This simple, one-pot ratatouille is a superb way to make use of all those summer and fall veggies. It's delicious on its own or over pasta, quinoa, or served with some fresh bread. Add a dollop of pesto on top for even more flavor sensations!
Author: Maria Adams, MS, MPH, RDN
Recipe type: dinner, lunch, side-dish, appetizer
Cuisine: French, Vegan, Gluten-Free
Serves: About 5
Ingredients
2 + 2 tablespoons extra virgin olive oil (EVOO)
1 yellow or white onion
2 cloves garlic
3 cups diced eggplant (about 1 medium)
2 cups diced bell pepper (about 2)
3 cups diced zucchini and yellow summer squash (about 2)
1 teaspoon dried herbs de Provence or Italian herbs (a mix of basil, marjoram, rosemary, and garlic)
1½ cups crushed tomatoes
2 tablespoons basil, sliced + extra for garnish
½ teaspoon Kosher or sea salt
Freshly ground pepper to taste
Instructions
Heat 2 tablespoons EVOO in a Dutch Oven or large pot. Add garlic and onion cook over medium heat for about 5 minutes, stirring often. (Turn heat to low if it's starting to brown).
Add the remaining 2 tablespoons of olive oil and then add eggplant. Cook for another 5 minutes, stirring often.
Add the bell peppers, squash, zucchini, and herbs and cook for 5-7 minutes.
Finally, add the crushed tomatoes and basil. Season with salt and pepper and cook for another couple of minutes.
Garnish with fresh basil.
Recipe by Hälsa Nutrition at https://halsanutrition.com/farm-share-ratatouille/