Description
A classic French dish that combines a variety of vegetables for a flavorful and healthy meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 medium tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
- Add the minced garlic and cook for an additional 1 minute until fragrant.
- Stir in the diced eggplant and cook for about 5 minutes, stirring occasionally, until it begins to soften.
- Add the zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Cook for another 5-7 minutes, stirring frequently.
- Add the chopped tomatoes, dried thyme, dried basil, salt, and pepper. Stir well to combine.
- Reduce the heat to low, cover the skillet, and let simmer for 20-25 minutes, stirring occasionally, until all vegetables are tender.
- Taste and adjust seasoning if necessary. Serve warm, garnished with fresh basil leaves if desired.
Notes
- For a heartier dish, add cooked chickpeas or lentils to the ratatouille for extra protein and fiber.
- Serve ratatouille over cooked pasta or quinoa for a complete meal, or enjoy it as a side dish alongside grilled meats or fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg