Herbed Ratatouille Recipe
Herbed Ratatouille combines garden vegetables and fresh herbs in a savory, slow-simmered dish bursting with vibrant colors and earthy flavors.
Ingredients
- 1 large eggplant cubed
- 2 medium zucchinis sliced into rounds
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 large onion chopped
- 4 garlic cloves minced
- 4 medium ripe tomatoes chopped
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes optional
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large sauté pan over medium heat. Add garlic and onions, stirring until golden (about 5 minutes).
- Add eggplant cubes, stirring for 7 minutes until browned and tender.
- Toss in bell peppers and zucchini slices. Sprinkle with thyme, salt, and black pepper. Cook for another 10 minutes, stirring occasionally.
- Stir in the chopped tomatoes. Cover and simmer for 25 minutes until the vegetables are tender, and the sauce thickens.
- Add fresh basil and parsley just before serving for a pop of flavor.
- Serve hot with crusty bread or as a side to grains.
Notes
Nutritional Values (Per Serving):
- Calories: 190 kcal
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 21g
- Fiber: 7g
- Protein: 3g
Vitamins and Minerals (Approximate Values Per Serving):
- Vitamin C: 50%
- Vitamin A: 25%
- Potassium: 20%
- Iron: 12%
- Calcium: 6%
Additional Notes & Tips:
- Roast the vegetables first for a smoky flavor.
- Add a splash of red wine vinegar for extra tang.
- Garnish with more fresh herbs just before serving for added freshness.
- This dish is a flavor bomb the next day as the ingredients marry beautifully.