Delicious Ratatouille Recipe
The Secret to a Really Good Ratatouille
The secret to making an awesome ratatouille is to sauté the ingredients separately before incorporating them together in one dish at the end. I've been making this recipe for about 15 years, and although I've tried out some minor variations, the recipe has basically stayed the same.
Some ratatouille recipes call for eggplant or olives, but I prefer not to include those. This recipe is awesome because if you have two red peppers and no yellow ones, it's no biggie—just use what you have! This recipe can easily be made smaller or larger depending on how many people you're feeding.
I love how many colors are in this dish! The flavors are so complementary that even my kids love this meal. I like to place a heaping spoonful or two of the ratatouille over rice and eat it as a main dish, although a smaller portion could certainly be served as a side as well.
Just like Chinese food and pizza, this dish makes awesome leftovers! I like to make a smaller portion of rice and ratatouille and then put a fried egg on top for breakfast or even lunch the next day. This recipe will stay in good in the fridge for up to five days—but if it's still uneaten by then, I'll be surprised!
"If you are what you eat, then I only want to eat the good stuff."— Remy, from the movie "Ratatouille"
Have You Made Ratatouille Before?
- 2 cups white jasmine rice
- 1 red bell pepper, cubed
- 1 yellow bell pepper, cubed
- 1 orange bell pepper, cubed
- 3 zucchini, cut into 1/4 inch pieces
- 1 sweet vidalia onion, cubed
- 4 garlic cloves, peeled, cut into slices
- 1 tablespoon salted butter
- 3 tablespoons extra virgin olive oil
- 1/2 teaspoon onion salt
- 1/2 teaspoon garlic powder
- 1 teaspoon tarragon
- 1/2 teaspoon basil
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup water
- Wash and cut all vegetables, but keep them in separate bowls.
- Heat a large sauté pan on medium, add 1 tablespoon of oil, and sauté onions until they are tender. Reduce heat to low and add 1 tablespoon of butter and chopped garlic to the pan. Sauté until garlic is fragrant and onions are translucent. Remove from the pan and set aside.
- Sauté peppers in 1 tablespoon of olive oil on medium heat for 4–5 minutes until they are slightly tender but not mushy. Remove them from the pan.
- Repeat the sautéing process with the zucchini, then add the peppers, onions, and garlic back into the pan. Stir to coat and keep the heat on medium-high.
- Add the chopped tomatoes and all the spices. Add water to the pan and continue to stir until all of the ingredients are coated in spices. Reduce the heat and simmer, covered, for 5–8 minutes until all ingredients are fork-tender. Add salt and pepper to taste.
- Meanwhile, cook jasmine rice according to the package directions. I like to use a rice cooker and make 2 cups of rice with 2 1/2 cups of water. That takes 30 minutes.
- When the rice is cooked, top it with ratatouille and serve hot. Enjoy!
|Serving size: 6|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 2 g||10%|
|Carbohydrates 22 g||7%|
|Sugar 6 g|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Cholesterol 5 mg||2%|
|Sodium 120 mg||5%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2018 Lisa Bean