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My review
Summer Vegetable Ratatouille
Rani
"My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use."
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Ingredients
servings 191 calsOriginal recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 191 calories; 14.1 g fat; 15.9 g carbohydrates; 3.2 g protein; 0 mg cholesterol; 13 mg sodium. Full nutrition
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Reviews
Read all reviews 104158 Ratings
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Most helpful positive review
5/26/2006
this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. ...
Most helpful critical review
10/1/2001
What I like in this recipe is the color and combination of so many vegetables, except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery.
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5/26/2006
this was excellent. instead of cooking the veggies individually, i just threw them in a pot after cooking the onions and garlic and simmered on medium low for a while. they turned out perfect. ...
10/12/2004
If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I had in the house and for veggies only used 1 zucchini, 2 eggplants (I cubed the eggplant then lightly...
6/17/2007
My husband said, "keep this recipe around." I made some adjustments based on taste and what I had available: -no eggplant (not a family fave) -I added leeks, diced small red potatoes, orange-ye...
4/13/2003
When I saw this recipe, I about jumped for joy at how many vegetables it had. If you don't like eggplant, you won't like this dish, but luckily I do. :-) Just to make it even less fattening, ...
1/20/2004
So good; so easy. I like how the veggies are cooked separately then combined to finish - this way they don't all turn to mush. I added fresh oregano since I had some on hand. It was delicious.
8/24/2003
This was tasty. I lightened up on the oil ( used about 2T total) and augmented with vegetable stock. After it was all cooked, I added a little balsamic vinegar.. yum perfect.
4/25/2007
I really enjoyed this. I added 1 cup of chicken broth and a small can of tomato paste as another reviewer suggested to make this more palatable for my vegetable-shy boyfriend and he liked it as...
10/1/2001
What I like in this recipe is the color and combination of so many vegetables, except the eggplant. I hear that Japanese eggplant is more flavorful and less rubbery.
6/15/2005
Really good Rani! After sauteeing the vegies in my cast iron skillet I added some tomato paste and chicken broth and popped it into the oven. Delicious!