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

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Ratatouille

Recipe courtesy of Anne Burrell

Ratatouille

Ratatouille

Recipe courtesy of Melissa d'Arabian

Grilled Ratatouille

Recipe courtesy of Food Network Kitchen

Ratatouille Stew

Recipe courtesy of Kelsey Nixon

Tamarillo Ratatouille

Recipe courtesy of Sara Moulton

Ratatouille Flatbread

Recipe courtesy of Geoffrey Zakarian

Okra Ratatouille

Recipe courtesy of Robert Irvine

Grilled Ratatouille

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories