Description
A classic French dish, Vegetable Ratatouille is a hearty and flavorful stew of assorted vegetables cooked to perfection. This recipe yields a delicious blend of eggplant, zucchini, squash, peppers, and tomatoes, seasoned with aromatic herbs and olive oil.
Ingredients
Scale
Eggplant:
- 1 large eggplant, diced into 1-inch cubes
Zucchinis:
- 2 medium zucchinis, sliced into half-moons
Yellow Squash:
- 2 medium yellow squash, sliced into half-moons
Bell Peppers:
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
Onion:
- 1 large onion, chopped
Garlic:
- 4 cloves garlic, minced
Tomatoes:
- 4 medium ripe tomatoes, chopped
Seasonings:
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat oven to 375°F. Prepare vegetables.
- Prepare Eggplant: Spread eggplant on a baking sheet, salt lightly, and pat dry after 15 minutes.
- Sauté Vegetables: In a skillet, cook onion and garlic. Add remaining vegetables and cook until softened.
- Bake: Add tomatoes, herbs, salt, and pepper. Bake for 30 minutes, stirring halfway through.
- Finish: Stir in fresh basil and parsley before serving.
Notes
- Ratatouille’s flavors enhance with time; it tastes even better the next day.
- Enjoy it warm as a vegetarian main dish or a side with grilled meats.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course, Side Dish
- Method: Baking, Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 9 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
