Quick Ratatouille
Bring the vibrant flavors of Provence to your table with this Quick Ratatouille recipe—a simplified, one-skillet masterpiece that’s perfect for busy weeknights! Made with a colorful medley of zucchini, eggplant, red bell pepper, and yellow squash, all gently simmered in a robust tomato base infused with thyme, oregano, and garlic, this dish is as wholesome as it is satisfying. Ready in just 35 minutes, this vegetarian classic is perfect as a stand-alone vegan main paired with crusty bread or as a flavorful side to grilled meats or fish. Topped with a sprinkle of fresh basil, this quick and easy ratatouille bursts with fresh herbs and Mediterranean goodness in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 1 medium zucchini
- 1 small eggplant
- 1 medium red bell pepper
- 1 medium yellow squash
- 14 ounces canned diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil
Instructions
Peel and dice the onion. Mince the garlic. Chop the zucchini, eggplant, red bell pepper, and yellow squash into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic to the skillet. Sauté for 3-4 minutes until the onion becomes translucent.
Stir in the zucchini, eggplant, bell pepper, and yellow squash. Cook for 7-8 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the canned diced tomatoes, including their juices.
Sprinkle in the dried thyme, dried oregano, salt, and black pepper. Stir well to combine.
Bring the mixture to a gentle simmer. Cover the skillet and cook for 10 minutes, stirring occasionally, until the vegetables are tender and fully cooked.
Remove the skillet from heat. Taste and adjust seasonings if necessary.
Garnish the ratatouille with freshly chopped basil before serving.
Serve hot as a main dish with crusty bread, or as a side dish alongside grilled meats or fish.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3957 mg | 172% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 53.6 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2958 mg | 63% | |
*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.
