I have a confession… I hadn’t ever made Ratatouille before recently making it in Culinary School!
WHAT? I know.
It’s SO good AND it has pasta in it so, what in the world was I thinking?? I promise you’ll absolutely love this recipe!
Yield: 6
Ratatouille
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 3 Tbsp olive oil
- 5 garlic cloves, peeled and minced
- 1 1/2 C red onion, chopped
- 1 1/2 C red pepper, chopped
- 1 1/2 C eggplant, skin on and diced
- 1 1/2 C zucchini, sliced and quartered
- 1 1/2 C yellow squash, sliced and quartered
- 1 tsp sea salt
- 1 tsp black pepper
- 4-5 shakes tabasco sauce
- 2-3 Tbsp fresh sliced basil
- or add 2-3 Tbsp pesto sauce before serving and omit basil
- 1 1/2 C fresh chopped tomatoes
- 1 12oz package pasta of choice, cooked according to package directions
- garnish with shredded parmesan cheese
Instructions
- In a heavy skillet, coated with cooking spray, over medium high heat, heat oil and saute onions and garlic for 1-2 minutes, stirring.
- Add red onion, red pepper, egg plant, zucchini, and yellow squash; stir to combine.
- Add salt, pepper, and basil; stir.
- Add Tabasco sauce and cook 10 minutes, stirring regularly.
- Add tomatoes and simmer 25-30 minutes until reaches desired consistency.
- Serve over pasta and garnish with parmesan.
- Enjoy!
*this recipe was adapted from Chef John
Y’all are going to absolutely be in heaven with this Ratatouille recipe!
Wouldn’t it be cool to make this recipe for dinner and then watch the Disney movie “Ratatouille” afterwards… fun for the whole family 🙂
Happiest of Monday’s to you… I hope your weekend was relaxing and wonderful.
Happy Cooking!
xoxo~ Ruthie
In the instructions for Ratatouille, you do not say when to add the squash. Can I assume that it’s when adding the zucchini and eggplant?
Thanks you… I’ll clarify the recipe. Yes, you add the vegetables at the same time. You’ll love this recipe 🙂 xoxo~ Ruthie