Description
Ratatouille is a vibrant French dish that showcases the best of summer’s bounty with a colorful medley of fresh vegetables. This comforting recipe features tender eggplant, zucchini, bell peppers, and tomatoes simmered with aromatic garlic and fragrant herbs. Perfect for family dinners or entertaining guests, ratatouille can be served warm or chilled, making it a versatile addition to any meal.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), sliced
- 2 medium zucchini (about 12 oz), sliced
- 2 bell peppers (red and yellow), diced
- 4 ripe tomatoes (about 1 lb), chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp extra virgin olive oil
- 1 tsp Herbs de Provence
- Salt and pepper to taste
Instructions
- Wash vegetables thoroughly. Slice the eggplant into rounds, sprinkle salt on both sides, and let sit for 30 minutes to draw out bitterness before rinsing.
- In a skillet over medium heat, sauté onions in olive oil until golden brown (about 5 minutes). Add minced garlic and cook until fragrant.
- Incorporate eggplant, zucchini, and bell peppers into the skillet; stir occasionally for about 10 minutes.
- Add chopped tomatoes and Herbs de Provence; simmer for another 10 minutes until all veggies are tender yet vibrant.
- Adjust seasoning with salt and pepper as needed. Drizzle with more olive oil if desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Customize your ratatouille by adding seasonal vegetables like squash or mushrooms. To deepen flavors, prepare the dish a day ahead; letting it rest overnight enhances the taste.