Lemon Basil Ratatouille Recipe
A fresh twist on the classic ratatouille, this recipe features roasted vegetables infused with lemon and basil for a vibrant, tangy dish.
Ingredients
- 1 medium eggplant diced
- 2 zucchinis sliced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 onion thinly sliced
- 2 tomatoes diced
- 3 garlic cloves minced
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- 1 tbsp fresh basil or 1 tsp dried
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven: Set it to 400°F (200°C).
- Prepare the veggies: Dice eggplant, slice zucchinis, and chop bell peppers and onions. Mince garlic and tomatoes.
- Season the vegetables: In a mixing bowl, toss the veggies with olive oil, garlic, lemon zest, lemon juice, basil, salt, and pepper.
- Arrange on a baking sheet: Spread the seasoned vegetables evenly on the sheet.
- Roast the veggies: Bake for 35–40 minutes, stirring halfway through, until the vegetables are tender and lightly golden.
- Serve: Garnish with additional basil or lemon zest before serving. Pair with rice, pasta, or enjoy as is.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Vitamin A: 18%
- Vitamin C: 40%
- Calcium: 6%
- Iron: 8%
- Potassium: 12%
Additional Notes/Tips
- Add a squeeze of fresh lemon just before serving for an extra burst of citrus.
- Try tossing the roasted veggies with quinoa for a heartier meal.
- Top with crumbled feta or goat cheese to make it even more Mediterranean.
- For a smoky kick, sprinkle some smoked paprika on the vegetables before roasting.
- If you love garlic, don’t hold back—throw in extra cloves!