Ratatouille
Eggplant, zucchini, peppers and tomato slow-cooked into Provence's colorful summer vegetable stew.
✍️ Veg.Pub EditorialPublished 2026-05-08👁 52 views
Calories
220
kcal
Servings
4
Prep time
50
min
Diet
vegan
🧺 Ingredients
- Eggplant1
- Zucchini1
- Red bell pepper1
- Yellow bell pepper1
- Tomatoes3
- Onion1
- Garlic3 cloves
- Extra virgin olive oil3 tbsp
- Herbes de Provence1 tsp · Swap: thyme plus oregano
- Salt and black pepperto taste
👩🍳 Steps
- 1Cut eggplant, zucchini and peppers into 2 cm pieces; peel and dice the tomatoes; mince onion and garlic.
- 2Soften the onion and garlic in olive oil, then add the peppers and stir-fry for 2 minutes.
- 3Add eggplant and zucchini, cook until slightly soft, and scatter in the herbes de Provence.
- 4Add the diced tomatoes, season with salt and pepper, cover and simmer gently for about 30 minutes until tender.
- 5Uncover to reduce briefly, rest 5 minutes, and serve warm or cold.
📊 Nutrition
| Protein | 5g |
| Iron | 2mg |
| Calcium | 60mg |
| Fiber | 8g |
Introduction
Ratatouille is a rustic classic of southern France, slow-cooked from the ripest vegetables of high summer. Distinct vegetable aromas meld with olive oil, and it tastes wonderful hot or cold.
Wellness Benefits
- Eggplant and peppers are rich in antioxidants and slightly cooling, refreshing without heaviness in summer.
- Tomato promotes fluids and olive oil moistens dryness, balancing the dish's cooling nature.
- Built on seasonal vegetables, it is light and easy to digest, well suited to hot weather.
Nutrition Highlights
- The rainbow of vegetables provides ample vitamin C and dietary fiber.
- With no animal fat, it stays low in calories yet filling.
Tips
- Cut the vegetables to a similar size for even cooking.
- Flavors meld even better the next day, making it a great make-ahead dish.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
