Jamie Oliver Ratatouille Recipe

Jamie Oliver Ratatouille is made with red onions, garlic, aubergines, courgettes, bell peppers, ripe tomatoes, fresh basil, olive oil, fresh thyme, quality plum tomatoes, balsamic vinegar, and lemon zest. This easy Ratatouille recipe creates a delicious dinner that takes about 1 hour to prepare and can serve up to 6 people.

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🤎 Why You’ll Love This Ratatouille Recipe:

It’s Healthy: This dish has lots of vegetables which are good for your health. They give you vitamins and help you eat more fiber.
You Can Enjoy It Many Ways: You can eat this ratatouille on its own with some bread or rice, or as a side dish with other foods. It tastes good hot or cold.
It Tastes Great: Even though it uses simple ingredients, this dish is very tasty. The vegetables and herbs come together to make a really good flavor.
It’s Easy to Make: This recipe is simple and doesn’t need you to be an expert cook. It’s good for everyone who wants to make a delicious meal easily.
Good All Year Round: You can enjoy this ratatouille any time of the year. It’s comforting in winter and refreshing in summer, making it always a good choice.

🧅 Jamie Oliver Ratatouille Ingredients

2 red onions
4 cloves of garlic
2 aubergines (eggplants)
3 courgettes (zucchinis)
3 red or yellow bell peppers
6 ripe tomatoes
1 tablespoon fresh basil leaves, plus extra for garnish
2 tablespoons olive oil, plus extra as needed
A few sprigs of fresh thyme, leaves picked
400g (14 oz) tin of quality plum tomatoes
1 tablespoon balsamic vinegar
Zest of ½ a lemon

🥘 How To Make Jamie Oliver Ratatouille

Prepare the Ingredients: First, peel and cut the onions into wedges. Peel and finely slice the garlic. Trim the ends off the aubergines (eggplants) and courgettes (zucchinis), and then chop them into about 1-inch pieces. For the bell peppers, remove the seeds and cut them into 1-inch chunks. Roughly chop the tomatoes. Set aside the picked basil leaves for later use, and finely slice the basil stalks.
Cook the Vegetables: Next, heat 2 tablespoons of olive oil in a large casserole pan or saucepan over medium heat. Add the chopped aubergines, courgettes, and bell peppers to the pan. You might need to cook these in batches. Fry them for about 5 minutes or until they are golden and soft but not fully cooked. After frying, remove the vegetables from the pan and place them in a bowl.
Sauté the Base: Then, in the same pan, add more olive oil if needed. Add the onion, garlic, sliced basil stalks, and thyme leaves. Fry everything together for 10 to 15 minutes until they are soft and golden.
Combine the Vegetables and Tomatoes: After sautéing the base, return the cooked vegetables to the pan. Add the freshly chopped tomatoes and the tin of plum tomatoes. Stir well.
Season and Simmer: Stir in the balsamic vinegar. Season with a good pinch of sea salt and black pepper. Mix everything well, crushing the tomatoes slightly with the back of a spoon. Cover the pan and let it simmer on low heat for 30 to 35 minutes. The mixture should be reduced and become thick and sweet.
Add Final Touches: Finally, tear the reserved basil leaves and add them to the pan. Finely grate the zest of half a lemon over the mixture. Stir everything together and adjust the seasoning if needed.
Serve the Ratatouille: Serve the Ratatouille warm. It pairs well with a slice of bread or a portion of steamed rice. This makes a comforting and flavorful meal, perfect for any time of the year.

💭 Recipe Tips

Cut Vegetables the Same Size: Make sure all the vegetables are cut the same way. This helps them cook the same and taste better together.
Cook Vegetables in Groups: If you have too many vegetables for the pan, cook them in groups. This makes sure they all get a nice brown color and taste great.
Use Fresh Herbs: Always use fresh basil and thyme if you can. Fresh herbs make the dish taste fresh and smell good.
Cook on Low Heat Slowly: Cook the ratatouille on low heat and don’t rush it. Slow cooking makes all the flavors come together and makes the sauce thick and tasty.
Check the Taste Before Serving: Try the ratatouille before you finish cooking it. Add a little more salt, pepper, or lemon if you think it needs it to make it taste just right.

🍝 What Pairs Nicely With Ratatouille?

This Tasty Ratatouille pairs well with crusty bread, steamed rice, grilled chicken, or pan-seared fish. It also can be served alongside quinoa salad, green beans, garlic bread, or a simple leafy green salad.

🎚 How To Store Leftovers Ratatouille?

