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Summer Ratatouille

Summer Ratatouille
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Summer Ratatouille is a vibrant, healthy French vegetable dish that highlights fresh zucchini, eggplant, tomatoes, and bell peppers. Quick to prepare and packed with bold flavors and colorful summer vegetables, this versatile recipe can serve as a side, main, or topping, perfect for warm weather meals and all skill levels.

Ingredients

Scale

Vegetables

  • 2 medium zucchini, firm and glossy, cut into uniform cubes
  • 1 small to medium eggplant, diced
  • 3 ripe tomatoes, cut into cubes
  • 2 bell peppers (red, yellow, or orange), thinly sliced
  • 1 medium onion (yellow or white), thinly sliced
  • 3 garlic cloves, minced

Other Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon fresh thyme leaves
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep Your Vegetables: Wash all vegetables thoroughly. Cut zucchini, eggplant, and tomatoes into uniform cubes for even cooking. Thinly slice the bell peppers and onions to soften quickly. Mince the garlic finely to release its aroma evenly throughout the dish.
  2. Sauté the Onions and Garlic: Heat olive oil over medium heat in a large skillet. Add sliced onions and stir occasionally until translucent and soft, about 3–5 minutes. Add minced garlic and cook for 1 more minute until fragrant but not browned.
  3. Cook the Eggplant and Bell Peppers: Add diced eggplant to the pan and cook until it starts to brown and soften, about 5 minutes. Then add the bell peppers, stirring frequently, letting them soften while retaining slight crunch.
  4. Add Zucchini and Tomatoes: Mix in the zucchini cubes and cook for 3 minutes before stirring in the tomatoes. The tomatoes will release juices that create the base of your sauce, reducing slightly as the vegetables simmer together.
  5. Season and Simmer: Sprinkle with salt, pepper, thyme, and chopped basil. Cover and let simmer gently for 10 minutes, stirring occasionally to meld flavors while keeping vegetables tender but not mushy.
  6. Final Touches: Uncover the pan, taste and adjust seasoning as needed. Stir in fresh parsley right before serving for a burst of herbal aroma and color.

Notes

  • Cut vegetables into uniform pieces to ensure even cooking.
  • Use fresh thyme and basil for the best flavor.
  • Do not overcook; keep the vegetables tender yet firm.
  • Choose a high-quality extra virgin olive oil for richness.
  • Season gradually with salt to avoid oversalting.

Nutrition

Keywords: summer ratatouille, ratatouille recipe, quick vegetable dish, healthy summer meals, French vegetable stew, gluten free ratatouille, vegan ratatouille

Find it online: https://eazyummy.com/summer-ratatouille/