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French Ratatouille with Herb Crumb

The Ultimate Guide to Classic French Ratatouille with Herb Crumb

  • Author: David Andersson
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

To understand this dish, you first have to appreciate what a traditional ratatouille represents. It is a thick, chunky vegetable ragout made primarily of eggplant, zucchini, bell peppers, and tomatoes. The vegetables are typically simmered in olive oil with plenty of garlic and herbs. What makes our version stand out is the addition of the chapelure aux herbes, or herb crumb.

Ingredients

Scale

Ratatouille

  • 2 tbsp olive oil

  • 1 medium onion, thinly sliced

  • 3 cloves garlic, minced

  • 1 medium eggplant (aubergine), diced

  • 2 zucchini (courgettes), sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 4 ripe tomatoes, chopped (or 1 × 400 g can crushed tomatoes)

  • 1 tbsp tomato paste (optional, for depth)

  • 1 tsp fresh thyme (or ½ tsp dried)

  • 1 tsp fresh rosemary, finely chopped (optional)

  • 1 bay leaf

  • Salt and freshly ground black pepper

  • Fresh basil leaves, torn (to finish)

Herb Crumb (Herb Breadcrumb Topping)

  • ½ cup fresh breadcrumbs (or panko for extra crunch)

  • 2 tbsp olive oil or melted butter

  • 1 clove garlic, finely grated

  • 2 tbsp fresh parsley, finely chopped

  • 1 tsp fresh thyme or oregano

  • Zest of ½ lemon (optional, but excellent)

  • Salt and pepper to taste

Instructions

1. Prepare the Ratatouille

  1. Heat olive oil in a large, heavy pan over medium heat.

  2. Add onion and cook for 5–7 minutes until soft and translucent.

  3. Add garlic and cook for 30 seconds until fragrant.

  4. Add eggplant and cook for 5–6 minutes, stirring occasionally, until it begins to soften.

  5. Add zucchini and bell peppers; cook another 5 minutes.

  6. Stir in tomatoes, tomato paste (if using), thyme, rosemary, and bay leaf.

  7. Season with salt and pepper. Reduce heat to low, cover, and simmer for 30–40 minutes, stirring occasionally, until vegetables are tender but not mushy.

  8. Remove bay leaf and adjust seasoning. Stir in fresh basil.

2. Make the Herb Crumb

  1. In a bowl, combine breadcrumbs, olive oil (or butter), garlic, herbs, lemon zest, salt, and pepper.

  2. Mix until crumbs are evenly coated.

  3. Toast in a dry pan over medium heat for 3–5 minutes or bake at 180°C (350°F) for 8–10 minutes until golden and crisp.

3. Serve

  • Spoon ratatouille into bowls or a serving dish.

  • Sprinkle generously with the warm herb crumb on top.

  • Drizzle with a little extra olive oil if desired.

Notes

Serve this French Ratatouille with Herb Crumb warm or at room temperature for the best flavor. It pairs beautifully with crusty bread, creamy polenta, or as a vibrant side to grilled fish or chicken. For extra depth, finish with a drizzle of good-quality olive oil or a sprinkle of fresh basil just before serving.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main/Side
  • Method: Sautéed
  • Cuisine: French

Nutrition

  • Serving Size: 1 bowl
  • Calories: 220 kcal

Keywords: Provencal vegetable stew with breadcrumbs, baked ratatouille with chapelure, herb crusted French vegetable ragout, classic ratatouille with crispy topping

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Find it online: https://recipesmaria.com/french-ratatouille-with-herb-crumb/