Recipes
Ratatouille
The iconic Provençal dish is a one-pot meal that brings together the best of summer produce.
- Serves
6
- Time
2 hours
Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable dish, which is one of the most iconic expressions of French Provençal cuisine. If you are preparing ratatouille at the height of summer, substitute in-season fresh tomatoes for canned.
Ingredients
- ½ cup extra-virgin olive oil
- 1 Tbsp. dried herbes de Provence
- 6 garlic cloves, smashed and peeled
- 2 large yellow onions, quartered
- 1 bay leaf
- 2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces
- 1 medium red bell pepper, stemmed, seeded, and quartered
- 1 medium yellow bell pepper, stemmed, seeded, and quartered
- 1 medium eggplant (1 lb.), cut into 2-in.-thick pieces
- 10 canned whole peeled tomatoes, drained
- Kosher salt and freshly ground black pepper
- 1 Tbsp. finely chopped basil leaves
- 1 Tbsp. finely chopped parsley leaves
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Instructions
Step 1
Position a rack in the center of the oven and preheat to 400°F. In a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the herbes de Provence, garlic, onions, and bay leaf, cover the pot, and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
Step 2
Turn the heat to high, stir in the zucchini, bell peppers, eggplant, and tomatoes, and season to taste with salt and black pepper. Uncover the pot and bake, stirring occasionally, until the vegetables are tender and lightly browned, about 1½ hours.
Step 3
Remove the pot from the oven, then stir in the basil and parsley. Transfer the ratatouille to a wide bowl and serve warm or at room temperature.
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