Refrigerate: Store the ratatouille in an airtight container and keep it in the fridge. It will stay fresh for up to 5 days.
Freeze: Freeze the ratatouille in airtight containers or heavy-duty freezer bags. It will keep well for up to 3 months. Remember to thaw it in the fridge overnight before reheating.

🥵 How To Reheat Leftovers Ratatouille?

In The Oven: Preheat the oven to 350°F (175°C). Place the ratatouille in an oven-safe dish and cover it with foil. Heat it for about 10-15 minutes, or until it’s hot all the way through.
In The Microwave: Put the ratatouille in a microwave-safe dish and cover it loosely. Microwave on high for 2-3 minutes, stirring halfway through to heat evenly.
On the Stovetop: Reheat the ratatouille in a saucepan over medium heat. Stir occasionally until it is hot, which should take about 5-10 minutes.

FAQs

What Can I Do If My Ratatouille Is Too Watery?

If your ratatouille is too watery, continue simmering it uncovered over low heat to allow some of the liquid to evaporate. Stir occasionally to prevent sticking.

How Do I Keep The Veggies From Getting Too Soft?

Cut the veggies into big pieces and don’t add them too early in the cooking process.

Can I Use A Slow Cooker?

Yes, put everything in a slow cooker and set it on low for about 4-5 hours. It’s a great way to let the flavors mix well.

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Jamie Oliver Ratatouille Nutrition Facts

Calories 212
Total Fat 8.5g
Saturated Fat 1.3g
Total Carbs 27.1g
Dietary Fiber 8.7g
Total Sugars 23.4g
Protein 8.5g

Print Recipe

Author: Hamdi Saidani Cooking Method:Stovetop Cuisine:British, American Courses:Dinner Recipe Keys: R Ratatouille Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:6 servingsCalories:212 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 red onions
4 cloves of garlic
2 aubergines (eggplants)
3 courgettes (zucchinis)
3 red or yellow bell peppers
6 ripe tomatoes
1 tablespoon fresh basil leaves, plus extra for garnish
2 tablespoons olive oil, plus extra as needed
A few sprigs of fresh thyme, leaves picked
400g (14 oz) tin of quality plum tomatoes
1 tablespoon balsamic vinegar
Zest of ½ a lemon

Instructions

Prepare the Ingredients: First, peel and cut the onions into wedges. Peel and finely slice the garlic. Trim the ends off the aubergines (eggplants) and courgettes (zucchinis), and then chop them into about 1-inch pieces. For the bell peppers, remove the seeds and cut them into 1-inch chunks. Roughly chop the tomatoes. Set aside the picked basil leaves for later use, and finely slice the basil stalks.
Cook the Vegetables: Next, heat 2 tablespoons of olive oil in a large casserole pan or saucepan over medium heat. Add the chopped aubergines, courgettes, and bell peppers to the pan. You might need to cook these in batches. Fry them for about 5 minutes or until they are golden and soft but not fully cooked. After frying, remove the vegetables from the pan and place them in a bowl.
Sauté the Base: Then, in the same pan, add more olive oil if needed. Add the onion, garlic, sliced basil stalks, and thyme leaves. Fry everything together for 10 to 15 minutes until they are soft and golden.
Combine the Vegetables and Tomatoes: After sautéing the base, return the cooked vegetables to the pan. Add the freshly chopped tomatoes and the tin of plum tomatoes. Stir well.
Season and Simmer: Stir in the balsamic vinegar. Season with a good pinch of sea salt and black pepper. Mix everything well, crushing the tomatoes slightly with the back of a spoon. Cover the pan and let it simmer on low heat for 30 to 35 minutes. The mixture should be reduced and become thick and sweet.
Add Final Touches: Finally, tear the reserved basil leaves and add them to the pan. Finely grate the zest of half a lemon over the mixture. Stir everything together and adjust the seasoning if needed.
Serve the Ratatouille: Serve the Ratatouille warm. It pairs well with a slice of bread or a portion of steamed rice. This makes a comforting and flavorful meal, perfect for any time of the year.

Notes

Cut Vegetables the Same Size: Make sure all the vegetables are cut the same way. This helps them cook the same and taste better together.
Cook Vegetables in Groups: If you have too many vegetables for the pan, cook them in groups. This makes sure they all get a nice brown color and taste great.
Use Fresh Herbs: Always use fresh basil and thyme if you can. Fresh herbs make the dish taste fresh and smell good.
Cook on Low Heat Slowly: Cook the ratatouille on low heat and don’t rush it. Slow cooking makes all the flavors come together and makes the sauce thick and tasty.
Check the Taste Before Serving: Try the ratatouille before you finish cooking it. Add a little more salt, pepper, or lemon if you think it needs it to make it taste just right.

Keywords:Jamie Oliver Ratatouille Recipe