Ratatouille Nicoise with Crusty Baguette and a green salad
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Sigrid Marzahn
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Alright, chef, let's create a vibrant Ratatouille Nicoise! This delightful vegetarian dish takes about an hour, with no pre-heating or marinades needed. First, chop your colorful veggies—eggplant, zucchini, peppers, and more! Sauté with fragrant garlic and herbs. Simmer with crushed tomatoes until tender. Stir in olives and capers for that Niçoise touch. Toss a simple green salad with a zesty vinaigrette. Finally, crumble feta and basil over your ratatouille and serve with crusty baguette slices. Bon appétit!
Pantry Items
- 4 ounces feta cheese
- 1 whole baguette
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 can crushed tomatoes
- 2 tablespoons capers
- 1/4 cup Nicoise olives
Fresh Produce & Herbs
- 1 medium eggplant
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 1 pint cherry tomatoes
- 5 ounces mixed salad greens
- 1 whole lemon
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil
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