One-Pan Ratatouille Recipe

Name: One-Pan Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion (8 oz.), peeled and diced (1/2 in.); 2 cloves garlic, peeled and minced; 2 cans (14 1/2 oz. each) diced tomatoes; 8 ounces Asian eggplant, rinsed and diced (3/4 in.); About 1/2 teaspoon salt; About 1/4 teaspoon pepper; 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.); 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.); 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.); 3/4 cup chopped fresh basil leaves

Servings: persons

3 tablespoons olive oil
1 onion (8 oz.), peeled and diced (1/2 in.)
2 cloves garlic, peeled and minced
2 cans (14 1/2 oz. each) diced tomatoes
8 ounces Asian eggplant, rinsed and diced (3/4 in.)
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
3/4 cup chopped fresh basil leaves

1
In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 1/2 tablespoons olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.
2
Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer. Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.
3
Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 8 to 10 minutes longer.
4
Stir in basil and remaining 1 1/2 tablespoons olive oil. Add more salt and pepper to taste.

217

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 11 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 onion (8 oz.), peeled and diced (1/2 in.), 2 cloves garlic, peeled and minced, 2 cans (14 1/2 oz. each) diced tomatoes, and more.

Yes, One-Pan 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.

One-Pan Ratatouille

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