Ratatouille
“Provencal summer vegetable stew layering eggplant, zucchini, tomato, and bell pepper in olive oil and herbs.”
Eggplant
Green zucchini
Tomato
Onion
Garlic
Olive OilWhere it comes from
Ratatouille is a traditional Provençal dish that celebrates the bounty of summer vegetables, originating in the 18th century. This rustic vegetable stew highlights the region's sun-kissed produce and embodies the essence of Mediterranean cooking. Interestingly, ratatouille was originally a peasant dish, but it gained fame worldwide after the release of the animated film that showcased its vibrant colors and flavors.
A celebration of summer's bounty, this dish is a vibrant medley of vegetables that tastes like sunshine.
On the Palate
What goes into it
Dairy & Fats
How it's made
- 1
Start by preparing the vegetables—eggplant, zucchini, tomatoes, and bell peppers—cutting them into uniform pieces.
- 2
Sauté onions and garlic in olive oil until fragrant, then layer in the vegetables and cook until softened.
- 3
Season generously with herbs like thyme and basil, allowing the dish to simmer gently.
- 4
For a more elegant presentation, consider layering the vegetables artistically in a baking dish.
- 5
Finish with a drizzle of olive oil and serve warm or at room temperature.
