Ratatouille is a classic French vegetable stew that beautifully showcases summer vegetables like eggplant, zucchini, bell peppers, and tomatoes. This dish is rich in flavors, vibrant in color, and nutritious, making it a perfect vegetarian main course or a hearty side dish.
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add onions and garlic, and sauté until onions are translucent.
Add bell peppers, zucchini, and eggplant to the skillet. Cook until the vegetables start to soften.
Stir in tomatoes and season with salt, pepper, and mixed herbs. Simmer until the tomatoes break down and the mixture thickens, about 15 minutes.
Transfer the vegetable mixture to a baking dish.
Arrange thin slices of vegetables on top of the cooked mixture in an alternating pattern. Drizzle with more olive oil and season with additional salt and herbs.
Cover the dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the vegetables are tender.
Remove from oven and let it cool slightly before serving. Garnish with chopped basil or parsley.
