Y’all know I love me some good ol’ fashioned comfort food, and what’s more comforting than a hearty dish of Ratatouille? This French classic is just what a soul needs on those dreary, chilly days when we’re all curled up inside. And I’ve got not one, but two amazing recipes for you to try out today!
Ratatouille Recipe 1
Folks, this Ratatouille recipe from KeepRecipes is the real deal. It’s bursting with flavor and is perfectly seasoned with a blend of herbs and spices that’ll have you dancing after every bite. Here’s what you’ll need:
Ingredients
- 1 large eggplant, cut into 1-inch cubes
- 2 large zucchinis, cut into 1-inch cubes
- 1 large red onion, chopped into large chunks
- 1 red bell pepper, cut into 1-inch chunks
- 1 yellow bell pepper, cut into 1-inch chunks
- 3-4 cloves garlic, minced
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- 1/4 cup olive oil
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Place the eggplant, zucchini, red onion, red bell peppers, and yellow bell peppers in a large mixing bowl. Add the garlic, tomatoes, olive oil, basil, parsley, and thyme leaves. Season with salt and black pepper to taste. Mix well.
- Transfer the mixture to a 9 x 13-inch baking dish. Cover with aluminum foil and bake for 45 minutes.
- Remove the aluminum foil and continue baking for an additional 20-25 minutes, or until the vegetables are tender. Serve hot.
Ratatouille Recipe 2
If you’re looking for a quick and easy Ratatouille recipe, this one from Cooking LSL is the perfect fit. It’s got all the elements of a classic Ratatouille, but is ready in a flash! Here’s what you’ll need:
Ingredients
- 1 large eggplant, cut into 1/2-inch cubes
- 2 large zucchinis, quartered and cut into 1/2-inch pieces
- 1 large red bell pepper, cored and cut into 1/2-inch pieces
- 1 large yellow onion, chopped
- 3-4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F.
- Place the eggplant, zucchini, red bell pepper, onion, and garlic in a large mixing bowl. Add the tomatoes, olive oil, rosemary, thyme, salt, and pepper. Mix well to combine.
- Transfer the mixture to a 9 x 13-inch baking dish. Cover with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil and continue baking for an additional 20-25 minutes, or until the vegetables are tender. Serve hot.
So there you have it, two incredible Ratatouille recipes that are sure to please. Give them a try and let me know which one is your favorite!
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