Classic French Ratatouille

With Red Pepper Coulis, Herbes de Provence, and Toasted Baguette

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat

Calories Conscious
Vegetarian
A note about serious food allergies

Vibrant, nourishing, and pleasantly rustic, Ratatouille is an elegant way to make use of spring vegetables. They’re sliced thin, lovingly assembled, slathered with a red pepper coulis, and roasted until sweet and tender, proving a gorgeous addition to any weeknight gathering. Paired with a crusty baguette and spiked with Herbes de Provence, this French casserole is a meal you don't have to be a chef-aspirational cartoon rat to enjoy.

In Your Box (serves 2)

  • 1 Eggplant
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Red Onions
  • 1 Tomato
  • 1 Red Bell Pepper
  • 3 Parsley Sprigs
  • 1 tsp. Red Pepper Flakes
  • 2 fl. oz. Red Wine Vinegar
  • 1 Tbsp. Herbes de Provence
  • Info
    2 Mini Baguette
  • Nutrition (per serving)

  • Calories
    518
  • Carbohydrates
    96g
  • Fat
    7g
  • Protein
    18g
  • Sodium
    1171mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Oven-Safe Casserole Dish
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees and prepare a baking sheet with foil (or use a nonstick baking sheet) and a casserole dish with cooking spray. Thoroughly rinse produce and pat dry. Thinly slice eggplant, zucchini and yellow squash into rounds, removing and discarding ends. Peel and thinly slice red onion into rounds. Cut tomato into a fine dice. Remove stem, membrane, and seeds from red bell pepper and cut into a dice. Cut parsley into a fine dice.

  • Step 2 - Prep the Coulis
    2

    Prep the Coulis

    Using a blender, blend the diced red bell pepper, diced tomato, red pepper flakes, half the red wine vinegar, and salt and pepper to taste until smooth. You may add 1 Tbsp. of water at a time to thin the sauce out a bit.

  • Step 3 - Coat and Arrange the Vegetables
    3

    Coat and Arrange the Vegetables

    In a large mixing bowl, combine vegetable rounds (red onion, zucchini, squash, eggplant) with 1 Tbsp. olive oil, Herbes de Provence, and a pinch of salt and pepper. Toss to coat completely. In the prepared casserole dish, add half of the coulis to cover bottom of the pan. Starting from one edge of the dish, arrange the vegetable rounds by alternating squash, zucchini, onion, and eggplant slices, placing them against one another.

  • Step 4 - Sauce the Ratatouille
    4

    Sauce the Ratatouille

    Once vegetables are arranged in and fill the dish, top with remaining coulis and a drizzle of the remaining vinegar. Place in oven to bake for 20-30 minutes, or until vegetables are tender and sauce thickens.

  • Step 5 - Toast the Baguettes
    5

    Toast the Baguettes

    About 7 minutes before ratatouille is ready, halve mini baguettes and place them on the prepared baking sheet. Brush baguettes with a bit of olive oil. Place in oven to warm for 3-4 minutes, or until desired toastiness is achieved.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Allow ratatouille to cool slightly before serving. Cut a neat slice from the casserole dish and arrange on a plate. Garnish with parsley. Add a warm baguette to the plate to sop up any remaining coulis as you enjoy the Ratatouille.