Description
Ratatouille is a classic vegetable stew from the Provence region of France. It’s a beautiful celebration of summer vegetables, featuring tomatoes, zucchini, eggplant, bell peppers, and onions, all slow-cooked with garlic and herbs. While it can be served as a side dish, it’s hearty and flavorful enough to be a main course, especially with some crusty bread. This recipe involves cooking the vegetables separately to preserve their individual texture and flavor before combining them at the end.
A Taste of History
The name "Ratatouille" comes from the Occitan word "ratatolha," meaning to stir up. The dish originated in the area around Nice in the 18th century as a simple, rustic stew made by poor farmers with fresh summer vegetables. The modern version, and its presentation as a more refined dish, was popularized by chefs like Julia Child.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Ingredients & Nutrition
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Instructions
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Reviews & Photos
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