Ratatouille without Eggplant
recipe

A delicious and colorful vegetable stew perfect for summer, made with zucchini and bell peppers to bring together the fresh flavors of the season.
Preparation Time: 30 minutes
Serving Size: 4-6
Ingredients:
- 1 medium zucchini
- 2 bell peppers (e.g., red and yellow)
- 1 onion
- 2 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 can (400g) crushed tomatoes
- Fresh basil for garnish (optional)
Instructions:
1. Peel and chop the onion and garlic. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic to the skillet. Sauté for about 3-4 minutes until softened.
3. Chop the zucchini and bell peppers. Add them to the skillet and cook for another 5-7 minutes until the vegetables begin to soften.
4. Stir in the crushed tomatoes, salt, black pepper, basil, and oregano. Mix well.
5. Allow the ratatouille to simmer on low heat for about 10-15 minutes until all the vegetables are completely tender.
6. Serve hot, garnished with fresh basil leaves if desired.
Nutritional Information (per serving):
- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 20 g
- Fat: 7 g
- Fiber: 5 g

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