Name: Summer Vegetable Ratatouille
Ingredients: 2 onion, sliced into thin rings; 3 cloves garlic, minced; 1 medium eggplant, cubed; 2 zucchini, cubed; 2 medium yellow squash, cubed; 2 green bell peppers, seeded and cubed; 1 yellow bell pepper, diced; 1 chopped red bell pepper; 4 roma (plum) tomatoes, chopped; 0.5 cup olive oil; 1 bay leaf; 2 tablespoons chopped fresh parsley; 4 sprigs fresh thyme; salt and pepper to taste

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Directions

Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.

Nutrition Facts (per serving)

191	Calories
14g	Fat
16g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 191
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 13mg	1%
Total Carbohydrate 16g	6%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 3g
Vitamin C 108mg	539%
Calcium 50mg	4%
Iron 1mg	7%
Potassium 665mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Summer Vegetable Ratatouille

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Ingredients

Directions

Nutrition Facts (per serving)