Summer Vegetable Ratatouille Recipe

Name: Summer Vegetable Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onion, sliced into thin rings; 3 cloves garlic, minced; 1 medium eggplant, cubed; 2 zucchini, cubed; 2 medium yellow squash, cubed; 2 green bell peppers, seeded and cubed; 1 yellow bell pepper, diced; 1 chopped red bell pepper; 4 roma (plum) tomatoes, chopped; 1/2 cup olive oil; 1 bay leaf; 2 tablespoons chopped fresh parsley; 4 sprigs fresh thyme; salt and pepper to taste

Servings: persons

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

1
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
2
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
3
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
4
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
5
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
6
Remove the bay leaf and adjust seasoning.

359

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 14 ingredients. The key ingredients include: 2 onion, sliced into thin rings, 3 cloves garlic, minced, 1 medium eggplant, cubed, 2 zucchini, cubed, and more.

Yes, Summer Vegetable 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 Vegetable Ratatouille

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