Name: Ratatouille Recipe
Ingredients: 2 tablespoons Olive Oil, The Chef uses an Herbs de Provence, Garlic or Plain will work; 2 cups Onion - cut into medium small dice; 1 cup Red Bell Pepper – cut into medium dice; 2 tablespoons Garlic - freshly chopped; 1 teaspoon Thyme Leaves - freshly chopped; ¼ cup of Basil Leaves - chopped; 1 large can Peeled Tomatoes or 2 cups Peeled, Seeded and Diced Fresh Tomatoes; 2 cups Yellow Squash - cut into medium cubes; 2 cups Zucchini - cut into medium cubes; 2 cups Eggplant - cut into medium cubes; Salt and Pepper to taste

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Ratatouille, A Classic French Dish That is Sure To Please

Ratatouille is a classic French dish that is often served as a side dish or appetizer. This Ratatouille Recipe is made with a variety of vegetables, including eggplant, zucchini, tomatoes, and peppers. It is relatively easy to make, and can be made ahead of time so that it is ready to serve when your guests arrive.

Ratatouille makes an elegant side dish for a formal dinner party that your guests will love. Ratatouille can be served hot or cold, so it is a great dish to make in the summer when the vegetables are fresh and in season.

Ratatouille pairs extremely well with meet dishes such as Beef, Pork, Chicken, or even Lamb. How ever you pair it your family or guests will love it.

It is simple to make and the ingredients can be easily found at your local grocery store. This Ratatouille recipe is a dish that is sure to impress your guests, and will definitely become a new favorite in your household. Bon Appetit!
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Ratatouille Recipe

Chef Jean-Pierre

5 from 7 votes

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Recipe Ingredients

Makes for 6 to 8 servings

2 tablespoons Olive Oil, The Chef uses an Herbs de Provence, Garlic or Plain will work
2 cups Onion - cut into medium small dice
1 cup Red Bell Pepper – cut into medium dice
2 tablespoons Garlic - freshly chopped
1 teaspoon Thyme Leaves - freshly chopped
¼ cup of Basil Leaves - chopped
1 large can Peeled Tomatoes or 2 cups Peeled, Seeded and Diced Fresh Tomatoes
2 cups Yellow Squash - cut into medium cubes
2 cups Zucchini - cut into medium cubes
2 cups Eggplant - cut into medium cubes
Salt and Pepper to taste

Recipe Instructions

You can cook everything in the same pot or use separate frying pans like the Chef did in the video.
In the same Pot: In a Dutch oven, heat 2 tablespoons olive oil. When hot add onion and sweat until translucent and light golden brown add the bell pepper and sweat for a couple minutes, add garlic and thyme. When garlic is fragrant, add tomato, squash and zucchini.
Cook for 45 minutes at medium low heat, or until all the vegetables are very well cooked. Be sure to check the bottom to make sure it does not attach.

Notes

For the Woll Non-Stick Fry Pan: click here

For the Staub Dutch Oven: click here

For the Laser Thermometer: click here

For the Herbs de Provence Olive Oil: click here

For the La Valle Plum Tomatoes: click here

For the Herbs de Provence Salt: click here

For the Herbs de Provence Mill: click here

Please share this recipe with your family and friends! Thank you!

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Chef Jean-Pierre

Master Chef at ChefJeanPierre.com

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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