This traditional French dish is as colorful as it is nutritious. Lauralee wrote that it serves six people and is delicious with crostini, rice, pasta, meat, fish, risotto, and more.
- 1/2 cup olive oil
- 1 tbsp dried herbs de Provence
- 6 cloves garlic, smashed and peeled
- 2 large yellow onions, quartered
- 1 bay leaf
- 2 medium zucchini (about 1 1/4 lb), cut into 2-inch pieces
- 1 medium eggplant (about 14 oz), cut into 2-inch pieces
- 1 red bell pepper, stemmed, seeded, and quartered
- 1 yellow bell pepper, stemmed, seeded, and quartered
- 1 tbsp fresh basil leaves, chopped
- 1 tbsp fresh flat-leaf parsley, chopped
- 10 whole peeled canned tomatoes, drained
- Salt, to taste
- Black pepper, to taste
- Heat oven to 400˚F.
- Warm oil in a 6 quart Dutch oven over medium heat.
- Add herbs de Provence, garlic, onions, and bay leaf. Cover and cook, stirring occasionally, until soft and fragrant (about 10 minutes).
- Increase heat to high, stir in zucchini, eggplant, peppers, and tomatoes, and season with salt and black pepper.
- Uncover pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned (about 90 minutes).
- Stir in basil and parsley, transfer ratatouille to a serving bowl, and serve warm or at room temperature by itself or over just about anything!
Recipe by Lauralee Winslow