This ratatouille is a great way to mix up your vegetable selection. Whip this up quickly for a nutritious side dish for lunch or dinner on the Day-Off Diet. Find out more about the Day-Off Diet and take the Day-Off Diet Assessment so you can find out which social support group is right for you.
- 2 tbsp extra-virgin olive oil
- 1/2 cup diced yellow onion
- pinch of kosher salt, plus more to taste
- 1 tbsp minced garlic
- 1 cup finely diced eggplant
- 1 cup finely diced zucchini
- 1/2 cup finely diced yellow squash
- 1 red bell pepper, seeded and diced
- freshly ground pepper to taste
- 1 cup finely diced tomato
- 4 branches fresh thyme
- 1 tbsp chopped fresh basil
1. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onion with a pinch of salt and cook, stirring often, until softened, about 5 minutes.
2. Stir in the garlic and cook until aromatic, about 30 seconds. Add the eggplant, zucchini, squash, and bell pepper. Season well with salt and pepper.
3. Cook, stirring occasionally and being careful not to let anything stick to or brown on the bottom of the pot, until the vegetables are halfway tender, about 7 minutes.
4. Add the tomato and thyme, mix well, and bring to a simmer. Cook until thickened. Remove from the heat and stir in the basil. Adjust the seasoning and set aside to cool.
Recipe provided by James Briscione, chef instructor at the Institute of Culinary Education.
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This recipe was recently featured in The Day-Off Diet.
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