Summer Vegetable Ratatouille

This Summer Vegetable Ratatouille is a rustic Provençal dish loaded with colorful vegetables like zucchini, eggplant, tomatoes, and bell peppers. It's a naturally vegan, gluten-free meal that can be served warm or cold, as a main or a side. This version keeps it simple, healthy, and full of Mediterranean flavor — perfect for a light summer dinner with crusty bread or over grains.

Prep time: 20 minutes

Cook time: 35–40 minutes

Total time: ~1 hour

Servings: Serves 4 as a main, 6 as a side

Ingredients:

1 medium eggplant, diced (about 1½ cups)
1 medium zucchini, diced
1 yellow squash, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
4–5 ripe tomatoes, chopped (or 1 can diced tomatoes, drained)
3 tbsp olive oil
1 tsp dried thyme
½ tsp dried oregano
Salt and pepper to taste
Fresh basil, for garnish

Instructions:

Place diced eggplant in a colander, sprinkle with salt, and let sit for 15 minutes to draw out moisture. Pat dry with paper towels.
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add onion and garlic, sauté until fragrant (about 3 minutes). Add bell peppers and cook for another 5 minutes until softened.
Stir in zucchini, yellow squash, and eggplant. Drizzle in the remaining olive oil. Sauté for 5–7 minutes.
Add the chopped tomatoes, thyme, oregano, salt, and pepper. Stir to combine. Reduce heat, cover partially, and let it simmer for 20–25 minutes, stirring occasionally, until all vegetables are soft and the sauce has thickened.
Taste and adjust seasoning. Serve warm, at room temp, or cold. Garnish with fresh basil leaves.

How to Serve: