This Freezable Ratatouille is another recipe my friend and I made last weekend during our cooking marathon. This time of year is perfect for making a huge batch of ratatouille and freezing it!
Ratatouille is a produce-heavy dish, using eggplants, zucchini, onions, and peppers. My friend doesn’t really love eggplant, so I used fairy tale eggplants which are smaller, with thinner skins and are a bit sweeter than regular eggplants.
This Freezable Ratatouille also allows you to do a lot of the prep work ahead of time. The vegetables are cooked separately, so prep work does go into a bunch of bags, but it makes the cooking process much easier. We used a recipe from The Kitchn as our base.
Ingredients (makes 8 to 10 servings):
- 2 medium yellow onions, chopped
- 3 medium green bell peppers, chopped
- 6 to 8 medium zucchini, cut into bit sized pieces
- 4 large tomatoes, chopped
- 4 garlic cloves, minced
- 2 fairy tale eggplants
- 2 tablespoons olive oil
- 1 bay leaf
- 4 sprigs fresh thyme
- 1/4 cup basil, sliced into ribbons, plus more for garnish
- salt and pepper, to taste