This Ikarian version of ratatouille takes advantage of local humble vegetables that are easy to find almost everywhere and transforms them into a satisfying, delicious stew with the island’s unique flavor profile. The result is a chunky, hearty, and consummately filling one- pot meal that will satisfy vegetarians and meat eaters alike.
3 medium zucchini, cut into medium dice
2 potatoes (Yukon gold work well), cut into medium dice
2 medium tomatoes, chopped
1 onion, halved and sliced
1 green bell pepper, seeded and chopped
3 to 4 cloves garlic, chopped
1⁄3 cup extra-virgin olive oil, plus more for serving
1 tablespoon dried oregano, plus more for serving
Salt and pepper (optional)
Preheat oven to 350 degrees.
In a baking dish, mix all ingredients—except salt and pepper – together with your hands, making sure everything is well combined.
Cover dish with foil and bake for 15 minutes.
Remove cover and bake for an additional 10 minutes.
Season with salt and pepper to taste.
Drizzle with more olive oil and sprinkle with additional oregano to serve.
Serve hot or cold.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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