Summer Bounty Ratatouille

Name: Summer Bounty Ratatouille
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 13
Cuisine: Mediterranean, French, European
Ingredients: 567 grams French bread baguettes each), cubed and toasted; 1 kgs cans each) diced tomatoes, undrained; 1 large eggplant, peeled and cut into 1-inch cubes; 6 grams chopped fresh basil; 2 Tbsps minced fresh parsley; 2 Tbsps minced fresh rosemary; 4 garlic cloves, minced; 1 Tbsp herbes de Provence; 1 teaspoon kosher salt; 3 Tbsps olive oil; 2 mediums onions, peeled and chopped; 1 teaspoons pepper; 2 mediums sweet red peppers, cut into 1/2 inch strips; 1 teaspoons salt; 66 milliliters tomato paste; 355 milliliters water; 4 mediums zucchini, quartered and cut into 1/2-inch slices

Summer Bounty Ratatouille might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 201 calories, 7g of protein, and 5g of fat per serving. This recipe serves 13. A mixture of basil, garlic cloves, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Place eggplant in a colander over a plate; sprinkle with kosher salt and toss.

Ingredients you will need

Kosher Salt

Eggplant

Equipment you will use

Colander

Let stand for 30 minutes. Rinse and drain well.

In a Dutch oven, saute onion and peppers in oil until tender.

Ingredients you will need

Peppers

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic; cook 1 minute longer. Stir in the zucchini, tomatoes, water, tomato paste, herbes de Provence, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40-45 minutes or until zucchini is tender. Stir in the basil, rosemary and parsley.

Ingredients you will need

Herbes De Provence