Simple & Elegant Summer Vegetable Ratatouille

Simple & Elegant Summer Vegetable Ratatouille

This ratatouille is packed with creamy vegetables and has a gentle taste.
The zucchini is really sweet and even those who don't like vegetables can enjoy this dish. Use it as a side dish or as a sauce.

Ingredients: 2 servings

Chicken thigh
1/2 medium
1 medium
Red or yellow bell pepper
Green pepper (if you don't have red/yellow)
Eggplant (slim Japanese type)
1 clove
Olive oil
2 tablespoons
★Consommé soup stock cube
★Canned diced tomato
1/2 can
80 ml
1 teaspoon
★Dried oregano (Optional)
as desired
★Dried basil (Optional)
as desired


1. Preparation: Mince the garlic and cut the chicken and vegetables into whatever size you like.
2. Add the olive oil and minced garlic to a frying pan and cook over medium heat.
3. Once the garlic has become fragrant add the chicken. Once the chicken starts to brown, add the onions.
4. Once the onions have wilted, add a pinch of salt and the remaining vegetables. Cook until the olive oil soaks in (about 3 minutes).
5. Add the ★ ingredients, and once the mixture comes to a boil set the heat to somewhere between low and medium. Cover the pan with a lid and simmer until the soup thickens (about 30 minutes).
6. Once the soup has thickened and reduced to about 1/3 the amount of the ingredients (adjust as preferred), stop the heat, and flavor with salt and pepper.
7. Top with parsley and the dish is complete.

Story Behind this Recipe

I bought zucchini, tomatoes, and onions from the local grocer. I thought up of a ratatouille recipe that even someone like me who dislikes tomato sauce could enjoy.