Ratatouille (French Vegetable Stew)

Name: Ratatouille (French Vegetable Stew)
Total time: 3600 s
Yield: Serves 2-3 servings
Cuisine: American
Ingredients: 1/2 each yellow, red, and green bell pepper, diced; 1 medium zucchini, diced; 1 can diced tomatoes; 1/2 large onion, diced; 2 cloves garlic, minced; 2-3 sprigs fresh thyme; 1 bay leaf; 1 tablespoon unsalted butter; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon vegetable bouillon powder; 1 splash vegetable broth; Chopped fresh or dried parsley, for garnish; Grated Parmesan cheese, for garnish (optional)

Pui Bali @lovecook_1979

Bali Indonesia

Ratatouille is a traditional French dish. It’s a simple baked vegetable stew, but it’s packed with delicious flavor and natural sweetness from the vegetables. It’s commonly served with French bread and your choice of protein.

Pui Bali @lovecook_1979

Saved

Ingredients

50-60 minutes

Serves 2-3 servings

1/2each yellow, red, and green bell pepper, diced
1medium zucchini, diced
1 candiced tomatoes
1/2large onion, diced
2 clovesgarlic, minced
2-3 sprigsfresh thyme
1bay leaf
1 tablespoonunsalted butter
1 tablespoonolive oil
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoonvegetable bouillon powder
1 splashvegetable broth
Chopped fresh or dried parsley, for garnish
Grated Parmesan cheese, for garnish (optional)

Saved

Steps

50-60 minutes

1

Dice all the vegetables and set aside. (Traditionally, eggplant is included, but I didn’t have any at home, so I left it out.)
2

Heat a pan and add the butter and olive oil. Sauté the garlic and onion with the thyme and bay leaf until fragrant and the onions turn translucent. Add the diced vegetables and cook until they start to soften, then add the canned tomatoes and continue to sauté.
3

Add a splash of vegetable broth and season with salt, black pepper, and vegetable bouillon powder. Taste and adjust the seasoning as needed. The vegetables and butter will add sweetness, while the tomatoes give a slight tang. Cook until most of the liquid has reduced, then transfer to an oven-safe dish. Top with parsley and grated Parmesan cheese as desired. Bake at 350°F (180°C) for about 20-30 minutes, depending on your oven. (Don’t let it dry out too much.)
4

Today, I’m serving it with basa fish and French bread.