Description
This EASY Summer Ratatouille is a vibrant, veggie-packed medley of eggplant, zucchini, tomatoes, and peppers, simmered to perfection in a fragrant herb-infused sauce. It’s the ultimate summer side dish for roasted chicken, grilled meats, or fish!
Ingredients
-
1 medium eggplant, diced
-
1 zucchini, diced
-
1 yellow squash, diced
-
1 red bell pepper, diced
-
1 yellow bell pepper, diced
-
1 onion, finely chopped
-
3 cloves garlic, minced
-
3 medium tomatoes, chopped (or 1 can diced tomatoes)
-
2-3 tbsp olive oil
-
1 tsp fresh thyme leaves (or 1/2 tsp dried)
-
1 tsp fresh rosemary, chopped (or 1/2 tsp dried)
-
1 tsp herbes de Provence (optional)
-
Salt & pepper, to taste
-
Fresh basil or parsley, chopped (for garnish)
Instructions
-
Prep & Sauté Veggies:
-
Heat olive oil in a large skillet or wide saucepan over medium heat.
-
Add onion and garlic; cook 2–3 minutes until soft and fragrant.
-
Add diced eggplant, zucchini, yellow squash, and bell peppers. Sauté 5–7 minutes until slightly softened.
-
-
Add Tomatoes & Herbs:
-
Stir in chopped tomatoes (or diced tomatoes with juices).
-
Add thyme, rosemary, and herbes de Provence (if using). Season with salt and pepper.
-
-
Simmer the Ratatouille:
-
Reduce heat to low, cover, and simmer 15–20 minutes, stirring occasionally, until all vegetables are tender and flavors meld together.
-
-
Finish & Serve:
-
Taste and adjust seasoning if needed.
-
Garnish with chopped fresh basil or parsley before serving.
-
Notes
-
For richer flavor, roast diced eggplant and peppers in the oven at 400°F for 20 minutes before adding.
-
Add a splash of balsamic vinegar or red wine for extra depth.
-
Stores well—refrigerate up to 4 days or freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish, Vegetable
- Method: Stove-Top Simmer
- Cuisine: French