A Tasty Traditional French Vegetable Stew
Traditional ratatouille is a colorful Mediterranean dish from the Provençal area of France. It is a medley of cut-up vegetables oven roasted together with oil and aromatic herbs to make a great stew. You will be sure to fall in love with the simplicity of this magnificent dish, which offers a delicious main meal served with rice or as a side to add veggie goodness to any meat meal. It can even be served hot or cold!
Ratatouille makes an excellent main meal or it can accompany meat. It can be served hot or cold to your liking, we enjoy it served with brown rice!
I have tried many ratatouille recipes for this dish but you will find this the easiest of them all, and so tasty!
What's In Ratatouille?
Autumn vegetables:
- onions
- eggplant (aubergine)
- zucchini (courgette)
- tomatoes
- peppers
- garlic
- fennel bulb
- bouquet garni
- oil
Another wonderful classic French vegetable dish that you will love is Vegetable Tian. And, if you have never tried artichokes, this easy Artichoke Salad recipe will soon become your favorite.
Vegetable Recipes To Revel In
📖 Recipe
A Tasty Traditional French Vegetable Stew Ratatouille
Ingredients
- 2 onions sliced
- 2 large aubergine eggplant, cut into bite-size pieces (No need to peel them)
- 2 courgettes zucchini, cut into bite-size pieces (No need to peel them)
- 4 tomatoes peeled and cut into bite-size pieces. (Skins come off easily when placed in boiling water for about 2 minutes)
- 2 peppers de-seeded and cut into bite-size pieces
- 2 cloves of garlic chopped
- 1 fennel bulb
- 8 fluid ounce/225 milliliter olive oil
- Bouquet garni
- Salt and pepper to taste
Instructions
- Heat the oil in a large heavy-bottomed pan
- Lightly brown the aubergines and remove to a flameproof casserole dish
- Add a little more of the oil to the frying pan and saute the courgettes then add them to the casserole dish.
- Cook the tomatoes, pepper, and onions with the rest of the oil and transfer them to the casserole.
- Put the garlic, bouquet garni, fennel, and salt and pepper on the top.
- Cover and cook the ratatouille slowly for 1 - 1 ½ hours. (They will cook in their own juices!)
- If the ratatouille becomes too watery, remove the lid and continue cooking.
- It can be cooked in the oven at about 350°F/180°C/Gas 4 or on top of the stove, slowly.
- So colorful and appetizing it is full of goodness, enjoy!
If you tried this recipe please let us know.