Easy Ratatouille (One Pot Vegetable Stew)

By Jessica Swartz June 6, 2023 33 mins read 77 Views

This simple ratatouille is my version of the classic French vegetable stew. The tomato, bell pepper, eggplant, and zucchini are simmered with aromatics and softened until the juices and flavors become delicious.

Photo credits: Andrea Gralow

Ratatouille is traditionally cooked on a low heat for an extended period of time. This weeknight-friendly recipe uses a simple technique to adapt the classic recipe.

After boiling the stew quickly for five minutes, I simmer it gently until the vegetables have softened but are still in good shape. You only need to wash one pot. It's even more delicious the next day. You can freeze a large batch of this delicious stew to bring the flavors of summer into January. Enjoy this delicious, healthy, vegetarian, gluten-free, dairy-free stew at breakfast, lunch and dinner every day.

Ratatouille, like a good quiche or pasta salad, is known for its versatility. It can be served hot or cold for breakfast, lunch or dinner. You can also serve it as a side dish, with an egg fried on top, during a picnic.

Table of Contents

What is Ratatouille?
Ratatouille Recipe Ingredients
Ratatouille Recipe
Ratatouille Recipes: Tips and Tricks for the Best Ratatouille
Ratatouille - How to Serve it
Vegetarian Recipes That Are Worth Watching Movies
Sweet Spanish Paprika
Ratatouille (One-Pot Vegetable Stew) Recipe

What is Ratatouille ?

Ratatouille, pronounced "rat-uh-too-ee," came long before the totally heartwarming-some might say life-changing-animated movie. This vibrant and flavorful vegetable stew is rooted in the culinary tradition of Provence in southern France. It is renowned for its rustic simplicity, and the ability to capture summer in every bite.

It is believed that ratatouille originated in the 18th century. It was originally a dish for peasants, and it was created to make use of the abundance of vegetables that were available in the local gardens. Ratatouille has become a symbol of Provencal Cuisine. Its popularity spread across France and eventually around the world.

Ratatouille is the epitome of the Mediterranean Diet, which emphasizes seasonal, fresh ingredients and communal dining. The ratatouille is a dish that can be served as either a main or side dish. It embodies the simplicity of the Mediterranean diet, which emphasizes seasonal, fresh ingredients and communal dining.

Ratatouille Recipe Ingredients

This easy Ratatouille uses Mediterranean classics, just like my Roasted Vegetable Salad. The same ingredients can be found in almost any supermarket. Vegetable stews are best made in the summer when tomatoes, eggplant, and zucchini have their brightest colors. If you have a big enough pot, consider doubling the recipe and freezing it.

Produce : For this simple stew, choose the freshest seasonal products you can find. This delicate dish is made special by the high quality eggplant, yellow onions, bell peppers, (green, red or yellow), garlic, vine ripe tomatoes and zucchini.
Seasonings - Salt and pepper along with paprika and dried rosemary add a fragrant quality to this vegetable stew. I use sweet Spanish paprika, which is available in our spice shop. Smoked paprika also tastes great.
Fresh herbs - Thyme, and Basil add a freshness to the velvety vegetables.
Olive Oil:Use an extra virgin olive with a little personality, such as our Spanish Hojiblanca.
Acidity - Red wineand Sherry vinegaradd depth to the flavor and balance the sweetness of the vegetables. If you don't want to use alcohol, you can replace it with chicken or vegetable broth. Season with additional sherry vinegar according to your taste.

How To Make Ratatouille

One pot is all you need to create this easy ratatouille. You want the vegetables to be soft, delicate and not mushy.

