Spring has sprung, and what better way to welcome the season than with a delicious and fresh dish like Spring Ratatouille? This dish is not only packed with flavor, but it’s also a great way to get in some of your daily vegetable servings. I’ve rounded up two mouth-watering recipes to share with you, each with their own unique twist.
First up, we have a recipe from “Not Eating Out in New York.” This dish is sure to impress your taste buds with its mix of zucchini, eggplant, yellow squash, and tomatoes. The recipe starts by sautéing diced onions and garlic in olive oil until they’re golden brown. Then add the chopped vegetables to the pan and let them cook until they’re tender. The key to this recipe is to let the vegetables cook down until they’re almost melting in your mouth.
To prepare this dish, you’ll need:
1 onion, diced
2 cloves of garlic, minced
2 zucchinis, sliced
2 eggplants, diced
2 yellow squash, sliced
2 tomatoes, diced
1/4 tsp of salt
1/4 tsp of pepper
1/4 cup of olive oil
To make it even easier, follow these steps:
1. Preheat your oven to 375°F.
2. In a large oven-safe skillet, heat a tablespoon of olive oil over medium heat.
3. Add the diced onion and minced garlic and sauté until golden brown.
4. Add the sliced zucchini, diced eggplant, sliced yellow squash, and diced tomatoes to the pan and stir until combined.
5. Season with salt and pepper.
6. Drizzle the remaining olive oil over the top of the dish and place it in the oven.
7. Bake for 30-40 minutes, or until the vegetables are tender and cooked through.
Next, we have a recipe from “My Second Breakfast.” This recipe has a unique twist on the traditional ratatouille by including fresh mint, lemon juice, and feta cheese. This recipe starts by prepping the vegetables in a roasting pan and then cooking them in the oven. The result is a flavorful dish that’s perfect for a light lunch or dinner.
To prepare this dish, you’ll need:
1 zucchini, sliced
1 yellow squash, sliced
1 eggplant, diced
2 red bell peppers, diced
1/4 cup of olive oil
2 tbsp of lemon juice
2 tbsp of fresh mint, chopped
1/4 tsp of salt
1/4 tsp of pepper
1/2 cup of crumbled feta cheese
To make it even easier, follow these steps:
1. Preheat your oven to 375°F.
2. Slice the zucchini and yellow squash and dice the eggplant and red bell peppers.
3. Place the vegetables in a roasting pan and drizzle with olive oil.
4. Season with salt and pepper.
5. Roast in the oven for 25-30 minutes, or until the vegetables are tender.
6. In a small bowl, whisk together the lemon juice and chopped mint.
7. Once the vegetables are done roasting, top them with crumbled feta cheese and drizzle with the lemon-mint dressing.
Both of these recipes are perfect for any spring meal. Not only are they delicious, but they’re also packed with healthy vegetables that will leave you feeling satisfied and energized. Try them out and let us know which one is your favorite!
