Description
A vibrant and healthy dish made with summer vegetables, featuring zucchini, eggplant, tomatoes, and bell peppers, perfect as a side or over rice or pasta.
Ingredients
Scale
- 1 medium eggplant, diced
- 2 medium zucchinis, diced
- 3 medium tomatoes, chopped (or 1 can whole peeled tomatoes, optional)
- 2 bell peppers (red and/or green), diced
- Olive oil
- Salt
- Pepper
- Herbs (such as basil, thyme, or oregano)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced eggplant and cook for 3-4 minutes until slightly softened.
- Add the zucchinis and bell peppers, and cook for another 5 minutes.
- Stir in the chopped tomatoes and season with salt, pepper, and herbs.
- Reduce heat and let the ratatouille simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender.
- Serve warm, either as a side dish or over rice or pasta.
Notes
Try using fresh, in-season vegetables for the best flavor. Adding a splash of balsamic vinegar can enhance the taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: ratatouille, zucchini, Mediterranean, vegan, summer vegetables