Save Recipe Print
Ratatouille
Total:
50 min
Active:
15 min
Yield:
6 to 8 portions
Level:
Easy
Healthy
Total:
50 min
Active:
15 min
Yield:
6 to 8 portions
Level:
Easy
Healthy

Ingredients

Directions

In a 4-quart Dutch oven or saucepan, heat the olive oil over medium heat. First, add the garlic, peppers and onions and cook, stirring often, until the peppers and onions are softened, 6 to 7 minutes. Next, add the zucchini, tomatoes and eggplant; stir until coated with olive oil and garlic. Cook for 5 minutes, and then add the parsley, oregano, herbes de Provence if using, thyme and basil. Season with salt and pepper and stir to combine. 

Finish cooking over lower heat for 8 to 10 minutes. Remove from the heat and let rest before serving for 10 minutes, to allow the flavors to incorporate. Use or cover and refrigerate for up to 5 days.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Grilled Ratatouille Salad

Recipe courtesy of Ellie Krieger

Ratatouille

Recipe courtesy of Melissa d'Arabian

Ratatouille

Ratatouille

Recipe courtesy of Gourmet Magazine

Ratatouille

Ratatouille

Recipe courtesy of Anne Burrell

Ratatouille Stew

Recipe courtesy of Kelsey Nixon

Protean Ratatouille

Recipe courtesy of Michele Urvater

Grilled Ratatouille

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories