Mediterranean Ratatouille with Seasonal Vegetables
This Mediterranean Ratatouille is bursting with the flavors of seasonal vegetables and aromatic herbs, making it a versatile and nutritious addition to any meal!
Heat olive oil in a large skillet over medium heat.
Add minced garlic and chopped red onion to the skillet.
Sauté until slightly tender, about 2-3 minutes.
Add the cubed eggplant and chopped red bell peppers to the skillet.
Continue to sauté for another 5 minutes, stirring occasionally.
Stir in the sliced zucchini, diced tomatoes, dried oregano, and dried basil.
Season with salt and pepper to taste.
Reduce the heat to low, cover the skillet with a lid, and simmer the Ratatouille mixture for about 10 minutes or until all the vegetables are tender, stirring occasionally.
Once the vegetables are cooked to your desired tenderness, adjust seasoning if necessary.
Serve the Mediterranean Ratatouille hot over cooked rice as a satisfying main meal, or serve it as a flavorful side dish.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this delightful Ratatouille with a light and fruity red wine like Beaujolais or a crisp white wine such as Sauvignon Blanc.