Leigh

Sausage & vegetable skillet

Posted on by Leigh

Sausage & vegetable skillet

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Course: Supper
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 496kcal

Ingredients

  • 1 tbps cooking oil
  • 500 g Italian sausage sliced
  • 200 g cauliflower florets can be frozen or fresh
  • 200 g Bell Pepper sliced
  • 100 g spinach frozen
  • salt and pepper to taste

Instructions

  • Add the cooking oil and sausage to a skillet. Cook the sausage over medium heat until brown and crispy.
  • Add the rest of the ingredients and continue to stir and cook until the vegetable are heated through
  • Add a liberal amount (or to taste) of your favorite seasoning salt or seasoning blend and stir to combine. Serve hot.
Nutrition Facts
Sausage & vegetable skillet
Serving Size
 
1 Serving
Amount per Serving
Calories
496
% Daily Value*
Fat
 
43
g
66
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
20
g
Cholesterol
 
95
mg
32
%
Sodium
 
951
mg
41
%
Potassium
 
711
mg
20
%
Carbohydrates
 
7
g
2
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
20
g
40
%
Vitamin A
 
3910
IU
78
%
Vitamin C
 
98
mg
119
%
Calcium
 
62
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Thai glazed chicken

Posted on by Leigh

Thai glazed chicken

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 374kcal

Ingredients

Chicken

  • 4 chicken breasts boneless and skinless (about 600g)
  • 2 vegetable oil
  • salt to taste
  • pepper to taste

Glaze

  • 80 ml soy sauce
  • 80 ml honey
  • 60 ml lime juice (about 2 limes)
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger minced
  • 1 tbsp Thai red curry paste
  • 1 tbsp fish sauce (optional)
  • 1/2 tsp crushed red pepper flakes (adjust to taste)

Garnish

  • fresh cilantro leaves
  • sliced green onions
  • lime wedges

Instructions

  • Start by preparing the glaze. In a bowl, combine the soy sauce, honey, lime juice, minced garlic, minced ginger, Thai red curry paste, fish sauce (if using), and crushed red pepper flakes. Whisk until well combined. Set aside.
  • Season the chicken breasts with a pinch of salt and pepper on both sides.
  • Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts.
  • Cook the chicken for about 4-5 minutes per side or until it's cooked through and has a nice golden-brown color. The internal temperature should reach 75°C (165°F).
  • Once the chicken is cooked, remove it from the skillet and set it aside on a plate.
  • In the same skillet, pour the prepared glaze mixture. Bring it to a simmer over medium heat.
  • Let the glaze simmer for about 2-3 minutes or until it thickens slightly.
  • Return the cooked chicken to the skillet and spoon the glaze over the chicken. Cook for an additional 1-2 minutes, allowing the chicken to absorb the flavors of the glaze.
  • Serve the Thai glazed chicken hot, garnished with fresh cilantro leaves, sliced green onions, and lime wedges.
    Enjoy your delicious Thai glazed chicken!
Nutrition Facts
Thai glazed chicken
Amount per Serving
Calories
374
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
145
mg
48
%
Sodium
 
1718
mg
75
%
Potassium
 
937
mg
27
%
Carbohydrates
 
27
g
9
%
Fiber
 
0.5
g
2
%
Sugar
 
25
g
28
%
Protein
 
51
g
102
%
Vitamin A
 
675
IU
14
%
Vitamin C
 
8
mg
10
%
Calcium
 
29
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek lamb chops

Posted on by Leigh

Greek lamb chops

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 5 minutes
Refrigerater: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 358kcal

Ingredients

  • 4 lamb chops (about 200-250g each)
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 lemon juiced
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • lemon wedges and fresh herbs for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried rosemary, and dried thyme. This mixture will be your marinade.
  • Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably, overnight. This allows the flavors to penetrate the meat.
  • When you're ready to cook, remove the lamb chops from the refrigerator and let them come to room temperature for about 30 minutes.
  • Preheat your grill or grill pan to medium-high heat (around 200-220°C).
  • Season the lamb chops with salt and black pepper on both sides.
  • Place the lamb chops on the grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time according to your desired level of doneness. Lamb is best when it's still slightly pink in the center.
  • While grilling, you can baste the lamb chops with any leftover marinade to enhance the flavor.
  • Once the lamb chops are done to your liking, remove them from the grill and let them rest for a few minutes before serving.
  • Garnish with lemon wedges and fresh herbs if desired.
    Serve your Greek lamb chops with traditional Greek sides like Tzatziki, Greek salad, and pita bread for a complete Mediterranean meal. Enjoy!
Nutrition Facts
Greek lamb chops
Amount per Serving
Calories
358
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
10
g
Cholesterol
 
