Description
Savor the flavors of the season with this quick and easy Fall Ratatouille Recipe. Packed with roasted vegetables like eggplant, zucchini, and bell peppers, this dish celebrates the bounty of autumn while coming together in just 20 minutes.
Ingredients
– 1 eggplant, diced
– 2 zucchini, diced
– 1 red bell pepper, diced
– 1 yellow bell pepper, diced
– 3 tomatoes, diced
– 1 onion, diced
– 3 garlic cloves, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Chopped fresh basil for garnish
Instructions
1. 1. Preheat your oven to 400°F (200°C).
2. 2. In a large baking dish, toss the diced eggplant, zucchini, bell peppers, and tomatoes with the olive oil, thyme, oregano, salt, and pepper.
3. 3. Roast the vegetables in the preheated oven for 15-20 minutes, or until they are tender and lightly caramelized.
4. 4. In a large skillet, sauté the onion and garlic over medium heat until translucent, about 3-5 minutes.
5. 5. Add the roasted vegetables to the skillet and gently toss to combine.
6. 6. Taste and adjust seasoning as needed.
7. 7. Serve the Fall Ratatouille warm, garnished with fresh chopped basil.
Notes
This recipe is highly versatile – feel free to adjust the vegetables based on what’s in season. For a heartier meal, serve the ratatouille over cooked quinoa or with crusty bread.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: French