Are you afraid to make ratatouille from scratch because you’re heard it’s so time consuming? This version is much easier and faster!
Traditional ratatouille is a French stew made by sauteing vegetables separately and adding them together at the end. But really, who has time for that? My recipe may not be authentic, but I think it tastes great. And most of the time it takes to prepare the ratatouille, it’s doing its thing in the oven. So feel free to grab a book, fold some laundry, or just relax in front of the TV as it cooks.
There are so many ways to enjoy this dish. You can serve it over couscous, quinoa, pasta, baked potatoes, mashed potatoes, or simply eat it with crusty bread and a green salad. It tastes wonderful warm or at room temperature,
I don’t provide measurements for the olive oil or salt, because you really don’t need to use a lot if you won’t want to.
- 1 zucchini
- 1 eggplant
- 1 red pepper
- 1 onion
- 2 large or 4 medium tomatoes
- 4 cloves of garlic, peeled
- Olive oil
- A handful of fresh basil
- Pre-heat the oven to 450.
- Chop the zucchini, eggplant, red pepper, onion, and tomatoes into approximately 1/2 inch cubes.
- Roughly chop the garlic.
- Combine the zucchini, eggplant, red pepper, onion, tomatoes, and garlic in a large foil-lined glass baking dish. Drizzle with olive oil and sprinkle with salt. Toss the vegetables with your hands to make sure they are all coated lightly with the oil.
- Roast the vegetables in the oven, uncovered, 50 to 60 minutes, until they are soft and most of the pan liquid has evaporated, mixing the vegetables after about 30 minutes.
- Chop or tear the fresh basil leaves.
- Remove the vegetables from the oven and transfer to a serving bowl. Add the basil and stir.
Have you ever tried ratatouille? What is your favorite way to serve it? Please let me know in the comments.
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