Ratatouille

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Ver’s Ratatouille

Ratatouille: A Rustic Classic from the South of France

Ratatouille is a vibrant vegetable medley that hails from Provence, a sun-soaked region in the south of France. This hearty dish celebrates the season’s best produce—typically eggplant, zucchini, bell peppers, tomatoes, onions, and garlic—simmered slowly with olive oil and herbs like thyme, basil, and bay leaf. Though humble in origin, ratatouille is rich in flavor and history, often served as a main course with crusty bread or as a side to grilled meats or fish.

Traditionally, each vegetable is sautéed separately to preserve its unique texture and flavor before being combined and stewed. However, modern adaptations, including this one, artfully layer the vegetables in a pleasing pattern on top of a tomato-based medley, creating a culinary work of art. No matter the presentation, its soul remains the same: a celebration of simplicity, freshness, and home cooking.

Whether enjoyed warm or at room temperature, ratatouille embodies the essence of Mediterranean cuisine—colorful, nourishing, and timeless. It’s perfect for summer dinners, meal prep, or even as a topping for pasta or crusty bread. With just a few ingredients and a bit of patience, this dish brings a taste of the French countryside right to your table.

Ingredient List

Ratatouille:

1/2 Cup Shallot Diced

1 Red Bell Pepper - Diced

1 Tbsp Garlic - Minced

3 Tbsp Olive Oil

15 oz. Crushed Tomatoes

1 tsp Basil

1 tsp Thyme

1 Yellow Squash

1 Zucchini

5 Roma Tomatoes

2 Tbsp Parsley

Salt & Pepper to taste

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Makes 6-10 servings

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30 min Prep

Prep The Ratatouille Base

Ratatouille is as beautiful to look at as it is satisfying to eat, and this baked version brings both rustic flavor and visual charm to the table. Begin by warming a swirl of olive oil in a skillet over medium heat. Add finely chopped shallots, bell pepper, and garlic, cooking gently until everything is soft and fragrant. Once the mixture is wilted, stir in crushed tomatoes along with a sprinkle of dried basil and thyme. Let the sauce simmer for about 15 minutes, allowing the flavors to deepen and meld.

Slice Your Vegetables

While the sauce simmers, preheat your oven to 375°F. Prepare the vegetables: thinly slice yellow squash, zucchini, and ripe tomatoes into uniform 1/8-inch thick rounds. Lightly season them with salt and pepper. Once the sauce is ready, pour it into a 2-quart baking dish, spreading it evenly along the bottom. Then, arrange the sliced vegetables in neat, overlapping rows, standing them on their edges so the colors alternate and create a lovely pattern. Drizzle the top with a little more olive oil for richness.

Cover the dish tightly with foil and bake for 45 minutes, removing the foil for the final 15 to allow the edges to brown slightly. Once out of the oven, finish the dish with a scattering of chopped fresh parsley for a burst of freshness and color. Serve warm as a show-stopping side or a light main course—it’s a celebration of garden vegetables in every bite.

Cut your vegetables to uniform thickness. Also, lay out all your slices of vegetables and add your salt and pepper before you stack them. This way, the seasoning is incorporated nicely into the dish.

-Ver

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