Description
A delicious and easy-to-make Ratatouille that showcases a variety of fresh vegetables.
Ingredients
Scale
- 2 medium zucchinis, sliced into rounds
- 1 medium eggplant, diced
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, diced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced eggplant to the skillet and cook for an additional 5 minutes, stirring occasionally.
- Stir in the chopped bell pepper and cook for another 5 minutes.
- Add the sliced zucchini and diced tomatoes to the skillet. Season with thyme, basil, salt, and pepper. Stir well to combine.
- Transfer the mixture to a large baking dish and spread it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and slightly caramelized.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh basil leaves if desired.
Notes
- For added flavor, sprinkle some grated Parmesan cheese on top during the last 10 minutes of baking.
- You can add other vegetables like mushrooms or carrots for extra variety and nutrition.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: varies
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg