Description
A vibrant and healthy Mediterranean Vegetable Ratatouille featuring tender eggplant, zucchini, bell peppers, and aromatic herbs simmered in a flavorful tomato base, perfect as a nutritious main or side dish.
Ingredients
Scale
Vegetables
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
Other Ingredients
- 1 can (14 oz) of diced tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried oregano
- Fresh basil, chopped for garnish
Instructions
- Heat the oil: Heat the olive oil in a large skillet over medium heat to prepare for sautéing the aromatics and vegetables.
- Sauté onions and garlic: Add the chopped onion and minced garlic to the skillet and cook, stirring occasionally, until the onions become translucent and fragrant, about 3-5 minutes.
- Cook the vegetables: Add the diced eggplant, zucchini, and both bell peppers to the skillet. Cook for about 5 minutes, stirring occasionally to soften the vegetables and combine flavors.
- Add tomatoes and herbs: Stir in the canned diced tomatoes, dried thyme, and dried oregano. Season with salt and pepper according to your taste preference.
- Simmer the ratatouille: Cover the skillet and simmer the mixture on low heat for about 20 minutes, or until all the vegetables are tender and the flavors have melded beautifully.
- Garnish and serve: Remove from heat, garnish with freshly chopped basil, and serve warm as a side or main dish.
Notes
- This ratatouille can be served with crusty bread, over rice, or alongside grilled meats for a wholesome meal.
- You can add other vegetables like mushrooms or carrots for extra variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- For a richer flavor, drizzle extra virgin olive oil over the dish before serving.
