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Rainbow Ratatouille

Ingredients

  • 1 large eggplant sliced
  • 2 zucchini sliced
  • 1 red bell pepper sliced 1/4 inch thick
  • 1 yellow bell pepper sliced 1/4 inch thick
  • 1 orange bell pepper sliced 1/4 inch thick
  • 1 red onion thickly sliced
  • 4 cloves garlic finely chopped
  • 1 cup fresh basil finely chopped, save for garnish
  • 2 tbsp dried basil
  • 1 tbsp dried oregano
  • 2 tbsp olive oil
  • 1 28oz can of crushed tomatoes
  • salt and pepper to taste
  • 2 tsp dried thyme

Instructions

  1. Slice and chop all veggies, then set aside

  2. In a large pot, add olive oil and garlic and sauté on medium high heat until browned and fragrant. Reduce heat to medium and add onions, continue to sauté for an additional 2-3 mins until soft.

  3. Add veggies, dried herbs and tomato sauce. Cover with a lid and continue to cook on medium for an additional 30 mins. Stir occasionally

  4. Serve hot as a main dish or side. Equally delicious the next day – store in a sealed container in the refrigerator, will keep for up to 3 days.