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Spring Vegetable Ratatouille

Name: Spring Vegetable Ratatouille
Total time: 25 min
Cuisine: French
Ingredients: 1/2 cup diced zucchini; 1/2 cup diced eggplant; 1/2 cup chopped asparagus; 1/4 cup fresh peas; 1 small tomato, diced; 1 clove garlic, minced; 1 tablespoon olive oil; 1 teaspoon fresh thyme; Salt and pepper to taste; Fresh basil for garnish

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25 minTotal time

easyDifficulty

220kcal / serving

Ingredients

For 1 serving

servings

1/2 cup diced zucchini
1/2 cup diced eggplant
1/2 cup chopped asparagus
1/4 cup fresh peas
1 small tomato, diced
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon fresh thyme
Salt and pepper to taste
Fresh basil for garnish

Ingredient substitutions

Fresh thyme Use an equal amount of chopped fresh oregano.
Fresh basil Use chopped fresh parsley as the garnish.
Fresh peas Use an equal amount of thawed frozen peas.

Nutrition per serving

Estimated values for 1 serving, 220 kcal

Protein5 g

Carbohydrates20 g

Fat14 g

Fiber 6 g · Sugar 8 g · Sodium 300 mg

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Celebrate the arrival of spring with this vibrant Ratatouille, featuring seasonal vegetables like asparagus, peas, and zucchini. This classic French dish bursts with flavor and is perfect for a light meal in April.

French

Steps

Heat olive oil in a medium skillet over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add diced zucchini and eggplant; cook for about 5 minutes until they start to soften.
Stir in chopped asparagus and fresh peas; cook for another 4-5 minutes.
Add diced tomato, thyme, salt, and pepper; simmer for 5 minutes until all vegetables are tender.
Remove from heat and garnish with fresh basil before serving.

Tips for Spring Vegetable Ratatouille

Cut the vegetables into similar-sized pieces so they soften at a similar pace.
The finished vegetables should be tender but still hold their shape; a watery pool in the skillet means they need a little more uncovered cooking.
A wide skillet gives the vegetables more room and helps moisture evaporate rather than steam them.

Drink pairing

A crisp, dry rosé
Its fresh acidity and light body complement the tender spring vegetables without overpowering their delicate flavors.

0% option: Sparkling water with a squeeze of lemon

Storage

Refrigerate leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot.

Frequently asked questions

How can I tell when the ratatouille is done?

The vegetables should be tender when pierced but retain their shape, with the tomato forming a light coating rather than a watery sauce.

Can I make this ahead?

Yes. Prepare it up to 3–4 days ahead and refrigerate promptly; the flavors meld as it rests. Reheat until steaming hot before serving.

What should I serve with spring vegetable ratatouille?

Serve it with crusty bread, rice, or couscous for a light meal, or alongside grilled chicken or fish.

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Spring Vegetable Ratatouille

Ingredients

Ingredient substitutions

Nutrition per serving

Steps

Tips for Spring Vegetable Ratatouille

Drink pairing

Storage

Frequently asked questions

How can I tell when the ratatouille is done?

Can I make this ahead?

What should I serve with spring vegetable ratatouille?

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