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Ratatouille, A Classic French Dish That is Sure To Please

 
Ratatouille RecipeRatatouille 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!
 

Jump to Printable Recipe

 

 

Printable Recipe

Ratatouille

5 from 2 votes

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

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
Like this recipe?Please share it with your family and friends!

 

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

 

Chef Jean-Pierre

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