Vegetable dish with roasted eggplant, squash, and pepper

Slow-Simmered Delight

The name Ratatouille might be familiar from a popular animated movie, but the dish itself could seem uncommon. This vegetable stew from Provence is a fairly simple dish combining peppers, onions, squash and large amounts of those two related powerhouses, tomatoes and eggplant, providing a rich mixture of phytonutrients and antioxidants that may aid in cholesterol regulation. Roasting the vegetables before combining adds a new, marvelously rich twist to this traditionally slow-simmered delight.

Prep Instructions

  • Yield: 8 (3/4 cup) servings
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Recipe Ingredients

  • 2 cups plum tomatoes, quartered
  • 1 cup yellow squash, chopped
  • 1 cup zucchini squash, chopped
  • 1 cup red bell pepper, chopped
  • 2 cups red onion, chopped
  • 2 cups eggplant, chopped
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons fresh garlic, chopped
  • 1 tablespoon fresh thyme
  • 3/4 teaspoon fine ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup fresh Italian parsley, chopped
  • 1/4 cup fresh basil, shredded


  1. Follow the prep technique next to each ingredient.
  2. Preheat oven to 350˚F.
  3. Combine the tomatoes, yellow and zucchini squash with half the olive oil, garlic, pepper, thyme and salt.
  4. Toss to coat and place on a sheet pan.
  5. Repeat the same procedure with the eggplant, red bell peppers and the red onions
  6. Roast vegetables 15-20 minutes or until golden brown but firm.
  7. Remove from the oven and fold all vegetables together, adding the fresh parsley and basil. Serve.

Nutritional Data

Calories: 64.69
Fat: 2.84 g
Saturated Fat: 0.66 g
Cholesterol: 0 mg
Sodium: 255.72 mg
Carbohydrates: 9.22 g
Fiber: 2.72 g
Sugars: 4.51 g
Protein: 1.80 g
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