Description
A delightful vegetable ratatouille bursting with fresh flavors and vibrant colors, perfect for beginners exploring the Mediterranean diet.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 2 zucchini, chopped
- 2 bell peppers, chopped
- 2 tomatoes, chopped
- Juice of 1/2 lemon
- Fresh basil, chopped
- Fresh oregano, chopped
- 1 cup quinoa or whole grain pasta, cooked
Instructions
- Wash and chop all the vegetables into bite-sized pieces.
- In a medium-sized skillet, heat olive oil over medium heat and sauté minced garlic until golden brown.
- Add chopped vegetables to the skillet and stir frequently for 5-7 minutes until they soften.
- Squeeze lemon juice over vegetables and add fresh herbs; stir and simmer for another couple of minutes.
- Serve over a bed of cooked quinoa or whole grain pasta, and optionally sprinkle with crumbled feta.
Notes
Feel free to use any seasonal vegetables and adjust spices to your preference. This dish can be made ahead and stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean