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Traditional Ratatouille Nicoise (Provençal)
A classic Provençal ratatouille made the traditional way with caramelized onions, sautéed zucchini, squash, eggplant, bell pepper and ripe tomatoes, finished with fresh basil. The recipe can be served rustic or plated beautifully for a dinner party.
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Critical Success Points
- • Caramelize the onion until deep golden.
- • Sauté each vegetable separately to remove excess moisture.
- • Add garlic only after other vegetables are browned and cook just until fragrant.
- • Simmer low and slow for at least 45 minutes for flavor development.
Safety Warnings
- • Olive oil can cause burns if overheated – watch for shimmering, not smoking.
- • Mandolin blades are extremely sharp – always use the hand guard.
- • Hot oven and skillet handles – use oven mitts.
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