Delicious Ratatouille Recipe
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PREP
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COOK
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TOTAL
Indulge in this mouthwatering French vegetable stew made with fresh summer veggies like eggplant, zucchini, and tomatoes. This recipe ensures perfect tenderness without any mushiness.
Serves 6
Ingredients
Simple Sauce
3 tablespoons tomato paste
3 tablespoons fresh lemon juice
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper
Vegetables
Extra-virgin olive oil for cooking
4 large garlic cloves, minced
1 red bell pepper, cut into ½-inch cubes
1 medium eggplant, cut into 1-inch cubes
Salt and freshly ground black pepper
2 medium zucchini or yellow squash, cut into 1-inch cubes
1 large sweet, yellow or red onion, cut into ½-inch cubes
2 shallots, thinly sliced
1 pound cherry tomatoes, halved
¼ cup parsley leaves, chopped
Directions
1Prepare the sauce by combining tomato paste, lemon juice, olive oil, salt, and pepper in a bowl.
2In a skillet, cook garlic, bell pepper, and eggplant until tender. Transfer to a bowl.
3Cook zucchini, yellow squash, and onion until tender, then combine with the eggplant mixture.
4Coat the veggies with the prepared sauce.
5Prepare a tomato and shallot topping by softening them in oil, then add parsley.
6Serve the veggies topped with the tomato and shallot mixture.
Tips
- Store leftovers in the fridge for up to 4 days or freeze for up to 1 month. Thaw before reheating.
- Nutrition facts are estimates.
Nutrition Per Serving
Serving Size
⅙ of the dish
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Calories
312
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Total Fat
28.5g
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Saturated Fat
4.1g
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Cholesterol
0mg
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Sodium
209mg
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Carbohydrate
16.3g
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Dietary Fiber
5.3g
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Total Sugars
9.1g
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Protein
2.9g