Harvest Ratatouille
Celebrate the flavors of the season with this vibrant and hearty Harvest Ratatouille, a rustic French-inspired dish that showcases a medley of garden-fresh vegetables. Perfectly balanced and infused with aromatic herbs like thyme and basil, this one-pot wonder combines tender eggplant, zucchini, yellow squash, bell peppers, and juicy roma tomatoes in a rich, tangy tomato base enhanced with a splash of balsamic vinegar. Quick to prepare in just an hour, this gluten-free and vegan recipe offers endless versatility—serve it as a comforting main dish with crusty bread, a colorful side to complement your favorite protein, or spooned over rice or pasta for a satisfying plant-based meal. Packed with wholesome ingredients and cozy autumn vibes, this dish is a must-try for anyone looking to savor the essence of the harvest season.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 1 medium, diced into 1-inch cubes eggplant
- 1 medium, diced into 1-inch cubes zucchini
- 1 medium, diced into 1-inch cubes yellow squash
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4 large, diced roma tomatoes
- 1 14-ounce can canned crushed tomatoes
- 2 teaspoons fresh thyme leaves
- 1 handful, torn fresh basil leaves
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 1 tablespoon balsamic vinegar
Instructions
Heat 1 tablespoon of olive oil over medium heat in a large, deep skillet or Dutch oven.
Add the diced onion and sauté for 5 minutes until softened and translucent.
Add the garlic and cook for an additional 30 seconds until fragrant.
Increase the heat slightly and add the remaining olive oil, followed by the diced eggplant, zucchini, and yellow squash. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften.
Add the red and green bell peppers to the skillet and cook for another 5 minutes.
Stir in the diced roma tomatoes, crushed tomatoes, thyme leaves, salt, and black pepper. Mix well to ensure everything is coated in the tomato base.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Remove the lid and taste the ratatouille; adjust seasoning with additional salt or pepper if needed. If there is excess liquid, let it cook uncovered for a few minutes to reduce.
Stir in the balsamic vinegar and torn basil leaves just before serving.
Serve hot as a main dish with crusty bread or as a side dish alongside your favorite protein. It can also be served over rice or pasta.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5354 mg | 233% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 83.4 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 5472 mg | 116% | |
*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.
