Easy Ratatouille Recipe
Serves 4
10 mins prep
30 mins cook
40 mins total
Whip up a vibrant and delicious vegetable stew with this easy ratatouille recipe! In just 40 minutes and one pot, enjoy a medley of eggplant, zucchini, peppers, and tomatoes—a perfect taste of summer. Vegan and gluten-free too!
0 servings
Heat olive oil in a large, heavy-bottom pot (such as a Dutch oven) over medium-high heat. Add onion and peppers and saute until softened (8-10 minutes).
Stir in the tomato paste and garlic and cook for one more minute.
Add eggplant, zucchini, tomatoes, thyme, salt, pepper, and sugar. Bring it to a boil, turn the heat down to medium-low, put the lid on and cook, stirring once or twice, for 20-25 minutes or until the vegetables are fully cooked.
Off the heat, stir in the apple cider vinegar. Taste for seasoning and adjust accordingly.
Garnish with basil, a pinch of red pepper flakes, and an optional drizzle of extra virgin olive oil right before serving.
