Ratatouille Recipe

Name: Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. pine nuts; 4 Tbsp. olive oil, divided; 1 medium onion, chopped; 3 cloves garlic, minced; 1 tsp. thyme leaves; 1 small eggplant, in 1/2 inch cubes; 1 large green pepper, seeded and chopped; 1 large zucchini, chopped; 2 c. chopped spinach; 3 large tomatoes, peeled and chopped; 1/4 c. minced parsley; grated lemon peel; salt and pepper

Servings: persons

2 Tbsp. pine nuts
4 Tbsp. olive oil, divided
1 medium onion, chopped
3 cloves garlic, minced
1 tsp. thyme leaves
1 small eggplant, in 1/2 inch cubes
1 large green pepper, seeded and chopped
1 large zucchini, chopped
2 c. chopped spinach
3 large tomatoes, peeled and chopped
1/4 c. minced parsley
grated lemon peel
salt and pepper

1
Over medium heat, cook pine nuts, stirring, until brown.
2
Heat 2 tablespoons oil, add onion and garlic and cook, stirring, until onion is soft.
3
Stir in remaining 2 tablespoons of oil, thyme, eggplant and green pepper; cook, stirring for 5 minutes.
4
Add zucchini, spinach, tomatoes and parsley.
5
Reduce heat and simmer, uncovered, stirring occasionally until tender, 30 minutes.
6
Season to taste with salt and pepper.
7
Serve hot or at room temperature. Sprinkle with grated lemon rind.

258

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: 2 Tbsp. pine nuts, 4 Tbsp. olive oil, divided, 1 medium onion, chopped, 3 cloves garlic, minced, 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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