This Ratatouille recipe comes together quickly for a fresh weeknight dinner. Plus, it's suitable for gluten free, paleo and vegan diets!


  • 4 large tomatoes
  • 2 medium eggplants
  • 2 yellow zucchinis
  • 2 green squash

For Sauce:
  • 2 tbsp Pompeian Robust Extra Virgin Olive Oil
  • 1 large sweet onion, diced
  • 1 large red bell pepper, diced
  • 4 minced garlic cloves
  • 2 tsp smoked paprika
  • 1 tbsp herbes de provence
  • Ground black pepper
  • 1 ½ tsp salt
  • 1 tbsp freshy thyme, about 4 sprigs
  • 1 ½ cups crushed tomatoes
  • 1 tsp sugar
  • 2 tbsp Pompeian Organic Balsamic Vinegar
  • 8 to 10 basil leaves, chopped
  • ½ cup heavy cream

For Topping:
  • 2 to 3 tbsp Pompeian Organic Extra Virgin Olive Oil
  • 1 tbsp fresh thyme
  • ½ cup Parmesan cheese

  1. Prepare the sauce first. Preheat a large frying pan over medium heat and add a few tablespoons of Pompeian Robust Extra Virgin Olive Oil. Once the olive oil is heated, add the diced pepper and onion. Saute the mixture for 4 to 5 minutes, until the onion is translucent and tender; do not brown. After 2 to 3 minutes, add the minced garlic.
  2. Season the mixture with herbs and spices: smoked paprika, ground black pepper, herbes de provence, thyme and salt. Add the crushed tomatoes, sugar and balsamic vinegar next. Cook the sauce over medium-low heat, simmering for about 5 minutes. Add the chopped basil last, along with the heavy cream. Stir the cream in, then remove from heat.
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