Name: For-the-freezer Ratatouille Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 eggplant, diced; 1 zucchini, diced; 1 yellow bell pepper, diced; 1 red bell pepper, diced; 1 onion, diced; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes; 2 tbsp olive oil; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper, to taste

For-the-freezer Ratatouille Recipe

Chiquita Mitchem Modified: March 1, 2024

Photos of For-the-freezer Ratatouille Recipe

How To Make For-the-freezer Ratatouille

A flavorful and healthy dish made with an assortment of fresh vegetables, perfect for storing in the freezer for later use.

Preparation: 20 minutes

Cooking: 40 minutes

Total: 60 minutes

Serves:

Ingredients

1 eggplant, diced
1 zucchini, diced
1 yellow bell pepper, diced
1 red bell pepper, diced
1 onion, diced
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste

Instructions

Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sauté until fragrant.
Add the diced eggplant, zucchini, yellow bell pepper, and red bell pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Stir in the diced tomatoes, dried basil, dried oregano, salt, and pepper. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender.
Allow the ratatouille to cool completely. Divide it into 4 portions and transfer each portion into freezer-safe containers or bags.
Label the containers with the date and freeze for up to 3 months.
To serve, thaw in the refrigerator overnight. Reheat in a microwave or on the stovetop until heated through.
Enjoy as a side dish or serve over cooked pasta or rice.