World'S Best Ratatouille Recipe

Name: World'S Best Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sweet bell peppers, roasted peeled and cut into thin strips (see below); 2 tablespoons olive oil; 1/2 teaspoon salt and pepper; 2 large eggplants, cut into 1 inch dice; 4 medium zucchini, cut into 1 inch dice; 2 medium yellow squash, cut into 1 inch dice; 2 garlic cloves, minced; 1 large yellow onion, cut in half and then sliced into half moon slices; 2 (14 ounce) cans diced tomatoes (or stewed tomatoes); 3 tablespoons dried herbs (tarragon, basil, oregano or thyme or combo thereof) or 2 tablespoons fresh herbs

Servings: persons

2 sweet bell peppers, roasted peeled and cut into thin strips (see below)
2 tablespoons olive oil
1/2 teaspoon salt and pepper
2 large eggplants, cut into 1 inch dice
4 medium zucchini, cut into 1 inch dice
2 medium yellow squash, cut into 1 inch dice
2 garlic cloves, minced
1 large yellow onion, cut in half and then sliced into half moon slices
2 (14 ounce) cans diced tomatoes (or stewed tomatoes)
3 tablespoons dried herbs (tarragon, basil, oregano or thyme or combo thereof) or 2 tablespoons fresh herbs

1
To roast peppers, place them on a rimmed baking sheet and place in oven directly under broiler. Check often and as each side of the peppers get blackened, turn the pepper. Continue to do so until all sides are completely black.
2
Remove peppers from oven and place in a bowl. Cover bowl with plastic wrap. Set aside for at least 10 minutes while you roast the other vegetables.
3
Once the peppers are out, reset the oven to 400F.
4
Place eggplant and zucchini in a single layer on rimmed baking sheets. (You will fill more than one baking sheet. Be prepared to roast multiple batches.) Drizzle vegetables with olive oil and sprinkle with salt and pepper. Stir to coat with olive oil. Roast vegetables in oven for about 30 minutes or until vegetables are very soft, stirring occasionally.
5
Meanwhile, cover the bottom of a large, heavy bottomed pot with olive oil and heat on stovetop. Add onions and garlic and cook on medium-low until golden and onions are soft.
6
Back to the covered bowl of peppers! The skin should peel right off of the peppers now. Remove stem and seeds too, and slice into long thin strips. Add pepper strips and any juices into the pot with the onions.
7
Add roasted eggplants and squashes to the pot plus the 2 cans of tomatoes. Season to taste with fresh or dried herbs (tarragon is lovely!).
8
Stir and simmer on low for at least 30 minutes.
9
Season ratatouille with salt and pepper to taste.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sweet bell peppers, roasted peeled and cut into thin strips (see below), 2 tablespoons olive oil, 1/2 teaspoon salt and pepper, 2 large eggplants, cut into 1 inch dice, and more.

Yes, World'S Best Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

World'S Best Ratatouille

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