Ratatouille
This ratatouille brings together a medley of summer vegetables—aubergine, courgettes, peppers, and tomatoes—all softened and sweetened with olive oil, a touch of sugar, and red wine vinegar. The vegetables are first browned in batches to develop some color and texture, then simmered gently with aromatic onion, garlic, and fresh basil. It's a dish that celebrates garden produce, with each component getting a chance to shine.
RBy Recipes.zoneMain course
Method
4 steps · 25 min total
- 01
Cut the Vegetables
Halve the aubergines lengthwise, then place them cut-side down on your board. Slice them in half lengthwise again, then cut across into 1.5cm chunks. Trim the ends from the courgettes, then slice them across into 1.5cm rounds. To prepare the peppers, peel them from stalk to bottom, then hold them upright and cut around the stalk. Cut each pepper into 3 pieces, remove any white membrane, and chop into bite-size chunks.
