This ratatouille recipe is a vegetable dish originated from the south of France. you can read more about its history here.
The mediterranean vegetables are the star of the ratatouille recipe show as well as the use of olive oil.
As numerous studies have shown the health benefits of the mediterranean diet, it only makes sense to aim to incorporate as many mediterranean recipes as possible.
The secret to a delicious outcome is the use of fresh vegetables and a good quality extra virgin olive oil.
I only like to use thyme and bay leaf because I don't want to overpower the natural taste of the mixed vegetables along with the garlic, onion and the olive oil.
My family and I like to have it as a side dish with fish and meat.
But, if you're feeling fancy you can throw a couple of eggs on top, a couple of slices of sourdough and you'll have a macronutrient balanced meal.
We almost always cook extra and save the leftovers as a quick lunch, a pasta sauce ...etc.
There are obviously many versions of ratatouille recipes but I am excited to share with you mine which I've tried and tested over the years.
I suggest serving it with the nutrient dense Moroccan liver dish to meet protein iintake requirment is met.
Ratatouille Recipe
Ingredients
- 1 eggplant (aubergine)
- 1 courgette ( zucchini)
- 1 onion
- 1 tomato
- 1 green pepper
- 1 red pepper
- 2 cloves garlic
- 5 tbps olive oil
- 2 tablespoon parsley
- 1 bay leaf
- 1 teaspoon thyme
- salt & pepper
Instructions
- Prep all the vegetables by cutting them into cubes.
- Set the vegetables aside ready for cooking.
- Start by sautéing the onion in 2 tbsp's of olive oil.
- Add 2 tbsp's olive oil and sauter the courgette, eggplant, garlic and the tomato.
- Add salt, pepper, thyme, bay leaf. cover for 5 minutes while stiring occasionaly.
- Add 1 tablespoon of olive oil and add the remaining red and green peppers, cook for 3 minutes, garnish with parsley and serve.
