Ratatouille with Red Snapper

Name: Ratatouille with Red Snapper
Ingredients: 3 tablespoons olive oil; 1 large eggplant (about 1 pound), trimmed and cut into small dice; 1 medium onion, cut into small dice; 2 medium zucchini (1 pound total), trimmed and cut into small dice; 2 cloves garlic, minced; One 14.5-ounce can no-salt-added diced tomatoes; 1 teaspoon herbes de Provence, or ½ teaspoon dried thyme and ¼ teaspoon each of dried rosemary and dried marjoram; ¾ teaspoon salt, plus more to taste; ½ teaspoon freshly ground black pepper; ¼ cup chopped fresh basil, plus more for garnish; Four 5-ounce red snapper fillets, skin-on; 2 teaspoons fresh lemon juice

www.elliekrieger.com

Enjoy a flavorful Ratatouille paired with broiled Red Snapper, packed with veggies and herbs for a Mediterranean-inspired meal. Perfect for a light yet satisfying dinner.

View full recipe on www.elliekrieger.com

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Ingredients

3 tablespoons olive oil
1 large eggplant (about 1 pound), trimmed and cut into small dice
1 medium onion, cut into small dice
2 medium zucchini (1 pound total), trimmed and cut into small dice
2 cloves garlic, minced
One 14.5-ounce can no-salt-added diced tomatoes
1 teaspoon herbes de Provence, or ½ teaspoon dried thyme and ¼ teaspoon each of dried rosemary and dried marjoram
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup chopped fresh basil, plus more for garnish
Four 5-ounce red snapper fillets, skin-on
2 teaspoons fresh lemon juice