At Roots Food Group, we believe in celebrating the garden's bounty with dishes that are as colorful and nutritious as they are delicious. Our Ratatouille is a classic Provençal dish showcasing the best summer vegetables, arranged beautifully and roasted to perfection.
History of the Recipe
Ratatouille originates from Nice, France, and is a traditional French Provençal stewed vegetable dish, often served as a side dish but substantial enough to stand alone as a hearty meal. The word "ratatouille" comes from the Occitan language term "ratatolha," the recipe is particularly popular in the summer months when fresh produce is abundant.
Benefits
This dish is a feast for the eyes and is packed with nutrients. The variety of vegetables provides a wide range of vitamins, minerals, and fiber. Eggplants, zucchinis, and bell peppers are low in calories, but high in dietary fiber and several vitamins and minerals, including vitamin C, potassium, and vitamin K. Tomatoes offer lycopene, an antioxidant with a wealth of health benefits, including reduced risk of heart disease and cancer.
Cultural Meaning
Ratatouille is often considered a comfort food in France, with each family having its variation passed down through generations. It's a celebration of seasonal produce and is often made in large batches to share with family and friends. The dish is so iconic that it inspired the name and theme of the popular animated film "Ratatouille," highlighting its cultural significance and appeal.
The Recipe
Ingredients
For 8 Servings of Veggies
- 2 eggplants
- 6 Roma tomatoes
- 2 yellow squashes
- 2 zucchinis
Sauce
- 2 Tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- Salt and pepper to taste
- 28 oz can of crushed tomatoes
- 2 Tbsp. Chopped fresh basil from 8-10 leaves
Herb Seasoning
- 2 Tbsp. chopped fresh basil from 8-10 leaves
- 1 tsp. minced garlic
- 2 Tbsp. chopped fresh parsley
- 2 tsp. fresh thyme
- Salt and pepper to taste
- 4 Tbsp. olive oil
Directions
Step 1: Preheat the oven to 375 ̊ F.
Step 2: Slice the eggplant, tomatoes, squash, and zucchini into approximately 1/16-inch rounds and set them aside.
Step 3: Make the sauce: heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Step 4: Arrange the sliced veggies in alternating patterns (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan—season with salt and pepper.
Step 5: Make the herb seasoning: in a small bowl, mix the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Step 6: Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes until the vegetables are softened.
Step 7: Serve while hot as a main dish or side. The Ratatouille is also excellent the next day- cover with foil and reheat in a 350 ̊ F oven for 15 minutes, or simply microwave to the desired temperature.
Enjoy this vibrant Ratatouille, a dish that's as nutritious as it is delicious, perfect for any occasion that calls for a touch of Provençal flair.
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