Ratatouille is a simple French stew that packs a lot of flavor from simple ingredients. Great for entertaining on a budget, this recipe makes quite a lot of food. After simmering together for over an hour, the various vegetables form a cohesive, smooth and luxurious dish for the table.
This ratatouille recipe is incredibly rich in vegetables and the traditional version is already Paleo-friendly. There are two main ways to serve it: You can make it completely vegetarian, perhaps for a meatless Monday meal. Or, option number two, you can add your favorite proteins to the stew. Grilled chicken, roast beef or sausages are all delicious served over vegetables. I think the dish is best in the summer when the vegetables are fresher and more plentiful.
Many of the vegetables in this dish – aubergines, peppers and tomatoes – belong to the nightshade family. Some people are sensitive to nightshades, in which case this recipe would not be suitable. The colorful vegetables form the essence of the dish and add a pop of flavor to the hearty stew.
Fresh herbs such as basil and parsley are often added to ratatouille to develop a deeper flavor in the dish. Try getting your hands on some fresh herbs for best results. The type of olive oil also makes a difference; high quality olive oil will be reflected in the final taste.
There’s a lot of prep that goes into all of the above-mentioned diced and chopped veggies. While cooking, vegetables are added to the pan in slow order. The next part is waiting; the ratatouille becomes tastier as it cooks. The vegetables blend into each other and become silky. Add fresh herbs at the last minute and serve.
More good Ratatouille recipes
Ratatouille morsels
It can be difficult to find new and interesting ways to snack on vegetables. To change things up, this ratatouille recipe provides a twist on the classic French ratatouille. Instead of cooking in a stew, the vegetables are layered and served with a flavorful tomato sauce. Use a mandolin to slice the vegetables thinly and evenly for the best texture.
Ingredients
1/3 cup tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1 medium courgette, thinly sliced
1 medium yellow squash, thinly sliced
1 small, thin aubergine, peeled and thinly sliced
1 tomato, cut into thin slices
Salt and freshly ground pepper
4 fresh basil leaves, chiffonade
Instructions
1. Preheat oven to 350 degrees F. In a small bowl, stir together tomato sauce, garlic powder, and thyme.
2. Start the base of each stack with a slice of eggplant and a tomato. Place the courgettes and pumpkin on top. Sprinkle with salt and pepper. Brush sauce over each stack. Cook for 15-20 minutes, or until the vegetables are soft. Serve warm garnished with fresh basil.
