0.5 red bell pepper diced
- 1 eggplant small; diced, aka aubergine
- 1 red onion cut in the eights
- 1 zucchini diced, aka courgette
- 2 tomato quartered
- 1 carrot peeled and diced
- 400 g plum tomatoes canned
- 0.5 lemon (juice only)
- 4 tablespoon basil chopped, fresh
- 1 tablespoon oregano dried
- 2 garlic crushed, clove
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Heat the oil in a pan and add all the vegetables and gently cook for 5 minutes.
- Add the rest of the ingredients and put a lid on the pot and simmer for 15 minutes.
Notes
- Add a runny poached egg on top to include protein and extra richness.
- Vegetable size is adjustable; chopping uniformly ensures even cooking, while the chunk size can be varied to preference.
- This dish is delicious served with crusty French bread or as a topping for pasta, rice, or baked potatoes.
- For a caramelized taste, roast all vegetables together before finishing them in the sauce on the stove.
- Finish with a generous drizzle of olive oil for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 241kcal | 12% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 75mg | 3% |
| Potassium | 1955mg | 42% |
| Fiber | 16g | 64% |
| Sugar | 25g | 50% |
| Vitamin A | 9733IU | 195% |
| Vitamin C | 183mg | 203% |
| Calcium | 166mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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