Harvest Ratatouille

Celebrate the flavors of the season with this vibrant and hearty Harvest Ratatouille, a rustic French-inspired dish that showcases a medley of garden-fresh vegetables. Perfectly balanced and infused with aromatic herbs like thyme and basil, this one-pot wonder combines tender eggplant, zucchini, yellow squash, bell peppers, and juicy roma tomatoes in a rich, tangy tomato base enhanced with a splash of balsamic vinegar. Quick to prepare in just an hour, this gluten-free and vegan recipe offers endless versatility—serve it as a comforting main dish with crusty bread, a colorful side to complement your favorite protein, or spooned over rice or pasta for a satisfying plant-based meal. Packed with wholesome ingredients and cozy autumn vibes, this dish is a must-try for anyone looking to savor the essence of the harvest season.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 4 minced garlic cloves
• 1 medium, diced into 1-inch cubes eggplant
• 1 medium, diced into 1-inch cubes zucchini
• 1 medium, diced into 1-inch cubes yellow squash
• 1 large, diced red bell pepper
• 1 large, diced green bell pepper
• 4 large, diced roma tomatoes
• 1 14-ounce can canned crushed tomatoes
• 2 teaspoons fresh thyme leaves
• 1 handful, torn fresh basil leaves
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper
• 1 tablespoon balsamic vinegar

Directions

Step 1

Heat 1 tablespoon of olive oil over medium heat in a large, deep skillet or Dutch oven.

Step 2

Add the diced onion and sauté for 5 minutes until softened and translucent.

Step 3

Add the garlic and cook for an additional 30 seconds until fragrant.

Step 4

Increase the heat slightly and add the remaining olive oil, followed by the diced eggplant, zucchini, and yellow squash. Cook for 8-10 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Add the red and green bell peppers to the skillet and cook for another 5 minutes.

Step 6

Stir in the diced roma tomatoes, crushed tomatoes, thyme leaves, salt, and black pepper. Mix well to ensure everything is coated in the tomato base.

Step 7

Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally to prevent sticking.

Step 8

Remove the lid and taste the ratatouille; adjust seasoning with additional salt or pepper if needed. If there is excess liquid, let it cook uncovered for a few minutes to reduce.

Step 9

Stir in the balsamic vinegar and torn basil leaves just before serving.

Step 10

Serve hot as a main dish with crusty bread or as a side dish alongside your favorite protein. It can also be served over rice or pasta.

Nutrition Facts

Serving size	2295.2 grams (2295.2g)

Amount per serving	% Daily Value*
Calories	969

Total Fat 46.80g	60%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 4.80g
Cholesterol 0mg	0%
Sodium 5354mg	233%
Total Carbohydrate 130.80g	48%
Dietary Fiber 40.10g	143%
Total Sugars 83.40g
Protein 23.30g	47%

Vitamin D 0IU	0%
Calcium 377mg	29%
Iron 10mg	58%
Potassium 5472mg	116%

*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: 40.6%

Protein: 9.0%

Carbs: 50.4%