Easy Ratatouille
Experience the vibrant flavors of Provence with this easy ratatouille recipe—a colorful medley of tender zucchini, eggplant, bell peppers, and ripe tomatoes seasoned with garlic, thyme, and oregano. Perfectly simmered in extra virgin olive oil, this one-pot dish is packed with Mediterranean goodness and comes together in just an hour, making it an excellent weeknight dinner or meal prep option. Enjoy it warm or at room temperature, served as a satisfying vegan main dish, a flavorful side, or a topping for crusty bread. Fresh basil leaves add the finishing touch to this hearty, healthy, and irresistibly delicious recipe!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large onion
- 3 cloves garlic
- 4 medium ripe tomatoes
- 4 tablespoons extra virgin olive oil
- 1 teaspoon thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 5 leaves fresh basil leaves
Instructions
Wash all the vegetables thoroughly.
Trim the ends of the zucchini and slice them into thin rounds.
Remove the skin of the eggplant if desired, then dice it into 1-inch cubes.
Core and deseed the bell peppers, then cut them into 1-inch squares.
Peel and finely chop the onion.
Mince the garlic cloves.
Score the bottoms of the tomatoes with an 'X' shape, blanch them in boiling water for 1 minute, then peel off the skin. Dice the peeled tomatoes into small pieces.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion to the pan and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced eggplant to the pan and cook for 5-6 minutes, stirring frequently. If the pan looks dry, add 1 more tablespoon of olive oil.
Toss in the bell peppers and zucchini rounds, and cook for another 5 minutes, stirring occasionally.
Add the diced tomatoes, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.
Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for 25-30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf once cooking is complete. Adjust seasoning with additional salt and pepper, if needed.
Serve the ratatouille warm or at room temperature, garnished with fresh basil leaves.
Nutrition Facts
Calories |
242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 27.7 g | 10% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 15.8 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 1095 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
