Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice.
Entree, Side Dish
2medium onionssliced into half moons
1red peppercut into chunks
1yellow peppercut into chunks
1orange peppercut into chunks
2zucchinicut into chunks
Freshly ground pepper
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Place the tomatoes on the baking sheet and roast for 20 minutes, until the skins are starting to blister and peel off.
Heat a large dutch oven or saute pot over medium high. Add olive oil; add the onions and saute for 5 minutes. Add the zucchini, peppers, and garlic and saute another 5 to 10 minutes.
Add the mushrooms to the pot and cook another 5 minutes.
While the vegetables are cooking, peel the tomatoes and break into chunks over a bowl. It should be the consistency of a chunky tomato sauce.
Add the tomato sauce to the vegetables and mix well. Season with thyme, oregano, marjoram, salt, and fresh pepper to taste. Cook for another 15 to 20 minutes. Stir in balsamic vinegar, remove from heat, and serve.