Vegetable ratatouille
Discover a delightful Vegetable Ratatouille recipe combining fresh zucchini, eggplant, red pepper, and green beans in a rich tomato sauce with aromatic basil and garlic. Perfect for a healthy, flavorful meal!
Cook time 25 min
Prep time 5 min
Ingredients:
2 tsp olive oil3 large zucchini
3 eggplant
1 red pepper
1 onion
2 garlic cloves
2 cans canned tomatoes
2 tbsp tomato puree
1/2 cup green beans
1/2 cup basil leaves
Vegetable ratatouille is a classic French dish that celebrates the best of summer vegetables. It's a versatile and flavorful mix of zucchini, eggplant, bell pepper, onion, and garlic, simmered in a rich tomato sauce. This hearty and healthy dish is perfect as a main course or a side dish, and it’s a great way to use up the bounty from your garden or farmers' market. It's naturally vegan and gluten-free, making it suitable for a variety of dietary preferences.
Instructions:
- Wash the zucchini, eggplants, red bell pepper, and green beans.
- Cut the zucchini and eggplants into cubes.
- Dice the red pepper.
- Finely chop the onion and garlic.
- Trim the ends off the green beans and cut them into 1-inch pieces.
- Tear the basil leaves roughly if they are large.
- Heat 2 teaspoons of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté for about 5 minutes, until they become soft and translucent.
- Add the chopped garlic and cook for another 1-2 minutes until fragrant.
- Add the diced red pepper to the pot and cook for another 5 minutes, stirring occasionally.
- Add the cubed eggplants and zucchini. Stir well to combine and cook for about 10 minutes, until the vegetables start to soften.
- Pour in the 2 cans of canned tomatoes with their juice, crushing the tomatoes slightly with the spoon.
- Stir in the 2 tablespoons of tomato puree to help thicken the sauce.
- Add the green beans to the pot.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let it simmer for about 30-40 minutes, stirring occasionally, until all the vegetables are tender and the flavors have melded together.
- In the last 5 minutes of cooking, add the basil leaves and stir them through the stew.
- Taste the ratatouille and add salt and pepper to taste.
- Serve the ratatouille warm, either on its own, with crusty bread, or over rice, pasta, or quinoa.
Tips:
- Choose fresh and firm vegetables for the best texture and flavor.
- Cut the vegetables into uniform pieces to ensure even cooking.
- Use a good quality olive oil for a richer flavor.
- Sautee the vegetables separately to bring out their individual flavors before combining them.
- Let the ratatouille rest for a few hours or overnight to allow the flavors to meld together.
- Serve with crusty bread, rice, or pasta for a complete meal.
Cooking vegetable ratatouille is a delightful and rewarding endeavor. The combination of fresh, vibrant vegetables simmered in a rich tomato sauce results in a dish that's not only nutritious but also bursting with flavor. Whether you enjoy it as a main course or a side, ratatouille is sure to become a favorite in your culinary repertoire. Remember to give the dish some time to rest before serving, as this will enhance the flavors even further. Bon appétit!
Nutrition per serving
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 36g
Fiber 16g
Sugar 24g
Fat 4.11g
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