Summer Vegetable Ratatouille Recipe

Recipesfull introduces to you: Vegetable Side Dish Recipes. (Summer Vegetable Ratatouille Recipe). 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.

Brief

Servings: 8

Yield: 8 servings

Summer Vegetable Ratatouille Recipe

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

Side Dish

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

Step 5

Add the chopped tomatoes and parsley to the large pot cook another 10-15 minutes. Stir occasionally.

Step 6

Remove the bay leaf and adjust seasoning.

Nutritional Information

Summer Vegetable Ratatouille Recipe

Servings Per Recipe:8

Calories: 190.6

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 15.9g 5%

Dietary Fiber: 5.9g 24%

Sugars: 6.3g

Fat: 14.1g 22%

Saturated Fat: 2g 10%

Vitamin A Iu: 1162.9IU 23%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.4mg 28%

Vitamin C: 107.8mg 180%

Folate: 69.5mcg 17%

Calcium: 49.8mg 5%

Iron: 1.2mg 7%

Magnesium: 44.8mg 16%

Potassium: 664.6mg 19%

Sodium: 13.1mg 1%

Thiamin: 0.2mg 17%

Calories From Fat: 127.1

*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.