Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.
- 10 tablespoons olive oil, divided
- 4 red bell peppers, seeded and chopped
- 2 yellow onions, chopped
- 2 heads garlic, cloves peeled
- 2¼ teaspoons kosher salt, divided
- 2 eggplants, chopped
- 4 zucchini, chopped
- ¼ cup loosely packed fresh oregano leaves
- 2 tablespoons fresh thyme leaves
- 4 pints cherry tomatoes, halved (quartered if large)
- 2 teaspoons red wine vinegar
1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.
2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.
3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.
4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.
5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.