This Provencal Vegetable Ratatouille Stew is a vibrant and flavorful dish, perfect for any stew dinner recipes collection. You’ll love how simple it is to prepare this hearty, vegetable-packed meal. It’s an excellent way to enjoy fresh produce in a comforting and delicious stew.
Key Ingredients & Substitutions:
- Eggplant: You can use Japanese eggplant for a slightly sweeter flavor.
- Zucchini: Yellow squash works wonderfully as an alternative.
- Bell Peppers: Any color bell pepper is fine, or a mix for more visual appeal.
- Canned Tomatoes: Fresh, ripe tomatoes can be used if in season.
- Herbs de Provence: Italian seasoning is a good substitute.
Ingredients:
Main Ingredients:
- 1 large eggplant, diced (about 3 cups)
- 2 medium zucchini, diced (about 4 cups)
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 28 oz can crushed tomatoes
- 14.5 oz can diced tomatoes
- 1/2 cup vegetable broth
- 2 tablespoons olive oil
- Fresh parsley for garnish
Spices:
- 1 tablespoon Herbs de Provence
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 6
- Calories per serving: Approximately 210
- Tools Needed: Large pot or Dutch oven, chopping board, knife.
Step-by-Step Instructions:
1. Prepare the Vegetables
First, gather and chop all your vegetables. Dice the eggplant, zucchini, bell peppers, and onion into similar-sized pieces. Mince your garlic so it’s ready to go.
2. Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until it softens, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the Hearty Vegetables
Next, add the diced eggplant and bell peppers to the pot. Sauté for about 5-7 minutes, stirring occasionally, allowing the vegetables to begin to soften. This step builds a foundation of flavor for your stew dinner recipes.
4. Introduce Tomatoes and Zucchini
Stir in the crushed tomatoes, diced tomatoes, vegetable broth, and all the spices: Herbs de Provence, dried thyme, salt, and black pepper. Add the diced zucchini now. Bring the mixture to a gentle simmer.
5. Simmer the Stew
Reduce the heat to low, cover the pot, and let the ratatouille stew simmer for 20-25 minutes. Stir occasionally to prevent sticking and ensure even cooking. The vegetables should be tender but not mushy.
6. Serve and Garnish
Once cooked, taste and adjust seasonings if necessary. Ladle your Provencal Vegetable Ratatouille Stew into bowls. Garnish generously with fresh parsley before serving.
Variation Ideas:
- Add a can of drained cannellini beans for extra protein.
- Stir in a handful of fresh spinach at the very end until just wilted.
- Top with a sprinkle of nutritional yeast for a cheesy flavor.
Storage Instructions:
Store any leftover ratatouille in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat or in the microwave until heated through. This stew freezes well for up to 3 months.
Frequently Asked Questions (FAQ):
- Can I make this stew ahead of time? Yes, this stew often tastes even better the next day as the flavors meld.
- What can I serve with this ratatouille? It’s excellent with crusty bread, rice, quinoa, or polenta.
- Do I need to peel the eggplant and zucchini? No, the skin is edible and adds texture and nutrients.
- Is this a spicy dish? No, this recipe is not spicy. You can add a pinch of red pepper flakes if you like heat.
- Can I use fresh herbs instead of dried? Absolutely! Use 3 times the amount of fresh herbs compared to dried.
- What if I don’t have Herbs de Provence? A blend of dried rosemary, thyme, savory, and oregano can be used.