Colorful Ratatouille with Rice

5 from 8 votes
Total Time 20 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 98 kcal


  • 2 Chopped onions
  • 2 Garlic cloves chopped
  • 250 g Fast cooking rice
  • 2 tbsp Extra virgin olive oil
  • 3 Bell peppers (red, yellow, orange)
  • 3 Zucchini fresh
  • 1 Eggplant fresh, great
  • Sea salt fine
  • Black pepper
  • 1 shot Semi-Dry white wine
  • 500 ml Vegetable broth
  • 500 ml Chopped parsley
  • 500 ml Dried basil
  • 3 splash Worcestershire sauce
  • 3 splash Soy sauce dark


  • Heat the oil in a wok or a high pan, sauté the onion and garlic cubes together with the quick-cook rice.
  • Clean and wash the peppers, eggplant and zucchinis and cut into small cubes. Add all the vegetables to the rice and stir-fry vigorously. Season with sea salt and black pepper from the mill.
  • Now deglaze with a good dash of white wine, pour on ½ liter of vegetable stock, bring to the boil, then cover and simmer for about 15 minutes over a medium flame, turning occasionally.
  • Finally add the herbs to the cooked vegetables; Season everything with a little Worcester and soy sauce, and possibly a little pepper, if you like.
  • Divide the finished ratatouille on four plates and serve.
  • Good luck and bon appetite.

who likes

  • Sufficient different sauces, such as sweet and sour, curry, cucumber relish ... etc. to.


Serving: 100gCalories: 98kcalCarbohydrates: 0.6gProtein: 0.2gFat: 10.5g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Garlic Canelloni

Matjes Salad According to Grandma’s Recipe