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italianmedium
Ratatouille
A rustic vegetable stew that embodies the flavors of Provence, this ratatouille is a great way to use up any summer vegetables and can be served hot or cold.
Ready in 80 minutes · serves 6 · 200 calories per serving · italian cuisine.
80
min total
6
servings
200
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 2 mediumzucchini
- 1 largeeggplant
- 1 mediumbell pepper
- 1 largeonion
- 4 largetomatoes
- 1/4 cupolive oil
- 1 teaspoonherbs de Provence
Instructions
- 01
Chop all vegetables into bite-sized pieces.
- 02
In a large pot, heat olive oil and sauté onions until translucent.
- 03
Add eggplant and bell pepper, cooking for 5 minutes.
- 04
Stir in zucchini, tomatoes, and herbs. Cover and simmer for 45 minutes.
