Description
A hearty and rustic French vegetable stew from Provence, ratatouille is made with eggplant, zucchini, squash, bell peppers, and tomatoes. Naturally vegan and gluten-free, it's flavorful, comforting, and perfect for making the most of summer produce.
Ingredients
1 medium eggplant, diced
1 medium zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small onion, finely chopped
4 cloves garlic, minced
4 large ripe tomatoes, chopped (or 1 can diced tomatoes, drained)
3 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
Instructions
- Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the diced eggplant and sauté for 5–7 minutes until softened and lightly browned. Remove and set aside.
- Add another tablespoon of olive oil and sauté the zucchini and yellow squash for 4–5 minutes until just tender. Remove and add to the eggplant.
- Add the final tablespoon of oil and cook the chopped onion for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute.
- Stir in the diced bell peppers and cook for 4–5 minutes. Add the tomatoes, thyme, oregano, and red pepper flakes. Cook for 5–7 minutes until the tomatoes begin to break down.
- Return the cooked eggplant, zucchini, and squash to the skillet. Stir to combine all the vegetables.
- Season with salt and black pepper. Reduce heat to low, cover, and simmer for 15–20 minutes, stirring occasionally, until vegetables are tender and flavors have melded.
- Remove from heat and stir in the fresh basil and parsley before serving.
Notes
Roast the vegetables instead of sautéing for a richer flavor.
Add fresh thyme or rosemary for an herby kick.
Stir in chickpeas or serve with grilled tofu for added protein.
Use canned San Marzano tomatoes when fresh ones are out of season.
Pulse part of the stew in a blender for a thicker texture.
Store leftovers in the fridge for up to 4 days or freeze for longer storage.
Flavors improve after a day or two—great make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 7g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
