Recipe courtesy of Gourmet Magazine
Save Recipe Print
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a large saucepan over medium heat. Add the garlic, onion, bay leaf, oregano, tarragon, thyme, savory, fennel seeds and ground coriander and cook, stirring, until soft and fragrant.

Add the eggplant and cook, stirring occasionally, until soft, about 8 minutes. Add the zucchini, bell peppers, and tomatoes and cook, stirring occasionally, until tender, about 7 minutes. Season with salt and pepper, to taste.

The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Ratatouille

Ratatouille

Recipe courtesy of Anne Burrell

Ratatouille

Recipe courtesy of Melissa d'Arabian

Ratatouille

Ratatouille

Grilled Ratatouille

Recipe courtesy of Bobby Flay

Ratatouille Soup

Recipe courtesy of Food Network Kitchen

Tamarillo Ratatouille

Recipe courtesy of Sara Moulton

Ratatouille Pasta

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories