Description
Zucchini Ratatouille Niçoise is a vibrant and flavorful dish that showcases the best of summer vegetables. This Mediterranean classic combines tender zucchini, eggplant, and bell peppers in a savory sauce, bursting with aromatic herbs. Perfect for any occasion, it can be served warm or at room temperature, making it an ideal side for grilled meats or as a satisfying main course for vegetarians. Experience the rich flavors and colorful presentation that will transport you straight to the sunny shores of Nice.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 medium eggplant, diced
- 1 red bell pepper, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 cup fresh basil leaves, torn
- Salt and pepper to taste
Instructions
- Wash and chop all vegetables: slice zucchini and eggplant into half-moons and dice the bell pepper and onion.
- In a large skillet over medium heat, heat olive oil. Sauté onions until soft (about 5 minutes), then add garlic for the last minute.
- Add diced eggplant to the skillet; cook for about 7 minutes until tender.
- Stir in zucchini and red bell pepper; season with salt and pepper. Cook for an additional 10 minutes until all veggies are soft yet vibrant.
- Just before serving, fold in torn basil leaves and give everything a gentle toss.
- Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg