Ingredients

• Aubergine – 1, chopped
• Zucchini – 1, chopped
• Paprikas (bell peppers) – 2, chopped
• Mushrooms – 300 grams, chopped
• Onions – 2, chopped
• Tomatoes – 3, chopped
• Garlic – 6 cloves, minced
• Vegetable oil – 50 ml
• Soy sauce – 50 ml
• Provencal herbs – 1 tablespoon
• Sugar – 1 tablespoon
• Balsamic vinegar – 1 tablespoon
• Salt – 0.5-1 teaspoon (to taste)
• Fresh parsley – for garnish

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Step-by-Step Instructions

1. Prepare the Vegetables:

• Start by washing all the vegetables thoroughly.
• Chop the aubergine, zucchini, bell peppers, mushrooms, and tomatoes into bite-sized pieces. Aim for roughly even sizes to ensure they cook evenly.
• Chop the onions finely and mince the garlic.

2. Sauté the Garlic and Onion:

• In a large pan or skillet, heat the vegetable oil over medium heat.
• Add the chopped onions and sauté them for about 5 minutes, or until they become soft and translucent.
• Add the minced garlic to the pan and cook for another minute, stirring frequently to avoid burning the garlic.

3. Add the Vegetables:

• Once the onions and garlic are soft, add the chopped aubergine, zucchini, bell peppers, and mushrooms to the pan.
• Stir the vegetables to coat them in the oil and garlic mixture.
• Allow the vegetables to cook for about 10-12 minutes, stirring occasionally, until they begin to soften.

4. Season the Vegetables:

• While the vegetables are cooking, season them with the Provencal herbs, sugar, and salt (adjust the salt to taste).
• Stir in the soy sauce and balsamic vinegar, mixing well to distribute the flavors evenly.
• Add the chopped tomatoes last, allowing them to break down slightly and blend with the rest of the vegetables.

5. Simmer Until Cooked Through:

• Lower the heat and let the vegetables simmer for an additional 10-15 minutes, or until they are soft and well-cooked but not mushy.
• Taste and adjust the seasoning as needed, adding more salt or herbs if necessary.

6. Serve and Garnish:

• Once the vegetables are tender and flavorful, remove the pan from heat.
• Transfer the roasted vegetable medley to a serving dish and garnish with freshly chopped parsley.
• Serve warm as a main dish or a side.

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Cooking Tips

• Choosing the Vegetables: You can substitute or add other vegetables based on what’s in season or your preference. Eggplant, zucchini, and bell peppers are essential, but you can add squash, carrots, or other hearty vegetables to the mix.
• Pre-Salting the Aubergine: To remove any bitterness from the aubergine, you can salt the chopped pieces and let them sit for 15 minutes before cooking. Rinse them and pat them dry with a paper towel before adding them to the dish.
• Herbs: Provencal herbs typically include thyme, rosemary, marjoram, and oregano. If you don’t have this blend, feel free to use a mixture of any of these herbs or substitute with Italian seasoning.
• Soy Sauce: Soy sauce adds an umami depth to the dish, but you can reduce the amount or substitute it with tamari or coconut aminos for a gluten-free option.
• Roasting Option: For a variation, you can roast the vegetables in the oven at 200°C (400°F) for about 30-40 minutes after seasoning them, instead of sautéing them. This will create a slightly different flavor with caramelized edges.

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Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave before serving.
• Freezing: This dish can be frozen for up to 2 months. Allow it to cool completely, then transfer it to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

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Nutritional Facts (per serving, based on 4 servings):

• Calories: 180 kcal
• Protein: 4 g
• Fat: 8 g
• Carbohydrates: 24 g
• Fiber: 6 g
• Sugar: 10 g
• Sodium: 400 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

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FAQs

1. Can I make this dish ahead of time?

Yes, this roasted vegetable medley actually tastes even better the next day as the flavors have more time to meld together. You can make it a day in advance and store it in the refrigerator. Reheat it gently on the stove before serving.

2. What can I serve with this dish?

This ratatouille-style vegetable medley pairs beautifully with grains like quinoa, rice, or couscous. It’s also excellent alongside grilled chicken, fish, or as a topping for crusty bread or pasta.

3. Can I add protein to this dish?

Absolutely! You can add chickpeas, white beans, or lentils for extra protein and fiber. If you’re not vegetarian, grilled chicken or shrimp would be a great addition.

4. How can I make the dish spicier?

For a bit of heat, add crushed red pepper flakes or a chopped fresh chili pepper when sautéing the garlic and onions. You can also drizzle some hot sauce over the finished dish.

5. Can I omit the sugar?

The sugar helps balance the acidity of the tomatoes and vinegar, but it’s not essential. You can omit it or substitute it with a natural sweetener like honey or maple syrup for a slightly different flavor.

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Conclusion

This Ratatouille-Style Roasted Vegetable Medley is a simple yet flavorful dish that highlights the beauty of fresh vegetables. The combination of aubergine, zucchini, bell peppers, mushrooms, and tomatoes, seasoned with Provencal herbs and enhanced with soy sauce and balsamic vinegar, creates a robust and satisfying dish.

Whether served as a vegetarian main course or a flavorful side dish, this vegetable medley is packed with nutrients and bursting with flavor. It’s an easy and versatile recipe that can be adapted to suit your taste, making it perfect for both casual family meals and special occasions. Serve it alongside your favorite grain or protein, and enjoy the fresh, rustic flavors of this wholesome dish!