This popular stewed vegetable dish is from the French region of Provence. Herbs, olive oil, and fresh vegetables are slowly simmered in the oven in their natural juices. Serve hot or at room temperature. Ratatouille is wonderful combined with pasta.
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil or 1 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon chopped fresh thyme, or 1/2 dried thyme
2 teaspoons kosher or sea salt
Freshly ground pepper, to taste
1 large yellow onion, sliced
3 cloves garlic, minced
1 small eggplant, unpeeled, cut into 1/2-inch cubes
1 green bell pepper, seeded and cut in 1-inch pieces
1 zucchini, unpeeled, cut into 3/4-inch slices
4 large Roma or plum tomatoes, seeded, sliced and drained
2 tablespoons olive oil
- Preheat oven to 350°F (175°C).
- In a small bowl, combine herbs, salt, and pepper.
- In a lightly greased 4-quart casserole dish layer vegetables alternately with herb mixture. Drizzle oil over the top.
- Cover and bake until vegetables are tender, about 1 hour. Gently stir and bake, uncovered, 10 to 15 minutes longer to reduce liquid.
Makes 6 servings.