Ratatouille Recipe Inspired by my Unforgettable Trip to France
This Ratatouille recipe is perfect for summertime. It's easy to make and tasty.
Preheat the oven to 375 degrees F.
Spread the chopped eggplant, zucchini, red bell pepper, green bell pepper, and tomatoes out onto a baking sheet. Drizzle with olive oil and season with salt and black pepper. Roast for 20 minutes then remove the pan from the oven.
Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic. Stir and cook until lightly caramelized. Add the roasted vegetables to the pan and continue to cook for about 5 minutes.
Add oregano, thyme, and coriander. Adjust the seasoning with extra salt and black pepper if necessary. Stir in the basil and mix well. Serve and enjoy.
Sodium: 451mgCalcium: 40mgVitamin C: 55mgVitamin A: 947IUSugar: 7gFiber: 4gPotassium: 467mgCalories: 131kcalMonounsaturated Fat: 7gPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 9gProtein: 2gCarbohydrates: 12gIron: 1mg