- Serves 6
- Ratatouille is a great side dish or can even be tossed with pasta for a complete meal. It originates from the South of France - Provence, and is a wonderful combination of onions, garlic, eggplant, zucchini, and tomatoes. There are lots of variations on the various herbs used, but the most traditional herbs are lavender, rosemary, thyme, and basil which are commonly referred to as Herbes de Provençe. Some mixtures also have fennel and sage in them. I sometimes just chop all the veggies the same size, toss it with some olive oil and herbs and spread it on a baking sheet and place it a 425 degree oven on the bottom shelf and roast the veggies. It takes about 20 minutes and I toss them a few times during the roasting. Delicious and healthy! Roast some chicken breasts at the same time and you have dinner in 20 minutes.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 pound small Italian eggplants, cut into 1-inch cubes
- 1 pound zucchini – green and yellow, cut crosswise into 1-inch sections
- ½ red pepper, seeded and chopped into 1-inch pieces
- ½ yellow pepper, seeded and chopped into 1-inch pieces
- 2 pints cherry tomatoes, cut in half, or 6 Roma tomatoes, seeded and roughly chopped
- salt and freshly ground black pepper
- 2 teaspoons Herbs de Provence mix
- Splash balsamic vinegar
In a large saucepan, add olive oil over medium high heat. Add onion and sauté until lightly browned – 8 minutes. Add garlic and cook for 1 minute. Add all the vegetables, salt, pepper, herb mix, and vinegar and cook until the vegetables are fork tender – about 20 minutes. Taste for seasoning. Serve.
Can be made the day before and reheated.