Salted eggplant: Peel one pound of eggplant. You can remove the peel in stripes or completely for a rustic look. Place the eggplant in a colander and cut into 1 inch pieces. Sprinkle generously with the salt, and let it sit for 20 minutes while you prepare the rest of your ingredients. Once the bitterness of the eggplant is sweated out, dry it with paper towels.
Prepare the produce: Meanwhile, finely chop one yellow onion. Cut 2 bell peppers in 1-inch pieces. For tips, see our guide on how to mince garlic. Chop two pounds of tomatoes while saving the juice. Slice 2 zucchini into 1/2-inch half moons.
In a heavy pot, heat up 2 tablespoons olive oil on medium heat. Add the onions when the oil begins to shimmer. Stir regularly and cook until the onions are translucent, about 5 minutes. Add the bell peppers to the pan and continue cooking until they are softened (about 4 minutes).
Add all the other veggies:Add garlic, tomatoes, their juice, eggplant, and zucchini. Add 1/2 cup red wine and two sprigs thyme. Add a pinch each of salt, black pepper, dried rosemary, and paprika.
Bring to a boil then simmer:Raise heat to medium high and bring to a boiling for 5 minutes while stirring every once or twice. Turn down the heat, cover the pot and simmer for 20 minutes, until the vegetables have softened and the liquid is thickened.
Seasoning: Remove the ratatouille and taste it. Adjust the salt according to your preference. Add the sherry and olive oil. Add fresh basil.
Serve If you have the time, allow the ratatouille in its pot to rest for about an hour before serving. Ladle the ratatouille into bowls when you are ready to serve. You can top them with a sunny-side up egg, and serve some crusty bread to dip in. Enjoy it warm, room temperature or cold.

Tips to Make the Best Ratatouille

It is easy to cook ratatouille with one pot on a weeknight. Before you begin, there are three important things that you should keep in mind:

How do you chop your vegetables? Some recipes require small dice, while others ask for large chunks to give a rustic feel. Personal preference is key. I like to cut my vegetables into 1-inch pieces, so that they become velvety and retain their natural texture. To make the dish more interesting, I cut zucchini or summer squash in half-moon shapes. It is important to keep the vegetables at roughly the same size, so that they all cook at the exact same rate.
I recommend salting the eggplant. Although it is optional, I strongly recommend salting the eggplant. Salt helps three ways. First, it makes the eggplant sweat out any bitterness. (Yes, I do know that not all eggplants have bitterness). It also helps to break down the spongy texture. It also helps the eggplant cook faster, so we don't have to overcook the other vegetables.
Rest the pot in warm water for an hour before serving to allow the flavors settle and intensify. Ratatouille can be served warm. You don't need to heat it up before serving.

How To Serve Ratatouille

Ratatouille reminds me of a relationship. You have to cool things down to appreciate it. When served too cold or too hot, the simple stew becomes muted. If you have time, let the stew rest and serve it at room temperature so that the delicate flavor can be appreciated.

A small French bakery called Douceur De France is located near me. Every time I visit, I always order their ratatouille. The ratatouille is served warm, in a bowl with a perfectly fried egg on top and a crusty French baguette. This is how I prepare ratatouille when I serve it as a main dish, which I do often.

Ratatouille is a simple side dish, but it goes great with roast meats like chicken or lamb. Serve with a side of freshly baked focaccia for a delicious meal that is both simple and luxurious.

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Ratatouille (One-Pot Vegetable Stew)

This easy one-pot ratatouille is a satisfying and hearty vegetarian stew that you can make at any time of the week. It takes only 45 minutes to prepare, but it is best left for an hour. The herbs get to know the vegetables and your pot becomes a loud, summery garden party. It's possible to serve ratatouille in many different ways. You can have it hot, cold, room temperature, as a breakfast, lunch or dinner dish, with an egg fried on top, or just by itself. My personal favorite is warm with a perfectly runny egg on top and a side of crusty bread to sop up all the goodness, but this is a choose-your-own-adventure kind of stew!

Course Entrance

Cuisine French

Prep Time: 20 Minutes

Cook Time 35 Minutes

Total Time 55 Minutes

servings people

Calories 96.4 Kcal

Author Suzy Kardsheh

Ingredients

For the Stew

1 lb aubergine cut into 1-inch pieces
Kosher Salt
Extra Virgin Olive Oil
1 yellow onion, finely chopped
2 mixed bell peppers (red, green or yellow), cut into 1-inch pieces
6 garlic cloves, minced
2 lb tomatoes, chopped
2 zucchini cut into half-inch half-moons
1/2 cup red wine
fresh thyme 2
1 teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon dried rosemary
1 tablespoon sherry vinegar
3 tablespoon chopped fresh basil

