Provencal Vegetable Medley: A Delightful Southern French Rainbow

Provencal Vegetable Medley: A Delightful Southern French Rainbow

Provencal Vegetable Medley, also known as Ratatouille, is a classic dish from the Provence region of France. It’s a vibrant, colorful combination of summer vegetables, including eggplant, zucchini, bell peppers, onions, and tomatoes, infused with aromatic herbs. This dish celebrates the simplicity and versatility of garden-fresh produce and can be served hot, warm, or at room temperature. It pairs wonderfully with crusty bread, grilled meats, or as a standalone vegetarian delight.

Ingredients:

• 1 large eggplant, diced
• 2 zucchinis, diced
• 2 bell peppers (any color), chopped
• 1 large onion, finely chopped
• 4 ripe tomatoes, chopped
• 4 cloves of garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Prepare the Vegetables:

• Begin by prepping all your vegetables. Dice the eggplant and zucchini, chop the bell peppers and tomatoes, and finely chop the onion. Mince the garlic cloves.

2. Cook the Eggplant and Zucchini:

• In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the diced eggplant and cook, stirring occasionally, until it’s lightly browned and softened, about 5-7 minutes. Remove the eggplant from the skillet and set aside.
• Add another tablespoon of olive oil to the same skillet and add the diced zucchini. Cook the zucchini until it’s lightly browned and tender, about 5-7 minutes. Remove the zucchini and set aside with the eggplant.

3. Sauté the Aromatics:

• In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and bell peppers. Cook until the vegetables start to soften, about 5-7 minutes.
• Stir in the minced garlic and cook for an additional minute, until fragrant.

4. Combine and Simmer:

• Return the cooked eggplant and zucchini to the skillet with the onions and bell peppers. Add the chopped tomatoes, thyme, and oregano. Season with salt and black pepper to taste.
• Reduce the heat to medium-low and let the vegetables simmer together, stirring occasionally, for about 30 minutes. The vegetables should become soft and meld together into a harmonious mix. If the mixture looks too dry, you can add a splash of water or vegetable broth.

5. Serve:

• Taste and adjust the seasoning if necessary. Allow the ratatouille to cool slightly before serving.
• Garnish with fresh basil leaves if desired, and serve with crusty bread, over rice, or as a side dish to your main course.

Enjoy this Provencal Vegetable Medley, a nutritious and flavorful embodiment of Southern French cuisine!