Classic Ratatouille Recipe
Ratatouille is a vibrant vegetable medley slow-cooked to perfection. Think of it as France’s answer to your “use-up-the-produce” dilemma.
Ingredients
- 2 medium zucchini sliced into thin rounds.
- 1 medium eggplant diced into bite-sized cubes.
- 1 red bell pepper chopped into chunks.
- 1 yellow bell pepper same as above, for balance.
- 2 medium tomatoes diced, or canned works.
- 1 large onion sliced thin for tears and flavor.
- 4 cloves garlic minced like your patience.
- 3 tablespoons olive oil divided use.
- 1 teaspoon dried thyme fresh if you’re feeling fancy.
- 1 teaspoon dried oregano to outdo thyme.
- Salt and pepper to taste, obviously.
- Fresh basil leaves for that Michelin-star garnish.
Instructions
- Heat 2 tablespoons of olive oil in a skillet.
- Sauté onions until golden. Toss in garlic and stir dramatically for 30 seconds.
- Add eggplant cubes. Let them soak up the oil like a sponge.
- Throw in zucchini, bell peppers, and tomatoes. Stir like you’re on a cooking show.
- Season with thyme, oregano, salt, and pepper. Lower the heat to a whisper.
- Simmer for 30 minutes, stirring occasionally to avoid burning your masterpiece.
- For extra flair, transfer to a baking dish. Bake at 375°F for 10 minutes.
- Garnish with basil leaves, stand back, and admire your edible art.
Notes
Nutritional Information (Per Serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 3g
Key Vitamins & Minerals
- Vitamin A: 25%
- Vitamin C: 45%
- Iron: 10%
- Potassium: 12%
- Vitamin K: 15%
Additional Notes/Tips
- Roasting game strong: Roast veggies before adding them to the skillet for a smoky twist.
- Spice it up: Add red chili flakes if bland isn’t your vibe.
- Bread therapy: Serve with crusty bread to soak up every drop.
- Batch boss: This dish freezes like a dream—thank me later.