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Garden Vegetable Ratatouille

A loaded French vegetable stew cooked in a Dutch oven
Course Main
Cuisine French
Keyword vegetables
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 227kcal
Author Amee

Ingredients

  • ½ cup extra virgin olive oil divided
  • ¼ pound sliced shallots
  • ½ pound onions sliced in thick half slices
  • 2 tablespoons fresh garlic sliced
  • 1 pound red bell pepper cut into one inch cubes about 2 peppers
  • ½ pound orange bell pepper cut into one inch cubes one pepper
  • ½ pound green bell pepper cut into one inch cubes one pepper
  • ½ pound zucchini cut into one inch quarter circles
  • ½ pound yellow squash cut into one inch quarter circles
  • 1 pound fresh tomatoes cut into one inch cubes Roma, cherry or grape If using cherry or grape, cut in half
  • 10 mint leaves roughly chopped
  • 2 tablespoons fresh oregano roughly chopped
  • 2 tablespoons fresh Italian flat leaf parsley roughly chopped
  • 1 medium eggplant skin on cut into one inch cubes
  • 10 large basil leaves roughly chopped divided
  • 1 bay leaf
  • Pinch red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Italian bread slices
  • Additional olive oil for drizzling over each portion and for grilling bread
  • ¼ cup grated Romano cheese for sprinkling over each portion

Instructions

  • You will need a large Dutch oven or heavy bottomed pot and a skillet to cook and build this dish. Basically each vegetable is sautéed separately in the skillet and added to the Dutch oven where everything gets finished.
  • In the skillet over medium high add 1 ½ tablespoons of the oil along with shallots and onions. Sauté for three minutes and add garlic. Cook for one more minute, then add to the Dutch oven. Do not turn the heat on the Dutch oven yet.
  • Keep the skillet heat on medium high and add 1 ½ more tablespoons of oil and add all three bell peppers. Cook these for five minutes then add to the Dutch oven with the onions.
  • Keep the skillet heat on medium high and add 1 ½ more tablespoons of oil and add the zucchini and yellow squash. Cook for three minutes and add to the Dutch oven.
  • Keep the skillet heat on medium high and add 2 more tablespoons of oil and add tomatoes, mint, oregano and parsley and cook stirring often for three minutes. Add to the Dutch oven.
  • Add the remaining oil and once smoking hot, add the eggplant and cook for three minutes. Remove to the Dutch oven and retire the skillet. (The eggplant should be cooked last to absorb the brown bits from the bottom of the pan).
  • Add half the basil, bay leaf, pepper flakes, salt and pepper. Heat to a simmer and simmer on low for ten minutes.
  • Add the remaining basil, stir and adjust seasoning. Remove and discard bay leaf.
  • To serve, brush a little oil on one side of each slice of bread and grill on a ribbed pan or toast.
  • Lay toasted bread slices on a plate, cover with the vegetable mixture, drizzle some oil over the top and then finish with the Romano cheese.

Notes

Bread slices and olive oil drizzle are not included in nutrition info.

Nutrition

Calories: 227kcal | Carbohydrates: 21g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 344mg | Potassium: 768mg | Fiber: 7g | Sugar: 12g | Vitamin A: 3565IU | Vitamin C: 156mg | Calcium: 101mg | Iron: 2mg