Farmers Market Ratatouille
Celebrate the vibrant flavors of summer with this Farmers Market Ratatouille, a rustic French-inspired dish that transforms fresh, seasonal produce into a medley of irresistible taste and color. This plant-based recipe features juicy eggplant, zucchini, yellow squash, bell peppers, and roma tomatoes, all gently simmered with fragrant garlic, red onion, and herbs like thyme, oregano, and fresh basil. A splash of balsamic vinegar adds a subtle tangy-sweet depth, tying the dish together beautifully. Ready in just about an hour, this one-pot wonder is perfect as a hearty vegetarian main course with crusty bread or a flavorful side dish for grilled chicken or fish. Simple, healthy, and brimming with garden-fresh goodness, this ratatouille is your go-to recipe for savoring summer’s bounty.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 medium eggplant
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 4 medium roma tomatoes
- 1 medium red onion
- 4 large garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon balsamic vinegar
Instructions
Wash and pat dry all vegetables. Cut the eggplant, zucchini, yellow squash, and roma tomatoes into evenly sized 1/2-inch cubes for uniform cooking.
Dice the red and yellow bell peppers into bite-sized pieces and finely chop the red onion.
Mince the garlic cloves and set aside.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened. Remove the eggplant and set aside.
Add another tablespoon of olive oil to the skillet. Add the red onion and garlic, cooking for 2-3 minutes until fragrant and translucent.
Stir in the bell peppers and cook for 5 minutes until slightly softened.
Add the zucchini, yellow squash, roma tomatoes, cooked eggplant, thyme, oregano, salt, and pepper. Mix thoroughly to combine.
Reduce heat to low, cover, and let the ratatouille simmer for 25-30 minutes, stirring occasionally, until all vegetables are tender and the flavors meld together.
Stir in the balsamic vinegar during the last 5 minutes of cooking for a hint of sweetness and acidity.
Taste and adjust seasoning as needed. Remove from heat and garnish with fresh basil leaves before serving.
Serve warm as a main dish with crusty bread or as a side to grilled fish or chicken. Enjoy!
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 33.6 g | 12% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 19.8 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1343 mg | 29% | |
*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.
