Enjoy this classic French dish with your whole family. This recipe is a delicious way to use up a variety of vegetables and unlock their flavors in your Dutch oven.
Ingredients:
- 1 eggplant, cut into 1-inch cubes
- 2 zucchinis, cut into 1-inch cubes
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1 can (14.5 ounces) diced tomatoes, undrained
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- a beautiful Dutch oven
Instructions:
- Preheat your oven to 375°F.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Add the onion and garlic and cook until the onion is translucent - about 5 minutes.
- Add the eggplant, zucchini, bell peppers, thyme, and rosemary to the Dutch oven and stir to combine.
- Cook the vegetables for about 10 minutes, stirring occasionally, until they start to soften.
- Add the diced tomatoes to the Dutch oven and stir to combine.
- Season with salt and black pepper to taste. Now you have your flavor base!
- Cover the Dutch oven with a lid and place it in the oven.
- Cook for about 45 minutes (or until the vegetables are tender and the flavors have melded). Mmmmmm!
- Remove the Dutch oven from the oven and let it cool for a few minutes.
- Serve the ratatouille hot or at room temperature, garnished with fresh basil leaves.
Enjoy your delicious and healthy ratatouille!