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Vegetable Ratatouille

4.6
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PREP TIME
40 min
COOKING TIME
50 min
TOTAL TIME
90 min
SERVINGS
8 servings
Dinner French
Vegetable Ratatouille
Ingredients
  • 1/2 cup olive oil
  • 2 onion, sliced into thin rings
  • 3 cloves garlic, minced
  • 2 zucchini, cubed
  • 1 medium eggplant, cubed
  • 2 medium yellow squash, cubed
  • 2 green bell peppers, seeded and cubed
  • 1 chopped red bell pepper
  • 1 yellow bell pepper, diced
  • salt and pepper to taste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 4 roma (plum) tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
Instructions
1
Preheat a large cooking vessel over medium-low heat.
2
Heat 1 and a half tablespoons of oil in the pot, stirring occasionally. Add sliced onions and minced garlic to the pot and cook until they become tender, about 5 minutes.
3
In a separate cooking vessel, heat another 1 and a half tablespoons of oil over medium heat.
4
Add sliced zucchini in batches to the skillet, stirring occasionally, and sauté until it develops a golden brown color on all sides. Transfer each batch to the pot with the onions and garlic.
5
Continue cooking by adding sliced eggplant, yellow squash, and bell peppers to the skillet in batches.
6
Add oil with each batch of vegetables and transfer them to the pot once they are cooked.
7
Season the dish with salt and pepper, adding a few sprigs of thyme for extra flavor.
8
Cover the pot with a lid and cook over medium heat for 15 to 20 minutes, allowing all the flavors to meld together.
9
Add fresh tomatoes and a sprinkle of parsley to the pot.
10
Stir occasionally as they cook for 10 to 15 more minutes, allowing them to release their juices and blend with the other ingredients.