This Zucchini Ratatouille recipe is a one pot vegetable stew that’s made with zucchini, eggplant, peppers, onions in a tomato broth.
Garden Fresh – Easy Zucchini Ratatouille
When you want a healthy vegetable dish, give this Zucchini Ratatouille recipe a try. It’s a one pot meal that celebrates the season’s best garden produce.
And, it’s perfect for vegans and vegetarians and folks that want a meatless meal.
But don’t be fooled by this humble, understated dish. In actuality, it packs a lot of flavor when combined with grilled peppers, tomatoes, onions, eggplant and mushrooms.
You can even adda protein, like cannellini beans but you’ll find that this ratatouille recipe can definitely stand on its own when it comes to a main dish.
How to Make Zucchini Ratatouille
As mentioned above, this recipe uses fresh eggplant, celery, zucchini, peppers, and vine ripened tomatoes that are stewed together in a fragrant broth, it’s clearly a winner for being a healthy go-to meal.
For a vegan or vegetarian twist use a homemade vegetable stock instead of chicken stock.
And to top it off, sprinkle some fresh grated Parmesan cheese. I like to soak of any remaining juices with some crusty bread.
However, should you have leftovers, use it to make the most flavorful Minestrone you’ve ever tasted.
So what are you waiting for? Gather those veggies and stew away! Enjoy!
For more delicious vegetable dishes, be sure to check out Wisconsin Homemaker’s Recipe Section.
- 1 tbsp olive oil extra virgin
- 4 cups eggplant diced finely
- 1 cup green zucchini quartered, sliced
- 1 cup summer squash quartered, sliced
- 1 cup celery chopped
- 1 cup red onion chopped, large chunks
- 1 cup red pepper chopped finely
- 26.46 oz Pomi Chopped Tomatoes
- 4 cups chicken broth
- 1 tbsp Penzey’s French spice mix
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and Pepper to Taste
- Place all ingredients into a large stock pot and simmer for approximately 20-25 minutes until the vegetables have cooked through and the stew is thick.
- Serve. Enjoy!