Bonjour there! How about we make a French classic today? We are diving into the world of the authentic ratatouille recipe. Ready?
What to do with a bunch of fresh tomatoes, zucchini and eggplant from your vegetable garden?
I don’t have vegetable garden, but my parents do.
So quite often when they come visit (or I go visit them), they will bring a little something from their garden as a gift. Something I adore!
Last time I was there, my dad and I were talking about their crop and I mentioned that I loved beetroot. Out came a shovel and he dug out this massive fresh beetroot for me to take home.
We spent 4 days eating beetroot!
Pixar
Ratatouille is quite a famous French dish.
And not because it has been around for ages, the Pixar movie about the culinary whiz rat also put this delicious and savory French vegetable medley in the spotlights.
Have you ever made ratatouille before?
I often see these gorgeous pattern oven dishes on social media. Don’t think you really have to recreate those to make it perfect. The flavor is the main component you have to get right in your ratatouille recipe. And if you feel like being creative, you can sure make a show stopper for your dinner table.
Provençal
That colourful collection of vegetables radiates the provencal sun on your plate.
What to serve it with?
Mackerel or tuna. Or a pork roast or chicken legs.
Can you keep it vegetarian?
Sure, why not!
Serve the ratatouille as a veggie main course with an extra zippy green salad on the side and some crunchy bread.
Whatever you do, make sure that you just make enough because it is so addictive!
Here’s my very own tried-and-true ratatouille recipe, straight from my garden to your kitchen.
Bon appétit!
Easy French Ratatouille Recipe
Colorful oven baked vegetables from France to your dinner table!
- 3 large ripe tomatoes thinly sliced
- 2 zucchinis thinly sliced into rounds
- 2 eggplants thinly sliced into rounds
- 3 cloves garlic minced
- 1 yellow onion finely chopped
- 1 14 oz can crushed tomatoes
- a handful fresh basil and thyme chopped
- olive oil
- salt
- pepper
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1. Heat a little splash of olive oil in a non-stick pan over medium heat. Gently sweat the onion and garlic in it for a minute.
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2. Pour in the crushed tomatoes. Also add half of the chopped basil and thyme. Add salt and pepper to taste. Let the the tomato sauce cook gently for 10 minutes over medium heat. Then pour it in a large baking dish.
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3. Preheat your oven to 375°F (190°C).
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4. Add the slices of tomatoes, zucchini and eggplants in the pattern that you like. The slices should stand up straight in the sauce.
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5. Season with salt and pepper. Sprinkle with a little olive oil. Add the rest of the basil and thyme.
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6. Cover in tinfoil and put the dish in the hot oven. Bake the ratatouille for 35 minutes. After that, get rid of the foil. Bake it for an extra 15 minutes, until the vegetables are tender. Serve warm.
