Monday, February 23, 2015


Colorful, warm, inviting and delicious. Ratatouille takes a combination of everyday vegetables and elevates them above the sum of its parts.

A good Ratatouille is truly memorable. Large, chunks of vegetables, layers of flavor, with rich savoriness that tantalizes the taste buds.
When making Ratatouille high quality ingredients are very important. Pay special attention to the olive oil. Make sure the quality is very good. The oil imparts seasoning into the dish.



1/3 cup extra virgin olive oil

2 whole onions sliced

5 large cloves of roughly chopped garlic

 2 red bell peppers sliced

6 Tomatoes cut in chunks

3 medium zucchini squash

1 cup diced yellow squash

2 large eggplant, skin on

1/4 cup chopped fresh basil leaves  

1/4 chopped fresh parsley leaves
7 sprigs of fresh thyme
salt and freshly ground black pepper  


1. Add olive oil into a large heavy bottom pan. Turn on medium heat. Saute' garlic and onion until the aroma becomes very fragrant. Do not burn
2.Turn the heat to low and add the bell peppers. Cover and let simmer until peppers are wilted. Stir occasionally.
3. Add tomatoes and simmer until the tomatoes are soft

4. Add remaining ingredients. Stir. Cover pot with lid and simmer on low for 20 to 30 minutes.
5. Remove the lid and allow to simmer until the stew is thick. Remove from heat. Adjust salt and pepper to taste.

Serve with a nice crusty bread. I sometimes like to add some fresh grated parmesan cheese on top. ENJOY


1 comment:

  1. Scrumptious is the first word when I saw the pictures in the recipe. God knows how tasty it would be when one will try. Thanks for sharing.