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Summer Ratatouille

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Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Course: Dinner, Lunch, Side Dish

Servings: 4 people

Calories: 131kcal

Ingredients:

• 1 Bell Peppers red, chopped
• .5 c Onions chopped
• 6 cloves Garlic minced or pressed
• 1 Eggplant small, chopped
• 1 Zucchini chopped
• 1 tbsp Fresh Oregano leaves only, chopped
• 1 tsp Fresh Thyme leaves only, chopped
• 1 c Cherry Tomatoes halved
• 1 tsp Sea Salt
• .5 tsp Ground Black Pepper
• 6 tsp Olive Oil divided
• 2 tbsp Vegetable Broth

Instructions:

• Large dice the eggplant and set aside for later in the recipe. 
• In a large skillet, heat 2 tsp of olive oil over medium-high heat and saute peppers, onions, and garlic, stirring often until a little softened. About 5-7 minutes. Remove from skillet.
• Using same skillet add 2 tsp of olive oil and saute eggplant, stirring often for about 5 minutes. Transfer to same bowl as peppers and onions. 
• Add remaining olive oil to skillet and saute zucchini for about 5 minutes stirring often. 
• Add eggplant and pepper mixture back to skillet with zucchini. Season with salt and pepper, and add the oregano and thyme. Stir to combine. Reduce heat to medium-low, cover and let cook for 10 minutes, stirring occasionally. 
• Deglaze with vegetable broth, stirring up the vegetables and scrape any bits off the bottom of the pan using a spoon. Add tomatoes stirring in, cover, and let it finish cooking another 8-10 minutes. 

Nutrition

Calories: 131kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 624mg | Potassium: 597mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1275IU | Vitamin C: 61mg | Calcium: 55mg | Iron: 1.4mg

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