Ingredients
Method
- Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add bell peppers, onions, 1 tablespoon of garlic and 1/4 tsp kosher salt. Cook, stirring often, until softened, 4-5 minutes. Remove from heat and transfer mixture to a medium bowl. Set aside.
- Return skillet to heat and add another tablespoon of olive oil. Once oil is hot, add eggplant pieces and cook about 5 minutes, stirring often, until slightly softened. Remove from skillet and add to bell pepper mixture in the bowl.
- Add remaining tablespoon of olive oil to the skillet and return to heat. Add zucchini pieces to the skillet and season with kosher salt & pepper to taste. Cook about 5 minutes, stirring often, until slightly softened.
- While the zucchini is cooking, add the oregano and thyme to the bell pepper mixture and stir to combine. Once zucchini has softened, add the bell pepper mixture back into the skillet with the zucchini.
- Add cherry tomatoes, sprinkle with remaining 1/4 teaspoon of kosher salt and stir. Cover and reduce heat to medium-low. Cook until tomatoes begin to burst, stirring occasionally, about 15 minutes.
- Meanwhile, in a medium skillet, melt 2 tablespoons of butter over medium-high heat. Add remaining tablespoon of minced garlic and all of the shrimp. Season to taste with kosher salt & pepper. Cook until shrimp are opaque and pink in color. Stir in lemon juice and then remove from heat.
- Uncover ratatouille and stir in 2 teaspoons of red wine vinegar and ground black pepper. Divide ratatouille evenly between bowls.
- Top with garlic shrimp. Serve immediately. Enjoy!