French Ratatouille with Fresh Herbs

Name: French Ratatouille with Fresh Herbs
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium eggplant (diced); 1 medium zucchini (sliced); 1 medium yellow squash (sliced); 1 medium red bell pepper (diced); 1 medium green bell pepper (diced); 1 medium onion (chopped); 3 cloves garlic (minced); 2 tablespoons olive oil; 1 can crushed tomatoes ((14 ounces)); 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup fresh basil (chopped); 1/4 cup fresh parsley (chopped); 1 teaspoon fresh thyme (leaves); 1 teaspoon fresh rosemary (chopped)

VeganFrenchDinnerHealthyVegetarianGluten-Free

⏱️ 30m PREP

🔥 45m COOK

👥 4 SERVINGS

⚡ 180 CAL/SERV

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Overview

A classic French vegetable medley simmered to perfection, infused with the aroma of fresh herbs, offering a delightful burst of flavors in every bite.

Macronutrients per serving

grams

Protein

4.0g 11%

Fat

9.0g 24%

Carbs

24.0g 65%

Rich in nutrients

☀️ Vitamin C

45% DV

Supports immune function

🌾 Fiber

28% DV

Promotes digestive health

☀️ Vitamin A

20% DV

Essential for vision and immune health

🔺 Potassium

15% DV

Supports heart and muscle function

Ingredients

Main Ingredients

1 medium eggplant diced
1 medium zucchini sliced
1 medium yellow squash sliced
1 medium red bell pepper diced
1 medium green bell pepper diced
1 medium onion chopped
3 cloves garlic minced
2 tablespoons olive oil
1 can crushed tomatoes (14 ounces)
1 teaspoon salt
1/2 teaspoon black pepper

Herb Mixture

1/4 cup fresh basil chopped
1/4 cup fresh parsley chopped
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary chopped

Instructions

1 Preheat the oven to 375°F (190°C).
2 In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent.
3 Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
4 Add the sliced zucchini, yellow squash, red bell pepper, and green bell pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
5 Stir in the can of crushed tomatoes, salt, and black pepper. Bring the mixture to a simmer.
6 Transfer the mixture to an oven-safe baking dish. Cover with foil and bake in the preheated oven for 30 minutes.
7 Remove the foil and bake for another 15 minutes to allow the top to slightly caramelize.
8 Remove from the oven and sprinkle the fresh herb mixture over the top of the ratatouille.
9 Let it rest for a few minutes before serving to allow the flavors to meld together.