Provencal Vegetable Harmony: Ratatouille Royale
Experience the flavors of Provence with this exquisite Ratatouille Royale, adapted from the cherished Joy of Cooking. This vibrant medley of eggplant, zucchini, peppers, and aromatic herbs is a celebration of seasonal vegetables. Perfectly balanced, it can be savored chilled with a drizzle of lemon or herb-infused vinegar, or served warm as a delightful side dish to roasted lamb or chicken. For a vegetarian feast, pair it with saffron rice to enhance its Mediterranean charm. This dish not only tantalizes the taste buds but also embodies the essence of wholesome, hearty cooking.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Olive oil
1/4 cup (for sautéing)
Eggplant
1 medium (1 lb) (peeled and cut into 1-inch cubes)
Zucchini
1 lb (cut into 1-inch cubes)
Olive oil
2 tablespoons (for sautéing onions)
Onions
1 1/2 cups (sliced)
Red bell peppers
2 large (cut into 1-inch squares)
Garlic
3 cloves (chopped)
Salt
to taste (for seasoning)
Fresh ground pepper
to taste (for seasoning)
Fresh tomatoes
1 1/2 cups (chopped, seeded, peeled)
Fresh thyme
2-3 sprigs (for flavor)
Bay leaf
1 (for flavor)
Fresh basil
1/4 cup (chopped)
Instructions
1
In a large skillet or Dutch oven, heat 1/4 cup olive oil over high heat.
2
Add the peeled and cubed eggplant and zucchini; sauté until the vegetables are golden and just tender, about 10-12 minutes. Remove the vegetables from the pan and set aside.
3
Lower the heat to medium-high. In the same pan, add 2 tablespoons of olive oil and the sliced onions. Cook, stirring occasionally, until the onions are slightly softened.
4
Next, add the red bell peppers and chopped garlic, cooking until the peppers are tender but not browned, about 8-12 minutes.
5
Season the mixture with salt and fresh ground pepper to taste.
6
Stir in the chopped tomatoes, fresh thyme sprigs, and bay leaf. Reduce the heat to low, cover the skillet, and let simmer for 5 minutes.
7
Return the sautéed eggplant and zucchini to the pan, mixing well. Cover and continue to cook until all the vegetables are tender, about 20 minutes more.
8
Taste and adjust the seasonings as needed. Before serving, stir in the chopped fresh basil for an aromatic finish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Provencal Vegetable Harmony: Ratatouille Royale?
It is a vibrant vegetable medley of eggplant, zucchini, and peppers adapted from the Joy of Cooking.
What are the primary vegetables in this Ratatouille?
The main vegetables are eggplant, zucchini, red bell peppers, onions, and fresh tomatoes.
Is this recipe suitable for vegetarians?
Yes, it is a vegetarian feast that celebrates seasonal vegetables.
How should the eggplant be prepared?
The eggplant should be peeled and cut into 1-inch cubes.
What is the recommended size for the zucchini pieces?
The zucchini should be cut into 1-inch cubes.
What kind of oil is used for sautéing?
Olive oil is used throughout the recipe for sautéing the vegetables.
How long do you sauté the eggplant and zucchini initially?
They should be sautéed over high heat for about 10-12 minutes until golden and just tender.
When should I add the garlic to the dish?
Add the chopped garlic along with the red bell peppers after the onions have softened.
What is the best way to prepare the tomatoes?
The fresh tomatoes should be peeled, seeded, and chopped before being added.
How long should the vegetable mixture simmer initially?
After adding tomatoes and herbs, cover and simmer on low heat for 5 minutes.
When do I return the eggplant and zucchini to the pan?
Return them to the pan after the initial 5-minute simmer of the tomato and pepper mixture.
How long is the final cooking time once all vegetables are combined?
Continue to cook the combined mixture covered for about 20 minutes until all vegetables are tender.
What fresh herbs are used for flavoring during the simmer?
The recipe uses 2-3 sprigs of fresh thyme and one bay leaf.
When is the fresh basil added?
Stir in the chopped fresh basil right before serving for an aromatic finish.
Can this Ratatouille be served cold?
Yes, it can be served chilled with a drizzle of lemon or herb-infused vinegar.
What are some serving suggestions for a warm meal?
It serves as a delightful side dish to roasted lamb or chicken.
What is a good pairing for a vegetarian meal?
Pair it with saffron rice to enhance its Mediterranean charm.
How much onion is required for this recipe?
The recipe calls for 1.5 cups of sliced onions.
What size should the red bell peppers be?
Use 2 large red bell peppers cut into 1-inch squares.
How much olive oil is needed in total?
The recipe uses 1/4 cup plus 2 tablespoons of olive oil.
Do I need to peel the zucchini?
The instructions specify peeling the eggplant, but the zucchini is simply cubed.
What heat setting is used for simmering?
The mixture should be simmered on low heat.
How many cloves of garlic are used?
The recipe requires 3 chopped cloves of garlic.
Is the pan covered during cooking?
Yes, the skillet should be covered during the simmering stages.
How much fresh basil is needed?
Use 1/4 cup of chopped fresh basil.
What is the source of this recipe?
This recipe is adapted from the cherished cookbook, Joy of Cooking.
Should the vegetables be browned?
The eggplant and zucchini should be golden, but the peppers should be tender without browning.
How do I adjust the flavor at the end?
Taste the dish and adjust the salt and fresh ground pepper seasonings as needed before serving.
What type of pepper is recommended for seasoning?
Fresh ground pepper is recommended for the best flavor.
What is the overall cooking style of this dish?
It is a wholesome, hearty Mediterranean dish embodying the essence of Provencal cooking.