To serve (optional)

Sunny side up eggs
Crusty Bread

Instructions

Salt the eggplant by placing it in a colander. Sprinkle salt on the eggplant and let it sweat for 20 minutes to remove its bitterness. Remove the excess salt and water by blotting dry.
Heat 2 tablespoons olive oil in a heavy pot, Dutch oven or large pot on medium heat. Add the onions when the oil shimmers but is not smoking. Stir regularly until the onions are translucent (about five minutes). Add the bell peppers, continue stirring as they cook for 4 more minutes.
Add the rest of the vegetables: garlic, tomatoes, any juice from them, zucchini, eggplants, wine and thyme. Add the paprika and rosemary. Season with kosher sea salt.
Boil and then simmer: Increase the heat to medium high, bring to a rolling boil for five minutes while stirring every once or twice. Cover the pot and let it simmer on low heat for about 20 minutes.
Season: Remove ratatouilles from heat, taste and adjust the salt according to your preference. Add the sherry and olive oil. Add fresh basil.
You can serve the ratatouille in a warm pot by covering it and allowing it to rest for about an hour (see notes on recipe). Pour into bowls. You can top them with a sunny-side up egg, and serve some crusty bread to dip in. Enjoy it warm, room temperature, cold or however you like.

Video

Notes

Resting: Allow the ratatouille in the pot to rest for about an hour before serving. The flavors will settle and intensify beautifully. Ratatouille can be served warm without heating it up.
Ratatouille can be made ahead of time and stored in the fridge. (Avoid plastic containers due to their acidity.) This will keep for about 4 days. Remove it 30 minutes before serving. Bring it up to room temperature or warm it gently over a low heat.
For up to 3 months, you can freeze ratatouille in a tightly sealed container. The ratatouille should be thawed overnight in the refrigerator, then brought to room temperature again before serving. Warm it up gently if you like. If you feel that the texture has been softened by freezing, puree it and serve as a creamy soup. Drizzle extra virgin olive oil on top.
Browse our store for quality Mediterranean ingredients such as olive oil, honey, jams, and spices.

Nutrition

Carbohydrates: 17.9g

This post was originally published on The Mediterranean Dish back in 2018. It has recently been updated with additional information and media to benefit readers.

The Mediterranean Dish first published Easy Ratatouille, a one-pot vegetable stew.

By: Suzy Karadsheh
Title: Easy Ratatouille (One Pot Vegetable Stew)
Sourced From: www.themediterraneandish.com/easy-ratatouille-recipe/
Published Date: Tue, 06 Jun 2023 15:04:04 +0000

Frequently Asked Questions

Can the Mediterranean Diet also be vegetarian?

Yes, vegetarians can follow the Mediterranean Diet. This eating style can be followed by vegetarians who omit meats such as red meat, poultry, fish, and other animal proteins. Vegetarians can opt for a variety plant-based protein source, including legumes, nuts, seeds and other staples of the Mediterranean Diet. Healthy fats such as olive oils, olives, or avocados can help to replace the protein source. You can also incorporate alternative dairy sources like tofu and soy yogurt to get vitamins and minerals, while still following a vegetarian diet. Some other ideas may include mashing beans over toast, adding nuts and seeds over salads or bowls, having hummus with vegetables for snacks throughout the day, or replacing ice cream with frozen banana slices for dessert options!

Can the Mediterranean Diet be made gluten-free?

Yes, you can adapt the Mediterranean Diet to be gluten-free. Rather than using whole-grain sources of carbohydrates such as wheat or barley, gluten-free grains such as millet and quinoa can be incorporated into meals. Additionally, fruits like melon and pears, fresh vegetables, legumes, nuts, and seeds are naturally gluten-free options that should feature heavily in this diet. If you are intolerant to dairy or milk, it is possible to opt for lactose-free products. You might also consider making porridge as an alternative to oats, eating baked salmon with potatoes, or bean soup for lunch, and roasting vegetables with herbs as dinner.

Can I use regular olive oil instead of extra virgin olive oil?

