Description
Savor the flavors of fall with this classic French Ratatouille dish, featuring a vibrant medley of roasted seasonal vegetables like eggplant, zucchini, bell peppers, and tomatoes. This healthy and easy-to-prepare recipe is perfect for a comforting weeknight meal.
Ingredients
– 1 medium eggplant, cut into 1-inch cubes
– 2 medium zucchini, sliced into 1/2-inch rounds
– 1 red bell pepper, sliced into 1-inch pieces
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can diced tomatoes
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and black pepper to taste
– Chopped fresh basil for garnish
Instructions
1. – Preheat the oven to 400°F (200°C).
2. – In a large bowl, toss the cubed eggplant, zucchini slices, bell pepper, onion, and garlic with the olive oil, thyme, oregano, salt, and black pepper until well coated.
3. – Spread the vegetable mixture in a single layer on a large baking sheet.
4. – Roast for 25-30 minutes, stirring halfway, until the vegetables are tender and lightly caramelized.
5. – Transfer the roasted vegetables to a large saucepan or Dutch oven. Add the canned diced tomatoes (including the juices) and stir to combine.
6. – Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the flavors have melded.
7. – Taste and adjust seasoning with salt and pepper as needed.
8. – Serve hot, garnished with freshly chopped basil. Enjoy!
Notes
– This ratatouille can be made in advance and reheated before serving.
– Try adding a splash of red wine vinegar or balsamic glaze for extra flavor.
– Serve over cooked quinoa or rice for a heartier meal.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: French