Description
Savor the flavors of late summer in this Irresistible Fall Ratatouille Recipe. This healthy-ish dish features a medley of roasted eggplant, zucchini, bell peppers, and tomatoes simmered in a rich, aromatic tomato-based sauce. It’s the perfect comforting meal for cozy autumn evenings.
Ingredients
– 1 large eggplant, diced
– 2 zucchini, sliced
– 2 bell peppers, diced
– 4 tomatoes, diced
– 1 onion, diced
– 4 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large baking dish, toss the diced eggplant, sliced zucchini, diced bell peppers, and diced tomatoes with the olive oil, dried thyme, dried oregano, crushed red pepper flakes, salt, and pepper.
3. 3. Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.
4. 4. In a large saucepan, sauté the diced onion and minced garlic over medium heat until they are translucent and fragrant.
5. 5. Add the roasted vegetables to the saucepan and stir to combine.
6. 6. Simmer the ratatouille for 10-15 minutes, allowing the flavors to meld.
7. 7. Adjust the seasoning with salt and pepper to your taste.
8. 8. Serve the Fall Ratatouille Recipe warm, garnished with fresh basil leaves.
Notes
– For a heartier meal, serve the ratatouille over cooked quinoa or brown rice.
– Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: Mediterranean