Ratatouille is the ultimate summer dish but we make it all year long.
Wash and peel all vegetables and cut in same sized cubes. Crush the garlic.
Warm olive oil over a medium heat and sauté the onions until translucent.
Add the garlic and carrots and after 2-3 minutes add the bell peppers and sauté for another 3-4 minutes.
Follow on with the turnip, the zucchini and the eggplant and sauté each time for 2-3 minutes.
Add tomatoes, bay leaves, thyme and oregano with a pinch of salt and pepper before simmering until all vegetables are tender but still chunky.
Season to taste
- You can adjust quantities if you like certain vegetables more than others.
Calories: 132kcalCarbohydrates: 5gProtein: 1gFat: 13gSodium: 109mgFiber: 1gSugar: 3gVitamin A: 114IUVitamin C: 9mgCalcium: 29mgIron: 1mg