End of Summer Ratatouille
Celebrate the bounty of the season with this vibrant End of Summer Ratatouille, a hearty roasted vegetable dish that’s as comforting as it is versatile. Packed with garden-fresh ingredients like zucchini, eggplant, bell peppers, Roma tomatoes, and red onion, this recipe lets you savor the flavors of late summer. Roasted to perfection with olive oil, garlic, and a fragrant blend of thyme and oregano, the vegetables develop a caramelized sweetness that’s elevated by a final drizzle of rich balsamic vinegar. Finished with a sprinkle of fresh basil, this ratatouille is perfect as a warm side dish, spooned over rice or pasta, or paired with crusty bread for a simple yet nourishing meal. Quick to prepare and bursting with color, this dish is a must-try for anyone seeking a seasonal, plant-based delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized zucchini
- 1 medium-sized eggplant
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 medium-sized Roma tomatoes
- 1 medium-sized red onion
- 4 garlic cloves
- 4 tablespoons extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 6 fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
Preheat your oven to 375°F (190°C).
Wash all vegetables thoroughly. Cut the zucchini, eggplant, red bell pepper, yellow bell pepper, and red onion into uniform bite-sized pieces for even cooking.
Dice the Roma tomatoes and set them aside. Mince the garlic cloves.
In a large mixing bowl, combine the chopped zucchini, eggplant, bell peppers, and red onion. Drizzle with 3 tablespoons of olive oil, then season with salt, black pepper, dried thyme, and dried oregano. Toss until the vegetables are evenly coated.
Spread the vegetable mixture evenly on a large baking sheet or in a roasting pan.
Top the vegetables with the diced Roma tomatoes and minced garlic.
Place the baking sheet or roasting pan in the preheated oven. Roast for about 40 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized.
Once cooked, remove the ratatouille from the oven and drizzle with the remaining 1 tablespoon of olive oil and the balsamic vinegar. Gently mix to distribute the flavors.
Roughly chop the fresh basil leaves and sprinkle them over the ratatouille just before serving.
Serve warm as a side dish, over rice or pasta, or with crusty bread for a simple, end-of-summer meal. Enjoy!
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6705 mg | 292% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 63.7 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 617 mg | 47% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 4674 mg | 99% | |
*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.
