Ratatouille Rice
Bring the vibrant flavors of the Mediterranean to your table with this hearty Ratatouille Rice recipe—a colorful one-pot dish that marries tender, caramelized vegetables with fluffy rice for a wholesome meal that's both comforting and nutritious. Loaded with sautéed zucchini, eggplant, bell peppers, and juicy roma tomatoes, this dish is infused with the earthy aromas of oregano and thyme, while a touch of tomato paste and vegetable broth creates a rich, savory base. Perfectly balanced and delightfully simple, it’s an ideal choice for busy weeknights or meal prepping, as it comes together in just under an hour. Garnished with fresh basil for a fragrant finish, this vegetarian recipe is a must-try for anyone seeking a flavorful, plant-based twist on a classic French ratatouille.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 3 roma tomatoes
- 3 cups cooked white or brown rice
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh basil
Instructions
Prepare the vegetables: Dice the yellow onion, mince the garlic, and cut the zucchini, eggplant, red and yellow bell peppers, and roma tomatoes into bite-sized pieces.
Heat the olive oil in a large skillet or pot over medium heat.
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Stir in the zucchini, eggplant, red bell pepper, and yellow bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to become tender.
Add the diced tomatoes, tomato paste, and vegetable broth to the skillet. Stir well to combine.
Season the mixture with dried oregano, dried thyme, salt, and black pepper. Stir again and reduce the heat to low.
Let the ratatouille simmer uncovered for 15-20 minutes, stirring occasionally, until the vegetables are fully tender and the sauce has thickened.
Fold in the cooked rice and mix thoroughly to incorporate all the flavors.
Taste and adjust seasoning if needed.
Garnish with freshly chopped basil before serving.
Serve warm and enjoy your Ratatouille Rice!
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 815 mg | 35% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 15.6 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1075 mg | 23% | |
*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.
