Description
A hearty and flavorful ratatouille featuring fresh garden vegetables and aromatic herbs, perfect as a side dish or a light main course.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 eggplant, cut into 1-inch cubes
- 2 zucchini, cut into 1-inch cubes
- 2 bell peppers (any color), seeded and chopped
- 1 (28 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in eggplant, zucchini, and bell peppers. Cook, stirring occasionally, for 10 minutes until vegetables begin to soften.
- Add diced tomatoes, thyme, basil, and oregano. Season with salt and pepper.
- Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until vegetables are tender.
- Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley before serving.
Notes
- For a smoother texture, you can blend a portion of the ratatouille before serving.
- This dish can be served hot, warm, or at room temperature.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ratatouille, rustic, fresh herbs, vegetables, eggplant, zucchini, bell peppers, tomatoes, French cuisine, vegetarian