Seweryn Dominsky
Classic Ratatouille: A Savory French Vegetable Medley
Ratatouille is a delicious and colorful traditional French Provençal stewed vegetable dish, originating from Nice. It’s a perfect summer dish, full of fresh and ripe vegetables, including tomatoes, zucchini, eggplant, bell peppers, onions, and garlic. The vegetables are cooked together to create a rich, flavorful, and aromatic stew. This vegan and gluten-free recipe makes for a great side dish or a light main course.
Ingredients:
For the Vegetable Base:
– 2 medium eggplants, diced
– 2 medium zucchinis, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 1 large onion, finely chopped
– 4 garlic cloves, minced
– 4 large tomatoes, peeled and diced
– 1/4 cup olive oil
For the Seasoning:
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– 1 bay leaf
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Prepare the vegetables:
Start by washing and dicing the eggplants, zucchinis, and bell peppers. Finely chop the onion and mince the garlic. Peel and dice the tomatoes.
2. Cook the vegetables:
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and garlic and sauté until they are soft and translucent, about 5 minutes.
3. Add the eggplants and bell peppers:
Add the diced eggplants and bell peppers to the pot, and sauté for an additional 10 minutes until the vegetables begin to soften.
4. Incorporate the zucchini and tomatoes:
Stir in the zucchini and tomatoes, then add the remaining olive oil. Cook for another 5 minutes, allowing the tomatoes to release their juices.
5. Season the dish:
Add the dried thyme, oregano, basil, bay leaf, and season with salt and pepper to taste. Mix well to ensure the spices are evenly distributed.
6. Simmer the ratatouille:
Reduce the heat to low, cover the pot, and let the mixture simmer for about 30 minutes. Stir occasionally and check for seasoning. Add more salt and pepper if necessary.
7. Finish and serve:
Once the vegetables are tender and the flavors have melded together, remove the pot from the heat. Discard the bay leaf and garnish with fresh basil leaves.
Ratatouille can be served hot, warm, or at room temperature. Enjoy it as a side dish, or serve it over rice, pasta, or with crusty bread for a complete meal. Bon appétit!