129
mg
43
%
Sodium
 
101
mg
4
%
Potassium
 
581
mg
17
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
42
g
84
%
Vitamin A
 
17
IU
0
%
Vitamin C
 
15
mg
18
%
Calcium
 
35
mg
4
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Greek salad

Posted on by Leigh

Greek salad

Print Pin Rate
Course: Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 people
Calories: 239kcal

Ingredients

Salad

  • 200 g ripe tomatoes diced
  • 150 g cucumber diced
  • 100 g red onion thinly sliced
  • 100 g green bell pepper diced
  • 100 g feta cheese crumbled
  • 50 g Kalamata olives pitted and sliced
  • 30 g fresh parsley chopped

Dressing

  • 60 ml extra virgin olive oil
  • 30 ml red wine vinegar
  • 1-2 garlic cloves minced
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste

Instructions

  • In a large salad bowl, combine the diced tomatoes, cucumbers, red onion, green bell pepper, and Kalamata olives.
  • In a separate bowl, prepare the dressing by whisking together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Adjust the seasoning to your taste.
  • Pour the dressing over the salad ingredients in the large bowl.
  • Gently toss the salad to ensure all the ingredients are coated with the dressing.
  • Sprinkle the crumbled feta cheese over the top of the salad.
  • Garnish the Greek salad with chopped fresh parsley.
  • Serve the salad immediately as a side dish or with some crusty bread for a light meal.
    Enjoy your delicious and refreshing Greek salad!
Nutrition Facts
Greek salad
Amount per Serving
Calories
239
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
13
g
Cholesterol
 
22
mg
7
%
Sodium
 
490
mg
21
%
Potassium
 
318
mg
9
%
Carbohydrates
 
8
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
5
g
10
%
Vitamin A
 
1323
IU
26
%
Vitamin C
 
40
mg
48
%
Calcium
 
161
mg
16
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lamb kebabs

Posted on by Leigh

Lamb kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 432kcal

Ingredients

Marinade

  • 800 g lamb boneless, preferably from the leg, cut into cubes
  • 4 tbsp plain yogurt
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes (adjust to taste for spiciness)
  • salt to taste
  • juice of 1 lemon

Assembling

  • metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before using)
  • Vegetables like bell peppers, onions, and tomatoes (optional)
  • olive oil for brushing

Instructions

  • In a mixing bowl, combine the yogurt, olive oil, minced garlic, ground cumin, ground paprika, ground coriander, ground black pepper, red pepper flakes, salt, and lemon juice to make the marinade.
  • Place the cubed lamb meat in a large bowl and pour the marinade over it. Mix well to ensure the lamb is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for best flavor.
  • If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning during grilling.
  • When ready to cook, preheat your grill to medium-high heat.
  • Thread the marinated lamb cubes onto the skewers, alternating with pieces of vegetables if desired.
  • Brush the kebabs with a little olive oil to prevent sticking to the grill.
  • Grill the lamb kebabs for about 10-15 minutes, turning them occasionally, until the meat is browned and cooked to your desired level of doneness. The internal temperature of the lamb should reach at least 63°C (145°F) for medium-rare.
  • Serve the Turkish lamb kebabs hot with flatbread or pita, a side of rice or bulgur pilaf, and some fresh vegetables or a simple salad. You can also drizzle them with extra lemon juice or a yogurt-based sauce if desired.
    Enjoy your homemade Turkish lamb kebabs! They are perfect for gatherings and are sure to be a crowd-pleaser.
Nutrition Facts
Lamb kebabs
Amount per Serving
Calories
432
% Daily Value*
Fat
 
37
g
57
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
16
g
Cholesterol
 
99
mg
33
%
Sodium
 
89
mg
4
%
Potassium
 
345
mg
10
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.4
g
2
%
Sugar
 
1
g
1
%
Protein
 
23
g
46
%
Vitamin A
 
235
IU
5
%
Vitamin C
 
0.5
mg
1
%
Calcium
 
47
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Steak kebabs

Posted on by Leigh

Steak kebabs

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 15 minutes
Refrigerate: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4 people
Calories: 410kcal

Ingredients

Beef

  • 500 g beef steak (such as sirloin or tenderloin), cut into cubes
  • 2 garlic cloves minced
  • 1 onion small, grated
  • 1/4 cup olive oil
  • 2 tbsp plain yogurt
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • salt to taste
  • pepper to taste

