Summer Vegetable Ratatouille

Ingredients and Weight:

• Olive oil: 4 tablespoons
• Garlic cloves: 4, minced
• Yellow onion: 1 medium, chopped
• Red bell pepper: 1 medium, chopped
• Green bell pepper: 1 medium, chopped
• Zucchini: 1 medium, chopped
• Yellow squash: 1 medium, chopped
• Eggplant: 1 medium, peeled and chopped
• Tomatoes (ripe): 2 pounds, chopped
• Tomato paste: 2 tablespoons
• Vegetable broth: 2 cups
• Bay leaf: 1
• Thyme sprigs: 4
• Salt and black pepper: to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour

Difficulty Level:

• 2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the garlic and onions and sauté until softened, about 5 minutes.
3. Stir in the bell peppers, zucchini, yellow squash, and eggplant. Cook for about 8 minutes, or until the vegetables are tender-crisp.
4. Add the tomatoes and tomato paste. Cook for another 5 minutes, stirring occasionally.
5. Pour in the vegetable broth, bay leaf, and thyme sprigs. Season with salt and pepper to taste.
6. Bring to a simmer, then reduce heat to low. Cover and cook for about 30 minutes, or until the vegetables are tender and the sauce has thickened.

Nutritional Information:

• Calories: 250 per serving
• Fat: 15 grams
• Protein: 5 grams
• Carbohydrates: 30 grams
• Fiber: 5 grams
• Vitamins and minerals: Vitamin C, vitamin A, potassium, fiber

Dish Characteristics:

• Vibrant and colorful
• Flavorful and aromatic
• Hearty and satisfying
• Suitable for vegetarians and vegans

User Comments:

• "This ratatouille was so fresh and flavorful! The tomatoes really shone through."
• "I loved the tender-crisp texture of the vegetables."
• "This dish is perfect for a summer meal or as a side to grilled meats."
• "I added some roasted chickpeas for extra protein and it turned out amazing."

Special Precautions and Tips:

• To peel the eggplant, use a sharp knife to score it lengthwise. Then, place it over an open flame or on a grill until the skin is charred. Let cool slightly, then peel off the charred skin.
• If you don't have vegetable broth, you can use water instead.
• Serve the ratatouille hot or at room temperature. It can also be reheated in the microwave or on the stovetop.