Harvest Garden Ratatouille with California Olive Tapenade

Name: Harvest Garden Ratatouille with California Olive Tapenade
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 large eggplant (diced); 2 medium zucchini (sliced); 1 large red bell pepper (diced); 1 large yellow onion (chopped); 3 cloves garlic (minced); 4 tablespoons extra virgin olive oil; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1 cup ripe tomatoes (chopped); 1/4 cup fresh basil (chopped); 1 cup California black olives (pitted); 1/4 cup capers (rinsed); 1/4 cup fresh parsley (chopped); 1 tablespoon lemon juice (freshly squeezed); 2 tablespoons extra virgin olive oil

VegetarianMediterraneanDinnerSeasonalHealthyFarm-to-Table

⏱️ 30m PREP

🔥 40m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A celebration of vibrant seasonal produce, this ratatouille pairs perfectly with a briny olive tapenade, highlighting the simplicity and depth of California cuisine.

Macronutrients per serving

grams

Protein

5.0g 11%

Fat

16.0g 36%

Carbs

24.0g 53%

Rich in nutrients

☀️ Vitamin C

40% DV

Supports immune function

☀️ Vitamin A

25% DV

Essential for vision and immune health

🔺 Potassium

15% DV

Supports heart health

🌾 Fiber

32% DV

Promotes digestive health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Ratatouille Ingredients

1 large eggplant diced
2 medium zucchini sliced
1 large red bell pepper diced
1 large yellow onion chopped
3 cloves garlic minced
4 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 cup ripe tomatoes chopped
1/4 cup fresh basil chopped

California Olive Tapenade Ingredients

1 cup California black olives pitted
1/4 cup capers rinsed
1/4 cup fresh parsley chopped
1 tablespoon lemon juice freshly squeezed
2 tablespoons extra virgin olive oil

Instructions

1 Preheat your oven to 375°F (190°C).
2 In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3 Add the minced garlic and diced eggplant, and cook for another 5 minutes, stirring frequently.
4 Stir in the sliced zucchini, diced bell pepper, sea salt, and black pepper. Cook for an additional 5 minutes.
5 Add the chopped tomatoes and half of the basil. Mix well and transfer the skillet to the preheated oven.
6 Roast in the oven for 20 minutes, until vegetables are tender and flavors meld together.
7 Meanwhile, prepare the tapenade by combining pitted olives, capers, parsley, lemon juice, and remaining olive oil in a food processor. Pulse until a coarse paste forms.
8 Remove the ratatouille from the oven and sprinkle with remaining fresh basil.
9 Serve the ratatouille warm with a generous dollop of California olive tapenade on top.