frenchprovençalveganvegetablebakedsummereggplantzucchini

Ratatouille

Name: Ratatouille
Prep time: 20 min
Cook time: 35 min
Total time: 60 min
Yield: 2
Cuisine: French
Ingredients: 300 g zucchini, thinly sliced into 3-4 mm rounds; 300 g eggplant, thinly sliced into 3-4 mm rounds; 300 g ripe tomatoes, thinly sliced into 3-4 mm rounds; 150 g red bell pepper, finely diced; 120 g yellow onion, finely diced; 10 g garlic cloves, minced; 30 ml olive oil; 2 tsp herbes de Provence; 1 tsp fresh thyme leaves; 6 g fine salt; 1 g black pepper, freshly ground; 8 g fresh basil leaves, torn; 5 ml olive oil

This ratatouille is tender, aromatic, and richly concentrated, with layers of zucchini, eggplant, and tomato baked over a savoury pepper-onion base. Herbs de Provence and basil give it the sun-soaked fragrance of southern France, while roasting deepens the sweetness of the vegetables.

2 servings

231 kcal

French

Ingredients

Légumes rôtis

300 gzucchini, thinly sliced into 3-4 mm rounds
300 geggplant, thinly sliced into 3-4 mm rounds
300 gripe tomatoes, thinly sliced into 3-4 mm rounds
150 gred bell pepper, finely diced
120 gyellow onion, finely diced
10 ggarlic cloves, minced
30 mlolive oil
2 tspherbes de Provence
1 tspfresh thyme leaves
6 gfine salt
1 gblack pepper, freshly ground

Finition

8 gfresh basil leaves, torn
5 mlolive oil

Instructions

1
Preheat the oven to 200°C. Thinly slice the zucchini, eggplant, and tomatoes into even rounds about 3-4 mm thick so they cook at the same rate. Finely dice the bell pepper and onion, and mince the garlic.
2
Heat 20 ml olive oil in an ovenproof sauté pan or small casserole over medium heat. Add the diced onion and bell pepper with a pinch of the salt and cook for 5-6 minutes until softened but not browned. Stir in the garlic, herbes de Provence, thyme, black pepper, and the remaining salt; cook for 30 seconds until fragrant.
3
Spread the softened pepper-onion mixture evenly over the base of the pan. Arrange the zucchini, eggplant, and tomato slices upright in tight overlapping rows or a spiral, alternating them for an even look and balanced flavor in every serving.
4
Drizzle the remaining 10 ml olive oil from the vegetable mixture over the arranged vegetables. Cover tightly with foil or a lid and bake for 20 minutes to steam and soften the slices without drying them out.
5
Uncover and continue baking for 18-20 minutes, until the vegetables are tender when pierced with a knife and the top edges are lightly caramelised. If there is excess liquid, bake uncovered for the final few minutes so it reduces rather than becoming watery.
6
Let the ratatouille rest for 5 minutes so the juices settle. Finish with torn basil and a light drizzle of the remaining olive oil, then serve warm.

Nutrition per serving

231 kcal

Calories

Protein

20g

Carbs

15g

Fat

Fiber

Notes

•For the best texture, choose zucchini and eggplant of similar diameter so the layers cook evenly and look neat.
•Salting the dish evenly is important; tomatoes release moisture, so under-seasoning can make the final flavour seem flat.
•Serve with crusty bread, rice, polenta, or white beans for a more substantial meal.
•The flavour improves after a few hours, so leftovers are excellent warm or at room temperature.

Background

Ratatouille comes from Provence, especially the area around Nice, where summer vegetables such as tomatoes, courgettes, peppers, and aubergines are abundant. Originally a humble farmhouse stew, it has evolved into both rustic simmered versions and the more refined layered baked presentation popular today.

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