Originating from the Mediterranean region of Provence, ratatouille is a classic French dish full of fresh vegetables and herbs that are cooked down until very tender. Enjoy this ratatouille recipe as either a main or side dish with crusty bread.
15m
PREP TIME
25m
COOK TIME
94
CALORIES
12
INGREDIENTS
Servings: 10
Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large eggplant (about 1 pound), peeled and cut into 1-inch chunks
- 1 medium yellow squash (about 3/4 pound), peeled and cut into 1-inch chunks
- 2 medium bell peppers, cored and cut into 1-inch chunks
- 1 1/2 teaspoons McCormick® Sea Salt Grinder
- 1/2 teaspoon McCormick® Pure Ground Black Pepper
- 1 medium yellow onion, peeled and chopped
- 1 cup canned crushed tomatoes
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Basil Leaves
- 1/2 cup pitted kalamata olives, halved (optional)
- Crusty bread, to serve
INSTRUCTIONS
- 1 Heat oil in large, deep, nonstick skillet on medium-high heat. Add cut-up vegetables, salt and pepper to skillet. Cover and cook, stirring occasionally, until softened, about 15 minutes.
- 2 Reduce heat to medium-low. Stir in tomatoes, garlic and basil. Cook 6 to 8 minutes longer, stirring frequently until veggies are very tender. Stir in olives, if desired.
- 3 Drizzle lightly with additional olive oil and serve with crusty bread.
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