A Tasty Traditional French Vegetable Stew
Traditional ratatouille is a colorful Mediterranean dish from the Provenรงal 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. It can even be served hot or cold! More superb vegetable recipes Tangy Olive Tapenade Recipe, Eggplant Caponata, or How To Cook Artichokes.
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โค๏ธAbout This Recipe
A vegetable dish that offers a delicious main meal served with rice or as a side to add veggie goodness to any meat meal, 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!
Fresh, colourful veggies to love!
๐ธIngredient Shot
๐What's In Ratatouille?
A vegetable stew!
Autumn is a great time to make this dish when the ingredients are newly grown at their best, but of course, great vegetables are available all year at the markets and grocery stores.
๐Substitutions
Just about any veggie you love!
- broccoli
- broccolini
- cauliflower
- squash
- potatoes
- leeks
- carrots
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.
Top Tip
Cut the vegetables into uniform sizes when preparing them. This way, they will cook at the same time.
โจVegetable Recipes To Revel In
It is a traditional French vegetable stew made with fresh summer vegetables, eggplant, zucchini, tomatoes, onions, and bell peppers.
Absolutely. It's a perfect make-ahead dish as flavors meld beautifully overnight.
Yes! Roasting adds caramelization and depth to the flavor. Toss veggies in olive oil, roast at 425ยฐF (220ยฐC) until golden, then combine with tomato base.
๐ 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 ยฝ 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 350ยฐF/180ยฐC/Gas 4ย or on top of the stove, slowly.
- So colorful and appetizing it is full of goodness, enjoy!
Judith says
Ratatouille is a French classic and one of the many reasons I love French cuisine it is full of wonderful vegetables and so easy to make! ๐๐ ๐ง ๐ซ๐ฅ