Karol Smith
Hearty Ratatouille: A Flavorful French Provençal Vegetable Stew
Ratatouille is a classic French Provençal stewed vegetable dish that showcases a vibrant array of summer vegetables. It’s a hearty, healthy meal full of Mediterranean flavors, perfect as a main dish, side, or even a topping for crusty bread. This version combines the richness of tomatoes, zucchini, eggplant, and bell peppers, all delicately seasoned with herbs. It’s a delicious way to enjoy a wholesome and colorful plate.
Ingredients:
– 2 eggplants, sliced into rounds
– 2 zucchinis, sliced into rounds
– 2 yellow squashes, sliced into rounds
– 1 red bell pepper, sliced
– 1 yellow bell pepper, sliced
– 4 large tomatoes, sliced into rounds
– 1 large onion, thinly sliced
– 4 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup tomato paste
– 1 cup vegetable broth
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a large baking dish with a little bit of olive oil.
2. Prepare the tomato sauce base: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, being careful not to let the garlic burn. Stir in the tomato paste and vegetable broth, then season with salt, pepper, thyme, oregano, and basil. Simmer for about 10 minutes, allowing the flavors to meld.
3. Assemble the Ratatouille: Spread the tomato sauce evenly over the bottom of the prepared baking dish. Arrange the vegetable slices on top of the sauce in an alternating pattern (for example, eggplant, zucchini, yellow squash, red bell pepper, yellow bell pepper, and tomato), creating a colorful spiral or rowed pattern.
4. Drizzle with olive oil: Once the vegetables are arranged, drizzle the remaining 2 tablespoons of olive oil over the top. Sprinkle with a little more salt, pepper, and dried herbs if desired.
5. Cover and bake: Cover the dish with a piece of parchment paper cut to fit just inside the rim of the dish, over the vegetables. Place in the preheated oven and bake for about 45-50 minutes, until the vegetables are tender but not mushy.
6. Serve: Remove from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Ratatouille can be enjoyed warm, at room temperature, or even cold. It pairs nicely with crusty bread, pasta, or served as a side to your favorite protein.
Enjoy this beautiful and flavorful dish, perfect for a wholesome and heartwarming meal!
