Ratatouille with pumpkin and oregano
4 servings
90 minutes
Pumpkin and oregano ratatouille is a wonderful blend of traditional French classic with the warmth of autumn notes. Historically, ratatouille originated as a simple peasant dish but evolved into a culinary masterpiece over time. In this version, the aroma of oregano and bay leaf gently intertwines with the soft sweetness of pumpkin, creating a rich and deep flavor. Tomatoes add juiciness while zucchini brings light freshness. Each spoonful warms and fills with coziness, and its versatility allows it to be served as a standalone hot dish or as a side to meat or fish dishes. Topped with fresh parsley, it becomes truly festive. Pumpkin ratatouille is the warm comfort of autumn on your plate—a combination of simplicity and sophistication that delights even the most discerning gourmets.
1
Mix finely chopped onion and garlic with oregano, add bay leaf, and sauté in a large pot with olive oil for 10 minutes.
- Onion: 2 pieces
- Garlic: 3 cloves
- Oregano: 2 tablespoons
- Bay leaf: 1 piece
- Olive oil: 4 tablespoons
2
Mix diced tomatoes and pumpkin with onion and spices, and let it simmer on low heat covered for 20 minutes, stirring occasionally.
- Tomatoes: 2 pieces
- Pumpkin: 500 g
- Onion: 2 pieces
- Oregano: 2 tablespoons
- Bay leaf: 1 piece
- Olive oil: 4 tablespoons
3
Add diced zucchini to the tomatoes and pumpkin, and cook for another 30 minutes over medium heat, stirring occasionally.
- Courgette: 500 g
4
Serve hot, garnished with fresh chopped parsley.
- Chopped parsley: 2 tablespoons
