Description
Summer Vegetable Ratatouille is a vibrant and hearty dish that celebrates the best of seasonal produce. This classic French recipe features a medley of fresh zucchini, eggplant, bell peppers, and tomatoes, all simmered to perfection. It’s versatile enough to be served warm or at room temperature, making it an impressive addition to any gathering. Easy to prepare and packed with nutrients, this ratatouille is perfect for weeknight dinners or summer barbecues.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 medium eggplant, diced
- 2 bell peppers (red and yellow), diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 3 tbsp extra virgin olive oil
- 1 tsp dried basil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add olive oil and sauté onions and garlic until translucent.
- Add zucchini, eggplant, and bell peppers; season with salt and pepper. Cook for about 5 minutes until slightly softened.
- Stir in the crushed tomatoes along with basil and thyme. Let simmer for 10 minutes.
- Transfer the mixture to a baking dish. Cover with foil and bake for 30 minutes.
- Serve hot or cold with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg