Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

Ratatouille requires a good amount of chopping, but it's definitely worthy it for this veggie-packed side dish.

Carolyn Flournoy
Recipe by Southern Living January 2012

Gallery

Iain Bagwell; Styling: Buffy Hargett

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut first 5 ingredients into 1-inch pieces.

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  • Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.

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