Olive oil: Olive oil is a classic choice for sauteing this recipe’s veggies. However, you can use any other neutral-flavored oil—such as avocado oil—if you prefer a different cooking base. Yellow Onion Bell peppers: Most recipes for ratatouille achieve their vibrant presentation by using a colorful assortment of bell peppers. I used a combination of red and yellow peppers, but any color would work. Tomato paste Fresh garlic cloves Eggplant: Of all the eggplant varieties available, I prefer globe eggplants due to their versatility and year-round availability at most U.S. grocery stores. You can even check out my beginner-friendly guide on how to dice eggplant for more tips on cutting this veggie for your ratatouille stew recipe. Zucchini: Tender and mildly sweet, zucchini is a classic summer vegetable guaranteed to elevate any ratatouille recipe. Due to their similar flavor profiles, you can also mix and match zucchini with yellow squash if desired. Tomatoes: During the summer, I love to use fresh tomatoes—such as grape, Roma, beefsteak, or any other vine-ripened variety—in this recipe. However, you can also make this easy ratatouille recipe with canned tomatoes if you’re short on time or don’t have access to fresh produce. Seasoning: I prefer a herby, bright mixture of fresh thyme, basil, salt, and pepper as my seasoning for ratatouille. Depending on what you have on hand, you may also use fresh parsley instead of basil. Vinegar: The best way to brighten a ratatouille stew is to add a tablespoon of apple cider vinegar just before serving. However, if you prefer a more traditional flavoring, you may instead add ¼ cup of red wine to the mixture at the beginning of the recipe. Sugar: Adding a teaspoon of sugar is a great way to create a delicious contrast with this dish’s crisper, more earthy flavors. Though I prefer granulated sugar, you can also use brown sugar, coconut sugar, or cane sugar to help remove any bitterness in your ratatouille.
How to Make Ratatouille Food?
This vegan ratatouille recipe requires zero expertise and little time to make. These no-fuss instructions will walk you through every step to make this classic French dish like a pro.
Bread: If you want a side dish as easy to make as this quick ratatouille recipe, look no further than these crusty bread recipes. My No Knead Bread and Olive Bread will astound you with their rustic, artisanal taste—with less than five ingredients! Or, if you’re looking for a richer variation, you can enjoy a slice of Garlic Bread in Air Fryer for a robust, toasty accompaniment. Pasta: Bursting with luscious, complex flavors, pasta recipes are a must when you make this French vegetable stew. Ricotta Lemon Pasta strikes a delectable balance between smooth and citrusy flavors, while my Garlic Butter Spaghetti has impeccably bold, sumptuous notes. You can even spoon your ratatouille over a bowl of creamy polenta for a sweet, buttery base to your veggie stew. Meat: Nothing pairs better with a light zucchini ratatouille than a savory cut of meat. I especially love to eat this Mediterranean ratatouille recipe alongside a rosemary-crusted Roasted Rack of Lamb or juicy Oven Beef Kabobs for the most robust, mouthwatering flavors.
Cut vegetables in equal sizes: When you prepare ratatouille, it’s vital that you cut your vegetables in equal sizes. This way, all your chunky pieces will cook at the same rate, ensuring no piece comes out over- or under-cooked. Salting eggplant: Though an optional step, salting eggplant (also known as sweating eggplant) isn’t necessary when making ratatouille. In the past, eggplants had a bitter flavor, which the salting process could tamp down. However, new agricultural technology has eliminated most of the bitter taste from commercial eggplants, so salting is no longer necessary unless you’re growing eggplants yourself. It gets better as it sits: As odd as it may sound, the best ratatouille recipe is one that has time to sit after cooking. The stew’s flavors will continue to develop and mix as it rests, so if you have time, I highly encourage giving the stew time to sit before serving—even if you wait until the next day to eat it.
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