Vegetarian Ratatouille Dinner Delight Recipe

About this recipe

A hearty and flavorful vegetarian ratatouille, perfect for dinner. Packed with fresh vegetables, herbs, and a touch of Romano cheese, this dish is both comforting and nutritious.

Ingredients

• 50G Picard Chopped Flat Parsley
• - Schwartz Oregano
• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• - CHATCHAWAN Fresh Thai Round Eggplant
• 1 Kg Red Onion 1kg
• 1kg 1kg Green Pepper
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• - Filippo Berio Garlic Flavoured Olive Oil
• 100 G Jumbo Garlic 100g
• - Parmesan Cheese | The Artisan Smokehouse
• - Tata Salt

Instructions

1. 1. Cube the eggplant and sprinkle with 1 teaspoon of salt. Set aside for 15 minutes to draw out moisture.
2. 2. Slice the red onion, green pepper, zucchini, and tomatoes into bite-sized pieces.
3. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the red onion and green pepper, sautéing for 5 minutes until softened.
4. 4. Pat the eggplant dry with a paper towel to remove excess moisture. Add the eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
5. 5. Add the zucchini and garlic to the skillet, cooking for 3 minutes until slightly tender.
6. 6. Stir in the tomatoes, 1 tablespoon of parsley, and 1 tablespoon of oregano. Cover the skillet and let the mixture simmer on low heat for 30 minutes, stirring occasionally.
7. 7. Just before serving, sprinkle 4 tablespoons of grated parmesan cheese over the ratatouille and let it melt slightly.
8. 8. Serve the ratatouille warm as a standalone dish or with crusty bread for a complete meal.