Description
A vibrant and flavorful summer vegetable ratatouille made with fresh seasonal vegetables, perfect as a side dish or a main course.
Ingredients
Scale
- 2 medium zucchinis, diced
- 2 medium yellow squash, diced
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium tomatoes, diced
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Stir in eggplant and cook for about 5 minutes until slightly softened.
- Add zucchini, yellow squash, and bell peppers. Cook for another 5-7 minutes.
- Add tomatoes, thyme, basil, salt, and pepper. Stir well to combine.
- Cover and let simmer for about 20-30 minutes, stirring occasionally, until vegetables are tender.
- Taste and adjust seasoning if necessary.
- Serve warm, garnished with fresh basil leaves.
Notes
- Feel free to add other summer vegetables such as corn or green beans.
- Ratatouille can be served hot, warm, or even cold as a salad.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Cuisine: French
Keywords: summer vegetable ratatouille, ratatouille recipe, vegetable ratatouille, French cuisine, healthy summer dish