Ratatouille
- 2 1/2 lb tomatoes (4 large)
- 8 large garlic cloves, thinly sliced
- 1 cup chopped fresh flat-leaf parsley
- 20 fresh basil leaves, torn in half
- 1 cup plus 2 tablespoons extra-virgin olive oil
- 2 lb eggplant, cut into 1-inch cubes
- 2 1/4 teaspoons salt
- 2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
- 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces
- 4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces
- 1/2 teaspoon black pepper
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Basil, fresh leaves (20)
- Bell peppers, assorted green (3)
- Eggplant (2 lb)
- Flat-leaf parsley, fresh (1 cup)
- Onions, large (2)
- Tomatoes (2 1/2 lb)
- Zucchini (2 lb), medium (4)
- Cooking & Baking
- Black pepper (1/2 teaspoon)
- Garlic cloves, large (8)
- Olive oil, extra-virgin (1 1/8 cup)
- Salt (2 1/4 teaspoons)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published July 1, 2003 (9 years ago).
67 people saved this recipe.
