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Quick Cooking Ratatouille

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Quick Cooking Ratatouille


Quick Cooking Ratatouille - Chew Nibble NoshWarmer weather means better produce!  This quick and delicious side dish is the perfect thing to throw together after a visit to the farmer’s market on a warm spring day, or even just a visit to the local grocery store.

I started by prepping all of my veggies.  I chopped up a bright, yellow pepper, and some crisp green onions.  I thinly sliced up a bright green zucchini, and then peeled and chunked up a small eggplant.  Finally, I halved a pint of grape tomatoes

Quick Cooking Ratatouille 1 - Chew Nibble NoshThen, it was time to cook!

I heated some olive oil over high heat, and then threw my bell peppers and green onions into the pan.

Once they started to brown up a bit, I added a little more oil and added my eggplant to the mix.

Quick Cooking Ratatouille 2 - Chew Nibble Nosh

Once the eggplant softened a bit, in went the zucchini.

I cooked that down for about five minutes, and then added my tomatoes, some minced garlic and fresh thyme.

Quick Cooking Ratatouille 3 - Chew Nibble Nosh

I continued to cook the mixture until the tomatoes were heated through and the zucchini were tender, which just took a couple more minutes.

Once the veggies were cooked, I tossed the mixture with some balsamic vinegar, salt and pepper, and it was ready to serve!

I had this alongside chicken breasts, but it would be the perfect side for pretty much anything, or you could toss it with some pasta for a heartier vegetarian option!

Quick Cooking Ratatouille - Chew Nibble Nosh


Adapted from Fine Cooking

Quick Cooking Ratatouille
Recipe Type: Side Dish
Author: Adapted from [i]Fine Cooking[/i]
Prep time:
Cook time:
Total time:
Serves: 4
  • 1/3 cup olive oil, divided
  • 1 yellow bell pepper, cored, seeded and coarsely chopped
  • 5 green onions, cut into 1/2-inch pieces
  • 1 small eggplant, peeled and cut into 3/4-inch chunks (I used about 2 cups total)
  • 1 medium zucchini, thinly sliced
  • 1 pint grape tomatoes, halved
  • 1 large clove garlic, minced
  • 1 tsp. chopped fresh thyme leaves
  • 1 Tbsp. balsamic vinegar, plus more to taste
  • salt and pepper to taste
  1. In a large, heavy skillet, heat 2 Tablespoons of the oil over high heat. Add the bell pepper and the green onions, and saute until lightly browned, about 4 minutes.
  2. Add the remaining oil and the eggplant. Reduce the heat to medium-high and saute until the eggplant is just barely tender, about 4 more minutes.
  3. Add the zucchini and continue to cook, stirring often, until the vegetables are tender, about 5 minutes.
  4. Stir in the tomatoes, garlic, and thyme. Cook until the tomatoes are heated through, about 2 minutes.
  5. Remove from the heat. Sprinkle the vegetables with the balsamic vinegar, salt and pepper to taste. Toss well before serving.
  6. Serve warm.
  7. ENJOY!

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