Create a culinary masterpiece with this Veggie-Packed Ratatouille. Elizabeth Rodriguez, our resident chef, has curated a recipe that not only tantalizes your taste buds but also celebrates the beauty of fresh, seasonal produce. As you embark on this culinary journey, envision the vibrant colors and rich aromas filling your kitchen.
- 1 large eggplant, diced
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, diced
- 3 tomatoes, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Preheat the oven to 375°F (190°C).
- In a large baking dish, layer the diced eggplant, sliced zucchinis, chopped bell peppers, diced onion, sliced tomatoes, and minced garlic.
- Drizzle olive oil over the vegetables and sprinkle with dried thyme, salt, and pepper.
- Cover the dish with foil and bake for 30 minutes. Uncover and bake for an additional 10 minutes until the vegetables are tender.
- Serve the Veggie-Packed Ratatouille hot, garnished with fresh herbs if desired.
Total time: 1 hour 10 minutes
Yields: Serves 4
Enjoy the burst of flavors and textures in every bite of this Veggie-Packed Ratatouille. Whether you’re a seasoned chef or a cooking enthusiast, this recipe is a delightful addition to your repertoire. Embrace the joy of creating a dish that not only nourishes the body but also feeds the soul.
Nutrition per serving: 220 calories, 7g protein, 30g carbohydrates, 8g fiber, 12g sugar, 10g fat (2g saturated fat), 0mg cholesterol, 500mg sodium.
Create memories around the table with this Veggie-Packed Ratatouille. Share the joy of cooking and savoring a meal that brings people together, celebrating the simple pleasures of good food and good company.