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A vibrant late summer ratatouille, beautifully layered and showcasing fresh vegetables.

Proven way to grow a 5-star Late Summer Ratatouille

This recipe is for a delicious late summer ratatouille, perfect for using up fresh garden vegetables. It's a simple yet flavorful dish that can be enjoyed as a side or a light main course.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 people
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 1 medium eggplant
  • 2 medium zucchini
  • 2 bell peppers (any color)
  • 4 medium tomatoes
Aromatics and Herbs
  • 1 large onion
  • 3 cloves garlic cloves
  • 1 tbsp fresh thyme
  • 2 tbsp fresh basil
Other
  • 3 tbsp olive oil
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board

Method
 

Preparation
  1. Dice all vegetables into approximately 1-inch cubes.
  2. Mince the garlic and chop the onion.
Cooking
  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion and cook until softened, about 5 minutes, then add garlic and cook for another minute until fragrant.
  3. Add bell peppers and eggplant, cooking for about 10 minutes until they start to soften.
  4. Stir in zucchini and cook for another 5-7 minutes.
  5. Add tomatoes, thyme, salt, and pepper, bringing the mixture to a simmer.
  6. Cover and cook for 15-20 minutes, or until all vegetables are tender.
  7. Stir in fresh basil just before serving.

Notes

For best results, use fresh, in-season vegetables. You can also add other herbs like oregano or bay leaf for extra flavor. Serve warm or at room temperature as a side dish or with crusty bread for a light meal.