Vegetable Ratatouille
Servings: 4
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
- 1 piece eggplant
- 2 pieces zucchini
- 1 piece bell pepper
- 1 piece onion
- 2 pieces garlic cloves
- 4 pieces tomatoes
- 3 tablespoons olive oil
- 1 bunch fresh thyme
- to taste salt and pepper
Instructions:
- Preheat the oven to 375 degrees F.
- Chop the eggplant, zucchini, bell pepper, and onion into bite-sized pieces.
- Mince the garlic and rough chop the tomatoes.
- Heat olive oil in a large pan and add the vegetables one by one, cooking each for a few minutes before adding the next.
- Season with fresh thyme, salt, and pepper and transfer to a baking dish.
- Bake in the preheated oven for about 1 hour, or until the vegetables are tender and slightly golden.
- Serve warm as a snack or side dish, or let cool to room temperature for a refreshing salad.