Learn How to Make Ratatouille
Ratatouille is a dish that originated in the French region of Provence, and whose name comes from the verb touiller, meaning to mix or stir. This versatile combination of vegetables can be enjoyed hot, cold, or at room temperature. The Culinary Institute of America’s recipe includes peppers, eggplant, zucchini, yellow squash, and tomatoes. Watch Chef Bill's video on using ratatouille > Find out what fruit and vegetables are in season >
Makes 10 Servings
- 1/2 cup olive oil
- 5 1/2 cups (about 1 pound, 8 ounces) onions, medium dice
- 1 clove garlic, chopped
- 2 red peppers, seeds and ribs removed, medium dice
- 2 medium-sized eggplant, skin on, medium dice
- 2 medium-sized zucchini, medium dice
- 2 yellow squash, medium dice
- 8 Roma or plum tomatoes, coarsely chopped
- 1 1/2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon chopped thyme
- 2 tablespoons chopped basil
- 2 teaspoons chopped oregano
- Heat the oil in a large pot over medium heat. Add the onions and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until soft, about 1 minute.
- Adjust the heat to low and add the vegetables in order of required cooking time: peppers, eggplant, zucchini, yellow squash, and tomatoes, cooking each until softened, 2 to 3 minutes, before adding the next.
- Cover the pot and cook until the vegetables are tender, moist but not soupy, and flavorful, about 20 minutes. Stir in the salt, pepper, thyme, basil, and oregano. Serve immediately or chill for future use.
Per serving: 197 CALORIES, 4 g PROTEIN, 22 g CARBOHYDRATES, 7 g FIBER, 12 g TOTAL FAT (1.5 g saturated fat), 447 mg SODIUM, 0 mg CHOLESTEROL