Description

Savor the flavors of fall in this delicious, veggie-packed Ratatouille recipe. This comforting dish is perfect for busy weeknights, featuring tender roasted vegetables in a rich tomato sauce.

Ingredients

– 1 eggplant, diced

– 2 zucchini, sliced

– 1 red bell pepper, diced

– 1 yellow onion, diced

– 3 garlic cloves, minced

– 2 cans (14.5 oz each) diced tomatoes

– 2 tbsp olive oil

– 1 tsp dried thyme

– 1 tsp dried basil

– Salt and pepper to taste

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Instructions

1. – Preheat oven to 400°F.

2. – In a large skillet, heat the olive oil over medium heat. Add the onion and sauté for 2-3 minutes until translucent.

3. – Add the garlic and sauté for 1 minute until fragrant.

4. – Add the eggplant, zucchini, and bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.

5. – Stir in the diced tomatoes, thyme, basil, salt, and pepper. Bring the mixture to a simmer.

6. – Transfer the vegetable mixture to a baking dish. Bake for 20-25 minutes, or until the vegetables are tender and the flavors have melded.

7. – Serve hot, garnished with additional fresh herbs if desired. Enjoy!

Notes

This recipe can be easily adjusted to your taste preferences. Feel free to add or substitute your favorite vegetables. For a heartier meal, serve over cooked quinoa or pasta.

Prep Time: 10
Cook Time: 35
Category: Main Course
Method: Baking
Cuisine: French