Rustic Ratatouille Medley
Experience the essence of Mediterranean cuisine with this vibrant Rustic Ratatouille Medley, featuring tender roasted eggplant, juicy tomatoes, crisp cucumbers, and sweet green peppers. Bursting with flavor and color, this dish can be served warm or cold, making it a perfect side for grilled meats or a refreshing main for a light lunch. Enjoy this nutritious and hearty recipe any time of the year!
ingredients
- 1 large eggplant, diced
- 2 ripe tomatoes, chopped
- 1 medium cucumber, diced
- 2 green bell peppers, sliced
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh basil, for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Toss the diced eggplant with 2 tablespoons of olive oil, salt, and pepper, and spread it on a baking sheet.
- 3.
Roast the eggplant in the oven for about 25 minutes, until it is tender and slightly caramelized.
- 4.
In a skillet, heat the remaining olive oil over medium heat, and add the minced garlic, cooking for about 1 minute until fragrant.
- 5.
Add the sliced green peppers to the skillet and sauté for about 5 minutes until they soften.
- 6.
Stir in the chopped tomatoes, dried basil, and oregano, cooking for another 5 minutes until the tomatoes start to break down.
- 7.
Combine the roasted eggplant with the sautéed vegetables and mix well.
- 8.
Remove from heat and let cool slightly before adding the diced cucumber.
- 9.
Adjust seasoning with salt and pepper, and garnish with fresh basil before serving.
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