Foods of the Mediterranean region are widely regarded as healthier than most. And Ratatouille, much like Pistou and Tourlou, is one of the healthiest of the healthy. After all, what could be better for our waistlines, our internal vitality and our taste buds than fresh garden vegetables and herbs, sautéed in lovely olive oil and garlic?
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
6 people
|
Ingredients
- 1 large onion
- 2 large zucchini
- 1 Japanese eggplant or half a larger eggplant
- 1 red bell pepper
- 1 yellow bell pepper
- 1 lb cherry tomatoes
- 2 Tbsp olive oil
- 6 garlic cloves
- .5 tsp thyme
- .5 tsp marjoram
- 1 fresh rosemary sprig
- .25 tsp red chile flake
- 1 pinch of salt
- fresh ground black pepper
Ingredients
|
|
Instructions
- Peel and mince garlic. Chop onion, zucchini, eggplant and bell peppers into 1” pieces.
- In a large, high-sided sauté pan over medium heat, combine olive oil, onion and garlic. Sauté for two minutes, stirring often until onions begin to soften.
- Add zucchini, bell pepper and eggplant to pan. Sauté two more minutes.
- Add tomatoes, salt, pepper and herbs. Stir everything together, sauté for another minute then cover pan, lower heat and simmer gently for another 5 to 7minutes. Vegetables should be soft and juicy, much like a stew.
Recipe Notes
When vegetables taste this good it's easy to fill half your plate with them!
Share this Recipe