Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 3 green bell peppers, sliced into 1/2-inch strips; 2 zucchini, sliced into 1/2-inch rounds; 2 small eggplants, sliced into 1/2-inch rounds; 4 tomatoes, peeled and chopped (or 1 28 ounce can tomatoes, drained); 2 teaspoons thyme, dried; 1 ½ teaspoons salt; pepper; 2 tablespoons parsley, chopped

Servings: persons

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
3 green bell peppers, sliced into 1/2-inch strips
2 zucchini, sliced into 1/2-inch rounds
2 small eggplants, sliced into 1/2-inch rounds
4 tomatoes, peeled and chopped (or 1 28 ounce can tomatoes, drained)
2 teaspoons thyme, dried
1 ½ teaspoons salt
pepper
2 tablespoons parsley, chopped

1
In a large pot or skillet heat oil over medium high heat.
2
Add onion and cook for 5 minutes or until golden.
3
Stir in garlic and cook for 1 more minute.
4
Reduce heat to medium low.
5
Stir in peppers and cook another 5 minutes.
6
Stir in the remainder of the ingredients (zucchini - salt) and cook covered for 30 minutes, stirring occasionally.
7
Season with pepper.
8
Sprinkle with parsley.

284

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, chopped, 3 garlic cloves, minced, 3 green bell peppers, sliced into 1/2-inch strips, and more.

Yes, 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.

Ratatouille

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