Ratatouille
INGREDIENTS
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Sautéing dried herbes de Provence in olive oil for this vegetable dish awakens their fragrance. You can substitute fresh tomatoes for canned, when in season.
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serves 6
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Ingredients
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1⁄2 cup extra-virgin olive oil
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1 tbsp. dried herbes de Provence
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6 cloves garlic, smashed and peeled
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2 large yellow onions, quartered
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1 bay leaf
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2 medium zucchini (about 1 1⁄4 lbs.),
cut into 2" pieces
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1 medium eggplant (about 14 oz.), cut into 2" pieces
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1 red bell pepper, stemmed, seeded, and quartered
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1 yellow bell pepper, stemmed, seeded, and quartered
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10 whole peeled tomatoes from the can, drained
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Kosher salt and freshly ground black pepper, to taste
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1 tbsp. chopped fresh basil leaves
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1 tbsp. chopped fresh flat-leaf parsley
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