Summer vegetable ratatouille
 
Prep time
Cook time
Total time
 
Eggplant, zucchini, peppers and tomatoes come together in this classic vegetable ratatouille. It takes minutes to make and is perfect for lunch, a meatless dinner or as a side dish.
Author:
Recipe type: Main
Cuisine: French
Serves: 6 servings
Ingredients
  • 3 Tbsp. Extra Virgin olive oil
  • 1 large onion, cut into ½-inch dice
  • 1 small green bell pepper, cut into ½-inch dice
  • 1 green banana pepper, cut into ½-inch dice
  • 1 sweet red pepper (bell or frying), cut into ½-inch dice
  • 5 cloves of garlic, thinly sliced
  • 1 Tbsp. tomato paste
  • 3 medium tomatoes, seeded and cut into ½-inch dice
  • 2 medium zucchini, cut into ½-inch dice
  • 1 medium yellow squash, cut into ½-inch dice
  • 1 medium eggplant, cut into ½-inch dice
  • ½ tsp. dried oregano
Instructions
  1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the onion, peppers and garlic and cook for 5 minutes. Stir in the tomato paste and cook for 3 more minutes.
  2. Add the tomatoes, zucchini, yellow squash, eggplant and oregano. Season to taste with salt. Stir and cook for about 10 minutes or until vegetables are tender, but not mushy.
  3. Serve topped with fresh basil and grated Parmesan cheese, if desired. Also great served cold.
Recipe by white plate blank slate at https://whiteplateblankslate.com/summer-vegetable-ratatouille/