Ratatouille is an easy French stew that delivers a lot of flavor from simple ingredients. Great for entertaining while on a budget, this recipe makes quite a lot of food. After simmered together for over an hour, the various vegetables make a cohesive, smooth, and luxurious dish for the table.
This ratatouille recipe is incredibly rich in vegetables, and the traditional version is already Paleo-friendly. There are two main ways to serve it – you can keep it completely vegetarian-friendly, perhaps for a Meatless Monday meal. Or, option number two, you can top the stew your favorite protein. Grilled chicken, roast beef, or sausages are all delicious served atop the vegetables. I think the dish is best in the summer when the vegetables are at their most fresh and bountiful.
Many of the vegetables in this dish – eggplant, bell pepper, and tomatoes – are members of the nightshade family. Some people are sensitive to nightshade vegetables, in which case this recipe would not be suitable. The colorful vegetables make up the essence of the dish and lend a bounty of flavor to the hearty stew.
Often in ratatouille, fresh herbs such as basil and parsley are added to develop deeper flavor in the dish. Try to get your hands on some fresh herbs for the best results. The type of olive oil also makes a difference; high quality olive oil will reflect in the final taste.
There is quite a lot of prep involved for all of the afore-mentioned vegetables, dicing and chopping. When cooking, the vegetables are added to the pan in slow order. The next part is waiting; the ratatouille becomes more flavorful the longer that it cooks. The vegetables melt into each other and become silky. Stir in those fresh herbs at the last minute and serve.
More Good Ratatouille Recipes
Ratatouille Bites
It can be difficult to come up with new and interesting ways to snack on vegetables. To change things up, this ratatouille recipe provides a twist on classic French ratatouille. Instead of cooking into a stew, the vegetables are layered into stacks and served with flavorful tomato sauce. Use a mandolin to thinly and evenly slice the vegetables for the best texture.
Ingredients
1/3 cup tomato sauce
1/2 tsp garlic powder
1/2 tsp dried thyme
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 small thin eggplant, peeled and thinly sliced
1 tomato, thinly sliced
Salt and freshly ground pepper
4 fresh leaves basil, chiffonade
Instructions
1. Preheat the oven to 350 degrees F. In a small bowl, stir together the tomato sauce, garlic powder, and thyme.
2. Start the base of each stack with a slice of eggplant and tomato. Layer the zucchini and squash on top. Sprinkle with salt and pepper. Brush the sauce over each stack. Bake for 15-20 minutes, or until the vegetables are soft. Serve warm topped with fresh basil.
