Ratatouille

1. 1

   Slice the peppers into half-inch strips and roughly chop the tomatoes.

2. 2

   In a large Dutch oven saute the onions, peppers, zucchini, and eggplant separately, in olive oil until each vegetable browns.

3. 3

   If you do them all at once the pan will be overcrowded and they will not saute, they will steam and not brown.

4. 4

   After all the vegetables are browed, combine them in the Dutch oven, add the tomatoes and garlic, a squirt or two of olive oil, salt and pepper.

5. 5

   Cover and cook over low to medium heat for 30 minutes or until very tender.

6. 6

   Add the herbs at the end and check for additional salt and pepper.

7. 7

   You can use any combination of herbes de Provence but basil, thyme, oregano, and marjoram are common selections.

* Per serving · 4 servings · Values may vary.

No additional tips available.