Ratatouille Skillet

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 large zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion and garlic, sauté until softened.
3. 3 Stir in zucchini, yellow squash, and red bell pepper, cooking until slightly tender.
4. 4 Add cherry tomatoes and crushed tomatoes, season with basil, oregano, salt, and pepper.
5. 5 Simmer uncovered for 20-25 minutes, stirring occasionally.
6. 6 Drizzle with balsamic vinegar and garnish with fresh basil before serving.

Nutrition

Tips

• Feel free to use fresh herbs in place of dried for a fresher flavor.
• If you like a saucier ratatouille, reduce the cooking time or add a splash of vegetable broth.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or microwave.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with grilled chicken for a heartier meal.

FAQ