0 0
Quick Cooking Ratatouille

Share it on your social network:

Or you can just copy and share this url

Quick Cooking Ratatouille

Directions

Quick Cooking Ratatouille - Chew Nibble NoshWarmer weather means better produce!  This quick and delicious side dish is the perfect thing to throw together after a visit to the farmer’s market on a warm spring day, or even just a visit to the local grocery store.

I started by prepping all of my veggies.  I chopped up a bright, yellow pepper, and some crisp green onions.  I thinly sliced up a bright green zucchini, and then peeled and chunked up a small eggplant.  Finally, I halved a pint of grape tomatoes

Quick Cooking Ratatouille 1 - Chew Nibble NoshThen, it was time to cook!

I heated some olive oil over high heat, and then threw my bell peppers and green onions into the pan.

Once they started to brown up a bit, I added a little more oil and added my eggplant to the mix.

Quick Cooking Ratatouille 2 - Chew Nibble Nosh

Once the eggplant softened a bit, in went the zucchini.

I cooked that down for about five minutes, and then added my tomatoes, some minced garlic and fresh thyme.

Quick Cooking Ratatouille 3 - Chew Nibble Nosh

I continued to cook the mixture until the tomatoes were heated through and the zucchini were tender, which just took a couple more minutes.

Once the veggies were cooked, I tossed the mixture with some balsamic vinegar, salt and pepper, and it was ready to serve!

I had this alongside chicken breasts, but it would be the perfect side for pretty much anything, or you could toss it with some pasta for a heartier vegetarian option!

Quick Cooking Ratatouille - Chew Nibble Nosh

QUICK COOKING RATATOUILLE

Adapted from Fine Cooking

Quick Cooking Ratatouille
Recipe Type: Side Dish
Author: Adapted from [i]Fine Cooking[/i]
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1/3 cup olive oil, divided
  • 1 yellow bell pepper, cored, seeded and coarsely chopped
  • 5 green onions, cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 3/4-inch chunks (I used about 2 cups total)
  • 1 medium zucchini, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 large clove garlic, minced
  • 1 tsp. chopped fresh thyme leaves
  • 1 Tbsp. balsamic vinegar, plus more to taste
  • salt and pepper to taste
Instructions
  1. In a large, heavy skillet, heat 2 Tablespoons of the oil over high heat. Add the bell pepper and the green onions, and saute until lightly browned, about 4 minutes.
  2. Add the remaining oil and the eggplant. Reduce the heat to medium-high and saute until the eggplant is just barely tender, about 4 more minutes.
  3. Add the zucchini and continue to cook, stirring often, until the vegetables are tender, about 5 minutes.
  4. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are heated through, about 2 minutes.
  5. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt and pepper to taste. Toss well before serving.
  6. Serve warm.
  7. ENJOY!

previous
Chicken Tikka Pizza
next
Tomato-Basil Tart

Add Your Comment