Colorful vegetables and fresh herbs cooked together to create a savory mix that is light and healthy but incredibly satisfying. Served with a side of crusty bread and a dollop of goat cheese, this may be my all-time favorite dish.
The recipe below represents my favorite combination of vegetables but there are so many varieties – I’ve made ratatouille with potatoes, artichokes, cauliflower, chiles and more seasoned with anything from chile oil to simple salt and pepper. This is my go-to version, however. The flavors scream summer but it’s homey comfort food any time of year.Related
This dish gets better as it sits so is a great make-ahead meal.
- olive oil - 2 tbs
- onion - 1 large, diced
- red pepper flakes - 1 tsp, optional
- eggplant - 2.5 lbs
- bell peppers - 3, assorted colors
- zucchini - 1 lb
- yellow squash - 6 oz
- mushrooms - 8 oz
- garlic - 1 tbs
- tomato paste - 1 tbs
- canned diced no-salt added tomatoes - 2 cans
- fresh thyme - 2 tbs
- fresh basil - 1/4 c
- fresh parsley - 1/4 c
- balsamic vinegar - 1/2 tbs
- salt and pepper - to taste
Toss the cubed eggplant with 1 tbs salt and set aside in a strainer while you prep the rest of the ingredients. This will draw out any bitter juices.
Roast peppers in a broiler or over a gas burner until skin is charred. Put in a plastic bag and let sit 10 minutes before removing skin and seeds. Dice.
Meanwhile, heat 2 tbs olive oil in a Dutch oven over medium heat. Add onion and red pepper and cook until just translucent, about 5 minutes. Thoroughly rinse the eggplant to remove salt and add it to the pot. Continue to cook, stirring regularly, until eggplant is partially cooked, about 5 minutes.
Add zucchini, squash, and mushrooms. Season with salt and pepper to taste and cook until mushrooms release their juices, about 10 minutes.
Add tomato paste and garlic, cook for another 1-2 minutes until fragrant. Add tomatoes, stir in roasted peppers, and simmer 5 more minutes.
Stir in fresh herbs, reserving some for garnish, and adjust seasoning. Brighten with a splash of vinegar and serve either warm or at room temperature.