Taylor Dowd
by Taylor Dowd
7 Servings
1 hr 20 min

Prior to some months ago, my knowledge of ratatouille went about as far as the movie. After tasting a family member’s version for the first time, I was instantly hooked. The vegetables are the star of the show in this dish. The slow cooking process allows the veggies to release their natural sugars. Combined, the veggies create a wonderfully fragrant and nourishing meal, tasting completely different than they do on their own. I purposely use very little seasoning to let the flavors speak for themselves. A little salt, pepper, and basil do the trick. The ingredients are easily substitutable, though the bell peppers are a must in my book. Many traditional ratatouille recipes include eggplant, but I find zucchini lends a better bite and texture. By no means do I claim this dish is authentic, but it sure is delicious. I enjoy ratatouille served over rice or pasta, but my favorite way is with toasted Israeli couscous. Trust me on this--it is the most divine combo!

Recipe details
  • 7  Servings
  • Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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  • 1 large onion, chopped
  • 3 cloves garlic, diced
  • 3 Roma tomatoes, diced
  • 2 bell peppers, chopped
  • 2 medium zucchini, chopped
  • 5 baby bella mushrooms, chopped
  • Salt & pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh basil, chopped

Heat oil in a large pot over medium heat.
Add onions and cook until for several minutes until they develop some color. Add in garlic and cook for another minute, stirring occasionally.
Add tomatoes to onion/garlic mixture and lower heat. Allow to simmer over low heat until tomatoes have cooked down and released juices. The mixture should resemble a loose sauce after about 15 to 20 minutes.
Increase heat to medium. Stir in bell peppers, cooking for about 7 minutes, until softened.
Stir in zucchini and cook about 7 more minutes. By this point, the veggies should be cooked down and bubbling in the tomato mixture.
Lastly, add in mushrooms and cook several more minutes until they release their juices. Season ratatouille with salt and pepper to taste.
Serve with fresh basil for garnish and enjoy over rice, pasta, or on its own!
Taylor Dowd
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