Summer ratatouille with zucchini, peppers and eggplant

Plate with chopped vegetables forming a ratatouille with a herb garnish.
Plate with chopped vegetables forming a ratatouille with a herb garnish.
Summer ratatouille with zucchini, peppers and eggplant
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4 servings
Serving Size 1 1/2 cups

This rustic vegetable medley is packed with fiber-rich produce and heart-healthy olive oil, making it a nourishing, plant-forward dish. It’s simple to prepare, perfect for an easy weeknight side or light main. The mix of tender vegetables, herbs and a hint of heat delivers a savory, comforting flavor with fresh, garden-inspired appeal.

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Ingredients

  • Optional garnish:

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Preparation

  1. Heat 2 Tbsp of olive oil in a large skillet over medium heat.
  2. Add the onion and garlic; sauté until soft and fragrant, about 3 minutes.
  3. Add diced eggplant and cook for 5 minutes, stirring occasionally until tender.
  4. Add the zucchini and bell peppers, cooking for another 5 minutes until slightly softened.
  5. Stir in the diced tomatoes, thyme, oregano, crushed red pepper flakes and salt and pepper to taste.
  6. Reduce heat to low, cover and simmer for 15 minutes, stirring occasionally.
  7. Remove the lid and cook uncovered for an additional 5 minutes to thicken the sauce if needed.
  8. Drizzle the remaining 1 Tbsp of olive oil over the top and gently mix.
  9. Garnish with fresh basil and parsley before serving warm or at room temperature.

Nutrition

(per serving)
  • 185 Calories
  • 11g Total Fat
  • 1.5g Saturated Fat
  • 18mg Sodium
  • 0mg Cholesterol
  • 21g Total Carbs
  • 7g Fiber
  • 13g Sugars
  • 4g Protein
  • 921mg Potassium

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