Ratatouille is a classic French dish that highlights the vibrant flavors of fresh vegetables. This version incorporates Kinder’s Roasted Veggie Seasoning, adding a delightful depth of flavor to this comforting medley. Perfect for a weeknight dinner or as a side dish for gatherings, this easy-to-follow recipe will have you creating a colorful and delicious ratatouille in no time. Serve it over pasta for a satisfying meal, topped with a sprinkle of freshly grated cheese.
Ingredients
1 medium globe eggplant (diced)
1 medium yellow onion (diced)
2 medium zucchini (diced)
1 can tomato puree (14.5 ounce)
1 red bell pepper (diced)
6 Tbsp cooking oil
1 Tbsp red wine vinegar
4 Tbsp Kinder's Roasted Veggie Seasoning
Instructions
Begin by preheating your oven to 375°F.
In a large sauté pan, heat 2 tablespoons of cooking oil over medium heat. Add the diced eggplant in batches, frying until golden brown. Remove and set aside. Next, add the zucchini and red bell pepper, cooking until they are lightly browned as well. Finally, add the diced onion to the pan and sauté until it becomes translucent.
Once the vegetables are cooked, stir in the canned tomato puree, red wine vinegar, and Kinder's Roasted Veggie Seasoning. Mix everything together well, allowing the mixture to come to a gentle simmer.
Add the reserved sautéed vegetables back into the pan, mixing them with the sauce. Transfer the pan to the preheated oven and bake for 20-30 minutes, or until the vegetables are tender and the flavors meld together. Finishing move: Once done, remove from the oven and serve the ratatouille over buttered pasta. Top it with freshly grated cheese for an extra touch of flavor.