Summer Ratatouille Recipe

Name: Summer Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. onions; 2 garlic cloves; 1/2 lb. zucchini; 2 red bell peppers; 1/2 lb. summer squash; 1 x 15 ounce can chickpeas; Few sprigs fresh parsley; 1 vegetable bouillon cube; 2 tablespoons olive oil; 2 x 15 ounce cans diced tomatoes; Salt and freshly ground black pepper

Servings: persons

1/2 lb. onions
2 garlic cloves
1/2 lb. zucchini
2 red bell peppers
1/2 lb. summer squash
1 x 15 ounce can chickpeas
Few sprigs fresh parsley
1 vegetable bouillon cube
2 tablespoons olive oil
2 x 15 ounce cans diced tomatoes
Salt and freshly ground black pepper

1
Pell and roughly chop the onions.
2
Peel and chop the garlic.
3
Trim and slice the zucchini.
4
De-seed and slice the peppers.
5
Peel the squash and chop it into bite-size pieces.
6
Drain and rinse the chickpeas.
7
Finely chop the parsley.
8
Crumble the bouillon cube to a powder.
9
In a flameproof casserole dish, saute the onion in the olive oil until soft, then add the garlic and cook for another minute.
10
Add all the other ingredients, cover and simmer on a very low heat for 30 minutes.

239

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: 1/2 lb. onions, 2 garlic cloves, 1/2 lb. zucchini, 2 red bell peppers, and more.

Yes, Summer 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.

Summer Ratatouille

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