Rustic Provençal Ratatouille with Herb-Infused Olive Oil

Name: Rustic Provençal Ratatouille with Herb-Infused Olive Oil
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 medium eggplant (diced); 1 medium zucchini (diced); 1 large red bell pepper (diced); 1 large yellow onion (chopped); 2 cloves garlic (minced); 4 large tomatoes (peeled and chopped); 1/4 cup olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 1/2 cup extra virgin olive oil; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 sprig fresh basil

VegetarianFrenchDinnerHealthyComfort FoodSeasonal

⏱️ 30m PREP

🔥 60m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

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Overview

A delightful medley of summer vegetables slow-cooked to perfection with an aromatic herb-infused olive oil, capturing the essence of the French countryside.

Macronutrients per serving

grams

Protein

3.0g 7%

Fat

18.0g 39%

Carbs

25.0g 54%

Rich in nutrients

☀️ Vitamin C

25% DV

Supports immune function

☀️ Vitamin A

20% DV

Essential for eye health

🔺 Potassium

15% DV

Helps maintain normal blood pressure

🌾 Fiber

28% DV

Aids in digestion

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 medium eggplant diced
1 medium zucchini diced
1 large red bell pepper diced
1 large yellow onion chopped
2 cloves garlic minced
4 large tomatoes peeled and chopped
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper freshly ground

Herb-Infused Olive Oil

1/2 cup extra virgin olive oil
1 sprig fresh thyme
1 sprig fresh rosemary
1 sprig fresh basil

Instructions

1 Prepare the herb-infused olive oil by gently heating extra virgin olive oil over low heat. Add thyme, rosemary, and basil sprigs and allow them to infuse for 10 minutes. Remove from heat and set aside.
2 In a large heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
3 Add the minced garlic and diced red bell pepper to the pot, cooking for another 5 minutes until softened.
4 Introduce the diced eggplant and zucchini to the pot. Stir well and continue to cook for 10 minutes, allowing the vegetables to slightly caramelize.
5 Add the peeled and chopped tomatoes to the mixture. Season with salt and freshly ground black pepper. Stir to combine.
6 Reduce the heat to low, cover the pot, and let the ratatouille simmer for 30 minutes, stirring occasionally to prevent sticking.
7 Check the seasoning and adjust if necessary. Remove from heat and allow the flavors to meld for another 10 minutes.
8 Before serving, drizzle the ratatouille with the prepared herb-infused olive oil for an added layer of flavor.