fbpx Print

Simple Ratatouille

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 2 teaspoons good quality olive oil
  • 2 cups roughly chopped yellow onion
  • 3 cups sliced mushrooms (about 10 ounces)
  • 1 large zucchini (~2 cups), sliced lengthwise and then into half circles
  • 1 large bell pepper, chopped
  • 3 garlic cloves, finely minced
  • 2 tablespoons no salt added Italian spice blend
  • 1/4 teaspoon black pepper (more to taste)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 28 oz can organic peeled tomatoes
  • 1 tablespoon red wine or balsamic vinegar

Instructions

  1. Heat oil in a large skillet over medium heat. Add onions and saute until onions turn translucent and softened, about 5 minutes.
  2. Add mushrooms and continue to saute until just softened, another 3-5 minutes. Then add zucchini, bell pepper and garlic and saute for another 5 minutes.
  3. When all vegetables are softened add spices, tomatoes, and wine. Bring ratatouille to a boil and then reduce heat to a simmer. Let ratatouille simmer over low heat for another 20-30 minutes.
  4. Serve immediately or reheat over low-medium heat. Ratatouille can be frozen for up to 3 months.

Nutrition