-
20
minPrep Time -
40
minCook Time -
60
minReady in -
perYield -
200
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Course
- Allergens:none
- Seasons:summer,fall
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
Savor the essence of summer with this delightful blend of zucchini, eggplant, bell peppers, and tomatoes, all simmered to perfection in a herbed tomato sauce. A heart-healthy choice that brings the vibrant flavors of the French countryside to your table.
Ingredients
- 2 medium zucchinis, sliced
- 1 large eggplant, cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 tomatoes, chopped
- 3 cloves of garlic, minced
- 1 onion, chopped
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
- Fresh basil for garnish
Steps:
- Heat olive oil in a large pan over medium heat.
- Add garlic and onion, sauté until soft.
- Add bell peppers, zucchini, and eggplant, cook for about 10 minutes.
- Stir in tomatoes, tomato paste, thyme, rosemary, salt, and pepper.
- Cover and simmer on low heat for 30 minutes, stirring occasionally.
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Dairy-Free, Dinner, French, Lunch, Quick & Easy | No Comments » on Vegan Ratatouille