This Ratatouille recipe is perfect for a quick and fresh weeknight dinner. It’s light, healthy, and accommodates a variety of diets: gluten-free, vegan, and paleo. Plus, it freezes wonderfully, so feel free to make a double batch!
INGREDIENTS
- 1 cup crushed tomatoes
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon apple cider vinegar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil (about 3-4 large leaves, sliced), plus more for garnish
- 1 teaspoon herbs de Provence spice mix
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili powder
- 1 medium sweet or red onion, sliced
- 1-2 large zucchini (about 1 1/2 cups, sliced)
- 1 large Japanese eggplant (about 3 cups, sliced)
- 3 large fresh tomatoes (Roma is best; about 3 cups, sliced)
INSTRUCTIONS
- Preheat the oven to 350°F. Lightly grease a 6″x9″ baking dish and set aside. (For an 8″x8″ square pan, see notes for adjustments.)
- In a medium mixing bowl, combine the crushed tomatoes, olive oil, and apple cider vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
- Pour the tomato mixture into the prepared baking dish and spread it evenly across the bottom.
- Arrange the veggie slices in alternating patterns (e.g., onion, zucchini, eggplant, tomato), placing them on their sides and leaning against the edge of the pan. Continue until the pan is full and all the vegetables are used.
- Optionally, spray or brush the exposed tops of the veggies with oil to promote browning during baking.
- Bake for about an hour, or until the tomato sauce is bubbling and the vegetables are tender.
- Garnish with additional chopped fresh basil before serving, if desired. Serve hot or cold.
NOTES
- If you’d like to use an 8″x8″ square pan, the bake time remains similar.
- The quality of the vegetables is key in this dish. For the best flavor, choose the freshest, highest-quality produce you can find.
- If you can’t find Japanese eggplant, you can substitute with Italian eggplant (the larger, dark purple variety). Try to slice it to match the size of the other vegetables for even cooking.
- If you need to replace any vegetables, opt for other summer vegetables with high water content, such as bell peppers, yellow squash, or shallots.
- If you’re sensitive to lavender, replace the herbs de Provence with a heaping 1/4 teaspoon each of dried rosemary, oregano, and thyme.
- This recipe serves 2-3 people. For a larger crowd, double the recipe and use a 9″x12″ pan.
- For a richer finish, drizzle the dish with high-quality olive oil before serving.
- This recipe is gluten-free, vegetarian, vegan, paleo-friendly, low-carb, and Whole30-compliant.
- To make the dish heartier, top it with vegan or dairy cheese and/or serve it over quinoa, mashed sweet potatoes, white potatoes, rice, or your favorite grain.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For future meals, cool the dish completely and transfer it to an airtight container. It will keep in the freezer for up to three months. To reheat, let it come to room temperature (or refrigerate for a day or two) and microwave until heated through.
NUTRITION INFORMATION
- YIELD: 4 servings
- Serving size: 1 serving
- Calories: 109
- Sodium: 241mg
- Carbohydrates: 17g
- Fiber: 4g
- Sugar: 11g
- Protein: 3g
