Summer Vegetable Ratatouille
Summer Vegetable Ratatouille is a colorful, aromatic dish that celebrates the bounty of fresh summer produce. This easy-to-make ratatouille features a delightful mix of eggplant, zucchini, bell peppers, and tomatoes, all simmered in fragrant olive oil and seasoned with herbs. Perfect as a main course or side dish, it’s ideal for enjoying at picnics, barbecues, or cozy dinners with loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: French
Ingredients
Scale
- 1 medium eggplant (300g), diced
- 2 medium zucchinis (300g), sliced
- 1 red bell pepper (150g), chopped
- 1 yellow bell pepper (150g), chopped
- 3 ripe tomatoes (400g), chopped
- 1 medium onion (150g), diced
- 3 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- 1. Prepare your veggies: Wash and chop all vegetables into bite-sized pieces.
- 2. Sauté onions and garlic: Heat olive oil in a large skillet over medium heat. Add onions and garlic; sauté until translucent (about 5 minutes).
- 3. Cook eggplant: Stir in the diced eggplant; cook until slightly softened (about 5 minutes).
- 4. Add remaining vegetables: Mix in zucchini, bell peppers, tomatoes, salt, and pepper; cook for about 8 minutes.
- 5. Season with herbs: Sprinkle basil and thyme over the mixture; reduce heat to low and simmer for an additional 10 minutes.
- 6. Serve: Transfer to bowls or plates; drizzle with extra olive oil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg