Description
This Vegetable Ratatouille is a vibrant and flavorful dish that brings together a mix of fresh vegetables like eggplant, zucchini, and bell peppers, simmered in a savory tomato sauce with fragrant herbs. It’s a perfect side dish or a light vegetarian main course.
Ingredients
Scale
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 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 olive oil in a large skillet over medium heat.
- Add the chopped onion and garlic to the skillet, cooking until the onion becomes translucent.
- Add the diced eggplant, zucchini, and bell peppers. Cook for about 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, dried thyme, and oregano. Season with salt and pepper to taste.
- Cover the skillet and simmer for about 20 minutes, or until the vegetables are tender and the flavors have melded together.
- Garnish with fresh chopped basil before serving.
Notes
- For extra flavor, you can add a splash of balsamic vinegar or a pinch of red pepper flakes.
- Serve the ratatouille with crusty bread, over rice, or as a side dish to grilled meats.
- You can also prepare this dish ahead of time and reheat it, as the flavors tend to improve after sitting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes