Mediterranean Summer Ratatouille

A fresh and vibrant twist on traditional ratatouille, this Mediterranean Summer Ratatouille showcases seasonal vegetables with a fragrant herb infusion, perfect for summer gatherings and a healthy lifestyle.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

1 medium eggplant, diced

1 large zucchini, sliced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 medium red onion, chopped

3 cloves garlic, minced

2 cups cherry tomatoes, halved

1/4 cup olive oil

1 tbsp balsamic vinegar

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

1/4 cup fresh basil, chopped

1 tbsp capers, drained

1/4 cup pitted Kalamata olives, halved

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine eggplant, zucchini, bell peppers, red onion, and garlic.

3. Drizzle olive oil over the vegetables and sprinkle with oregano, thyme, salt, and pepper. Toss to coat evenly.

4. Spread the vegetables in a single layer on a baking sheet.

5. Roast in the preheated oven for 25 minutes, stirring halfway through.

6. Add cherry tomatoes, capers, and olives to the baking sheet, toss to combine, and roast for an additional 10 minutes.

7. Remove from the oven, drizzle with balsamic vinegar, and sprinkle with fresh basil before serving.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a skillet over medium heat until warmed through, or microwave for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.