Quick and Easy Ratatouille
Quick and Easy Ratatouille. A vegetable stew that takes only 30 minutes and requires just a handful of fresh seasonal produce.
Servings: 8 servings
Calories: 103kcal
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large onion diced
- 5 cloves garlic choped
- 1 medium size eggplant skin on, diced
- 4 sprigs fresh thyme plus more for serving
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 bell pepper any color, diced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 28 oz. can whole peeled tomatoes
- fresh parsley optional
- salt and pepper
Instructions
- In a large saute pan over medium heat saute onion and garlic until soft and translucent, about 5 minutes.
- Add eggplant, fresh thyme, salt, and pepper to pan, cook until eggplant is slightly tender about 5 more minutes.
- Add bell peppers, zucchini, and squash, stir well and cook for 5 more minutes. Add can of tomatoes, stirring well to combine.
- Allow all veggies to simmer together for 15 minutes.
- Taste for seasoning, add more salt if needed. Serve with fresh chopped parsley and cracked black pepper
Notes
- I use ratatouille in a thousand different ways; as a side dish, a main event with a little protein on top, or in this gorgeous breakfast shakshuka
- This is the kind of recipe that you can alter based on the ingredients you have, less eggplant/more zucchini/no onion, etc. Just make sure to season well.
Nutrition
Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Sodium: 220mg | Potassium: 536mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 59.4mg | Calcium: 54mg | Iron: 1.6mg
