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Ratatouille

Ratatouille is an amazingly yummy, healthy and versatile dish that you’ll want to keep around when you have lots of guests, or a fridge full of leftovers!
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Author: Divania Timmal-Jones

Ingredients
  

Note: use whatever vegetables you have on hand and prefer – there is no “right” or “wrong” way to make Ratatouille

  • 3 bell peppers orange, yellow &/or red seeded & cut into quarters
  • 1 large eggplant cut into 3/4-inch slices (approximately 1 1/2 lbs)
  • 1 medium yellow squash cut lengthwise into thirds
  • 3 medium zucchini squash cut lengthwise into thirds
  • 2 cups chopped okra
  • 1 cup vegetable broth I used Savory Choice™ Liquid Broth Concentrate
  • 5 large tomatoes about 2 1/2 pounds, seeded and chopped OR 3 cans (14.5 oz each – Muir Glen Organic)
  • 1 red onion diced
  • 1 ear corn cooked and cut off the cob
  • 3 Tbs. chopped fresh basil or 1 Tbs. dried
  • 2 Tbs. chopped fresh oregano or 1 Tbs. dried
  • 2 Tbs. chopped parsley
  • 1 tablespoon red wine vinegar or to taste
  • Olive oil for brushing on veggies and sautéing

Instructions

With Power (Oven) Method:

  • Preheat oven to 425°F.  Prepare two cookie sheets by lining with aluminum foil, then lightly oil the foil. Place cut peppers, eggplant, squash and okra on prepared sheets. Roast vegetables for 40 minutes, flipping them after 20 minutes and switching trays from the top of the oven to the bottom. Watch to be sure they do not burn; each side should be lightly browned and fork tender when roasted.
  • Once the vegetables are cool enough to handle, cut into 1/2 – 1 inch pieces. Boil the corn on the stove or in the microwave and set aside to cool, then cut off the cob.
  • Barely cover the bottom of a large pot with oil and heat to medium-high. Add the diced onion and cook until translucent. Reduce to medium heat then add tomatoes and corn (if using fresh tomatoes, cook at medium heat for approximately 15 minutes, or until tender). Stir occasionally to prevent burning.
  • Add roasted vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer, uncovered, to allow the stew to reduce.

Without Power (Grilled) Method:

  • Brush cut peppers, eggplant, squash, cleaned corn and okra with oil. Place okra and any small pieces of peppers onto a lightly oiled piece of aluminum foil over medium grill flame; lay remaining vegetables directly onto the grill grate. Turn the vegetables when lightly browned and fork tender (vegetables touching the grill grate directly will have char marks). Remove to a plate when cooked; when cool enough to handle, cut all grilled veggies into 1/2 – 1 inch pieces and remove corn from the cob.
  • Place a large flat-bottomed pot onto the hot grill over medium flame. Barely cover the bottom with oil and add the diced onion. Cook while stirring until the onion is translucent. Add tomatoes (if using fresh tomatoes, cook over medium flame for approximately 10 minutes, or until tender). Stir occasionally to prevent burning.
  • Add grilled vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer over low flame and uncovered, to allow the stew to reduce.

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.