Skewers

  • wooden or metal skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning)

Serving

  • flatbreads or pita bread
  • sliced tomatoes, cucumbers, and red onions
  • fresh parsley or cilantro, chopped
  • lemon wedges

Instructions

  • In a large bowl, combine all the marinade ingredients: minced garlic, grated onion, olive oil, yogurt, cumin, paprika, coriander, cinnamon, salt, and black pepper. Mix well to create a smooth marinade.
  • Add the beef cubes to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • If you're using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
  • Preheat your grill to medium-high heat.
  • Thread the marinated beef cubes onto the skewers, leaving a small space between each piece.
  • Place the beef kebabs on the preheated grill and cook for about 8-10 minutes, turning occasionally, or until they are cooked to your desired level of doneness. You can also cook them on a stovetop grill pan.
  • While the kebabs are cooking, you can warm the flatbreads or pita bread on the grill for a minute or two on each side.
  • Serve the beef kebabs on the warm flatbreads or pita bread and garnish with sliced tomatoes, cucumbers, red onions, and chopped fresh parsley or cilantro.
  • Squeeze fresh lemon juice over the kebabs before serving. You can also serve them with a side of yogurt sauce or tahini sauce if desired.
    Enjoy your delicious homemade Turkish beef kebabs!
Nutrition Facts
Steak kebabs
Amount per Serving
Calories
410
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
10
g
63
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
19
g
Cholesterol
 
78
mg
26
%
Sodium
 
73
mg
3
%
Potassium
 
422
mg
12
%
Carbohydrates
 
4
g
1
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
286
IU
6
%
Vitamin C
 
3
mg
4
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Chicken kebabs

Posted on by Leigh

Chicken kebabs

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 15 minutes
Refrigerate: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4 people
Calories: 236kcal

Ingredients

Chicken

  • 500 g chicken breasts boneless, skinless and cut into cubes
  • 1/4 cup plain yogurt
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • salt to taste
  • pepper to taste

Kebabs

  • 1 onion cut into chunks
  • 1 bell pepper (red or green) cut into chunks
  • Cherry tomatoes
  • metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes before using to prevent burning)

Instructions

  • In a bowl, combine the yogurt, olive oil, minced garlic, lemon juice, ground cumin, ground paprika, ground coriander, ground turmeric, salt, and pepper. Mix well to create the marinade.
  • Add the chicken pieces to the marinade and coat them thoroughly. Cover the bowl and refrigerate for at least 1 hour, or ideally, overnight for the best flavor.
  • When you're ready to cook, preheat your grill to medium-high heat.
  • Thread the marinated chicken, onion chunks, bell pepper chunks, and cherry tomatoes onto the skewers, alternating between the ingredients.
  • Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has a nice char on the outside.
  • Serve the Turkish chicken kebabs hot with pita bread, rice, or a salad, and enjoy!
    Feel free to adjust the seasonings and spices to suit your taste. You can also serve these kebabs with a dipping sauce like tzatziki or a simple garlic yogurt sauce for extra flavor. Enjoy your delicious Turkish chicken kebabs!
Nutrition Facts
Chicken kebabs
Serving Size
 
1 Serving
Amount per Serving
Calories
236
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
82
mg
27
%
Sodium
 
156
mg
7
%
Potassium
 
578
mg
17
%
Carbohydrates
 
5
g
2
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
28
g
56
%
Vitamin A
 
311
IU
6
%
Vitamin C
 
6
mg
7
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish pork skewers

Posted on by Leigh

Spanish pork skewers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 284kcal

Ingredients

Pork

  • 500 g pork loin cut into cubes
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
  • 1 red bell pepper cut into 2.5 cm pieces
  • 1 yellow bell pepper cut into 2.5 cm pieces
  • 1 red onion cut into 2.5 cm pieces
  • wooden skewers soaked in water for at least 30 minutes

Dipping Sauce

  • 150 g Greek yogurt
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the minced garlic, smoked paprika, ground cumin, dried oregano, salt, pepper, and olive oil to make the marinade.
  • Place the pork cubes in a separate bowl and pour the marinade over them. Toss the pork to ensure it's evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, or longer if possible, to allow the flavors to meld.
  • While the pork is marinating, prepare the dipping sauce. In a small bowl, mix together the Greek yogurt, minced garlic, fresh lemon juice, salt, and pepper. Adjust the seasoning to your taste and refrigerate until serving.
  • Once the pork has marinated, thread the marinated pork cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto the wooden skewers.
  • Preheat a grill or grill pan over medium-high heat. Brush the skewers with a little extra olive oil to prevent sticking.
  • Grill the skewers for about 8-10 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.
  • Serve the Spanish pork skewers hot, garnished with chopped fresh parsley and accompanied by the dipping sauce.
    Enjoy your delicious Spanish pork skewers!
Nutrition Facts
Spanish pork skewers
Amount per Serving
Calories
284
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
81
mg
27
%
Sodium
 
