Spring Vegetable Ratatouille
“I am a vegetarian, and I love this recipe because it's big on flavor and full of vegetables. You can eat a ton of it without feeling guilty! If you have a family it makes a great side dish, but for me this is a main course.”
–Sheila Haines
Ingredients
- 1-2 teaspoons olive oil
- 1 red or yellow onion, diced
- 1 medium or large eggplant, center removed, cubed
- 1 medium zucchini or yellow squash, seeds removed and cubed
- 1 red or yellow bell pepper
- 1 pint cherry or roma tomatoes, halved
- 2-3 tablespoons tomato paste
- 2 tablespoons minced garlic
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 cup white wine
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4-1/2 cup Parmesan cheese
Preparation
Preheat oven to 400 degrees.
Heat olive oil in a sauté pan over medium high heat. Sauté the onion and eggplant until soft and brown, 4 to 5 minutes. Add the zucchini or yellow squash and bell pepper and sauté for 2 to 3 minutes, then add tomatoes and paste and cook for 1 to 2 minutes, stirring frequently. Next add the garlic, herbs and wine and bring to a boil. Season with salt and pepper. Transfer to an oven safe dish and top with your desired amount of Parmesan cheese. Bake in the preheated oven for 10 to 12 minutes.