Summer Vegetable Ratatouille
A delightful and colorful vegan dish perfect for summer.
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Ingredients
Main Ingredients
- 1 medium eggplant diced
- 1 medium zucchini diced
- 1 medium yellow squash diced
- 1 medium red bell pepper diced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 can diced tomatoes 14.5 oz
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
Instructions
- 1. Heat olive oil in a large skillet over medium heat.
- 2. Add the onion and garlic, sauté until softened.
- 3. Add the eggplant, zucchini, yellow squash, and bell pepper. Cook until vegetables are tender.
- 4. Stir in the diced tomatoes, thyme, and oregano. Simmer for 20 minutes.
- 5. Season with salt and pepper to taste. Serve hot.
Nutritional Value
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 700mg | Fiber: 6g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 60mg | Iron: 2mg
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