Summer Ratatouille
Celebrate the flavors of summer with this vibrant and healthy Summer Ratatouille recipe, featuring an irresistible medley of zucchini, eggplant, yellow squash, bell peppers, and roma tomatoes. Oven-baked to tender perfection, this classic Provençal dish combines fresh garlic, fragrant thyme, and a rich tomato base to create an unforgettable blend of savory and sweet. The vegetables are artfully layered into a stunning display, making it as visually captivating as it is delicious. Finished with a drizzle of olive oil and fresh herbs like basil and parsley, this dish is perfect as a vegetarian main course or a colorful side. With just 20 minutes of prep time, Summer Ratatouille is an easy and elegant option for weeknight dinners or gatherings. Packed with flavor, nutrition, and eye-catching appeal, this recipe is destined to become a summer favorite!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 5 medium roma tomatoes
- 1 large onion
- 4 large garlic cloves
- 4 tablespoons olive oil
- 1 teaspoon fresh thyme
- 6 leaves fresh basil
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 0.25 cup water
Instructions
Wash and dry all vegetables. Cut the zucchini, yellow squash, and eggplant into 1/4-inch thick rounds. Slice the bell peppers into thin strips. Thinly slice the onion. Mince the garlic cloves.
Preheat the oven to 375°F (190°C).
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the minced garlic, thyme, and tomato paste. Cook for another 2 minutes.
Add the roma tomatoes (diced) and water to the skillet. Simmer the mixture for 10 minutes until slightly thickened. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Spread the tomato mixture evenly across the bottom of a 9x13-inch baking dish.
Arrange the sliced zucchini, yellow squash, eggplant, and bell peppers on top of the tomato mixture, overlapping them in alternating patterns to create a visually appealing design.
Drizzle the remaining 2 tablespoons of olive oil over the vegetables and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10 minutes to allow the vegetables to brown slightly.
Garnish with freshly chopped basil and parsley before serving.
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 22.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1518 mg | 32% | |
*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.
