Fresh Herb-Infused Summer Vegetable Ratatouille

Recipe Collection: Dinner

Fresh Herb-Infused Summer Vegetable Ratatouille elevates your dining with a vibrant vegetarian dish bursting with the flavors of seasonal vegetables and aromatic herbs. This French cuisine classic is perfect for those seeking a wholesome, gluten-free meal that’s free from common allergens. The rich flavor profile combines tender zucchini, eggplant, and bell peppers, making it versatile for serving as a main course or a side dish. Pair it with crêpes, a mixed green salad, or crusty French bread for a complete meal.

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Overview

This Savory Summer Vegetable Ratatouille is a delightful medley of fresh vegetables and herbs, perfect for a hearty meal. Serve it with crêpes, a mixed green salad, and French bread for a complete dining experience. This dish is not only delicious but also freezes well for future enjoyment.

Diet Type

Vegetarian

Allergies

None

Cuisine

French

Serving Size: 8

Cooking Time: 90 minutes

Ingredients

• 0.5 Cups (cup) olive oil, divided
• 2 Whole onions, sliced
• 3 Cloves garlic, minced
• 2 Medium zucchini, sliced
• 1 Medium eggplant, sliced
• 2 Medium yellow squash, sliced
• 2 Whole green bell peppers, chopped
• 1 Whole red bell pepper, chopped
• 1 Whole yellow bell pepper, chopped
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 1 Whole bay leaf
• 4 Sprigs fresh thyme, torn
• 4 Whole Roma (plum) tomatoes, chopped
• 2 Tablespoons (tbsp) fresh parsley, minced

Steps

1. Heat 1.5 tablespoons of olive oil in a large pot over medium-low heat. Add the onions and garlic, cooking until soft, about 5 minutes.
2. In a large skillet, heat another 1.5 tablespoons of olive oil. Add the zucchini in batches and sauté until slightly browned on all sides. Transfer each batch to the pot with the onions and garlic.
3. Sauté the eggplant, yellow squash, and bell peppers in batches, adding oil with each batch. Transfer them to the pot once sautéed.
4. Season the ratatouille with salt and pepper. Add thyme sprigs and bay leaf. Cover and cook over medium heat for 15 to 20 minutes.
5. Add the tomatoes and parsley. Cook, stirring occasionally, for an additional 10 to 15 minutes. Remove the bay leaf and adjust seasoning before serving.

Enjoy your homemade Fresh Herb-Infused Summer Vegetable Ratatouille!