Southern Living
Photo: Iain Bagwell; Styling: Buffy Hargett
Ratatouille requires a good amount of chopping, but it's definitely worthy it for this veggie-packed side dish.
Makes 4 to 6 servings


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1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1/2 pound zucchini
1/2 pound yellow squash
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 (14.5-oz.) cans diced tomatoes
1 small eggplant (about 1 lb.), peeled and cut into 1-inch pieces
1/4 teaspoon salt
2 tablespoons chopped fresh basil


Hands-on: 45 Minutes
Total: 45 Minutes

1. Cut first 5 ingredients into 1-inch pieces.

2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.

Created date

December 2011