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Ratatouille

Ratatouille (1 PT recipe image
This traditional Provençal dish combines roasted eggplant, bell peppers, zucchini, and tomatoes simmered with fresh herbs. It offers a savory, aromatic flavor profile that is both light and satisfying. Perfect as a vegetarian main course or a hearty side dish, it highlights the natural sweetness of summer vegetables.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 282.6
Dietary: Gluten-free, Vegetarian
Description
This traditional Provençal dish combines roasted eggplant, bell peppers, zucchini, and tomatoes simmered with fresh herbs. It offers a savory, aromatic flavor profile that is both light and satisfying. Perfect as a vegetarian main course or a hearty side dish, it highlights the natural sweetness of summer vegetables.
Ingredients
  • 1 eggplant (1.25 lb)
  • 1 onion Roasted and coarsely
  • Chopped (to yield 1 cup)
  • 1 head Garlic -- roasted
  • 1 red Bell pepper -- roasted and diced
  • 1 green Bell pepper -- roasted and diced
  • 1 yellow Bell pepper -- roasted and diced
  • 2 tomatoes Peeled, seeded, and
  • Cut in 1/2" dice
  • 2 zucchini Sliced and quartered
  • 1/4 fennel Bulb -- coarsely chopped
  • 1 tablespoon Basil, fresh -- chopped
  • 1 tablespoon Parsley, fresh -- chopped
  • 1 teaspoon Tarragon, fresh -- chopped
  • 1 teaspoon Thyme, dried
  • To taste ground black pepper -- freshly ground
  • To taste cayenne
  • To taste salt
Directions
  1. 1
    Preheat oven to 375.
  2. 2
    Cut the eggplant in half and place it, cut side down, on a parchment lined nonstick baking sheet.
  3. 3
    Bake for 45 minutes, or until easily pierced with a knife.
  4. 4
    cool enough to handle, scrape out the pulp, and roughly
  5. 5
    chop it, and
  6. 6
    place in a large nonstick saucepan.
  7. 7
    (Discard the skin.) Add the onion, garlic, peppers, tomatoes, zucchini, summer squashes, and fennel.
  8. 8
    Bring to a boil.
  9. 9
    Reduce the heat and simmer for 30 minutes.
  10. 10
    Add the basil, parsley, tarragon, and thyme.
  11. 11
    Season to taste with pepper, cayenne, and salt.
  12. 12
    Simmer for an additional 5 minutes and serve hot or at room temperature.
  13. 13
    MC Formatted and WW Pointed by Mary []

Nutrition Facts

Servings 4

Amount Per Serving
Calories 282.6kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 37.5mg2%
Total Carbohydrate 62.4g21%
Dietary Fiber 7.3g30%
Sugars 8.9g
Protein 12.1g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: 125, baking, basil, bell, black, boiling, bulb, cayenne, chopped, coarsely, cup, cut, dessert, dice, diced, dried, french, fresh, freshly, garlic
Read it online: https://www.chefs-mate.com/recipe/ratatouille-1-pt/