Ratatouille is a French dish of stewed vegetables. There are many ways to vary the recipe, but typically ratatouille includes tomatoes, onion, zucchini, eggplant, and bell peppers.
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My Recipe
Ingredients
1 large onion, sliced into thick slices
1 large or 2 medium eggplant, peeled and sliced lengthwise into steaks
3-4 small zucchini, sliced lengthwise
1-2 bell peppers, sliced into large pieces
a handful of small cremini mushrooms
olive oil
salt & pepper
2-3 cloves of garlic, minced
1-2 cups tomato sauce (more or less depending on how wet you like the stew)
Fresh herbs, such as basil, marjoram, thyme, chives or dried Herbs de Provence
Directions
Prep the veggies, coat lightly with olive oil and a sprinkle of salt. Grill the veggies to get some black char marks. Cook until the veggies are tender.
Allow the vegetables to cool slightly, then chop them into bite-sized pieces.
In a large saucepan, swirl in some oil and the garlic. Heat gently. Add a small amount of tomato sauce and stir to combine the garlic into the sauce.
Add the grilled vegetables into the sauce, then add additional sauce to make a stew. Allow the stew to heat through, over low heat.
Stir in herbs of your choice. Taste and adjust salt and spices if needed.
Serve with crusty bread and enjoy!
Variations
Rather than grilling veggies, you can roast them or sauté them.
Mushrooms aren't traditional, but I think they are delicious. Use whatever mushrooms you like.
Throw in some potatoes, carrots and/or celery.
Add in a few of your favorite olives or capers.
Top with your favorite cheese OR top the ratatouille with a combination of panko, parmesan and olive oil.
Skip the cheese to make it vegan. Don't top with breadcrumbs and it's gluten-free.
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