RATATOUILLE

Ratatouille is the ultimate French classic known for its elegance and simple cooking. This simple yet delicious dish is a blend of vegetables, mainly eggplant and zucchini, smothered in a sauce. This Ratatouille recipe celebrates the vibrant medley of fresh vegetables. It offers a combination of zucchini, bell peppers, eggplant, and tomatoes, enhanced by the flavors of garlic and herbs. Topped with breadcrumbs for added texture, this Ratatouille recipe promises a comforting and hearty experience for all. It is easy and a perfect addition to your dinner table.

INGREDIENTS; 

2 medium eggplant, peeled and cubed
2 large zucchinis, sliced into ¼” rounds
2 medium red bell peppers, diced
2 medium onion, chopped
5 fresh medium tomatoes, chopped
3 garlic cloves, minced
1/3 cup Italian breadcrumbs
2 tbsp fresh parsley, chopped
1 sprig rosemary
1 bay leaf
black pepper, to taste
Salt, to taste
Olive oil cooking spray

HOW TO MAKE THIS RATATOUILLE :

Step 1. Coat a 4-quart Dutch oven with olive oil cooking spray.

Step 2. Cook onions and garlic in the Dutch oven for 5 to 6 minutes or until onion is tender.

Step 3. Add bell peppers, eggplant, and tomatoes. Mix well, cover the Dutch oven, and let the mixture simmer for 15 minutes.

Step 4. Then add zucchini and continue simmering for an additional 10 minutes.

Step 5. Season with salt and pepper, add bay leaf and rosemary to the Dutch oven and stir to combine everything.

Step 6. Add breadcrumbs and continue to simmer for 5 minutes.

Step 7. Ready? Take off the heat, remove the bay leaf, transfer to the serving dish, and hot.

Yield: 4

RATATOUILLE

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Ratatouille is the ultimate French classic known for its elegance and simple cooking. This simple yet delicious dish is a blend of vegetables, mainly eggplant and zucchini, smothered in a sauce.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 2 medium eggplant, peeled and cubed
• 2 large zucchinis, sliced into ¼” rounds
• 2 medium red bell peppers, diced
• 2 medium onion, chopped
• 5 fresh medium tomatoes, chopped
• 3 garlic cloves, minced
• 1/3 cup Italian breadcrumbs
• 2 tbsp fresh parsley, chopped
• 1 sprig rosemary
• 1 bay leaf
• black pepper, to taste
• Salt, to taste
• Olive oil cooking spray

Instructions

1. Coat a 4-quart Dutch oven with olive oil cooking spray.
2. Cook onions and garlic in the Dutch oven for 5 to 6 minutes or until onion is tender.
3. Add bell peppers, eggplant, and tomatoes. Mix well, cover the Dutch oven, and let the mixture simmer for 15 minutes.
4. Then add zucchini and continue simmering for an additional 10 minutes.
5. Season with salt and pepper, add bay leaf and rosemary to the Dutch oven and stir to combine everything.
6. Add breadcrumbs and continue to simmer for 5 minutes.
7. Ready? Take off the heat, remove the bay leaf, transfer to the serving dish, and hot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 160Total Fat: 5gCarbohydrates: 28gProtein: 5g