Have you ever wanted to try Ratatouille from the Pixar film and make a masterpiece of your own?
Ratatouille is a traditional French dish known for flavor complexity and the play of vegetables off each other. This ‘peasant dish’ as it’s known, primarily relies on summer fresh crops. Combining eggplant, zucchini, yellow squash, tomato, and onion – this vegan-friendly dish can be made in 30 mins or less and work perfectly for a meatless masterpiece.
Need more vegetarian/vegan dish options? Check out this recipe for Tofu Fried Rice from Phil and Vesta Hotchkiss and stay tuned for more! Be sure to watch our Recipe Index and Facebook page for more recipes!
This ratatouille, while not traditional, is fresh, fun, and filling. It is freezer-friendly and can be reheated for your on-the-go meal prep needs.
- 2 large eggplants
- 2 large zucchinis
- 2 large yellow squashes
- 6 tomatoes
- 2 onions (finely chopped)
- 3 celery ribs (finely chopped
- 6 cloves garlic (minced)
- 5 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp red pepper flakes
- 6 oz can tomato paste
- ⅓ cup fresh basil (chopped)
- Salt and pepper to taste
- Chop all vegetables into ¼-inch cubes (or whatever size you prefer). Starting with the eggplant, coat it with salt and allow it to sit on paper towels to absorb some of the water that will be pulled from it.
- In a large pot, saute the onion and garlic for 1-2 minutes, then add all the remaining ingredients aside from the fresh basil.
- Bring the pot to a low boil then drop to a low simmer for ~30 mins, or until vegetables are tender.
- Viola! You are done! Serve as a main dish and add the fresh basil, or add a side like pasta or rice to make it an even more carbohydrate-oriented dish.
Prep: 10 minutes | Cook Time: 30 minutes | Total: 35 minutes
Yield: Makes 8 servings
Nutrition Information: Calories 250; Total Fat: 8g; Carbohydrates: 43g; Protein: 6g