Ratatouille

Name: Ratatouille
Prep time: 15 min
Cook time: 25 min
Yield: 10
Ingredients: 1/4 cup extra-virgin olive oil; 1 large eggplant (about 1 pound) peeled and cut into 1-inch chunks; 1 medium yellow squash (about 3/4 pound) peeled and cut into 1-inch chunks; 2 medium bell peppers cored and cut into 1-inch chunks; 1 1/2 tsps sea salt grinder; 1/2 tsp black pepper ground; 1 medium yellow onion peeled and chopped; 1 cup canned crushed tomatoes; 2 tsps garlic powder; 2 tsps basil leaves; 1/2 cup pitted kalamata olives halved (optional); Crusty bread to serve

Originating from the Mediterranean region of Provence, ratatouille is a classic French dish full of fresh vegetables and herbs that are cooked down until very tender. Enjoy this ratatouille recipe as either a main or side dish with crusty bread.

15m

PREP TIME

25m

COOK TIME

94

CALORIES

12

INGREDIENTS

Servings: 10

Ingredients

1/4 cup extra-virgin olive oil
1 large eggplant (about 1 pound), peeled and cut into 1-inch chunks
1 medium yellow squash (about 3/4 pound), peeled and cut into 1-inch chunks
2 medium bell peppers, cored and cut into 1-inch chunks
1 1/2 teaspoons McCormick® Sea Salt Grinder
1/2 teaspoon McCormick® Pure Ground Black Pepper
1 medium yellow onion, peeled and chopped
1 cup canned crushed tomatoes
2 teaspoons McCormick® Garlic Powder
2 teaspoons McCormick® Basil Leaves
1/2 cup pitted kalamata olives, halved (optional)
Crusty bread, to serve

KEY PRODUCTS

INSTRUCTIONS

1 Heat oil in large, deep, nonstick skillet on medium-high heat. Add cut-up vegetables, salt and pepper to skillet. Cover and cook, stirring occasionally, until softened, about 15 minutes.
2 Reduce heat to medium-low. Stir in tomatoes, garlic and basil. Cook 6 to 8 minutes longer, stirring frequently until veggies are very tender. Stir in olives, if desired.
3 Drizzle lightly with additional olive oil and serve with crusty bread.