Freezer Ratatouille Recipe
A simple and convenient Freezer Ratatouille recipe featuring a medley of fresh vegetables cooked and frozen for quick and easy future meals. Perfect for preserving the vibrant flavors of eggplant, zucchini, tomatoes, and bell peppers, this dish can be easily reheated and enjoyed anytime.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium eggplant, diced
- 2 medium zucchinis, sliced
- 4 medium tomatoes, chopped
- 2 bell peppers, chopped (any color)
Additional (optional)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
Instructions
- Prepare the vegetables: Wash and chop the eggplant, zucchini, tomatoes, and bell peppers into bite-sized pieces to ensure even cooking.
- Cook the vegetables: In a large skillet or pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped vegetables, thyme, basil, salt, and pepper. Cook, stirring occasionally, until vegetables are tender and flavors meld, about 15-20 minutes.
- Cool and freeze: Allow the cooked ratatouille to cool completely to room temperature. Transfer the mixture into freezer-safe containers or bags, removing as much air as possible, and freeze for up to 3 months.
Notes
- Ensure vegetables are well cooled before freezing to prevent ice crystals from forming.
- Label containers with date and contents for easy reference.
- You can customize the herbs and seasoning to your preference.
- To reheat, thaw overnight in the refrigerator and warm on stovetop or microwave.
Keywords: Freezer Ratatouille, Frozen Vegetables, Easy Ratatouille, Make Ahead Side Dish, French Vegetable Stew
Find it online: https://cookwithyana.com/freezer-ratatouille-recipe/
