Ratatouille ingredients
SUMMER MARKET RATATOUILLE
This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.
SUMMER MARKET RATATOUILLE
This “casserole” is perfect for when tomatoes, zucchini, summer squash, and peppers are bursting at the market. Feel free to vary the vegetables, and season liberally with fresh herbs.
Ratatouille ingredients
Ingredients
  • 1 cup chopped fresh onion about 2 medium
  • 4 cloves garlic, chopped or more to taste
  • 2 tablespoons olive oil
  • 1 medium eggplant sliced and cubed
  • 3 tablespoons chopped fresh herbs like parsley basil, oregano, marjoram
  • 2 cups sliced and cubed zucchini or summer squash about 2
  • 1 bell pepper (red, orange, yellow, or green) cut into julienne strips
  • 2 cups chopped tomatoes or tomato sauce
  • Sea salt and fresh pepper
  • freshly grated Parmesan cheese
Instructions
  1. In a heavy pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft.
    Onions & Garlic sautee
  2. Slice the eggplant and cut into ½ inch cubes.
    Slicing Eggplant
  3. Finely chop the fresh herbs.
    Chopping Basil
  4. Stir in the eggplant and herbs, cover, and cook until the eggplant is soft, stirring to prevent from sticking.
    Ratatouille
  5. Add the bell pepper, summer squash or zucchini, and tomatoes or tomato sauce and cook until soft. Season to taste with sea salt and fresh pepper.
    Ratatouille
  6. To serve: Ratatouille may be served over pasta. Or spoon into individual casserole dishes, top with Parmesan cheese, heat in 350-degree oven til bubbly and cheese is melted. Or serve at room temperature with artisan bread or crackers as an appetizer. Or serve cold on a sandwich.
    Ratatouille plated
Recipe Notes

Serves 4 generously.

Nutritional analysis per serving: 157 calories, 5 grams protein, 21 grams carbohydrates, 8 grams fat, (0 grams trans fat), 261 mg. Sodium, 8 grams fiber.

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