Teresa's Recipes
Zucchini and Garlic Ratatouille
Dive into the vibrant flavors of this Zucchini and Garlic Ratatouille, a classic Provençal dish that celebrates the bounty of summer vegetables. This healthy and colorful medley features tender zucchini, creamy eggplant, and sweet bell peppers, all harmoniously blended with aromatic garlic and fresh herbs. Perfect as a hearty side or a satisfying main course, this dish captures the essence of rustic French cooking and brings a taste of the Mediterranean to your home.
Ingredients
- 3 tablespoons Olive oil
- 1 medium, chopped Onion
- 4 cloves, minced Garlic
- 2 medium, sliced Zucchini
- 1 medium, diced Eggplant
- 1, diced Red bell pepper
- 1, diced Yellow bell pepper
- 4 medium, diced (or one 14-ounce can of diced tomatoes) Tomatoes
- 1 tablespoon, chopped Fresh thyme
- 1/4 cup, chopped Fresh basil
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Vegetarian Main or Side Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 150
- Fat: 7g
- Carbs: 18g
- Protein: 3g
- Sodium: 200mg
- Sugar: 5g
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, until fragrant and the onion is translucent.
- Stir in the sliced zucchini, diced eggplant, and both red and yellow bell peppers. Cook for approximately 10 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced tomatoes, fresh thyme, fresh basil, salt, and black pepper to the skillet. Stir well to combine all the ingredients.
- Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the vegetables are tender and the flavors meld together.
- Taste and adjust seasoning if needed. If you like a bit of heat, consider adding a pinch of red pepper flakes.
- Serve the ratatouille hot, either as a side dish or as a main course paired with crusty bread or over rice.
Tips
- For added depth of flavor, try roasting the vegetables before adding them to the skillet.
- Feel free to mix in other seasonal vegetables like squash or mushrooms.
- Leftovers can be stored in the refrigerator for up to three days and taste even better the next day!