This Nicoise style dish is much more than stewed vegetables. It can be prepared fairly quickly by cooking everything at the same time, but that needs to be done in the correct sequence to not miss out on the art and the flavour of the dish.
It’s also true that the recipe can vary somewhat according to tastes. The volume is also very variable. We have never made too much Ratatouille. Cook it the first time, and eat it hot as a side dish, and then have it the next day at lunch as a cold hors-d’oeuvre. It is great served hot with rice or pasta, or poured over a pan seared chicken breast with steamed new potatoes on the side.
- Chopped heirloom tomatoes in bite size pieces, or cherry tomatoes cut in half
- Sliced Baby Zucchini
- Thinly Sliced Carrots
- Chopped Fresh Basil
- Fresh Dill ripped into small pieces
- Chopped Fresh Garlic
- Chopped Onion or Leek
- Light Extra Virgin Olive Oil
Heat a frying pan with oil to a medium heat. Saute garlic and onions/leeks for 1 minute. Add carrots and cook for 3 minutes or until carrots begin to tenderize. Depending on the thickness of your carrot slices, this time can be adjusted. Next add zucchini, basil and dill and continue to cook for another 2 minutes. At this stage the carrots and zucchini should be slightly brown on the edges. Finally add the tomatoes, bringing the heat down and cook for a final 3 minutes or until vegetables are cooked to your liking.