Ratatouille is a classic Provençal dish that is sure to please even the most discerning palate. This hearty stew is made with a medley of colorful vegetables, including ripe red tomatoes, eggplant, bell peppers, zucchini, and yellow squash, all sautéed in extra-virgin olive oil and seasoned with fine sea salt, garlic, and herbs. The combination of savory flavors and textures is sure to appeal to anyone who loves a good vegetable stew. The dish is perfect for a family dinner or a casual dinner party, and can be served with a crusty loaf of bread or over pasta for a satisfying meal. The addition of red pepper flakes adds a subtle kick of heat, while the dried oregano and ground black pepper add depth and complexity to the dish. Whether you're a vegetarian or just looking for a healthy and flavorful meal, ratatouille is sure to satisfy.
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Ingredients
2 lb(s) Ripe Red Tomatoes
8 oz(s) Bell Pepper (any color)
5 tbsp(s) Extra-Virgin Olive Oil
1 Medium Yellow Onion, chopped
4 Garlic Cloves, pressed or minced
1/4 cup(s) Fresh Basil, chopped
Red Pepper Flakes to taste
Ground Black Pepper to taste
Instructions
1. Wash the vegetables and herbs.
2. Dice the eggplant, bell pepper, zucchini, and yellow squash into 1-inch cubes.
3. Chop the onion and garlic.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
5. Add the diced eggplant, bell pepper, zucchini, and yellow squash to the skillet and sauté until they are tender and lightly browned, about 10-15 minutes.
6. Add the chopped onion and garlic to the skillet and sauté for an additional 2-3 minutes.
7. Add the tomatoes, sea salt, red pepper flakes, oregano, and black pepper to the skillet. Stir to combine.
8. Reduce heat to low and simmer the mixture for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
9. Stir in the chopped basil.
10. Serve the ratatouille hot, garnished with additional basil if desired.
11. Enjoy!
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