Turkey Ratatouille over Brown Rice
Celebrate the bounty of summer with this vibrant and hearty Turkey Ratatouille over Brown Rice. Lean ground turkey is sautéed with flavorful garlic and onions before being folded into a colorful mélange of peak-season zucchini, eggplant, bell peppers, and vine-ripened tomatoes—each vegetable showcasing the bright, sun‑kissed produce of summer at its best.
Simmered gently with fragrant herbs like basil and thyme, and finished with a sprinkle of green onions, this dish is served atop nutty, whole-grain brown rice. The result is a satisfying, protein-and-fiber-rich bowl that balances Mediterranean warmth with nourishing comfort—perfect any time you crave wholesome summer flavor.
Turkey Ratatouille Over Brown Rice
Yield: 4
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Ingredients
- 1 tbsp olive oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 4 cloves garlic, minced
- 2 cups diced eggplant
- 2 cups diced zucchini
- 1 cup diced sweet red bell pepper
- 4 medium tomatoes, chopped
- 2 tbsp tomato paste
- ½ tsp dried thyme
- 2 tbsp fresh chopped basil or 2 tsp dried
- pinch of red pepper flakes (optional)
- 3 cups cooked brown rice for serving
Instructions
- In a large skillet, heat olive oil over medium heat. Add the ground turkey and cook for 4–5 minutes, breaking it up with a spatula, until lightly browned. Remove from the pan and set aside.
- In the same skillet, add the onion and sauté for 2 minutes. Then add the garlic, eggplant, zucchini, and bell pepper. Cook for 4-5 minutes, stirring occasionally, until vegetables begin to soften.
- Stir in the chopped tomato and tomato paste. Return the turkey to the pan. Season with salt, pepper, thyme, red pepper flakes, and dried basil if using. Cover and simmer over low heat for about 10 minutes, stirring occasionally. Add a splash of water if needed to keep it saucy.
- Taste and adjust seasoning. Stir in fresh basil just before serving.
- Spoon the ratatouille mixture over a bed of warm brown rice.