Piquant Provencal Ratatouille with Oregano

Piquant Provencal Ratatouille with Oregano is a traditional French vegetable stew filled with Mediterranean flavors. This dish combines eggplant, zucchini, bell peppers, and tomatoes, enhanced with aromatic herbs and spices. It can be served as a side dish or a main course, making it a versatile choice for vegetarians and vegans. The rich flavors and vibrant colors of this dish add a standout element to any dining table, offering a delicious and enjoyable culinary experience.

Ingredients

• 1 medium eggplant, cubed
• 2 medium zucchini, sliced
• 1 large yellow bell pepper, diced
• 1 large red bell pepper, diced
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 2 cups tomatoes, diced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large baking dish, combine the eggplant, zucchini, yellow and red bell peppers, onion, garlic, tomatoes, tomato paste, oregano, thyme, and a pinch of salt and pepper.
3. Drizzle the olive oil over the vegetable mixture and toss to coat evenly.
4. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
5. Remove the foil and bake for an additional 10 minutes or until the vegetables are tender.
6. Serve hot and, if desired, garnish with fresh oregano leaves.

Keywords: Vegetable, Main Course, French

Spice Rack: Dried Oregano, Dried Thyme

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