Celebrate the arrival of spring with this vibrant Ratatouille, featuring seasonal vegetables like asparagus, peas, and zucchini. This classic French dish bursts with flavor and is perfect for a light meal in April.
1. Heat olive oil in a medium skillet over medium heat. 2. Add minced garlic and sauté for 1 minute until fragrant. 3. Add diced zucchini and eggplant; cook for about 5 minutes until they start to soften. 4. Stir in chopped asparagus and fresh peas; cook for another 4-5 minutes. 5. Add diced tomato, thyme, salt, and pepper; simmer for 5 minutes until all vegetables are tender. 6. Remove from heat and garnish with fresh basil before serving.
1/2 cup diced zucchini 1/2 cup diced eggplant 1/2 cup chopped asparagus 1/4 cup fresh peas 1 small tomato, diced 1 clove garlic, minced 1 tablespoon olive oil 1 teaspoon fresh thyme Salt and pepper to taste Fresh basil for garnish
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