South Texas Ratatouille
Ratatouille is a traditional French dish, but this South Texas version adds a Tex-Mex twist with the use of spices like cumin and chili powder.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 1 medium-sized Eggplant
- 2 medium-sized Zucchini
- 1 medium-sized Red bell pepper
- 1 medium-sized Yellow bell pepper
- 1 medium-sized Onion
- 2 minced Garlic cloves
- 4 diced Tomatoes
- 2 tablespoon Olive oil
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons chopped Fresh cilantro
- 1 tablespoon Lime juice
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplant, zucchini, red and yellow bell peppers, and onion into bite-sized pieces.
- In a large skillet, heat olive oil over medium heat.
- Add the onion and garlic, sauté until fragrant.
- Add the sliced eggplant, zucchini, and bell peppers to the skillet. Cook until slightly tender.
- Stir in the diced tomatoes, cumin powder, chili powder, salt, and black pepper. Cook for another 5 minutes.
- Transfer the mixture to a baking dish and bake for 20 minutes.
- Remove from the oven and let it rest for 5 minutes.
- Sprinkle with fresh cilantro and drizzle with lime juice before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.