A beautiful and traditional way to use all your summer veggies in one dish! The French word ratatouille (rat-uh-too-ee, -twee; French ra-ta-too-yuh) is derived from the meaning,”to stir up”. This traditional French Provincal dish cooks every individual vegetable separately to ensure that all the veggies cook to their texture perfect state. SHHH, don’t tell the French- I’m cutting a couple of corners to make this a more time efficient meal and side dish. The summer veggies are silky, garlicky, herby, and very happy as they baste in good quality olive oil. The consistency and flavor almost resembles a confit (a French method for preserving food that uses oil).
I love to eat this dish on a grilled piece of sourdough toast. It also serves well as a side dish to meats, fish, melds well as a pasta sauce, or over hot cheesy polenta. Lots of options to enjoy these summer flavors.
Ratatouille gets better the longer it sets since the vegetables sit and marinade in olive oil. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. It is also delicious cold or a room temperature. If you need a recipe to use all your plentiful summer produce this one won’t disappoint!
Made with Amore,
Elena
Ingredients
2 medium yellow onions, sliced into half moons
3 medium zucchini, cut into 1 in pieces
2 medium eggplant, cut into 1 in pieces
1 14.5 oz can of petite diced stewed tomatoes, very well drained
3 sweet red peppers, such as bell peppers, seeded and cut into thin slices
4 garlic cloves
3 tablespoons fresh or dried rosemary, chopped
4 tablespoons fresh or dried thyme, chopped
2 bay leaves
1/2 cup fresh flat leaf parsley, coarsely chopped
Coarse salt and pepper to taste
1 cup olive oil, more as needed
Instructions
- Preheat oven to 400 degrees F. Toss the eggplant, zucchini and 1/2 cup olive oil, and 1 tablespoon each of the rosemary and thyme on a large rimmed baking sheet. Season with salt and pepper to taste. Roast the veggies, tossing occasionally, until the are golden brown and well cooked, about 45 minutes.
- Heat 1/2 cup of olive oil in a deep skillet on medium high and add onions and garlic (cook until soft and slightly brown about 10 minutes). Then add: drained canned tomatoes, remaining thyme and rosemary, bay leaf, and peppers cook until peppers are soft, about 10-12 minutes. Season again with salt and pepper.
- Add eggplant and zucchini to the skillet on the stove. Reduce heat to medium-low and simmer, string occasionally, until vegetables are very soft, about 30 minutes.
- Stir in fresh parsley. Cook until just heated through, about 2 minutes.
- Remove from heat and serve as suggested, or eat plain!
Serving Suggestions: grilled piece of sourdough toast. It also serves well as a side dish to meats, fish, melds well as a pasta sauce, or over hot cheesy polenta. Lots of options to enjoy these delicious flavors.
Ratatouille gets better the longer it sets since the vegetables sit and marinade in olive oil. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. It is also delicious cold or a room temperature.
If you make this recipe please write a comment to tell me your thoughts! I want to connect with all of you through your experience with my recipes.
Love, Elena
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Ratatouille Tartine (toast)
- Prep Time: 15 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 1 hour 50 minutes
- Yield: 4 1x
- Category: Savory
- Cuisine: French
Description
A beautiful and traditional way to use all your summer veggies in one dish! The French word ratatouille (rat-uh-too-ee, -twee; French ra-ta-too-yuh) is derived from the meaning,”to stir up”. This traditional French Provincal dish cooks every individual vegetable separately to ensure that all the veggies cook to their texture perfect state.
Ingredients
2 medium yellow onions, sliced into half moons
3 medium zucchini, cut into 1 in pieces
2 medium eggplant, cut into 1 in pieces
1 14.5 oz can of petite diced stewed tomatoes, very well drained
3 sweet red peppers, such as bell peppers, seeded and cut into thin slices
4 garlic cloves
3 tablespoons fresh or dried rosemary, chopped
4 tablespoons fresh or dried thyme, chopped
2 bay leaves
1/2 cup fresh flat leaf parsley, coarsely chopped
Coarse salt and pepper to taste
1 cup olive oil, more as needed
Instructions
- Preheat oven to 400 degrees F. Toss the eggplant, zucchini and 1/2 cup olive oil, and 1 tablespoon each of the rosemary and thyme on a large rimmed baking sheet. Season with salt and pepper to taste. Roast the veggies, tossing occasionally, until the are golden brown and well cooked, about 45 minutes.
- Heat 1/2 cup of olive oil in a deep skillet on medium high and add onions and garlic (cook until soft and slightly brown about 10 minutes). Then add: drained canned tomatoes, remaining thyme and rosemary, bay leaf, and peppers cook until peppers are soft, about 10-12 minutes. Season again with salt and pepper.
- Add eggplant and zucchini to the skillet on the stove. Reduce heat to medium-low and simmer, string occasionally, until vegetables are very soft, about 30 minutes.
- Stir in fresh parsley. Cook until just heated through, about 2 minutes.
- Remove from heat and serve as suggested, or eat plain!
Notes
You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. It is also delicious cold or a room temperature.
