Description
A colorful medley of vegetables enhanced with red wine for deeper flavor.
Ingredients
Scale
- 2 medium zucchinis, diced
- 1 medium eggplant, diced
- 1 bell pepper, chopped
- 2 cups tomatoes, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1/4 to 1/2 cup red wine (e.g. Pinot Noir or Grenache)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and garlic, sauté until fragrant.
- Pour in the red wine, deglazing the pan.
- Allow the wine to reduce by half.
- Stir in zucchini, eggplant, bell pepper, and tomatoes.
- Season with salt and pepper.
- Cover and let simmer for 30 minutes, stirring occasionally.
- Serve warm, garnished with fresh basil.
Notes
Pair with crusty bread or serve over polenta for a filling meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: ratatouille, french recipe, vegetarian dish, red wine cooking