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Simple Springtime Ratatouille

This ratatouille is simple, packed with flavor and fresh herbs, and super easy to make. I like topping ours with some parmesan cheese and serving it with quinoa for some extra protein!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 220kcal


  • 2 tsp extra virgin olive oil
  • 1 large onion chopped
  • 3 bell peppers red, yellow or orange, chopped
  • 4 small zucchini quartered & cut into 1/4 inch slices
  • 1/2 large eggplant cubed
  • 4 large tomatoes chopped
  • 10 cloves garlic chopped
  • 2 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1 sprig rosemary
  • 10 sprigs of thyme
  • 2 sprigs fresh oregano
  • 1/2 tsp salt
  • Freshly ground black pepper to taste
  • 1/8 tsp crushed red pepper or more if you like dishes with a bit of a kick!
  • 1/2 tsp salt
  • Quinoa: 1/4 cup cooked per serving
  • Shredded Parmesan cheese: 3 tbsp per serving


  • Chop all of your veggies. Meanwhile, heat 2 tsp olive oil over medium heat in a large pot or dutch oven.
  • Cook the onion and garlic until soft, 5-6 minutes. Add eggplant, peppers and tomatoes, bring to a simmer and cover for 15 minutes.
  • Add zucchini, simmer for 5-10 more minutes or until the veggies have cooked through. Add the herbs, salt, pepper and crushed red pepper, simmer 5 minutes more so the flavors can combine.
  • Serve with quinoa and top with parmesan cheese.


Calories: 220kcal | Carbohydrates: 31.5g | Protein: 11.3g | Fat: 7.1g | Saturated Fat: 2.9g | Sodium: 471.1mg | Fiber: 6.8g | Sugar: 3g