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To bring out the best flavors, cook the eggplant, zucchini, and bell peppers separately in olive oil until tender. This step helps maintain texture and prevents sogginess.
Add the sautéed vegetables back into the pan with the tomatoes, thyme, rosemary, salt, and pepper. Stir gently and let everything simmer on low heat for about 20–30 minutes, until the flavors meld beautifully.
Sprinkle fresh basil over the ratatouille before serving.
Serving Suggestions:
- Serve ratatouille as a hearty side to grilled meats or fish
- Spoon it over rice, couscous, or quinoa for a vegetarian main dish
- Use it as a filling for savory crepes or pasta
- Enjoy it warm or at room temperature as a light lunch
Final Thoughts
French Ratatouille is more than just a dish—it’s a delicious way to enjoy the bounty of fresh vegetables in a simple, flavorful way. This colorful, healthy recipe is perfect for any season and any meal, offering comfort and elegance in every bite.
Ready to bring a taste of Provence to your kitchen? Give this ratatouille recipe a try—you won’t regret it!
If you want a printable version or tips on storing and reheating ratatouille, just let me know!
