End of Summer Ratatouille

Name: End of Summer Ratatouille
Prep time: 1 h 17 min
Cook time: 1 h 17 min
Total time: 1 h 17 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 medium eggplant, diced into 1-inch cubes; 118 milliliters fresh basil leaf, chopped; 4 cloves garlic, finely diced; 1 green bell pepper, diced into 1-inch cubes; 1 teaspoon fresh ground black pepper; 1 Tbsp kosher salt; 59 milliliters olive oil; 59 milliliters italian parsley, coarsely chopped; 1 red bell pepper, diced into 1-inch cubes; 1 red onion, peeled and coarsely chopped; 3 larges tomatoes, coarsely chopped (ripe); 1 yellow bell pepper, diced into 1-inch cubes; 2 yellow squash, diced into 1-inch cubes; 2 zucchini, diced into 1-inch cubes; 312 grams montrachet or 11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated

End of Summer Ratatouille might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and whole 30 recipe has 119 calories, 3g of protein, and 7g of fat per serving. This recipe serves 8. A mixture of eggplant, bell pepper, ground pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 17 minutes.