Ratatouille of Summer Squash and Tomatoes
Savor the vibrant flavors of summer with this Ratatouille of Summer Squash and Tomatoes, a classic French-inspired vegetable medley that celebrates the best produce of the season. Featuring tender zucchini, yellow squash, eggplant, and roma tomatoes, this one-pan dish is enhanced by the aromatic trio of garlic, onions, and red bell peppers, all simmered to perfection in olive oil and a blend of thyme and crushed red pepper flakes. Fresh basil added just before serving adds a burst of herbaceous freshness to this wholesome, gluten-free recipe. Ready in just an hour, this dish makes a versatile side or a hearty vegetarian main when paired with quinoa, rice, or crusty bread. Ideal for weeknight dinners or easy entertaining, this ratatouille brings both nourishment and sunny Mediterranean comfort to your table.
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow summer squash
- 1 medium eggplant
- 4 large roma tomatoes
- 1 large red bell pepper
- 1 large yellow onion
- 3 cloves garlic
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 2 tablespoons fresh basil
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons crushed red pepper flakes
Instructions
Wash and dry all vegetables. Trim the ends of the zucchini, yellow squash, and eggplant, then slice them into 1/4-inch-thick rounds. Set aside.
Core and deseed the red bell pepper, then slice it into thin strips. Peel and dice the onion into small pieces.
Mince the garlic cloves and chop the fresh basil finely.
Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes, until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced zucchini, yellow squash, and eggplant to the skillet. Stir to coat the vegetables in the oil and aromatics. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced roma tomatoes, dried thyme, salt, black pepper, and red pepper flakes. Stir to combine and reduce the heat to low. Cover the skillet and let the mixture simmer for 25-30 minutes, stirring occasionally, until the vegetables are tender and the flavors are well blended.
Taste and adjust seasonings as needed. Stir in the fresh basil just before serving.
Serve warm as a side dish or over quinoa, rice, or crusty bread as a hearty vegetarian main.
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 922 mg | 40% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 18.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1333 mg | 28% | |
*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.
