Ratatouille with crusty bread
5/5
Ratatouille is a classic French vegetable stew that is bursting with flavor and color. It typically consists of a medley of vegetables such as eggplant, zucchini, yellow squash, bell peppers, and tomatoes, cooked with aromatic herbs and spices. The vegetables are simmered until tender and the flavors meld together to create a delicious and satisfying dish. Ratatouille is often served as a main course or as a side dish, and it pairs perfectly with crusty bread, allowing you to soak up all the flavorful juices.
INGREDIENTS
- 2 tablespoons olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 bell pepper, diced
- 4 tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, for garnish
- Crusty bread, for serving
INSTRUCTIONS
- Heat the olive oil in a large skillet or pot over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.
- Add the diced eggplant, zucchini, yellow squash, and bell pepper to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Mix well to combine all the ingredients.
- Reduce the heat to low, cover the pot, and let the ratatouille simmer for about 20-30 minutes, or until all the vegetables are tender.
- Taste and adjust the seasoning as needed.
- Garnish the ratatouille with fresh basil leaves before serving.
- Serve the ratatouille warm with crusty bread on the side.
TIPS
- You can customize the ratatouille by adding other vegetables such as mushrooms, carrots, or artichoke hearts.
- For a richer flavor, you can roast the vegetables in the oven before adding them to the pot.
- Adjust the seasoning according to your taste preferences. You can add more herbs or spices for extra flavor.
- Leftover ratatouille can be refrigerated and enjoyed the next day. The flavors tend to develop and intensify over time.
- Serve the ratatouille as a standalone dish or as a topping for pasta, rice, or couscous for a heartier meal.
NUTRITION VALUE
- Calories: Approximately 150-200 calories
- Carbohydrates: Approximately 25-30 grams
- Protein: Approximately 5-7 grams
- Fat: Approximately 6-8 grams
- Fiber: Approximately 8-10 grams
