Ratatouille, as many of you might be familiar with from the Disney/Pixar Movie, is a traditional French dish which consists of various vegetables and herbs. It’s a perfect summertime dish, because all the vegetables are in season, and it doesn’t require you to turn on the oven! To make this ratatouille you will need: 1 yellow onion, 1 1/2 zucchinis, 1 summer squash, 1 1/2 bell peppers (I used 1 orange and 1/2 red), 1 can of diced tomatoes, 2 cloves of minced garlic, 2 tablespoons of olive oil (divided), 1 teaspoon of herbs de Provence*, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.
Let’s get chopping! First dice your onions, then add them to a large stock pot with 1 tablespoon of olive oil over medium-high heat.
Next up are the zucchinis and the squash. Chop, chop, chop! This is a great way to get some aggression out!
Add the 1 1/2 chopped zucchinis, 1 chopped squash, 2 cloves of minced garlic, and an additional 1 tablespoon of olive oil to the stock pot. While those start to get soft, chop up your bell peppers. 1 whole and 1 half, you can pick whichever colors you want!
Everyone in the pot! Allow the vegetables to continuing cooking until they are soft, anywhere from 7-10 minutes.
At this point, you want to add the entire can of diced tomatoes, 1 teaspoon of herbs de Provence, 1/2 teaspoon of salt, and 1/4 teaspoon pepper.
Reduce heat to medium-low, and simmer until the tomatoes are heated through. You could serve the ratatouille at this point, or you can continue to simmer over low heat for up to 30 minutes. This will really enhance the flavor!
I understand that staring into that big pot o’ deliciousness makes it hard to wait an additional 30 minutes, so that part is up to you! Serve over a bed of brown rice to soak up the sauce. This makes for a great vegetarian meal!
It can also be served as a side with some protein! Maybe even my Blackened Cumin-Cayenne Tilapia? Whatever you decide, you won’t be let down!
1 yellow onion, diced
1 1/2 large zucchinis, chopped
1 large summer squash, chopped
1 1/2 sweet bell peppers, chopped
1 can diced tomatoes
2 cloves minced garlic
2 Tbsp. olive oil, divided
1 tsp. herbs de Provence*
1/2 tsp. salt
1/4 tsp. pepper
Dice the onion and add it to a large stock pot with 1 Tbsp. olive oil over medium-high heat. Chop zucchini, squash,and bell peppers. Add chopped vegetables to the stock pot with 1 additional Tbsp. of olive oil and 2 cloves of minced garlic. Cover and allow to cook until soft, about 7-10 minutes, stirring occasionally.
Once the vegetables are soft, add in a whole can of diced tomatoes, 1 tsp. herbs de Provence, 1/2 tsp. salt, and 1/4 tsp. of pepper. Reduce the heat to medium-low and allow to heat through. Continue to simmer over low heat for up to 30 minutes, if desired.
Serve over brown rice. Enjoy!
*Cook’s Note: To make your own herbs de Provence you can simply combine 1/2 tsp. dried thyme, 1/4 tsp. dried rosemary, and 1/4 teaspoon dried marjoram.