Creole Ratatouille Recipe

Name: Creole Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup olive oil; 1 tablespoon crushed red pepper; 2 medium zucchini, cut into 3/4-inch dice; 2 medium yellow squash, cut into 3/4-inch dice; 1 medium onion, cut into 3/4-inch dice; 1 medium eggplant, cut into 3/4-inch dice; 3 medium bell peppers1 red, 1 green and 1 yellowcut into 3/4-inch dice; Kosher salt; 1/2 tablespoon chopped fresh basil; 1/2 tablespoon fresh thyme leaves; 1/2 tablespoon chopped fresh rosemary leaves; 1 tablespoon chopped fresh chives; 2 tablespoons balsamic vinegar

Servings: persons

1 cup olive oil
1 tablespoon crushed red pepper
2 medium zucchini, cut into 3/4-inch dice
2 medium yellow squash, cut into 3/4-inch dice
1 medium onion, cut into 3/4-inch dice
1 medium eggplant, cut into 3/4-inch dice
3 medium bell peppers1 red, 1 green and 1 yellowcut into 3/4-inch dice
Kosher salt
1/2 tablespoon chopped fresh basil
1/2 tablespoon fresh thyme leaves
1/2 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh chives
2 tablespoons balsamic vinegar

1
In a large nonreactive bowl, mix together the olive oil, crushed red pepper and garlic.
2
Add the zucchini, yellow squash, tomatoes, onion, eggplant and bell peppers and marinate for 2 hours at room temperature.
3
Preheat the oven to 450.
4
With a slotted spoon, place the vegetables in 2 large shallow roasting pans in an even layer.
5
Season with salt.
6
Roast, stirring twice, for 30 minutes, or until tender and beginning to brown.
7
In a small, nonreactive bowl, combine the basil, thyme, rosemary, chives and balsamic vinegar and toss with the vegetables.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup olive oil, 1 tablespoon crushed red pepper, 2 medium zucchini, cut into 3/4-inch dice, 2 medium yellow squash, cut into 3/4-inch dice, and more.

Yes, Creole Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Ratatouille

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