Easy One-Pot Ratatouille
This easy one-pot ratatouille features a medley of summer veggies and fresh herbs cooked down into a flavorful and healthy stew.
Equipment
- Dutch oven
Ingredients
- 1 large onion red, white or yellow, chopped
- ¼ cup extra virgin olive oil
- 1.5 teaspoons fine salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon herbs de Provence
- 6 cloves garlic peeled and minced
- 2 medium zucchini chopped
- 3 medium bell peppers red, yellow and/or orange, chopped
- 1 medium eggplant chopped
- 16 ounces fresh cherry tomatoes whole
- 1 tablespoon maple syrup
- ½ cup fresh basil chopped
Instructions
- Prep the veggies. Chop the eggplant, zucchini, onion and bell peppers into ½-inch cubes. Set veggies aside.
- Sauté the onions. Heat a dutch oven over medium heat, add olive oil, onions and salt. Sauté for 10 minutes to caramelize slightly.
- Add seasonings and garlic. Add thyme, oregano, herbs de Provence and garlic. Sauté over low heat for 5 minutes.
- Add the veggies. Add chopped vegetables and cherry tomatoes to the pot, along with the maple syrup.
- Cook over medium heat. Cover and cook for approximately 20 minutes until the veggies soften and tomatoes burst.
- Add the fresh basil. Just before serving, stir in the freshly chopped basil.
- Serve. Serve hot over pasta or grains or on its own with crusty bread. Garnish as desired.
Notes
Once fully cooled, store leftovers in an airtight container in the refrigerator for up to five days. The flavors are even better when enjoyed the next day.
Nutrition
Serving: 1servingCalories: 200kcalCarbohydrates: 27gProtein: 4gFat: 10gSaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 5000IUVitamin C: 75mgCalcium: 90mgIron: 2.5mg
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