Summer vegetable ratatouille recipe

Summer Vegetable Ratatouille recipe

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About this recipe
In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.This summer vegetable ratatouille recipe is bursting with the flavors of the season. Packed with fresh and colorful vegetables like zucchini, eggplant, bell peppers, and tomatoes, this dish is a celebration of summer produce. The vegetables are cooked to perfection, creating a harmonious blend of textures and tastes. Whether enjoyed as a main course or a side dish, this ratatouille is a delicious way to savor the flavors of summer.
Keywords: summer, vegetable, ratatouille, recipe, fresh
summer vegetable ratatouille recipe details
Ingredients
2 medium | onions, sliced |
3 clove(s) | garlic, minced |
1 medium | eggplant, cubed |
2 medium | zucchini, cubed |
2 medium | yellow squash, cubed |
2 | green bell peppers, cubed |
1 | yellow bell pepper, cubed |
1 | red bell pepper, cubed |
4 | plum tomatoes, chopped |
120 ml | olive oil |
1 | bay leaf |
2 tbsp | fresh parsley, chopped |
4 sprig(s) | fresh tyme |
salt and pepper, to taste |
Instructions
Heat some oil in a large pot over low heat. Add the onions and garlic and cook until soft.In a large skillet, heat some oil and sauté all vegetables in batches. Add more olive oil each time you add a new set of vegetables. When cooked, add to the pot with the onions and garlic.
Season vegetables with salt and pepper, add the tomatoes, parsley, bay leaf and thyme and cover the pot. Cook over medium heat for 20-25 minutes.
Remove the bay leaf, adjust seasoning and serve.
Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a
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