Print

Rustic Ratatouille

Close-up of a rustic ratatouille in a pan, featuring tender zucchini slices, red and yellow bell peppers, and a rich tomato sauce, seasoned with herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple, vegetable-forward ratatouille featuring zucchini, eggplant, and peppers, perfect for a meatless main course.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 medium zucchini, chopped
  • 1 medium eggplant, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for 1 minute more until fragrant.
  4. Add zucchini, eggplant, red bell pepper, and yellow bell pepper to the pot. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes.
  5. Stir in diced tomatoes, thyme, and basil.
  6. Season with salt and pepper.
  7. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or until vegetables are tender. For best flavor, simmer for 30-40 minutes.
  8. Serve hot.

Notes

  • This ratatouille is excellent for meal prep and can be made ahead of time.
  • Serve over pasta, rice, quinoa, or with crusty bread.
  • Garnish with fresh parsley or basil if desired.

Nutrition

Find it online: https://cutcooktaste.com/ratatouille-recipe-garden-delight/