Description
This ratatouille celebrates all there is to love about summer produce. Lightly grilled, then sautéed and topped with fresh garden herbs, it’s light and filled with flavor.
Ingredients
Scale
- 1 medium eggplant
- 2 medium zucchini
- 2 Tbsp olive oil, divided
- 1/2 tsp Kosher salt, divided
- Freshly ground pepper, to taste
- 1 medium onion
- 3-4 cloves of garlic
- 10 ounces white or baby bella mushrooms
- 1 14-ounce can diced tomatoes. I like San Marzano tomatoes for their sweetness.
- 2 Tbsp each (chopped): fresh rosemary, thyme, oregano, basil, parsely
- Optional: fresh mozzarella or freshly grated Parmesan cheese
- For serving: whole grain pasta, couscous, orzo, or other whole grain OR baguette or other crusty bread of choice
Instructions
- Heat grill to medium (about 400 degrees F). Slice eggplant into 1/2 inch rounds and zucchini lengthwise into quarters (bigger pieces are better for the grill so it doesn’t get too soft). Toss in a bowl with 1 Tbsp olive oil, 1/4 tsp salt and a couple of turns of freshly ground pepper. Grill vegetables for 3-5 minutes per side, just enough to brown, but don’t let them get too soft or they will become mushy when you add them to the rest of the dish. When done, remove and let cool on cutting board until cool enough to handle and chop. When ready, chop into ~ 1/2 inch pieces.
- Meanwhile, dice onion, mince garlic, and slice mushrooms. Heat remaining 1 Tbsp oil over medium heat in a large pan. Add onions and cook for 2-3 minutes until slightly softened. Add garlic and saute until fragrant, about 30 seconds to 1 minute. Add mushrooms and cook for another 5 minutes, until slightly soft.
- Add tomatoes, rosemary, thyme, oregano, remaining 1/4 tsp of salt, and a little fresh pepper. Stir and turn down heat to low and cook for 5-7 minutes to let flavors set in.
- Stir in eggplant and zucchini and let cook for another 1-2 minutes. Add basil and parsley. Top with cheese if using and serve with grain or bread of choice.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 9
- Sodium: 380
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Carbohydrates: 19
- Fiber: 6
- Protein: 5