When your farmers’ market is brimming with tomatoes, bell peppers, eggplant, basil, and zucchini then it’s time to make ratatouille. This classic French one-pot dish brings out the finest flavors of summer and early fall … and it’s surprisingly easy to make. Plant-based, vegan, and a vegetable lover’s dream come true.
I created this dish for a cooking demo at Sustainable Nantucket’s Farmers & Artisans Market. Read on for the recipe and some of my favorite ratatouille serving suggestions.
- 3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, cut into ¼-inch dice
- 2 cloves garlic, minced
- 1 pound tomatoes, cut into 1-inch pieces or a pint of cherry tomatoes, halved
- 1 red bell pepper, cut into ½-inch dice
- Kosher salt and freshly ground black pepper
- 1 medium-size zucchini, cut into ½-inch dice
- 1 medium-size eggplant, cut into ¾-inch dice
- 2 tablespoons plus ½ cup roughly chopped basil
- 6 thyme sprigs, leaves removed, 1 teaspoon
- Heat 1 tablespoon of the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook, stirring often, until tender, about 5 minutes. Add the garlic and cook until fragrant, 1 minute.
- Add 1 more tablespoon oil, the tomatoes, bell pepper, and a pinch of the salt and pepper. Bring to a boil, lower the heat, and simmer, covered, until the tomatoes are softened and their juices release, about 10 minutes.
- Add the final tablespoon oil, zucchini, eggplant, 2 tablespoons of the basil, and thyme. Stir well a few times to combine.
- Cover and cook until the zucchini and eggplant are tender, another 10 minutes. Stir every few minutes.
- Season with the remaining ½ cup basil and additional salt and pepper to taste.
– In individual bowls as a main meal with salad and bread on the side
– Over a mix of ricotta or plain Greek yogurt that’s been seasoned with lemon zest, a few drizzles of honey, and some fresh thyme leaves
– Over polenta
– On a platter and topped with crumbled goat cheese or any other favorite cheese
– Served over rice, quinoa, or pasta
– As a topping for baked potatoes
– In grilled cheese. I like to spread pesto on a slice of bread, then top with cheese, some leftover ratatouille, more cheese, more pesto, and the final slice of bread
Beginner Food says
Thank you for this! I’ve been looking for easy vegetable dishes to serve my cousin because he can’t really eat meat, and I want to make sure that he gets his fill during his stay with us.
Fantastic. This recipe is delish! Enjoy 🙂