traditional ratatouille recipe

An easy classic French-style vegetarian casserole. Baked ratatouille with eggplant, zucchini, sweet peppers and tomatoes.

Baked Ratatouille Recipe with Goat Cheese

eggplant

zucchini

red or orange bell pepper

red onion (sliced (about 1/2 cup))

olive oil

salt

thyme leaves

tomato puree tomatoes

garlic (crushed

red pepper

black pepper

plum tomatoes tomatoes (sliced)

goat cheese (omit

basil pesto

Preheat oven to 425 degrees.

Peel the eggplant, if desired, or leave some of the skin on in strips. Trim off the stem and sliced into quarters lengthwise, then slice into 1-inch thick half moons.

Put the eggplant in a large bowl with the zucchini, bell pepper and onion. Drizzle with the olive oil, 1 teaspoon salt and the chopped thyme and toss together.

Pour the tomato puree into a 4-5 quart casserole or baking dish. Stir in the remaining 1/2 teaspoon salt, garlic, red and black pepper and spread over the bottom of the dish.

Arrange the vegetables in the dish in one layer. Top with the sliced tomatoes and thyme sprigs. Bake 30-35 minutes. The juices should be bubbling and the eggplant tender when pierced with a the tip of a knife. Remove the thyme stems (you can crumble the leaves over the dish first).

Sprinkle the goat cheese over the ratatouille and drizzle with the pesto. Serve warm or at room temperature.

https://content.jwplatform.com/videos/qit2e1NJ.mp4

An easy version of a traditional baked ratatouille recipe, a casserole with fresh Mediterranean vegetables. Plus ideas for what to serve with ratatouille.

Easy Baked Ratatouille

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Classic Ratatouille Recipe

eggplant,

zucchini,

green pepper, diced

yellow onion, sliced

garlic cloves,

olive oil, divided

kosher salt, divided

tomato,

crushed San Marzano tomatoes

lemon juice

basil

Pistou,

Chop the eggplant, zucchini, green pepper, and onion and add them to a large bowl. (Mince the garlic and set it aside.) Add the 2 tablespoons olive oil and 1 teaspoon kosher salt and toss to combine.

In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.

Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.

Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped fresh tomatoes with their liquid and cook for 30 seconds. Stir in the crushed tomatoes, cooked vegetables, and the remaining 1/2 teaspoon kosher salt. 

Simmer on medium heat about 30 minutes until all the vegetables are tender, stirring occasionally. (While it&#8217;s simmering, make the pistou.)

When ready to serve, stir in the lemon juice and chopped basil. Taste and add additional salt and pepper if desired. Top with pistou if using. Leftovers last refrigerated for up to 3 days.

Hello!

Just wanted to let you know that my wife and I tried this recipe the other night. It so happens that my inlaws were there too. They like the recipe so much that they ask for the leftovers to go!

Anyways, thanks a lot for sharing this. Excited to send the next recipe here to my wife.

Have a great day!

Haven’t written a food/recipe review in years but felt this dish was worth it! I made this for dinner tonight &amp; felt like I was eating at a posh restaurant! I even made the pistou since I had the ingredients- served it with crusty ciabatta bread! Will definitely be making again!

This ratatouille was wonderful! It is a bit labor intensive but totally worth it. I may try reducing the amount of olive oil and hope it doesn’t detract too much from the taste. I will definitely use this recipe again! Would this freeze well?

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Top 2 traditional ratatouille recipe recipes from across the web

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Baked Ratatouille Recipe with Goat ...

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