This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeA rustic French stew, this easy Ratatouille Recipe is loaded with eggplant, bell peppers, and zucchini.

Roasted vegetables caramelize to concentrate their flavors and then rehydrate in a simple sauce made with fresh, juicy tomatoes and plenty of herbs and spices.  Meggan’s notes As a classically-trained chef, I spent a lot of time in culinary school learning French culinary techniques.Once you are equipped with knowledge about techniques, you can set about creating your own versions of recipes.

Ratatouille is a simple, French vegetable stew (peasant food, even).In its most basic form, the vegetables can just simmer together in a pot and produce a delicious meal.But I love the effects of roasting vegetables: how their flavors concentrate and the edges caramelize as the water cooks off.

The vegetables come out of the oven small, shrunken, and dehydrated.If you eat them just like that, you might be worried! But fear not, because once you return them to the pot, they soak up all the delicious flavors of the tomato sauce and are once again plump and juicy.It’s pretty magical.

As for the tomato sauce, I opted to blend fresh tomatoes into a sauce and simmer them with plenty of onions, garlic, and herbs.Use canned tomatoes in a pinch, but the fresh tomatoes really do change the dish in the best way possible.Table of ContentsMeg

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