As the fall harvest approaches, there’s no better time to embrace the abundance of fresh vegetables and make a comforting dish like ratatouille. This classic French recipe is not just about taste—it’s about bringing together the vibrant colors and flavors of the season. Plus, who can resist thinking of Remi, the talented little chef from the movie Ratatouille?
Ingredients:
- 2 bell peppers (preferably in warm colors like red, orange, or yellow)
- 5-6 cloves of garlic
- 3 shallots
- 1 tbsp olive oil
- 2 tomatoes (peeled)
- 1 cup zucchini (small diced)
- 1 cup eggplant (small diced)
- 2/3 cup cherry tomatoes
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp herbes de Provence
- 1 tsp black pepper
Instructions:
Step 1: Roasting for Richness
To kick off this recipe, preheat your oven to 400°F. Arrange the peppers, garlic cloves, and shallots on a baking sheet. Drizzle with 1 tablespoon of olive oil, ensuring everything is evenly coated. Roast for 25 minutes until they are beautifully caramelized. Using peppers in warm colors not only adds a variety of flavors but also gives your dish that iconic look from the movie.
Step 2: Creating the Perfect Puree
Once roasted, let the peppers cool slightly, then remove the seeds. Combine the roasted peppers, garlic, shallots, and 2 peeled tomatoes in a blender, and blend until you achieve a smooth puree. For easy tomato peeling, blanch them in boiling water for 2-3 minutes, then quickly transfer to an ice bath. The skins should slide right off.
Step 3: Sautéing the Vegetables
In a large skillet, lightly brown the diced zucchini and eggplant over medium heat. Season with salt, dried thyme, oregano, herbes de Provence, and black pepper. Add the cherry tomatoes for a delightful burst of flavor and texture. Pour in the puree sauce and let everything simmer together for about 10 minutes. This is the perfect time to taste and adjust the seasoning to your preference.
Step 4: The Final Touch
For a truly show-stopping presentation, transfer the ratatouille to a casserole dish. Layer thin slices of zucchini, eggplant, and tomatoes on top. Lightly brush with olive oil and a sprinkle of seasoning. Bake at 375°F for 30 minutes. Serve with some freshly baked sourdough bread to soak up all the delicious flavors.
Why This Recipe Works
This ratatouille recipe is a celebration of the season’s best produce. Roasting the vegetables first enhances their natural sweetness, while the blend of herbs gives a classic Provencal touch. The dish is versatile, comforting, and perfect for sharing with loved ones as the weather turns cooler.