Ratatouille

Ratatouille is a traditional French dish, featuring a medley of fresh vegetables roasted in a rich tomato sauce, offering an amazing side or main dish.

The perfect dish for your bountiful summer veggie harvest—it's super healthy, filling, and absolutely delicious.

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Ratatouille

Makes 8 servings | Prep Time: 30 Minutes | Cook Time: 30 Minutes

FOR THE SAUCE:

• 2 tbsp extra-virgin olive oil

• 1 large shallot, diced

• 1 red bell pepper, diced

• 5 cloves garlic, smashed

• 6 small tomatoes, diced

• salt and pepper to taste

• 6 fresh basil leaves

VEGETABLES:

• 1 eggplant

• 1 large zucchini

• 4 roma tomatoes

• 1 red onion

HERB OIL:

(Use any combination of fresh herbs from your garden, this is what I use)

• 8 leaves fresh basil

• 2 tbsp fresh parsley

• 2 tbsp fresh chives

• 2 tsp fresh thyme

• 2 cloves garlic

• 3 tbsp EVOO

• Salt and Pepper to taste

MAKE THE SAUCE:

1. Preheat oven to 375°F (190°C)

2. If desired, peel the tomatoes. I use a serrated veggie peeler, but you could also blanch and ice bath them.

3. In a saucepan (I use a Lodge 3.6-qt casserole dish style Enameled Dutch oven for this whole dish) heat the pan to medium heat then add the oil.

4. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes.

5. Season with salt and pepper, then add the diced tomatoes. Stir to combine and simmer for about 10 minutes

6. Remove from heat and add the chopped basil. Using an immersion blender, carefully puree the sauce.
   

PREP AND ARRANGE THE VEGGIES:

NOTE: The traditional version of Ratatouilli is a stew, not the thinly sliced veggie spiral featured in Pixar’s “Ratatouilli” movie.

1. THE FANCY WAY: Slice the eggplant, zucchini, yellow squash, and tomatoes into 1/8-inch thin rounds. (A mandolin makes for fast work, this is my FAVE adjustable one)

2. In either your original Dutch oven or other casserole dish, arrange the sliced vegetables in an alternating pattern on top of the sauce in a spiral, starting from the outer edge to the center.

3. THE EASY WAY: To save time and effort, you could evenly dice all your veggies and toss them in the casserole dish or Dutch oven instead of arranging them in a spiral.

BAKE:

1. Cover the dish with a lid, parchment paper cut to size, or foil. Bake for 20 minutes covered.

2. Uncover and bake for an additional 20 minutes, until the vegetables are tender.

HERB OIL:

1. While the ratatouille bakes, mix together the herb oil. Combine everything in a wide-mouth mason jar and roughly blend using an immersion blender or food processor (or food processor attachment for your immersion blender)

   Alternatively, chop everything finely then mix with olive oil.

SERVE, FINALLY:

1. Remove from oven and drizzle with herb oil. Optionally, grate some fresh parm on top.

2. Serve warm. It’s great on its own, as a side dish, with fresh sourdough to mop up the sauce, on any pasta, or with other grain.

3. This makes incredible leftovers and reheats nicely.