Easy Ratatouille

Experience the vibrant flavors of Provence with this easy ratatouille recipe—a colorful medley of tender zucchini, eggplant, bell peppers, and ripe tomatoes seasoned with garlic, thyme, and oregano. Perfectly simmered in extra virgin olive oil, this one-pot dish is packed with Mediterranean goodness and comes together in just an hour, making it an excellent weeknight dinner or meal prep option. Enjoy it warm or at room temperature, served as a satisfying vegan main dish, a flavorful side, or a topping for crusty bread. Fresh basil leaves add the finishing touch to this hearty, healthy, and irresistibly delicious recipe!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 medium eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large onion
• 3 cloves garlic
• 4 medium ripe tomatoes
• 4 tablespoons extra virgin olive oil
• 1 teaspoon thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 leaves fresh basil leaves

Directions

Step 1

Wash all the vegetables thoroughly.

Step 2

Trim the ends of the zucchini and slice them into thin rounds.

Step 3

Remove the skin of the eggplant if desired, then dice it into 1-inch cubes.

Step 4

Core and deseed the bell peppers, then cut them into 1-inch squares.

Step 5

Peel and finely chop the onion.

Step 6

Mince the garlic cloves.

Step 7

Score the bottoms of the tomatoes with an 'X' shape, blanch them in boiling water for 1 minute, then peel off the skin. Dice the peeled tomatoes into small pieces.

Step 8

Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.

Step 9

Add the chopped onion to the pan and sauté for 4-5 minutes until softened and translucent.

Step 10

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 11

Add the diced eggplant to the pan and cook for 5-6 minutes, stirring frequently. If the pan looks dry, add 1 more tablespoon of olive oil.

Step 12

Toss in the bell peppers and zucchini rounds, and cook for another 5 minutes, stirring occasionally.

Step 13

Add the diced tomatoes, thyme, oregano, bay leaf, salt, and black pepper. Stir well to combine.

Step 14

Reduce the heat to low, cover the skillet with a lid, and let the mixture simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Step 15

Remove the bay leaf once cooking is complete. Adjust seasoning with additional salt and pepper, if needed.

Step 16

Serve the ratatouille warm or at room temperature, garnished with fresh basil leaves.

Nutrition Facts

Serving size	2020.8 grams (2020.8g)

Amount per serving	% Daily Value*
Calories	1054

Total Fat 60.60g	78%
Saturated Fat 8.80g	44%
Polyunsaturated Fat 0.70g
Cholesterol 0mg	0%
Sodium 6714mg	292%
Total Carbohydrate 126.90g	46%
Dietary Fiber 33.40g	119%
Total Sugars 72.20g
Protein 20.90g	42%

Vitamin D 0IU	0%
Calcium 290mg	22%
Iron 8mg	42%
Potassium 4399mg	94%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 7.4%

Carbs: 44.7%