• May 20, 2023
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Easy Ratatouille Zucchini and Tomatoes

For a refreshing and satisfying meal on a hot summer day, look no further than this delightful dish. Tomato juice effortlessly melds the flavors of onion, mushrooms, tomatoes, eggplant, and zucchini, creating a harmonious blend that tantalizes the taste buds.

• 8 ingredients
• 30 minutes
• 6 Servings

Ingredients

1/2 cup of low-sodium tomato juice (such as low-sodium V8)
1/4 teaspoon of black pepper
1 medium onion
1 medium tomato
1 medium eggplant
1 cup of canned mushrooms
2 medium zucchini
1 teaspoon of basil

Directions

1. Peel the onion and chop it into small pieces.
2. Chop the tomato.
3. Drain the water from the can of mushrooms.
4. Cut each zucchini into thin slices.
5. Cut the eggplant into thin slices.
6. In a skillet or pan, combine the tomato juice and pepper. Cook on high heat for 3 minutes.
7. Add the onion, tomato, eggplant, and mushrooms to the skillet.
8. Reduce the heat to medium-high. Cover and cook for 5 minutes.
9. Add the zucchini to the skillet. Cover and cook for another 5 to 7 minutes.

Notes

Fresh, ripe vegetables: opt for fresh and ripe zucchini and tomatoes. Choose firm zucchini without blemishes and plump, red tomatoes for the best flavor and texture.

Evenly cut vegetables: Cut the zucchini, eggplant, and tomatoes into even-sized pieces to ensure they cook uniformly.

Avoid overcooking: Cook the vegetables until they are tender yet still slightly firm to maintain their texture and flavor. Overcooking can result in mushiness and a loss of taste.

Enhance with Garlic and Herbs: Traditional ratatouille incorporates garlic, thyme, and rosemary for an earthy and aromatic flavor. Include these ingredients to enhance the dish's taste.

Allow resting time: Ratatouille tastes even better when its flavors meld together. Let the dish cool to room temperature, cover it, and refrigerate overnight for optimum results.

Nutrition Detail