You can choose regular olive oil over extra virgin olive if you follow the Mediterranean diet. Extra Virgin Olive Oil is better for its nutritional benefits and higher quality, but regular olive oil is still an option due to its mild flavor. Regular olive oil is great for everyday cooking, from stir-frying to roasting vegetables. This olive oil has a lower price than EVOO. However, some believe that it is better suited for higher heat applications like deep frying. It doesn't contain the same nutrients as EVOO. So make sure you get all of these benefits in your diet.

Is Rice on the Mediterranean diet?

Mediterranean diets allow rice but encourage it. This diet encourages the consumption of fruits, vegetables and whole grains. Whole-grain, or whole-grain, rice is a good source of carbohydrates that can provide energy to the body. It is also a great source of dietary fibre, which can improve digestion and provide vital nutrients such as iron and B vitamins. Rice can be incorporated into meals by adding cooked grains to salads, soups, and stews. If you eat rice-based dishes, it's a good idea to limit added fat.

Is the Mediterranean Diet expensive?

The Mediterranean diet is affordable and easy to prepare. You can find many staple foods at your local farmers' market or grocery store. Shopping for organic, high-quality products, or special items, such as extra virgin oil, can be more costly. You should set a budget and plan your meals accordingly. Additionally, using leftovers from previous meals and bulk-freezing food items like fish and grains will help save money over time.

Is it safe to drink milk on the Mediterranean Diet?

Yes, milk may be allowed in the Mediterranean diet. This diet includes dairy products like low-fat yogurt, cheese, and other important nutrients. Milk is also nutritious and should be included in moderation as a drink in your daily routine, along with other beverages like coffee and tea. It can also be used to make oatmeal and smoothies, if desired. Opt for organic varieties whenever possible to promote more sustainable farming when shopping for milk. To ensure a balanced start, you can add milk into breakfast items such as avocado toast or smoothies.

What fruit can you eat as part of a Mediterranean diet

You will find fruits like oranges, grapes melons, melons, pears and dates in the Mediterranean Diet. You can add fresh fruits into breakfast recipes like smoothie bowls, parfaits, or shakes to increase nutrition. Greek yogurt with dates spread on toast is an excellent choice for breakfast. This provides natural sweetness without the use of processed sugars. Fresh fruit slices over salads can add flavor and nutrition to meals, and can satisfy sweet taste cravings. Other healthy snacks from the Mediterranean Diet may include nuts and seeds such as almonds and pistachios and dark chocolate in moderation for added antioxidants. For the authentic flavors of this ancient diet, try the local favorites from countries near the Mediterranean Sea.

Statistics

Choose fat-free or 1% milk, yogurt, and cottage cheese. (my.clevelandclinic.org)
1g sugar Benefits Rich in heart-healthy polyunsaturated fats, these nuts may also favourably impact your gut microbiome (and thus improve digestive health) and lower LDL cholesterol, according to a small study that included 18 healthy adults. (everydayhealth.com)
In one study, the healthiest eaters at age 50 had a nearly 90% lower risk of dementia than those with the least healthy diets. (heart.org)
Benefits of Replacing foods high in saturated fats (like butter) with plant sources high in monounsaturated fatty acids, like olive oil, may help lower the risk of heart disease by 19 percent, according to research. (everydayhealth.com)

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How the Mediterranean Food Diet Can Help You Lose Weight & Feel Great

The Mediterranean Diet, a dietary pattern that emphasizes healthy fats. Whole grains, legumes, fresh fruit and vegetables are all part of the Mediterranean Diet. It has been shown that it can have numerous health benefits including lower blood lipids, improved glucose management, reduced risk for certain types of cancer and depression, better cardiac and cognitive function, and better weight management. There are some simple tips that can make it easier for you to follow a Mediterranean-style diet. Firstly, start swapping high-calorie snacks such as chips for nutrient-dense vegetables, even if you consume them as appetizers before meals or during exchanges between traditional courses. Learn how to add spices or other foods derived from nuts, fruit, and vegetables to your diet. Integrate grains, legumes, and high-fiber items to increase satiety after meals. This will make it easier to enjoy food, as well as help you live a healthier life and possibly reap additional health benefits like a longer and more fulfilling life.