Savor The Flavor: A Delicious Ratatouille Recipe

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Classic Ratatouille Recipe

Ingredients:

Ratatouille
Ratatouille

1 eggplant, diced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
3 cloves of garlic, minced
1 can of diced tomatoes
2 tablespoons of olive oil
Salt and pepper to taste
1 teaspoon of dried thyme
1 teaspoon of dried oregano

Instructions:

Heat olive oil in a large skillet over medium heat.
Add onion and garlic, sauté until translucent.
Add eggplant, zucchini, yellow squash, and bell peppers. Cook until vegetables are tender.
Stir in diced tomatoes, thyme, oregano, salt, and pepper. Cook for another 5 minutes.
Serve hot as a side dish or over rice or pasta.

Roasted Ratatouille Recipe

Ingredients:

1 medium eggplant, cubed
1 zucchini, sliced
1 yellow squash, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 onion, sliced
3 cloves of garlic, minced
2 tablespoons of olive oil
Salt and pepper to taste
1 teaspoon of dried basil
1 teaspoon of dried thyme

Instructions:

Preheat oven to 400°F.
Place all vegetables in a large baking dish.
Drizzle with olive oil and sprinkle with garlic, basil, thyme, salt, and pepper. Toss to coat evenly.
Roast in the oven for 30-40 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
Serve as a side dish or over couscous for a hearty meal.

Stuffed Ratatouille Recipe

Ingredients:

2 large eggplants
2 zucchinis
2 red bell peppers
1 yellow onion
3 cloves of garlic, minced
1 can of crushed tomatoes
1 cup of cooked quinoa
1 cup of shredded mozzarella cheese
2 tablespoons of olive oil
Salt and pepper to taste
1 teaspoon of dried parsley

Instructions:

Cut eggplants, zucchinis, and bell peppers in half lengthwise. Scoop out the flesh, leaving a shell.
Chop the flesh and onion, sauté in olive oil with garlic until softened.
Add crushed tomatoes, quinoa, parsley, salt, and pepper. Cook for 5 minutes.
Stuff the vegetable shells with the quinoa mixture and top with mozzarella cheese.
Bake in the oven at 350°F for 25-30 minutes until cheese is melted and bubbly.