I love this meatless dish that is all veggies. This Ratatouille is more like an italian stew, than a side dish. I serve it with meatballs, instead of pasta, but if you want to keep it vegetarian, this can stand alone with some grated cheese, and a nice glass of red.
Of course, you will wonder: there is spinach in this? No…but I added it, because I had it and it is green and pretty, and I loved it. Feel free to add it too if you have it, but it isn’t required for the recipe!
Easy Stove Top Ratatouille
- 1 small onion
- 1 clove garlic
- 1 red pepper chopped roughly
- 1 yellow pepper chopped roughly
- 1 small eggplant
- 1 small zucchini
- 1 8oz package mushrooms
- 1 cup chopped tomatoes
- 1 Tbsp. dried basil or 1/4 cup fresh
- 1 tsp. dried thyme or oregano
- salt/pepper to taste
- 2 Tbsp. olive oil
In a large pan add the oil and heat to medium.
Add the onion and garlic and cook just until soft.
Add the zucchini and eggplant and cook for 8-10 minutes until it is getting a bit of color to it.
Lower to heat to low/medium.
Add the rest of the chopped vegetables, and salt and pepper lightly.Add the herbs.
Cover the pan, and continue to cook on low/medium until all the vegetables are cooked soft.
Serve with grated cheese or hot flaked pepper.
Please attribute this recipe: Show it came from hardlyagoddess.com
Linked with some Meatless Monday ladies: Tina, Deborah, and AnnMarie.