Rustic Ratatouille Delight Recipe for Seasonal Vegetables
Ratatouille is a rustic vegetable dish that showcases the flavors of summer with a medley of fresh vegetables. It's a healthy and vibrant option that can be served warm or at room temperature.
Ingredients
- 1 medium eggplant cut into 1-inch cubes
- 2 medium zucchinis sliced into half-moons
- 1 medium bell pepper red or yellow, diced
- 1 medium onion chopped
- 2 cloves garlic finely minced
- 4 medium ripe tomatoes chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- ¼ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prep all vegetables: cut eggplant, slice zucchinis, dice bell pepper and onion, mince garlic, and chop tomatoes.
- Heat olive oil in a large skillet over medium heat, then add onion and garlic, sautéing until translucent.
- Add cubed eggplant to the skillet and cook for 5 minutes, stirring occasionally.
- Incorporate diced bell pepper and sliced zucchinis, cooking for another 5-7 minutes until tender.
- Stir in chopped tomatoes, dried thyme, and dried basil; season with salt and pepper.
- Lower heat to a simmer, cover, and cook for 20-25 minutes, stirring occasionally.
- Taste and adjust seasoning if needed, then remove from heat and let cool slightly.
- Serve warm, garnished with fresh basil leaves.
Notes
Serve with crusty bread or over quinoa for a complete meal.