Fresh vegetable ratatouille

Fresh Vegetable Ratatouille is a classic French dish made with summer vegetables like zucchini, eggplant, and tomatoes. It's slow-cooked to develop deep, rich flavors, perfect as a side dish or a light main course. Here's how to make a delicious ratatouille:

Fresh Vegetable Ratatouille Recipe

Ingredients:

• 1 medium eggplant, cubed
• 2 medium zucchinis, sliced into rounds
• 1 large bell pepper (red, yellow, or orange), diced
• 1 large onion, diced
• 3-4 cloves garlic, minced
• 4 large ripe tomatoes, diced (or 1 can diced tomatoes)
• 3 tablespoons olive oil
• 1 teaspoon dried thyme (or fresh thyme sprigs)
• 1 teaspoon dried oregano
• 1 bay leaf (optional)
• Salt and pepper, to taste
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar (optional)
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the Vegetables:

   • Cut the eggplant, zucchini, bell pepper, and tomatoes into even-sized pieces for uniform cooking.
   • If you want, sprinkle salt on the eggplant cubes and let them sit for about 10-15 minutes to remove bitterness. Then, rinse and pat dry.

2. Sauté the Vegetables:

   • Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
   • Add the diced onions and sauté for about 5 minutes until softened.
   • Add the garlic and cook for another minute, until fragrant.

3. Cook the Vegetables:

   • Add the diced bell pepper to the pan and sauté for 3-4 minutes.
   • Add the zucchini and eggplant and cook, stirring occasionally, for another 7-8 minutes until the vegetables start to soften.

4. Add the Tomatoes and Herbs:

   • Stir in the diced tomatoes, thyme, oregano, bay leaf (if using), and season with salt and pepper.
   • Reduce the heat to low, cover the pan, and let the vegetables simmer gently for about 25-30 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.

5. Finish the Dish:

   • Once the vegetables are tender, stir in the fresh basil, parsley, and a splash of balsamic vinegar (if using). Taste and adjust the seasoning if necessary.

6. Serve:

   • Garnish with additional fresh herbs and a drizzle of olive oil. Serve the ratatouille warm, at room temperature, or chilled.

Serving Suggestions:

• Serve as a side dish with grilled meats or fish.
• Pair it with crusty bread or over cooked quinoa or rice for a more filling meal.
• It’s also great as a topping for pasta or served with a poached egg on top for a light, hearty brunch.

Enjoy this flavorful, veggie-packed dish!