79
mg
3
%
Potassium
 
716
mg
20
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
1249
IU
25
%
Vitamin C
 
95
mg
115
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish chickpea stew

Posted on by Leigh

Spanish chickpea stew

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 292kcal

Ingredients

  • 1 cup dried chickpeas (or 2 cans of cooked chickpeas, drained and rinsed)
  • 1-2 chorizo sausages, sliced (you can use spicy or mild, depending on your preference)
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red bell peppers diced
  • 1 green bell pepper diced
  • 1 carrot
  • 2 tomatoes chopped
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • olive oil
  • fresh parsley chopped, for garnish (optional)
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before cooking.
  • In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  • Add the sliced chorizo sausage to the pot and cook for a few minutes until it starts to release its flavorful oils.
  • Stir in the diced red and green bell peppers, carrots, and chopped tomatoes. Cook for about 5-7 minutes until the vegetables start to soften.
  • Add the soaked (or canned and rinsed) chickpeas to the pot and mix everything together.
  • Season the stew with smoked paprika, cumin, salt, and pepper. Stir to evenly distribute the spices.
  • Add the bay leaf and pour in the chicken or vegetable broth. Bring the stew to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the stew simmer for about 45 minutes to 1 hour, or until the chickpeas are tender and the flavors have melded together. You may need to add more broth if the stew becomes too thick.
  • Taste and adjust the seasoning if needed.
  • Remove the bay leaf and discard it before serving.
  • Garnish the Spanish chickpea stew with chopped fresh parsley if desired.
    This delicious and comforting Spanish chickpea stew can be served with crusty bread or over rice. It's a satisfying dish that's perfect for a chilly evening or whenever you're craving some Spanish flavors. Enjoy!
Nutrition Facts
Spanish chickpea stew
Amount per Serving
Calories
292
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
952
mg
41
%
Potassium
 
879
mg
25
%
Carbohydrates
 
44
g
15
%
Fiber
 
12
g
50
%
Sugar
 
12
g
13
%
Protein
 
16
g
32
%
Vitamin A
 
4516
IU
90
%
Vitamin C
 
80
mg
97
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Ratatouille

Posted on by Leigh

Ratatouille

Print Pin Rate
Course: Supper
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Calories: 166kcal

Ingredients

  • 2 tbsp olive oil
  • 1 onion thinly sliced
  • 2 garlic cloves minced
  • 1 eggplant (aubergine), diced
  • 2 zucchinis (courgettes), diced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 green bell pepper diced
  • 4 ripe tomatoes diced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • fresh basil leaves for garnish
  • Parmesan cheese grated, for garnish (optional)

Instructions

  • Heat the olive oil in a large skillet or frying pan over medium heat.
  • Add the sliced onion and minced garlic to the pan. Sauté for about 2 minutes, or until the onion becomes translucent.
  • Add the diced eggplant to the pan and cook for about 5 minutes, stirring occasionally, until it starts to soften.
  • Next, add the diced zucchinis, red bell pepper, yellow bell pepper, and green bell pepper to the pan. Cook for an additional 5-7 minutes, or until the vegetables are tender.
  • Stir in the diced tomatoes, dried thyme, dried oregano, salt, and black pepper. Continue to cook for another 5 minutes, allowing the flavors to meld together. If the mixture appears too dry, you can add a splash of water.
  • Taste and adjust the seasoning if needed.
  • Remove the ratatouille from the heat and garnish with fresh basil leaves and grated Parmesan cheese (if desired).
  • Serve hot as a side dish, over pasta, or with crusty bread.
    Enjoy your homemade Ratatouille!
Nutrition Facts
Ratatouille
Amount per Serving
Calories
166
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Sodium
 
21
mg
1
%
Potassium
 
1036
mg
30
%
Carbohydrates
 
23
g
8
%
Fiber
 
8
g
33
%
Sugar
 
13
g
14
%
Protein
 
5
g
10
%
Vitamin A
 
2358
IU
47
%
Vitamin C
 
156
mg
189
%
Calcium
 
61
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.