Description
A vibrant and easy summer ratatouille, a garden vegetable stew packed with fresh flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large eggplant, diced
- 2 zucchini, diced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried herbs (such as Herbes de Provence or Italian seasoning)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot. Cook, stirring occasionally, for about 10-15 minutes, until the vegetables are slightly softened.
- Pour in the crushed tomatoes and add the dried herbs. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil leaves.
Notes
- Feel free to adjust the vegetables based on what you have on hand or what is in season.
- This ratatouille can be served as a main dish or as a side dish.
- It also tastes great the next day as the flavors meld together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish, Side Dish
- Method: Stewing
- Cuisine: French
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 4g
- Cholesterol: 0mg