Ratatouille is traditionally a simple peasant dish from France made from zucchini, eggplant, tomatoes and peppers. It is a stewed vegetable dish that can be served alone or with pasta, rice or potato. Since we had a lot of vegetables from the farmer’s market and some left over from a veggie tray we decided this would be a great choice.
- 1 large Vidalia onion, medium dice
- 2 large bell peppers, medium dice
- 1 medium kohlrabi, medium dice
- 2 medium round zucchini, medium dice
- 1/2 cup purple carrots, medium 1/4″ rondelle
- 2 pounds grape tomatoes, cut in half
- 4 Tablespoons garlic, minced
- 1/4 cup vegetable stock
- salt and pepper (to taste)
- 3 Tablespoons of each Fresh Herb: Oregano, Basil, Thyme, Sage: chopped
- Olive oil (about 1/3 cup and as needed)
**Yes we didn’t use eggplant as I didn’t have any in the house but guess what? It still came out delish!!
- Heat the olive oil in a large pot over medium heat. Add the onion and saute until soft and translucent (4-5 min). Add garlic and continue about another minute.
- Turn heat to medium-low. Add vegetables individually cooking until softens (about 2-3 min) before adding the next. We did carrots, bell peppers, kohlrabi, zucchini, then tomatoes. If using eggplant I would add before zucchini.
- Add stock and over low heat allow veggies to stew. Season with salt, pepper and herbs.
- It is ready when veggies are tender and you have achieved the wonderful medley of flavors!!
This is such a great way to enjoy the vegetables of the season. I particularly like this alone or over noodles. If you don’t want to introduce the pasta to your meal try serving it over spaghetti squash. I even used the leftovers to bake over some cod fillets.
FYI: The larger carrots you see in photo were just left over from a veggie tray that we just throw in.