Ratatouille is a traditional French Provencal stewed vegetable dish, which originated in Nice, in the south of France. It’s usually served as a side dish, but may also be served as a meal on its own accompanied by quinoa or millet pilaf, couscous or rustic bread. Ratatouille is very simple to make and a very healthy, nutritious, and delicious meal. Enjoy!
1. 1/2 cups cherry tomatoes
2. 1 Tsp. minced garlic
3. 1/3 cup diced shallots
4. 1 cup diced zucchini
5. 1 cup diced yellow squash
6. 1 cups diced eggplant
7. 1 cup diced yellow bell peppers
8. 1 cup diced orange bell peppers
9. 1/3 Tsp. sea salt
10. 1/2 cup extra virgin olive oil
11. 2 Tbsp. chopped fresh basil leaves
12. 2Tbsp. chopped fresh parsley leaves
13. 1/2 Tsp. Herbs de Provence
Add olive oil in a 12-inch sauté pan over medium heat. Add shallots and garlic to the pan, sauté until wilted and lightly caramelized about 5 -7 minutes. Add eggplant to the pan and stir occasionally, until the eggplant is partially cooked about 5 minutes. Add bell peppers, zucchini, and yellow squash and continue to cook for an additional 7-10 minutes. Add tomatoes, herbes de Provence, sea salt and cook for additional 5-7 minutes. Stir lightly to blend and serve either hot or at room temperature over couscous, quinoa or with rustic bread. Sprinkle basil and parsley before serving. Cold ratatouille on rustic baguette with a drizzle of olive oil is absolutely divine, so refrigerate the leftover for the next day.