The Best Ratatouille Recipe
Zucchini, eggplant, peppers, and tomatoes are flavored with herbes de Provence in ratatouille, a classic French Provençal dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Stove
- Pot
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Can opener
- Colander
- Serving bowl
Ingredients
- ½ cup extra-virgin olive oil
- 1 Tbsp. dried herbes de Provence
- 6 garlic cloves, smashed and peeled
- 2 large yellow onions, quartered
- 1 bay leaf
- 2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces
- 1 medium red bell pepper, stemmed, seeded, and quartered
- 1 medium yellow bell pepper, stemmed, seeded, and quartered
- 1 medium eggplant (1 lb.), cut into 2-in.-thick pieces
- 10 canned whole peeled tomatoes, drained
- Kosher salt
- freshly ground black pepper
- 1 Tbsp. finely chopped basil leaves
- 1 Tbsp. finely chopped parsley leaves
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