Farmers Market Ratatouille

Celebrate the vibrant flavors of summer with this Farmers Market Ratatouille, a rustic French-inspired dish that transforms fresh, seasonal produce into a medley of irresistible taste and color. This plant-based recipe features juicy eggplant, zucchini, yellow squash, bell peppers, and roma tomatoes, all gently simmered with fragrant garlic, red onion, and herbs like thyme, oregano, and fresh basil. A splash of balsamic vinegar adds a subtle tangy-sweet depth, tying the dish together beautifully. Ready in just about an hour, this one-pot wonder is perfect as a hearty vegetarian main course with crusty bread or a flavorful side dish for grilled chicken or fish. Simple, healthy, and brimming with garden-fresh goodness, this ratatouille is your go-to recipe for savoring summer’s bounty.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium eggplant
• 2 medium zucchini
• 2 medium yellow squash
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 medium roma tomatoes
• 1 medium red onion
• 4 large garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 10 leaves fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 tablespoon balsamic vinegar

Directions

Step 1

Wash and pat dry all vegetables. Cut the eggplant, zucchini, yellow squash, and roma tomatoes into evenly sized 1/2-inch cubes for uniform cooking.

Step 2

Dice the red and yellow bell peppers into bite-sized pieces and finely chop the red onion.

Step 3

Mince the garlic cloves and set aside.

Step 4

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

Step 5

Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until softened. Remove the eggplant and set aside.

Step 6

Add another tablespoon of olive oil to the skillet. Add the red onion and garlic, cooking for 2-3 minutes until fragrant and translucent.

Step 7

Stir in the bell peppers and cook for 5 minutes until slightly softened.

Step 8

Add the zucchini, yellow squash, roma tomatoes, cooked eggplant, thyme, oregano, salt, and pepper. Mix thoroughly to combine.

Step 9

Reduce heat to low, cover, and let the ratatouille simmer for 25-30 minutes, stirring occasionally, until all vegetables are tender and the flavors meld together.

Step 10

Stir in the balsamic vinegar during the last 5 minutes of cooking for a hint of sweetness and acidity.

Step 11

Taste and adjust seasoning as needed. Remove from heat and garnish with fresh basil leaves before serving.

Step 12

Serve warm as a main dish with crusty bread or as a side to grilled fish or chicken. Enjoy!

Nutrition Facts

Serving size	2121.5 grams (2121.5g)

Amount per serving	% Daily Value*
Calories	979

Total Fat 47.00g	60%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 5.00g
Cholesterol 0mg	0%
Sodium 6715mg	292%
Total Carbohydrate 131.80g	48%
Dietary Fiber 34.00g	121%
Total Sugars 75.20g
Protein 22.20g	44%

Vitamin D 0IU	0%
Calcium 346mg	27%
Iron 9mg	47%
Potassium 4670mg	99%

*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: 40.7%

Protein: 8.5%

Carbs: 50.7%