Light and Healthy Cold Ratatouille

Rata­touille is a well-known French Provençal veg­etable dish. It is super healthy and deli­cious. It can be either warm or cold. The recipe I am shar­ing with you today is for a cold Rata­touille, which is why I cat­e­go­rized it as a sal­ad. I love cold Rata­touille because you can just do the prep work the day before, put it in the fridge, and just enjoy it when­ev­er you wish!


This is a recipe by Jean-François Mal­let (Sim­plis­sime).


For 4 peo­ple:

1 Egg­plant
2 Zuc­chi­ni
2 Bell Pep­pers of dif­fer­ent col­ors: 1 red pep­per, and 1 yel­low or orange pep­per
Half a Yel­low Onion
20 leaves of Fresh Mint
6 Table­spoons of Olive Oil
Salt and Pep­per

How healthy do these ingre­di­ents look??!!


Making the Ratatouille

Step 1: Cut all veg­eta­bles (egg­plant, zuc­chi­ni, pep­pers and onion) into lit­tle cubes. (Note: cut­ting onions can bring tears to your eyes, so I rec­om­mend cut­ting the onion last.)

vegetable cut in cubes

Step 2: In a big skil­let, warm up 6 table­spoons of Olive Oil. Once the oil is warm (but not hot), put the veg­eta­bles in the skil­let. Add the salt and pep­per. Cook the veg­eta­bles in the skil­let on high heat for 2–3 min­utes (make sure the veg­eta­bles do not change col­or, and do not burn). Then, low­er the heat, and cook the veg­eta­bles on low heat for 45 min­utes, stir­ring from time to time.

vegetables in skillet

Step 3: Let the Rata­touille cool down. Add the mint leaves. Put it in the fridge for a few hours or overnight, so the Rata­touille is cold. The cold­er, the bet­ter, so it is best to leave it in the fridge overnight. (Note: Do not remove the olive oil you cooked the veg­eta­bles in, you should refrig­er­ate the rata­touille with the olive oil you used for cook­ing). Enjoy!

Bon Appétit! French Mom


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