Recipe
Provençal Ratatouille
Provençal ratatouille at its finest: sun-kissed vegetables slowly roasted in the oven with olive oil and aromatic herbs. A generous vegetarian dish that brings out the best of summer flavors.
In brief
Provençal ratatouille at its finest: sun-kissed vegetables slowly roasted in the oven with olive oil and aromatic herbs. A generous vegetarian dish that brings out the best of summer flavors.
4
Servings
Easy
Difficulty
0 min
Total time
Ingredients
Instructions
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1
Preheat the oven to 180°C (350°F). Wash all vegetables thoroughly and pat dry.
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2
Cut the eggplants and zucchini into rounds about 1 cm thick. Cut the bell peppers into thick strips after removing the seeds. Cut the tomatoes into quarters. Slice the onions into half-moons.
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3
In a large oven-safe dish, arrange the sliced onions as the first layer. Drizzle with olive oil and bake for 10 minutes to soften them slightly.
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4
Remove the dish and arrange the vegetables in alternating layers over the onions: eggplants, zucchini, bell peppers and tomatoes. Tuck in the peeled and crushed garlic cloves.
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5
Drizzle generously with olive oil, sprinkle with fresh thyme and rosemary, season with salt and pepper. Place the bay leaf in the center of the dish.
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6
Cover the dish with aluminum foil and bake for 30 minutes. The vegetables will begin to release their juices and soften.
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7
Remove the foil, baste the vegetables with the released juices and continue cooking uncovered for another 20 to 30 minutes. The vegetables should be tender and slightly caramelized around the edges.
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8
Remove from the oven, adjust the seasoning and sprinkle with freshly chopped basil. Let rest for 10 minutes before serving warm or at room temperature.
Chef's tips
To prevent bitterness in eggplants, salt them with coarse salt for 20 minutes before cooking, then rinse and pat dry. The secret to a great ratatouille is not cutting the vegetables too small: they should hold their shape after cooking. Add a drizzle of balsamic vinegar at the end of cooking to enhance the flavors.
Additional information
Ratatouille is the signature dish of Provence and all of southern France. This summer vegetable stew, gently simmered with olive oil and aromatic herbs, is a hymn to Mediterranean cooking and garden produce. Long considered a peasant dish, ratatouille has earned its place of honor and now graces the tables of the finest restaurants.
Sun-Kissed Vegetables
Ratatouille is built on an essential quintet: eggplants, zucchini, bell peppers, tomatoes and onions. Each vegetable brings its own personality: the tender meltingness of eggplant, the freshness of zucchini, the slightly sweet crunch of bell pepper, the joyful acidity of tomato and the roundness of onion. Together, they compose a symphony of flavors and textures.
Choosing the right vegetables is paramount: they should be in season, fully ripe and ideally locally grown. In the height of summer, Provençal market stalls overflow with these sun-drenched treasures. Choose firm and glossy eggplants, medium-sized zucchini, heavy and fleshy bell peppers, and fragrant tomatoes.
Oven Cooking: The Superior Method
There are two great schools of ratatouille: one where the vegetables are sautéed separately in a pan then combined, and the oven method, simpler and equally delicious. Our recipe opts for oven cooking, which offers several advantages: the vegetables caramelize gently, better retain their shape and nutrients, and the result is lighter as it requires less oil.
The key is long, slow cooking at moderate temperature. The vegetables should be tender without being mushy, and each piece should retain some structure. Regular basting with the cooking juices yields a moist and glossy ratatouille, coated in a rich and fragrant sauce.
Serving and Accompaniments
Ratatouille is an extraordinarily versatile dish. Served hot, it pairs wonderfully with grilled fish, white meat or simply rice. Warm or cold, it makes a lovely starter on grilled bread rubbed with garlic, Provençal bruschetta-style. It is also delicious as a filling for an omelet or a savory tart.
Like many slow-cooked dishes, ratatouille is even better reheated the next day. It keeps for 4 to 5 days in the refrigerator and freezes very well, making it an ideal dish to prepare in large batches during the summer.
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