Name: Skillet Ratatouille
Ingredients: 2 tablespoons fresh basil leaves; 1 tablespoon red wine vinegar; 1 teaspoon kosher salt, divided; 1/2 teaspoon smoked paprika; 1 cup chopped red onion; 1 cup chopped red bell pepper; 2 cans unsalted diced tomatoes, divided; 1 large zucchini, cut into 1-in. pieces; 1 tablespoon minced garlic; 1/2 teaspoon black pepper; 2 cans unsalted chickpeas, rinsed and drained; 1 1/2 tablespoons extra-virgin olive oil, divided; 1 large yellow squash, cut into 1-in. pieces; 1 small eggplant, peeled and cut into 1-in. pieces

Ratatouille

What kind of tomatoes should you use for ratatouille?

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked chicken or fish. You want a hearty stew consistency rather than a soup here; reserving 1/2 cup of the canned tomato liquid will be just enough. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving and seeding 1 pound before dicing.

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Fresh Vegetables

gram

fresh basil

Vinegar

milliliter

red wine vinegar

Seasonings

Coarse Salt

smoked paprika

red onion

red bell pepper

Canned Vegetables

diced tomato

zucchini

minced garlic

black pepper

Beans & Legumes

garbanzo beans

Oils

extra virgin olive oil

summer squash

eggplant

Sodium

Minerals

Potassium

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Choline

Vitamins

Thiamin (B1)

Vitamin C

Water

Calories

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Lutein+zeaxanthin

Vitamin A

Riboflavin (B2)

Calories from Fat

Alpha-carotene

Lycopene

Manganese

Copper

Beta-cryptoxanthin

Zinc

Vitamin K

Beta-carotene

Dietary Folate Equivalents

Dive into this delightful interpretation of a kitchen classic. Savory chicken bathes in a vibrant melody of garden veggies. Every spoonful brings you vibrant antioxidants and plenty of comfort. This recipe is perfect for those eager to explore French cuisine in a more flavorful way.

Soulful Chicken Ratatouille Delight

Bring a colorful and bold dish to your table with this Rustic Rainbow Ratatouille, packed with vibrant vegetables and rich Mediterranean flavors.

Rustic Rainbow Ratatouille

Ratatouille Baked Chicken takes a classic French dish and turns it into a family-friendly comfort food dish loaded with veggies.

Ratatouille Baked Chicken

The easy version of a classic French dish. Zucchini, eggplant and tomatoes cooked in one pot with seasoned chicken for a healthy, flavorful and comforting fall dish. More easy dinners: www.crunchycreamysweet.com

One Pot Chicken Ratatouille Recipe

Nothing says high summer than a batch of fragrant simmering ratatouille on the stove. The dish originates from the South of France, where home cooks would toss tomatoes, zucchini, peppers, onions, eggplant, garlic and herbs into a pot and cook them down to create an irresistible mixture enjoyed hot, cold, on its own, with eggs, over toast, or tossed with pasta. Those are just a few ideas that come to mind, but feel free to riff as you like. And know that no two ratatouille are exactly the same, so make whatever changes you’re inspired to and really make this your own.

Ratatouille is a hearty and healthy French dish that's packed with flavor. This ratatouille recipe is made with hearty summer vegetables that you may already have on hand.

Easy Ratatouille Recipe

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs.

Ever wondered how to recreate Remy's ratatouille from the animation movie? Use this recipe to cook up the French classic.

Remy’s Ratatouille

Skillet Ratatouille

Produce

Condiment & Toppings

Baking Goods

https://s3.amazonaws.com/grocery-project/recipe_images/skillet-ratatouille-1632268

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked chicken or 

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