Mediterranean Ratatouille with Seasonal Vegetables
This Mediterranean Ratatouille is bursting with the flavors of seasonal vegetables and aromatic herbs, making it a versatile and nutritious addition to any meal!
Equipment
- Large skillet with lid
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 red onion chopped
- 1 eggplant cut into 1-inch cubes
- 2 red bell peppers chopped
- 2 cups sliced zucchini
- 2 cups diced tomatoes fresh or canned
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- Salt and pepper to taste
- For Serving:
- Cooked rice optional
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and chopped red onion to the skillet.
- Sauté until slightly tender, about 2-3 minutes.
- Add the cubed eggplant and chopped red bell peppers to the skillet.
- Continue to sauté for another 5 minutes, stirring occasionally.
- Stir in the sliced zucchini, diced tomatoes, dried oregano, and dried basil.
- Season with salt and pepper to taste.
- Reduce the heat to low, cover the skillet with a lid, and simmer the Ratatouille mixture for about 10 minutes or until all the vegetables are tender, stirring occasionally.
- Once the vegetables are cooked to your desired tenderness, adjust seasoning if necessary.
- Serve the Mediterranean Ratatouille hot over cooked rice as a satisfying main meal, or serve it as a flavorful side dish.
Notes & Wine Advice
Wine Advice:
Pair this delightful Ratatouille with a light and fruity red wine like Beaujolais or a crisp white wine such as Sauvignon Blanc.Nutrition values
Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 4 g | Vet: 11 g | Suiker: 10 g