Description
This Vegetable Ratatouille is a vibrant and healthy Mediterranean dish featuring a medley of fresh vegetables simmered in a flavorful tomato base with herbs. Perfect as a hearty side or a light main course, it combines eggplant, zucchini, bell peppers, and aromatic herbs for a comforting and colorful meal.
Ingredients
Scale
Vegetables
- 1 eggplant, diced
- 1 zucchini, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, chopped
- 3 cloves of garlic, minced
Other Ingredients
- 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 oil. In a large skillet over medium heat, warm the olive oil to prepare for sautéing the vegetables.
- Sauté onion and garlic. Add the chopped onion and minced garlic to the skillet and cook them until the onion becomes translucent and aromatic, about 3-5 minutes.
- Cook the vegetables. Add the diced eggplant, zucchini, and bell peppers to the skillet. Stir occasionally and cook for about 5 minutes to start softening the vegetables.
- Add tomatoes and herbs. Stir in the diced tomatoes along with the dried thyme and oregano. Season the mixture with salt and pepper according to your taste.
- Simmer. Cover the skillet with a lid and reduce the heat to low. Let the ratatouille simmer for approximately 20 minutes until the vegetables are tender and the flavors have melded together.
- Garnish and serve. Remove from heat and sprinkle fresh chopped basil over the dish before serving to add a bright, fresh note.
Notes
- For a richer flavor, you can add a splash of red wine along with the tomatoes.
- If you prefer a thicker sauce, uncover the skillet in the last 5 minutes to allow some liquid to evaporate.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
- Leftovers keep well refrigerated for up to 3 days and taste even better the next day.
