Rustic Ratatouille with Patty Squash
This vibrant rustic ratatouille combines roasted eggplant, tender patty squash, sweet bell peppers, and zesty canned tomatoes for a hearty, flavorful dish. Infused with fresh herbs and spices, it's perfect as a side or a main course, showcasing summer's best vegetables. Serve it over fluffy quinoa or with crusty bread for a wholesome meal that warms the heart and soul.
ingredients
- 1 medium eggplant, cubed
- 2 medium patty squash, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 large bell pepper, chopped (any color)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
In a large mixing bowl, toss together the cubed eggplant, diced patty squash, chopped bell pepper, and onion with olive oil, salt, and pepper.
- 3.
Spread the vegetable mixture onto a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- 4.
In a large skillet over medium heat, add the minced garlic and sauté until fragrant, about 1 minute.
- 5.
Add the canned tomatoes, dried oregano, and dried basil to the skillet and stir to combine. Let simmer for 5 minutes.
- 6.
Once the roasted vegetables are done, add them to the skillet and gently mix everything together. Adjust seasoning if necessary.
- 7.
Serve hot, garnished with fresh parsley, over quinoa or with crusty bread.
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