Ratatouille Recipe

A Classic French Vegetable Medley Perfect for Summer Feasts

Ratatouille is a traditional French dish that showcases the flavors of summer with fresh, seasonal vegetables like zucchini, eggplant, bell peppers, and tomatoes. Baked in fragrant olive oil with herbs like thyme and rosemary, this vibrant dish is both healthy and delicious. Whether served as a main course or as a side, Ratatouille is ideal for garden parties, family dinners, or vegetarian celebrations. Its versatility and simplicity make it a go-to recipe for anyone looking to enjoy the rich, earthy flavors of French cuisine.

Ratatouille is perfect for a light summer dinner or a festive gathering, such as a garden party or a celebration of seasonal harvests like Bastille Day. Its fresh vegetables and vibrant flavors make it an ideal choice for vegetarian feasts or as a side dish during a holiday meal.

How to Make From Scratch Ratatouille Recipe:
To make Ratatouille from scratch, slice fresh vegetables like zucchini, eggplant, bell peppers, and tomatoes. Start by sautéing onions and garlic in olive oil, then layer the sliced vegetables in a baking dish, alternating colors for a beautiful presentation. Season with herbs such as thyme, rosemary, and basil. Bake until the vegetables are tender and infused with the fragrant herbs.

When to Flip Ratatouille Recipe:
No flipping is necessary for this dish, as the vegetables are layered and baked. If you sauté the vegetables before baking, ensure they are stirred occasionally to cook evenly.

How to Reheat Ratatouille Recipe:
Reheat Ratatouille by placing it in an oven preheated to 175°C (350°F) for about 10-15 minutes, or until warmed through. Alternatively, it can be reheated on the stovetop over medium heat in a covered pan.

Can You Save Batter Ratatouille Recipe?
There is no batter in this recipe, but any leftover vegetables can be stored in an airtight container in the refrigerator for up to 3 days.

Can You Freeze Ratatouille Recipe?
Yes, Ratatouille freezes very well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Reheat from frozen in the oven or thaw overnight in the refrigerator.

Ingredients:

• 2 zucchini, sliced thinly
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 4 tomatoes, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 175°C (350°F).
2. In a skillet, heat olive oil over medium heat and sauté onions and garlic until translucent.
3. In a baking dish, arrange the sliced vegetables in alternating layers (zucchini, eggplant, bell peppers, and tomatoes).
4. Drizzle the remaining olive oil over the vegetables and season with thyme, rosemary, salt, and pepper.
5. Cover with foil and bake for 30 minutes.
6. Remove foil, sprinkle with fresh basil, and bake uncovered for another 15 minutes until the vegetables are tender and the edges slightly crisp.
7. Serve warm or at room temperature.

Editor’s Note:
This dish is an excellent vegetarian option and pairs well with crusty bread or as a side to grilled meats. It can be served warm, but is also delicious when enjoyed cold as leftovers.

Nutrition Facts:
Serving Size: 1 cup
Calories: 120
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 15g
Dietary Fiber: 5g
Sugars: 7g
Protein: 3g

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