Best 3 Classic Ratatouille Recipes

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**Ratatouille: A Vibrant Celebration of Provencal Flavors**

Ratatouille, a classic dish from the sun-drenched region of Provence in southeastern France, is a captivating symphony of flavors and colors that celebrates the bounty of summer vegetables. This iconic dish, pronounced "rat-a-too-ee," is a delightful interplay of textures and tastes, where tender and succulent vegetables blend harmoniously in a vibrant sauce. Ratatouille is a versatile dish that can be enjoyed as a main course, a side dish, or even as a topping for grilled meats. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this article presents a collection of carefully curated ratatouille recipes that cater to various dietary preferences and culinary skill levels. From a traditional French ratatouille to a vegan and gluten-free version, these recipes offer a delicious journey into the heart of Provencal cuisine.

Let's cook with our recipes!

CLASSIC RATATOUILLE



Classic Ratatouille image

This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. -Diane Trester, Sheboygan, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 1h40m

Yield 8 servings.

Number Of Ingredients 16

5 medium onions, chopped
3 garlic cloves, minced
6 tablespoons olive oil, divided
1 small eggplant, peeled and cubed
3 medium zucchini, chopped
2 medium yellow summer squash, chopped
3 medium green peppers, chopped
2 medium sweet red peppers, chopped
2 medium sweet yellow peppers, chopped
3/4 cup vegetable stock
1 bay leaf
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes

Steps:

  • In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

Nutrition Facts : Calories 193 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 293mg sodium, Carbohydrate 24g carbohydrate (14g sugars, Fiber 7g fiber), Protein 5g protein.

CLASSIC FRENCH RATATOUILLE



Classic French Ratatouille image

A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.

Provided by BecR2400

Categories     Peppers

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 aubergines or 2 eggplants
2 onions
1 garlic clove
4 tablespoons olive oil
1 red bell pepper
1 green bell pepper
1 sprig fresh thyme
1 sprig fresh rosemary
2 lbs tomatoes
4 firm courgettes or 4 zucchini
salt & freshly ground black pepper

Steps:

  • Rinse and dice the aubergines (eggplants). Place in a colander, sprinkle with salt. After 1 hour, rinse under running water and blot dry with paper towels.
  • Peel and thinly slice the onions and garlic (remove the growing tip from the garlic). and fry lightly in olive oil, in a deep cooking pan, over medium heat. After a few minutes, add the diced aubergines.
  • Rinse the peppers, remove the seeds and membrane and cut into fine strips. Add to the pan when the onions and aubergines are nicely browned. Add the thyme and rosemary sprigs, and season with salt and pepper.
  • Peel the tomatoes and remove the seeds (I omit this step). Chop roughly.
  • Rinse but do not peel the courgettes (zucchini) and cut into evenly sized pieces. Add the tomatoes and courgettes about 20 minutes after the seasoning, stir the contents of the pan and continue cooking until the vegetables have released their juices and begin to break down.
  • Remove the herbs and adjust the seasoning before serving.

Nutrition Facts : Calories 189.6, Fat 9.9, SaturatedFat 1.4, Sodium 26, Carbohydrate 25, Fiber 9.7, Sugar 12.7, Protein 5.2

CLASSIC RATATOUILLE



Classic Ratatouille image

With endless variations on ratatouille in cookbooks, this one is adapted from Julia Child's "Mastering the Art of French Cooking."

Provided by Alan in SW Florida

Categories     Peppers

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

1/2 lb eggplant
1/2 lb zucchini
1 teaspoon salt, plus more to taste
6 -7 tablespoons olive oil, divided
1/2 lb yellow onion, thinly sliced
1 -2 green bell pepper, seeded and sliced
2 garlic cloves, minced
fresh ground pepper, to taste
2 large firm ripe tomatoes
3 tablespoons minced flat leaf parsley

Steps:

  • Peel the eggplant, cut off the stem and cut lengthwise into 3"x1"x3/8" slices. Trim off zucchini ends. Cut into slices about the same size as the eggplant. Place vegetable slices in a large non-aluminum bowl (glass or plastic are fine). Toss with 1 teaspoon salt; let stand 30 minutes. Drain and pat slices dry on paper towels.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini slices in batches until lightly browned, about 1 minute per side, adding more olive oil as needed. Set vegetables aside.
  • Cook onions and bell peppers in the same skillet in 2 to 3 tablespoons oil until tender but not browned, about 10 minutes. Stir in garlic and season with salt and pepper to taste.
  • Peel tomatoes while onions and pepper cook by dipping in boiling water, then ice water to loosen the skins. (Or use a serrated-edge peeler.) Cut out tomato stems, cut tomatoes in half and squeeze out the seeds and excess juice. Slice tomato pulp into 3/8-inch strips. Lay tomato strips over the onion and peppers in the skillet. Season with salt and pepper.
  • Cover skillet; cook over medium-low heat until tomatoes begin to render juice, about 5 minutes. Place 1/3 of the tomato/onion mixture in a Dutch oven or heavy casserole. Sprinkle with 1 tablespoon parsley. Arrange half of the eggplant and zucchini on top. Top with half of the remaining tomato mixture and parsley. Top with the remaining eggplant and zucchini slices. Finish with the remaining tomato mixture and parsley.
  • Cover and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with rendered juices. Adjust seasonings, if necessary. Raise heat slightly. Cook, uncovered, until juices have evaporated, about 15 minutes. Stir often to keep vegetables from scorching on the bottom.
  • Serve hot, at room temperature, or cold.

Nutrition Facts : Calories 125.6, Fat 10.4, SaturatedFat 1.5, Sodium 298.8, Carbohydrate 8.2, Fiber 2.5, Sugar 4, Protein 1.5

Tips:

  • Choose ripe, in-season vegetables. This will ensure the best flavor and texture.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Don't overcrowd the pan. If you do, the vegetables will steam instead of roast.
  • Roast the vegetables until they are tender and slightly browned. This will bring out their natural sweetness.
  • Use a variety of herbs and spices. This will add depth and flavor to the dish.
  • Serve immediately. Ratatouille is best enjoyed warm and fresh.

Conclusion:

Ratatouille is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up summer vegetables, and it is also a healthy and affordable meal. With a little planning and effort, you can easily make a delicious ratatouille that your family and friends will love.

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